Smoked Pork Shoulder

Total Time:
6 hr 10 min
10 min
30 min
5 hr 30 min

6 servings

  • 1 (5 to 6 pound) pork shoulder or Boston butt pork roast
  • 2 teaspoons salt
  • 10 pounds hardwood charcoal, divided
  • Hickory wood chunks
  • Cider Vinegar Barbecue Sauce, recipe follows (optional)
  • Peppery Vinegar Sauce, recipe follows (optional)
  • Cider Vinegar Barbecue Sauce:
  • 1 1/2 cups cider vinegar
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon hot sauce
  • 1 teaspoon browning and seasoning sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce
  • Peppery Vinegar Sauce:
  • 1 quart cider vinegar
  • 1 tablespoon dried crushed red pepper
  • 1 tablespoon salt
  • 1 1/2 teaspoons pepper
  • Sprinkle pork with salt. Cover and chill for 30 minutes.

  • Prepare charcoal fire with half of charcoal in grill. Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.

  • Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.

  • Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash. Carefully add 6 briquettes to each pile in smoker. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours.

  • Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.

  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Cider Vinegar Barbecue Sauce:
  • Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve.

  • Yield: 2 cups

Peppery Vinegar Sauce:
  • Stir all ingredients together, blending well.

  • Yield: 4 cups

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4.1 9
What is browning and seasoning sauce? item not reviewed by moderator and published
Absolutely the best pulled pork recipe I've ever had. The vinegar bbq sauce makes it. My only suggestion is that you double it!! item not reviewed by moderator and published
The meat is fine but don't waste your money on the ingredients for the cider vinegar sauce. It turns out to be just liquid sweetened vinegar. item not reviewed by moderator and published
Awesome!!! item not reviewed by moderator and published
I prepared this recipe in a smoker. It came out wonderful. My sons are still talking about how good it tastes. item not reviewed by moderator and published
Easy to understand, the flavor and moistness of the meat was incredible. The sauce was better than any commercially prepared sauce I have ever purchased. item not reviewed by moderator and published
I followed the recipe, minus the wood. The shoulder wasn't burned in any significant way. There was some chared skin on the bottom... perhaps people who found their shoulders burned removed that?!?! At any rate, the shoulder was nice and tender inside and was very well done. The only fault I found was not perhaps with the recipe.... I thought the shoulder was overly salty... that might have been the brand though. item not reviewed by moderator and published
Outstanding recipe. We followed the directions to the letter, and the outcome was perfect. The cider vinegar barbeque sauce is a must. item not reviewed by moderator and published
We were looking for recipes for a barbeque theme party and wanted something different from the normalTexas style common here. This recipe was excellent - easy to prepare and very tasty. item not reviewed by moderator and published

This recipe is featured in:

Have a Backyard BBQ