Why I Like This Recipe: I’m a huge fan of this Applewood Smoked Pork Shoulder recipe because it yields incredibly tender and flavorful meat with minimal effort. The slow smoking process infuses the pork shoulder with the rich, smoky aroma of applewood, while the dry rub adds layers of savory and aromatic spices. Whether shredded for sandwiches or served whole, this pork shoulder is always a hit at gatherings and never fails to impress.
Why You Should Like This Recipe: This Applewood Smoked Pork Shoulder recipe is a must-try for any barbecue enthusiast. The long smoking time ensures that the meat is fall-apart tender and packed with flavor, making it perfect for sandwiches, tacos, or served alongside your favorite sides. Whether you’re hosting a backyard barbecue or simply craving some mouthwatering smoked pork, this recipe is sure to please. Plus, it’s easy to prepare, allowing you to spend more time enjoying the company of friends and family.
Ingredients:
- 5 lbs pork shoulder (or pork butt)
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Applewood chips for smoking
Instructions:
- Mix brown sugar, paprika, salt, black pepper, garlic powder, and onion powder to create a dry rub.
- Rub the dry rub over the pork shoulder and let it sit at room temperature for 30 minutes.
- Preheat the smoker to 225°F using applewood chips.
- Smoke the pork shoulder for 8-10 hours, or until it is tender and the internal temperature reaches 195°F. 5. Once done, remove the pork shoulder from the smoker and let it rest for 20-30 minutes before shredding or slicing.
