This Smoked Pork Shoulder Roast recipe is a favorite of my family! While I love to smoke food outside year-round, nothing beats smoking in warmer weather. This was my first time making a Smoked Pork Shoulder Roast and it turned out amazing!! I took a couple of different recipes from my buddies and tweaked them into my own.
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Now I must say this is the first time I picked up a pork shoulder roast in a shape like this! We were grocery shopping at Winco, and when I saw the price, I knew one of those bad boys was coming home with us! My only regret was not getting a couple of them that day to stash in the freezer.
Smoked Pork Shoulder Roast Ingredients:
Smoked Pork Shoulder Roast Injection Ingredients:
Water
White Sugar
How tO make Smoked Pork Shoulder Roast rub and Injection:
In a bowl mix together all of the dry spices
Now comes the fun part of rubbing down the roast. I put my roast in a large Rubbermaid Container to rub it down in and allow the roast to have the rub flavor the roast even further.
I seasoned mine on a Thursday and then smoked it on a Sunday.
After your roast is rubbed down, mix together your injection ingredients.
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.
While I was injecting the roast it was also changing the texture of the rub on the outside of the roast as well.
Cover in an airtight container and store in the fridge. Your rub will be more like a paste than a dry rub.
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 on mine so my heat doesn’t go over 200 degrees. Now I like to use Smoker pucks in my electric smoker, and then a digital meat thermometer. Below is my smoker and everything I use personally.
Vertical SmokersBradley PucksMeat Thermometer
Fire up your smoker and get to smoking
I mean and the drippings on this roast were amazing, you can see them hanging off!!
When your roast has reached an internal temperature of at least 160 degrees pull the roast out and allow to rest before cutting into to it to serve up!! Mine smoked for about 5 hours.
Look at that flavor; trust me, it was amazing!!!
How To Store Leftover Pork SHoulder roast
Store in an air-tight container or bag for up to 4 days in the fridge. You can freeze smoked pork shoulder roast for up to three months in an airtight container or bag.
Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The air-tight container and a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.
Freezable storage ContainersFood SealerFreezer BagsFood Scale
What To Serve With Smoked Pork Shoulder Roast
Now there is no wrong side dish to serve with smoked pork. I have a list of What to Serve With Smoked Pork, but really, there is no answer. See my post -> here!
Smoked Side Dishes: Smoked Baked Potatoes, Smoked Green Bean Casserole, Smoked Sweet Potato Casserole, Smoked Baked Potatoes, Smoked Loaded Cheesy Potatoes, Smoked Deviled Eggs, Smoked Loaded Baked Beans, Creamy Smoked Macaroni And Cheese, Smoked Loaded Cheesy Potatoes (see my huge list of the smoked side dishes -> here)
Grilled Side Dishes: Cheesy Grilled Asparagus, Cheese Stuffed Mushrooms, Grilled Loaded Twice Baked Potatoes, Grilled Corn On The Cob, Grilled Zucchini, Grilled Bacon Wrapped Asparagus (see my huge list of the grilled side dishes -> here)
Other Side Dishes: Air Fryer Bacon Asparagus, Garlic Mashed Potatoes, Oven Roasted Baby Potatoes, Air Fryer Brussell Sprouts, Broccoli Slaw, Cole Slaw
Smoked Pork Shoulder Roast Recipes
There is no right or wrong way to make a smoked pork shoulder roast. All the recipes are delicious. These are some of my favorites. Check out my guide on How to Smoke Pork Shoulder Roast!
- Dry Rub and Injected Smoked Pork Shoulder Roast
- Coca-Cola Smoked Pork Should Roast
- Jack Daniels and Coke Pork Shoulder Roast
- Apple Bourbon Smoked Pork Shoulder Roast
Recipes Using Leftover Pork Shoulder Roast
Using leftover smoked meat in other recipes is my old ladies’ special talent! You can see all my leftover smoked pork recipes -> here, and trust me when I say try the pork fried rice!
Easy Smoked Pork Shoulder Roast!! Plus Homemade Rub!
Ingredients
Dry Rub Ingredients
- 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
Liquid Injection
- 1 Cup Apple Juice
- 1/2 Cup Water
- 1/2 Cup Sugar
- 3 Tablespoon Salt
- 2 Tablespoon Worcestershire Sauce
Instructions
Dry Rub
- In a bowl mix together all of the dry spices
- Now comes the fun part of rubbing down the roast. I put my roast in a large Tupperware to rub it down in and allow the roast to have the rub flavor the roast even further.
- Allow Roast to set in the rub for a couple of days.
Injecting Pork Shoulder Roast,
- Mix together your injection ingredients, mix until the sugar, and the salt is dissolved.
- Use an injector to inject the mixture into your roast.
- Flipped the roast over and inject all the sides with the liquid.
- Cover in an airtight container and store in the fridge. The rub will more like a paste than a dry rub.
Smoking Pork Shoulder Roast
- The day you are ready to smoke your roast pull it out and allow it to reach room temp before smoking it.
- Spray your smoker rack with a nonstick spray.
- Do a low, slow smoke on mine so my heat doesn't go over 130-150 degrees. Now I like to sue Smoker pucks in my electric smoker, and then a digital meat thermometer.
- Fire up your smoker and get to smoking.
- When your roast has reached an internal temperature of at least 160 degrees pull the roast out and allow to rest before cutting into to it to serve up!!
Nutrition
Irene says
Looks amazing!