Pork Shoulder

[Grillman56]

I am planning on doing a pork shoulder this weekend on my pellet grill. I would like to hear everyone’s favorite recipe for pork shoulder and also your favorite pellet choice for pork. I love to see many recipes and get ideas from them all and create my own. Thank y’all!

 

[DaveXDm9]

this is my favorite rub for pork shoulders. Pellets I like to use Hickory on Pork.

Ingredients

• 1/4 cup brown sugar
• 2 teaspoons Kosher salt
• 2 teaspoons black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground mustard
• 1/2 teaspoon cinnamon
• 1/2 teaspoon celery salt
• 1/4 teaspoon cayenne pepper

 

[Grillman56]

this is my favorite rub for pork shoulders. Pellets I like to use Hickory on Pork.

Ingredients

• 1/4 cup brown sugar
• 2 teaspoons Kosher salt
• 2 teaspoons black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground mustard
• 1/2 teaspoon cinnamon
• 1/2 teaspoon celery salt
• 1/4 teaspoon cayenne pepper

What about cook times and temp?

 

[DaveXDm9]

What about cook times and temp?

I smoke mine at 225 and about 2 hours a pound until I hit 195 - 198 then I take it off.

 

[MikeInFla]

Did one this weekend and used the Pit Boss Pulled Pork rub. Had it on for 2 hours at 200 then 225. When internal temp hit 165 I wrapped it in foil and took it off once it hit 205. Then I wrapped it in a towel (with foil still on of course) and put it in an empty cooler for 2 hours. Total time including rest was about 12 hours. I used a combination of Competition Blend and Charcoal pellets.

 

[Saul D]

I am planning on doing a pork shoulder this weekend on my pellet grill. I would like to hear everyone’s favorite recipe for pork shoulder and also your favorite pellet choice for pork. I love to see many recipes and get ideas from them all and create my own. Thank y’all!

I don’t bother making my own rubs. I like Zavala’s Pork Rub (peppery with more spices than straight SPG). Like other recipes, I go low and slow at 225F til meat reaches 165F, the put in foil pan covered with foil, then cook at 250 til meat reaches 200F. Going to try deboning and butterflying the meat to get more surface for more bark. Also going to try a Kosmos pork injection for moisture.