Description
This tasty recipe uses a 7 to 8-pound pork shoulder. After rinsing it with water and drying it with paper towels, use your favorite mustard spreading it all over the meat to act as glue for the dry rub. A lot of spices go into this dry rub, such as paprika, chili powder, and brown sugar. The black and cayenne pepper knock up the spice level while the dry mustard, garlic & onion powders, and ground cumin round out the flavor.
Ingredients
Scale
- 7 lbs pork shoulder
- 2 tbs mustard
Rub
- ¼ cup paprika
- ½ cup chili powder
- ½ cup brown sugar
- 2 tsp ground black pepper
- 2 tsp cayenne pepper
- 2 tsp dry yellow mustard
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground cumin
- 1 tsp salt
Instructions
- Mix the ingredients for the rub and set aside.
- Dry the pork shoulder with paper towels then spread the 2 tablespoons of mustard over the meat.
- Coat the meat thoroughly with the rub and wrap tightly in plastic wrap. Refrigerate overnight.
- Get the smoker to 225 degrees.
- Remove meat from the plastic wrap and add the meat and the meat probe thermometer if you have one.
- For a 7-8 lbs pork shoulder, it takes about 10-12 hours. The meat is at its maximum tenderness and juiciness when it hits 195 to 203°F. So, watch the temperature. If you don’t have a probe, then don’t check more often than every 30 minutes, extra time won’t kill it and it can take an hour or more for it to go from 195-203, so, you are good with time. Always allow more time than you think you need.
- When the pork shoulder reaches 165°F wrap it tightly in foil and return it back to the smoker.
- Pull the shoulder/butt from the smoker when it reaches 195 and let it rest for at least a half-hour to an hour wrapped tightly in foil.
- Then you are ready to pull.
Keywords: pork, pulled pork, smoked