The World Championship Pork Shoulder is out of this world. Slowly smoked for over 14 hours, pork doesn’t get more flavorful and tender than this!
Smoked Pork Shoulder Butt
Pork shoulder butt is seasoned with a homemade rub, then smoked for many hours. The resulting meat is flavorful and tender.
This cut of pork comes from the upper part of the shoulder of the front leg. It may or may not contain the blade bone, depending on your butcher.
Try shredding the meat and tossing it with your favorite barbecue sauce. Pile it high on dinner rolls and serve with coleslaw.
1/4 cup paprika
1/4 cup chili powder
1/2 cup coarse sea salt
1/4 cup black pepper
1 1/2 cups brown sugar
2 teaspoons cayenne powder
1 teaspoon celery salt
2 tablespoons ground mustard
1 (8-pound) pork butt
Combine the paprika, chili powder, salt, pepper, brown sugar, cayenne, celery salt, and mustard in a bowl.
Season pork with the rub 45 minutes before placing on the smoker.
Prepare a smoker to 250 degrees F (121 degrees C).
Place the shoulder on the pit and smoke to an internal temperature of 170 degrees F (77 degrees C), about 15 hours.
Remove the shoulder and dust with rub once more. Wrap tightly in foil and put back on the pit. Cook until an internal temperature of 201 degrees F (94 degrees C).
Let rest in a preheated dry cooler for a couple of hours before serving.