This recipe for smoked pork shoulder combines a flavorful rub with a tangy injection marinade, resulting in tender and juicy meat perfect for any gathering.
Combine all the rub ingredients in a mixing bowl.
Mix the rub thoroughly to ensure even distribution of flavors.
In another bowl, whisk together the injection marinade ingredients until the salt and sugar dissolve.
Use warm water to help dissolve the salt and sugar faster.
Inject the pork shoulder with the marinade, distributing it evenly throughout the meat.
Inject the marinade in small amounts to avoid over-saturating any area.
Coat the pork shoulder evenly with the prepared rub, pressing it into the meat.
Let the pork rest for 30 minutes after applying the rub to allow the flavors to penetrate.
Preheat the smoker to 225°F and prepare it with your choice of wood chips.
Soak the wood chips in water for 30 minutes before using to prevent them from burning too quickly.
Place the pork shoulder in the smoker and cook for about 1 hour per pound, or until the internal temperature reaches 195°F.
Use a meat thermometer to monitor the internal temperature accurately.
Remove the pork from the smoker and let it rest for 30 minutes before slicing or shredding.
Resting the meat allows the juices to redistribute, making it more tender.
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