Smoked Pork Shoulder
Brushed with Dijon mustard, rubbed with barbecue spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. Shred it for sandwiches or serve as a main dish with coleslaw and a side of baked beans. Pork shoulder is an ideal cut, especially if you’re new to smoking. The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking.
- Servings: 8
Source: oklahomajoes.co.nz
Ingredients
- Pork Shoulder
- pork shoulder, 2.7 – 3/6 kg
- Dijon mustard
- handful oak and apple wood chunks
- Dry Rub
- brown sugar
- paprika
- tablespoons salt
- tablespoon white pepper
- tablespoon black pepper
- teaspoons onion powder
- teaspoons garlic powder
- teaspoon cayenne powder
- Mop Sauce
- apple cider vinegar
- olive oil
- tablespoon salt
- teaspoon hot sauce