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This Easy Pork Shoulder Roast Recipe is perfect to make for a weekend dinner!! Plus the homemade rub and injection add so much flavor!
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5 from 2 votes

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!
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Course: Entree
Cuisine: American
Servings: 9 Servings
Author: Guy Who Grills
Cost: 20

Equipment

  • Smoker

Ingredients

  • Pork Shoulder Roast

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

Liquid Injection

  • 1 Cup Apple Juice
  • 1/2 Cup Water
  • 1/2 Cup Sugar
  • 3 Tbspn Salt
  • 2 Tbspn 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!!