A lot of pitmasters agree with the low and slow method of cooking when it comes to smoking a pork shoulder.
It is true that amongst barbecue enthusiasts, smoking a pork shoulder at 225 degrees Fahrenheit on a Pit Boss grill is a popular choice given that it allows the meat to become succulent and tasty while absorbing the smoky essence of the wood pellets.
That being said, it’s time to delve into the details of how long to smoke pork shoulder at 225 (Pit Boss), and some tips and tricks will also be added to help you achieve the perfect smoked pork shoulder at all times.
Pork Butt vs. Pork Shoulder
As you might be aware, they are both cuts of pork and are obtained from the same area of the pig, but they are distinct cuts with different characteristics.
The Boston butt, or pork butt, is obtained from the upper part of the shoulder and is normally sold boneless. It is just the perfect cut for smoking given that it comes with a great fat content, which does help keep the meat moist during cooking.
On the other hand, the pork shoulder is from the lower part of the shoulder and can be sold as bone-in or boneless. It contains less fat compared to pork butt and is better for barbecuing and slow-cooking.
However, for best results, both cuts require a low-and-slow method of cooking, but the pork butt should be cooked slightly longer because it has more fat and connective tissue.
You will get great results from your smoker just by knowing the difference between these two cuts of pork.
How Long to Smoke a Pork Shoulder
The answer to this always varies as it is based on a few different things: the outside temperatures, the temperature of your meat before it goes in the smoker, and how large your pork shoulder is.
There’s a great rule, and it says that for every pound of pork, it takes around 2 hours to cook (at 225 degrees Fahrenheit). For instance, an 8-pound pork shoulder takes around 16 hours to smoke.
That being said, keep in mind to fire up your smoker early and plan ahead of time. You can even cook it the day before you plan on serving it if you are a bit worried about getting it smoked in time.
In addition, I suggest that you invest in a really good digital meat thermometer or probe; that way, you can easily keep track of the internal temp throughout the day.
Smoked Pork Shoulder
Well, it’s time to get your smoker fired up because you are going to make the best pulled pork with this simple smoked pork shoulder recipe. It is succulent, juicy, and delicious.
Course: Main Course
Cuisine: American
Prep Time: 3 minutes
Smoke Time: 16 hours
Total Time: 16 hours and 30 minutes
Servings: 16
Equipment
- Aluminum pan, disposable
- Aluminum foil, heavy-duty
- Smoker, You can use a Pit Boss vertical pellet smoker with Apple and Competition Blend pellets by Pit Boss.
- Thermometer—digital and for meat
Ingredients
- 8 pounds of pork shoulder
- ½ cup of apple cider vinegar or apple juice
- 1 tablespoon of black pepper
- ½ tablespoon of salt
- ¼ cup of mustard
- 2 tablespoons of Pit Boss Memphis BBQ Rub, or you can just use your favorite BBQ rub.
Laid-Out Instructions
- First, you are to remove the pork shoulder from the refrigerator and allow it to sit at room temperature for an hour or so.
- After that, preheat the smoker to 225 degrees Fahrenheit. We will be using a mixture of Apple and Competition Blend pellets by Pit Boss in this guide.
- Now, place the pork shoulder in the disposable aluminum pan and rib evenly with mustard. Afterward, spray with BBQ rub, black pepper, and salt. Make sure that the pork shoulder ends fat side up, given that this allows the juices from the fat to run down the meat as it smokes.
- That being done, proceed to place the digital meat thermometer probe into the thickest part of the pork shoulder.
- You are to also place the pork shoulder in the smoker on the middle rack, but ensure that you avoid direct heat. Also, ensure that the thermometer probe wire is outside the smoker and plugged into the smoker or unit; that way, you can monitor the internal temperatures.
- When that is done, smoke the meat until it reaches 145 degrees F, then pour the apple cider vinegar into the disposable aluminum pan and continue to smoke until the pork shoulder reaches 165 degrees.
- Then, remove the pork shoulder from the smoker and wrap it tightly in two layers of aluminum foil. That way, the juices remain contained within the meat.
- You are to place the pork shoulder back in the disposable aluminum pan and smoker until the meat reaches 195 degrees to 205 degrees Fahrenheit. Keep in mind that the higher the internal temp, the softer the pork will be.
- After that, remove the meat from the smoker and allow it to rest for 30 minutes to 2 hours before you shred it.
