Easy Smoked Pork Shoulder Roast!! Plus Homemade Rub!
This Easy Pork Shoulder Roast Recipe is perfect to make for a weekend dinner!! Plus the homemade rub and injection add so much flavor!
Servings: 9 Servings
Dry Rub Ingredients
- 1/2 Cup Smoked Paprika
- 1/4 Cup Brown Sugar
- 1/2 Cup White Sugar
- 1/3 Cup Garlic Powder
- 2 Tbspn White Salt
- 1 Tbspn Chili Powder
- 1 Tsp Cayenne Pepper
- 2 Tsp Ground Black Pepper
- 1 Tsp Dried Oregano
- 2 Tsp Cumin
- 1 Cup Apple Juice
- 1/2 Cup Water
- 1/2 Cup Sugar
- 3 Tbspn Salt
- 2 Tbspn Worcestershire Sauce
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!!