How to smoke pork shoulder easily.

Smoking food is a culinary technique that enhances flavors and adds a distinctive touch to meats. Pork shoulder, in particular, greatly benefits from this process. In this article, I will guide you step by step on how to smoke pork shoulder in a simple way, so you can enjoy a delicious option at your next barbecue or family dinner.

What you need to smoke pork shoulder

Before you start, it is important to gather the necessary materials and tools. Here is a list of items you will need:

Ingredients

• Pork shoulder (approximately 1.5 kg)
• Coarse salt (250 g)
• Sugar (125 g)
• Ground black pepper (to taste)
• Garlic powder (to taste)
• Paprika (optional, to taste)

Utensils

• Smoker or grill with a lid
• Charcoal or wood pellets
• Meat thermometer
• Marinating container

Preparing the pork shoulder

Marinade

To achieve juicy and flavorful meat, the first step is to marinate the pork shoulder. Mix the coarse salt, sugar, black pepper, garlic powder, and paprika in a container. This spice rub will enhance the flavor of the meat.

1. Applying the rub: Rub the mixture all over the pork shoulder, ensuring it is completely covered.
2. Marinating time: Wrap the pork shoulder in plastic wrap and let it marinate for at least 12 hours in the refrigerator. If you can leave it for up to 24 hours, the flavor will be even better.

Preparing the smoker

While the pork shoulder is marinating, it's time to prepare the smoker or grill:

1. Type of wood: Use oak, apple, or cherry wood for optimal flavor. If you’re using an electric smoker, follow the manufacturer's instructions for loading the chips.
2. Temperature: Adjust the temperature of your smoker between 110°C and 120°C. Using a meat thermometer can be helpful for precise control.

Smoking process

Once the pork shoulder has been marinated and your smoker is ready, follow these steps:

1. Place the pork shoulder: Take the meat out of the refrigerator and place it on the smoker rack.
2. Start the process: Close the lid of the smoker. Cooking time can vary, but it generally takes between 4 and 6 hours. It is essential to monitor the internal temperature of the meat, which should reach at least 70°C to ensure it is fully cooked.
3. Smoke and moisture: During cooking, make sure to maintain a steady temperature and add more wood if necessary to keep the smoke. You can also spray the pork shoulder with water or broth every hour to keep it juicy.

Finishing the smoking

When the pork shoulder reaches the desired temperature, remove it from the smoker and let it rest for 30 minutes before slicing. This resting time allows the juices to redistribute, resulting in more tender and flavorful meat.

Conclusion

Smoking pork shoulder is a simple process that will allow you to enjoy a delicious and flavorful dish. Don’t hesitate to follow these steps to impress your friends and family at your next special occasion.

If you liked this guide and want to explore more recipes and culinary techniques, I invite you to keep reading similar content on my blog. Enjoy your meal!