Whole Pork Shoulder

Smoked Pork Shoulder

Whole Smoked Pork Shoulder

Lots of times people say they are smoking a shoulder, but really they are only cooking the butt portion of the whole shoulder.

A whole Smoked Pork Shoulder weights around 20lbs and takes about 18 hours to cook. It’s a big task… but it can produce some serious barbecue.

I am cooking this whole Smoked Pork Shoulder on an Ole Hickory MM. You need a solid smoker that can hold temps steady for long cooks – so this is why I decided to go with my Ole Hickory.

I start by trimming the whole shoulder from 20lb to around 18lbs. I remove most of the skin and fat and anything that is a barrier to the bbq meat.

Smoking a Whole Pork Shoulder

To season this whole Smoked Pork Shoulder, I start with a simple AP season, apply a layer of mustard slather and finish with The BBQ Rub. Next I inject with a pork injection and allow the pork shoulder to sit out and come up to room temp for about 1 hour while the smoker comes up to temp.

Whole Smoked Pork Shoulder

I smoke this whole pork shoulder at 225-230 degrees. For a whole shoulder it takes 1hr per pound – so expect a 17-18 hour cook. I smoke the pork shoulder with hickory wood until it gets a nice bark on the outside and hits around 150-160 internal. At that point I wrap the pork shoulder and cook until it hits 192 internal.

Smoked Pork Shoulder

Once the Smoked Pork Shoulder hits 192 internal, I unwrap it and apply The BBQ Sauce as a glaze. I allow the glaze to set on the bbq shoulder while it come on up to the 195-198 internal temp I’m shooting for.

Whole Smoked Pork Shoulder

Once the glaze has set on my Smoked Pork Shoulder, it’s time to pull it and serve the bbq pork.

Whole Smoked Pork Shoulder

Smoked Pork Shoulder

Malcom Reed
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Smoked Pork Shoulder

Comments 8

  1. hello! i promised my family id make them a pork shoulder for christmas this week, and i had to oportunity to find a 10-12 pound pork shoulder with bone in and skin on, can you please help me?
    i dont have a smoker, is it ok if I cook it in the oven? and for how long do you reccomend?

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  2. Love your written instructions and videos!!! Have learned so very much. I am knew at BBQing. Did a turkey over Thanksgiving and was awesome! Followed much of your recipe. Had done ribs Traeger style, and with added info from you. Recently did a brisket for the first time with your help!! Thank you so very much!! You guys rock!! I plan to place an order for a few things in the near future. Gonna sport a t-shirt for one of the items. Did a Rack of Pork on my own (low and slow like a pork butt…whoops!…but came out awesome!!), and then did the multi seasoning and injection similar to yours and very good as well. Went to 195 and 198 for brisket at same time on smoker (while cooking the rack of pork), covering each in foil after getting good color. Looking forward to trying this Pork Butt Recipe in the near future, along with a couple brisket flats (or perhaps will venture to do a whole brisket).. Using a Traeger Elite pellet smoker/grill. Thanks again and Blessings to you and yours! Wayne

  3. Hey Malcom!
    Its going to be my first try at a whole pork shoulder on the 4th of July this year. I was wondering do I have to leave the cap on the shank end of the shoulder?

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  4. Do you have to inject the pork shoulder?
    What stage do you put the shoulder in the roasting pan?
    Great video

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