Welcome to the savory world of smoked pork shoulder, where tender, flavorful meat meets the smoky embrace of the grill. If you’re a barbecue aficionado or simply someone who appreciates a hearty, mouthwatering meal, this recipe is tailor-made for you. With a perfect blend of spices and a touch of Jim Beam Apple Bourbon, this smoked pork shoulder is a culinary delight that’s sure to impress even the most discerning palates. So, roll up your sleeves, fire up the smoker, and let’s dive into the art of creating the ultimate smoked pork shoulder.
Ingredients:
● Pork Shoulder Roast
● 1/2 Cup Smoked Paprika
● 1/4 Cup Brown Sugar
● 1/2 Cup White Sugar
● 1/3 Cup Garlic Powder
● 2 Tablespoon White Salt
● 1 Tablespoon Chili Powder
● 1 Teaspoon Cayenne Pepper
● 2 Teaspoon Ground Black Pepper
● 1 Teaspoon Dried Oregano
● 2 Teaspoon Cumin
● Jim Beam Apple Bourbon Smoked Pork Shoulder Injection Ingredients:
○ 1 Cup Apple Juice
○ 1/2 Cup Jim Beam Apple Bourbon
○ 1/2 Cup White Sugar
○ 3 Tablespoon Salt
○ 2 Tablespoon Worcestershire Sauce
Instructions:
I recommend injecting and rubbing your pork shoulder roast at least 24 hours before smoking this allows the roast to absorb the flavor but also tenderize the meat as well.
Mix the injection ingredients until the sugar and the salt are dissolved.
Use an injector to inject the mixture into your roast. I flipped my mine over and did all the sides I could with the injected liquid.
In a bowl mix together all of the dry spices, you can also do this in a large container to have the rub already on hand and keep what you don’t use.
Rub your roast with the rub until it is all coated.
Cover in an airtight container and store in the fridge.
The day you are ready to smoke your roast pull it out and allow it to reach room temp before smoking it. I let my roast rest for about an hour.
Now, this is where it pays to know how your smoker cooks and how you like to smoke. I like to do a low, slow smoke using the smoke setting on my Pitboss. Startup your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting.
As the aroma of smoked paprika and sweet bourbon fills the air, signaling the nearing completion of your culinary masterpiece, take a moment to appreciate the journey you’ve embarked on. From injecting the meat with flavorful marinade to patiently allowing it to absorb the spices overnight, every step has been a labor of love. Now, as you carve into the tender, succulent pork shoulder and savor each bite, remember that great food isn’t just about sustenance—it’s about creating memories, sharing laughter, and bringing people together. So, whether you’re hosting a backyard barbecue or simply treating yourself to a delicious meal, may this smoked pork shoulder recipe be the centerpiece of many unforgettable gatherings to come. Enjoy, and happy smoking!