Full measurements and instructions are listed below.
Tools to have on hand for this recipe:
Butcher Paper or Foil – To wrap the pork in halfway through the smoking process.
Meat Thermometer – To check the temperature of your pork while smoking.
Pellet Grill – For smoking your pork shoulder on.
Towel or Cooler – Once the pork is done smoking, it will be wrap tightly in a towel or placed in empty cooler to allow temperature to drop slowly before serving.
Measuring Spoons – To properly measure all of your ingredients.
Food Grade Spray Bottle – To spray the roast every hour while smoking. This will ensure the roast does not dry out.
Tongs or Grill Gloves – To handle the pork without burning your hands.
Wood Pellets – Finally, you will need wood pellets for your smoker. We used a blend of oak, hickory, maple and cherry. Furthermore, any of these will work fine.
How Long To Smoke Pork Shoulder?
You want to cook your pork to temperature, not to time. This is the key to achieving a perfectly smoked pork roast. You can count on the smoking process to take about 90-120 minutes per pound of meat. So, be sure to time your cook right.
For the first portion of the smoking process, cook the pork unwrapped at 250 degrees until it reaches 160 degree internal temperature.
Then, wrap the pork in butcher paper or foil and cook at 275 degrees until it reaches 200-203 degrees internal temperature.
In conclusion, our three pound pork roast takes about 8 hours from start to finish. If using a bigger cut, the cook time will be longer. So, please prepare for the additional time that may be required based off the size of your pork shoulder.
How To Smoke Pork Shoulder On Your Pellet Grill:
Count on the smoking process to take about 90-120 minutes per pound of meat.
To begin, dry pork with paper towels. Rub all over with yellow mustard. Then, completely coat with seasoning blend. Cover and transfer to fridge overnight(optional).
Pull seasoned pork out of the fridge at least 30 minutes before smoking.
Fill spray bottle with apple cider vinegar and water blend.
Prepare your smoker with pellets and set the temperature to 250 degrees. We are using a premium pellet blend of oak, hickory, maple and cherry. But, any of these will do.
Place the pork shoulder in the center of the grill fat side up and close the lid. Once a bark is beginning to form on the pork, spray with 50/50 apple cider vinegar and water blend every hour. Continue to smoke until the meat reaches an internal temp of 160 degrees.
Once the pork reaches 160 degrees internally, remove from smoker and turn up to 275 degrees. Place pork on a large piece of foil or butcher paper. Top with butter, honey and brown sugar. Wrap pork up tightly and transfer back to your smoker. Continue to smoke until the pork reaches an internal temperature of 200-203 degrees.
Finally, once the pork has reached 200-203 degrees internally, remove from the smoker. Add an additional wrap of foil or butcher paper to avoid a mess. Transfer to an empty cooler or wrap in a clean towel. Doing so will allow the pork to slowly cool down while maintaining tenderness. This will take about an hour.
Pull pork apart with tongs or forks and serve with your favorite sauces, side dishes and more! Enjoy!
Side Dishes To Serve With Smoked Pork:
BBQ Bacon Baked Beans – Savory baked beans made with bacon, onion and peppers in a savory sauce with a dash of maple syrup.
Classic American Potato Salad – Made with hard boiled eggs, this classic potato salad is creamy and delicious!
Simple Mac and Cheese – Super easy and creamy macaroni and cheese recipe. Making a delicious mac and cheese at home from scratch has never been easier!
Creamy Classic Coleslaw – A classic coleslaw recipe made with a mouthwatering slightly sweet and creamy homemade coleslaw dressing.
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