Easy Smoked Pork Shoulder Roast Recipe!! Plus Homemade Rub and Injection!

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.  (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases. )

 

 

Now I have to 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:

• Pork Shoulder Roast  
• 1⁄2 Cup Smoked Paprika
• 1⁄4 Cup Brown Sugar
• 1⁄2 Cup White Sugar
• 1⁄3 Cup Garlic Powder
• 2 Tbsp White Salt
• 1 Tbsp Chili Powder
• 1 Tsp Cayenne Pepper
• 2 Tsp Ground Black Pepper
• 1 Tsp Dried Oregano
• 2 Tsp Cumin

 

Smoked Pork Shoulder Roast Liquid Injection Ingredients:

• 1 Cup Apple Juice
• 1⁄2 Cup Water
• 1⁄2 Cup Sugar
• 3 Tbsp Salt
• 2 Tbsp Worcestershire Sauce

 

Smoked Pork Shoulder Roast  Directions:

 

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.  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 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 130-150 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.

 

Smoke Hollow 30-Inch Electric SmokerBradley Smoker Apple Bisquettes 48 packEatSmart Precision Pro Digital 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!!!

We used up our leftover meat to make Pork Shoulder Chili, (see the recipe -> here)  and if you don’t make that you can use the bone to make either broth or another soup.

 

What do you make with pork shoulder roast?