Neely's Pork Shoulder

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  • Level: Easy
  • Total: 6 hr 10 min
  • Prep: 10 min
  • Cook: 6 hr
  • Yield: 3 to 5 servings
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One 5 1/2-pound pork butt

Neely's Barbeque Seasoning, recipe follows

Neely's BBQ Sauce, recipe follows, for serving

Neely's Barbeque Seasoning:

3/4 cup white sugar

1 1/2 cups paprika

3 3/4 tablespoons onion powder

Neely's BBQ Sauce:

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 tablespoons light brown sugar

5 tablespoons sugar

1/2 tablespoon fresh ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce


Special equipment:
Hickory Chips, for indoor grilling
  1. Rinse butt thoroughly and sprinkle Neely's BBQ seasoning over entire butt. Massage seasoning into meat.
  2. Using an indoor grill pan, sprinkle hickory chips on bottom of pan and heat over medium heat until chips start to smoke. Add pork, cover with foil and smoke meat for about 1 hour.
  3. Preheat oven to 275 degrees F.
  4. Place smoke pan with meat in the oven for 5 to 6 hours or until the meat pulls apart.
  5. Serve with Neely's BBQ sauce or sprinkle Neely's BBQ seasoning onto meat.

Neely's Barbeque Seasoning:

  1. Mix all ingredients together.

Neely's BBQ Sauce:

  1. In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Cook’s Note

You can season meat the night before, to allow seasoning to absorb.

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