INGREDIENTS
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Pork shoulder
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Yellow mustard
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Your favorite pork seasoning or BBQ rub
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Fruit wood chips (apple, cherry, or a mix work great)
DIRECTIONS
Slather the pork shoulder with a light coat of yellow mustard. Generously season all sides with your favorite pork rub. Let it rest while you fire up the smoker. Load your wood box with fruit wood chips and set the smoker to 225°F.
Place the pork shoulder directly on the rack or in a foil pan (fat side up). Smoke until the internal temperature reaches approximately 170°F. This will take several hours—plan on 1.5 to 2 hours per pound. You’ll hit the “stall” around 160–170°F, which is your cue for the next step. Tightly wrap the pork shoulder in heavy-duty foil and return it to the smoker.
Continue cooking until the internal temperature reaches 198–203°F. When a probe test feels like softened butter, it’s ready. Let the pork rest, still wrapped, for 30 minutes. Unwrap, shred with forks or meat claws, and serve!
