While I love to smoke food outside year round, nothing beats smoking in warmer weather. Well, I am excited to say that the weather has started to take a turn for warm so firing up my smoker was the perfect way to pass a Sunday afternoon! this was my first time making a Smoked Pork Shoulder Roast and it turned out amazing!! I took a couple different recipes from my buddies and tweaked it into my own. (I have included links to some great products that I have bought on my own to make my journey easier. You can buy them too through my online sales links.)

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, if I catch this price again I am grabbing at least five of them!

Smoked Pork Shoulder Roast Ingredients:

Pork shoulder Mine was a 10lb one
1⁄2 cup smoked paprika
1⁄4 cup brown sugar
1⁄2 cup white sugar
1⁄3 cup garlic powder
2 tablespoons white salt
1 tablespoon chili powder
1 teaspoon cayenne pepper
2 teaspoons ground black pepper
1 teaspoon dried oregano
2 teaspoon cumin

Badia Smoked Paprika 16 oz.McCormick Culinary Ground Cumin, 14 oz McCormick Dark Chili Powder, 20 oz

Smoked Pork Shoulder Roast Liquid Injection Ingredients:

1 cup apple juice
1⁄2 cup water
1⁄2 cup sugar
3 tablespoons salt
2 tablespoons Worcestershire sauce

Lea & Perrins Worcestershire Sauce-20 oz, 2 ct Grill Beast – 304 Stainless Steel Meat Injector Kit The SpitJack Magnum Meat Injector Gun – Kit with Case

Smoked Pork Shoulder Roast Directions:

In a bowl mix together all of the dry spices

Now comes the fun part 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 downmix together your injection ingredients, mix it until the sugar and the salt is 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 set mine on a spray smoker rack on a baking sheet in the oven (turned off) to warm up to room temperature. As soon as I opened that container the smell was amazing!!

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 Smoker Bradley Smoker Apple Bisquettes 48 pack EatSmart Precision Pro Digital Thermometer

Fire up your smoker and get to smoking

I love when I have to check the pucks and get hit with the wave of smoke!

I mean and the drippings on this roast was 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!!

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?

Easy Smoked Pork Shoulder Roast!! Plus Homemade Rub!

Ingredients

Pork shoulder Mine was a 10lb one
Dry Rub Ingredients:
1 ⁄2 cup smoked paprika
1 ⁄4 cup brown sugar
1 ⁄2 cup white sugar
1 ⁄3 cup garlic powder
2 tablespoons white salt
1 tablespoon chili powder
1 teaspoon cayenne pepper
2 teaspoons ground black pepper
1 teaspoon dried oregano
2 teaspoon cumin
Smoked Pork Shoulder Roast Liquid Injection Ingredients:
1 cup apple juice
1 ⁄2 cup water
1 ⁄2 cup sugar
3 tablespoons salt
2 tablespoons Worcestershire sauce

Instructions

Smoked Pork Shoulder Roast Directions:
In a bowl mix together all of the dry spices
Now comes the fun part 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 downmix together your injection ingredients, mix it until the sugar and the salt is 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 set mine on a spray smoker rack on a baking sheet in the oven (turned off) to warm up to room temperature. As soon as I opened that container the smell was amazing!
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 sue Smoker pucks in my electric smoker, and then a digital meat thermometer. Below is my smoker and everything I use personally.
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!!
Look at that flavor, trust me it was amazing!!!