Description
A forgiving and flavorful smoked pork shoulder recipe featuring a sticky, savory bark made from maple syrup and Dijon mustard. Perfect for beginners and pitmasters alike, this low-and-slow cook yields tender, fall-apart meat.
Ingredients
Scale
- 6–7 lbs Pork Shoulder (Boston Butt)
- 1/3 cup Real Maple Syrup
- 1/4 cup Dijon Mustard
- 2 tbsp Smoked Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Brown Sugar
- 1 tsp Cayenne Pepper (optional)
- 1.5 tbsp Kosher Salt
- 1 tbsp Black Pepper
Instructions
- Take the pork shoulder out of the fridge and let it sit at room temperature for 30-45 minutes. Pat the meat dry with paper towels to ensure a good bark.
- In a small bowl, whisk together smoked paprika, garlic powder, onion powder, brown sugar, cayenne, salt, and black pepper to create the dry rub.
- Rub the Dijon mustard all over the pork shoulder to act as a binder. Generously coat the meat with the dry rub, pressing it in to create an even layer.
- Preheat your smoker to 225°F (107°C) using hickory, oak, or fruit wood chunks. Place the pork fat-side up on the grate.
- Smoke the pork for 3-4 hours without opening the lid for the first two hours, aiming for thin blue smoke.
- When the internal temperature reaches 160°F-165°F and the bark is set, wrap the pork tightly in butcher paper or aluminum foil. If using foil, add a splash of apple cider vinegar or water.
- Return the wrapped pork to the smoker and cook until the internal temperature reaches 203°F (95°C) and a thermometer slides in with no resistance.
- Remove the pork from the smoker and let it rest, still wrapped in a towel inside a cooler or warm oven, for at least 30 minutes (ideally 1 hour) to redistribute juices.
- Shred the pork with two forks and serve with your favorite BBQ sauce, slaw, or pickles.
Notes
The ‘stall’ occurs when the meat temperature plateaus around 150°F-170°F; wrapping the meat helps push through this phase. Resting is crucial for juicy results. For a spicy kick, double the cayenne and add chipotle powder. For a sweet heat variation, add bourbon to the rub.
- Prep Time: 30 minutes
- Cook Time: 4-5 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 4 oz of meat
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 4
- Protein: 22
Keywords: smoked pork shoulder, bbq recipe, maple dijon rub, pulled pork, smoker recipes, boston butt, low and slow cooking