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Smoked Pork Shoulder

Prep Time:24 Hours
Cook Time:12 Hours

Nutritional Information

An apple juice brine is used to add more flavor to this smoked pork shoulder.


  • For the Brine:
  • 1/2 quart apple Juice
  • 1/4 cup kosher salt
  • 1/8 cup brown sugar
  • 3/4 quarts ice cold water
  • 1 1/2 pounds pork shoulder
  • For the Rub:
  • 3/4 tablespoon paprika
  • 3/4 teaspoon Kosher salt
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 chunk apple wood


  • 1. For the Brine:
  • 2. Whisk together apple juice, salt and brown sugar in a large stock pot and bring to a simmer, stirring until the salt and sugar dissolve. Add the ice water.
  • 3. Submerge the pork shoulder and place in the refrigerator. Brine for two hours. Remove from the brine and pat pork shoulder dry. Set aside while you prepare the rub.
  • 4. For the Rub:
  • 5. In a bowl, combine all the ingredients for the rub. Whisk together to blend thoroughly. Generously rub onto the pork shoulder and place on a plate while you get your EGG set up.
  • 6. Preheat EGG to 225 degrees F, set up for smoking, using apple wood, indirect heat, a disposable half aluminum pan filled with water sitting on top of a plate setter with the feet up, and a stainless steel grate.
  • 7. Smoke pork shoulder until internal temperature reaches 160 degrees F. Remove from EGG, wrap in aluminum foil, using two layers and bake at 250 degrees F for one hour,or until internal temperature reaches 180 degrees F. Remove from oven and let rest 15 minutes prior to pulling. Serve hot with desired condiments and sides.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828