- Proceed to shred the pork shoulder with two forks, and get rid of the bone and any chunks of fat or gristle.
- Afterward, spray the pulled pork with an extra tablespoon of BBQ rub and proceed to serve and enjoy.
Frequently Asked Questions
How Long Does It Take to Smoke Pulled Pork?
As previously mentioned, the answer to the above question is based on a few factors, like the size of the pork shoulder, the type of pellets you are using, and the temp of the grill.
You really should use a digital thermometer to check for an internal temperature of 195 degrees Fahrenheit to ensure your pork is cooked to perfection.
Immediately after the pork reaches 195 degrees F, you should know it’s time to remove it from the grill and allow it to rest for 30 minutes before you pull or slice it.
What Wood Pellets Should You Use for Smoking Pulled Pork?
When you are smoking pulled pork, I recommend you go with hickory, pecan, or fruit wood pellets.
Fruitwood includes applewood or cherry wood. However, I suggest that you avoid using mesquite, given that it has a strong flavor and can overwhelm pork. So I won’t recommend it except if you mix it with milder wood.
What to Serve with this Recipe
Fortunately, there are a lot of accompaniments that work well with smoked pulled pork.
To begin, I suggest you serve your pulled pork with some sort of slaw or other vegetable side dish. Some other great options include potato salad, green beans, and coleslaw.
For a slightly more substantial option, you can also serve up some roasted vegetables, such as potatoes and carrots. To complete the meal, you might want to include some bread or buns to make sandwiches with pork. In addition, you can serve cornbread, biscuits, or dinner rolls.
When it comes to drinks, you should consider a light beer or ale to go along with the pork. Or you could also opt for a robust red wine if you are looking for something a little more special.
Conclusion
Smoking a pork shoulder at 225 degrees Fahrenheit on a Pit Boss grill will yield tender, flavorful meat that will certainly impress your family and friends.
You can achieve the perfect smoked pork shoulder every time just by following the simple steps and laid-out instructions in this guide.
It’s time to fire up your Pit Boss grill or smoker and get ready to enjoy the delectable flavors of smoked barbecue at home.
This now brings us to the end of this guide, as you now know how long to smoke pork shoulder at 225 on a Pit Boss.
How Long To Smoke Pork Shoulder At 225 on a Pit Boss?
Ingredients
- 8 pounds of pork shoulder
- ½ cup of apple cider vinegar or apple juice
- 1 tablespoon of black pepper
- ½ tablespoon of salt
- ¼ cup of mustard
- 2 tablespoons of Pit Boss Memphis BBQ Rub or you can just use your favorite BBQ rub.
Instructions
- Begin by removing the pork shoulder from the refrigerator and letting it sit at room temperature for approximately one hour.
- Next, preheat your smoker to 225 degrees Fahrenheit. For this guide, we recommend using a combination of Apple and Competition Blend pellets by Pit Boss.
- Place the pork shoulder in a disposable aluminum pan and evenly coat it with mustard. Then, apply BBQ rub, black pepper, and salt. Make sure the fat side of the pork shoulder is facing upwards to allow the juices to drip down as it smokes.
- Insert the digital meat thermometer probe into the thickest part of the pork shoulder.
- Position the pork shoulder on the middle rack of the smoker, ensuring it’s not directly over the heat source. Keep the thermometer probe wire outside the smoker and plugged into the unit for temperature monitoring.
- Smoke the meat until it reaches an internal temperature of 145 degrees Fahrenheit. Then, pour apple cider vinegar into the disposable aluminum pan and continue smoking until the pork shoulder reaches 165 degrees Fahrenheit.
- Remove the pork shoulder from the smoker and tightly wrap it in two layers of aluminum foil to retain the juices.
- Place the wrapped pork shoulder back in the disposable aluminum pan and smoker. Continue cooking until the internal temperature reaches between 195 to 205 degrees Fahrenheit. Remember, a higher internal temperature will result in softer pork.
- Once cooked, remove the pork shoulder from the smoker and allow it to rest for 30 minutes to 2 hours.
- Using two forks, shred the pork shoulder, discarding any bones, fat, or gristle.
- Optional: Spritz the pulled pork with an additional tablespoon of BBQ rub for added flavor.
- Serve and enjoy your delicious smoked pulled pork!
