Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Smoked Pork Shoulder.

I use alder as I have a large supply and like the flavor.



I usually finish off in the oven.



Personal preference is to give an overnight salt rub, then a dry rub before going into the smoker. I don't remember the name of the dry rub recipe but as I recall salt, brown sugar, and some spices.

You two got better results than I did, but it was my first time, and as they say, "Try, try, again".

Walmart carries some digital meat probes with a 4 ft pigtail on them for about $12. I use one in my smoker.

I just picked up a 6# pork shoulder roast from Costco yesterday for $1.99/pound. That is my for my next batch of summer sausage to mix with 24 pounds of elk,moose or deer and then smoke that as soon as the weather breaks here.

As Dave said, smoke only takes at the start. Out here, oak is king. Red, white, scrub, whatever. Just no post oak available. Fruit woods are a bit strong for pork. Just my opinion.

But pork shoulder when it's for me is Mexican style. S&P, garlic, chile powder, oregano, and cumin. Chile powders are usually New Mex/Calif blend along with cayenne.

Sliced early like a roast, pulled for tacos/burros/enchiladas.

If you want a slaw, try sour cream, mayo, lime, habanero, cilantro, garlic, diced dill pickle, s&p. You can sub jalapeño, Serrano, etc. as your delicate senses or market dictates. This is also friggin great as a separate sauce and cabbage for fish tacos!