Smoked Pork Shoulder Wrap
Had to make a couple of shoulders for a Christmas party providing some pulled pork. This recipe falls outside of my typical dry rub dry cook but possibly the best shoulder Ive ever turned out. Wont know until the party but a piece fell off mid-stroke, and I bout had one. I usually only inject birds and likely added an amendment to pork shoulder as a Texas Butter state law. The second thing I did which I typically consider cheating is a wrap to finish out to final temperature target of 195 that rested out at the peak of 205. So I guess Im a cheater now. Adjust the injection however you want because I got into a honey shortage situation and subbed the missing honey with raw sugar instead. Its up to you. I was going for a slight brine and running late because this BBQ started at 1 PM and its a low-n-slow. Wasnt a chance in hell I was going to drop pace for a run to a busy grocery over honey. Anything sweet likely will work and produce excellent results. A day ahead injection proly wouldnt hurt if you got fridge room, patients, and priorities squared. Yes, you can bake this shoulder, its final wrap target temp is 195 finished in the oven for better heat control, and it was late. Note Two things; youll need a thermometer with a lead because its a set and forget smoke and essential not to open until temp goals happen. This recipe will make enough for one 10 pound-ish shoulder. Just double up for 2 shoulders or Xs for more.
Had to make a couple of shoulders for a Christmas party providing some pulled pork. This recipe falls outside of my typical dry rub dry cook but possibly the best shoulder Ive ever turned out. Wont know until the party but a piece fell off mid-stroke, and I bout had one. I usually only inject birds and likely added an amendment to pork shoulder as a Texas Butter state law. The second thing I did which I typically consider cheating is a wrap to finish out to final temperature target of 195 that rested out at the peak of 205. So I guess Im a cheater now. Adjust the injection however you want because I got into a honey shortage situation and subbed the missing honey with raw sugar instead. Its up to you. I was going for a slight brine and running late because this BBQ started at 1 PM and its a low-n-slow. Wasnt a chance in hell I was going to drop pace for a run to a busy grocery over honey. Anything sweet likely will work and produce excellent results. A day ahead injection proly wouldnt hurt if you got fridge room, patients, and priorities squared. Yes, you can bake this shoulder, its final wrap target temp is 195 finished in the oven for better heat control, and it was late. Note Two things; youll need a thermometer with a lead because its a set and forget smoke and essential not to open until temp goals happen. This recipe will make enough for one 10 pound-ish shoulder. Just double up for 2 shoulders or Xs for more.
- Carbohydrate 22.4895125 g
- Cholesterol 433.073125 mg
- Fat 113.55108125 g
- Fiber 1.08318747739773 g
- Protein 98.093975 g
- Saturated Fat 42.675455 g
- Serving Size 1 1 Serving (646g)
- Sodium 4783.60125 mg
- Sugar 21.4063250226023 g
- Trans Fat 11.14449625 g
- Calories 1525 calories
Step-by-step
- Prepare the injection: Combine honey, raw sugar, salt, and apple juice.
- Inject the pork shoulder: Inject the mixture evenly into the pork shoulder.
- Season the pork shoulder: Sprinkle the pork shoulder with sowflakes.
- Smoke the pork shoulder: Smoke the pork shoulder until it reaches an internal temperature of 195°F (90°C).
- Wrap the pork shoulder: Wrap the pork shoulder in butcher paper or aluminum foil.
- Continue cooking: Continue cooking until the internal temperature reaches 205°F (96°C).
- Rest: Let the pork shoulder rest before shredding.
My Smoky Pork Shoulder Adventure: A Christmas Party Triumph (and a Few "Cheats")
This Christmas, I decided to tackle something a little different for my annual party: a smoked pork shoulder. I’m usually a stickler for traditional dry-rub methods, but time constraints (and a looming honey shortage!) forced me to improvise, and let me tell you, the results were astonishing. This wasn't your average pulled pork; it was melt-in-your-mouth perfection, the kind that had guests reaching for seconds (and thirds!). The aroma alone was enough to draw a crowd, a smoky, sweet fragrance that filled the air long before the pork even hit the table.
My usual approach involves a meticulously crafted dry rub and a long, slow smoke. But this time, I injected the shoulder with a sweet and savory brine—a blend of honey (or, in my case, a clever honey-sugar substitute), salt, and apple juice—to add extra moisture and flavor. I also opted for a foil wrap during the final stages of cooking to ensure an even temperature and tender, juicy results. I know, I know, some might call this "cheating," but when time is short and the party is looming, a little ingenuity goes a long way.
The prep work itself was surprisingly straightforward. I injected the 10-pound shoulder (adjust the recipe accordingly for larger or smaller cuts), sprinkled it with some sowflakes for added texture, and then it was into the smoker. The low and slow method is key here, allowing the smoke to gently penetrate the meat and develop that incredible smoky flavor. I used a meat thermometer with a probe, the kind that you leave in during cooking so you don't have to keep poking the meat. This is critical to avoiding undercooked or overcooked pork. It also allows you to relax and socialize during the cooking process— no constant monitoring required!
One unexpected bonus was the ease with which the pork shredded. It practically fell apart when I touched it, a sign that I’d achieved the perfect balance of tenderness and flavor. The sweet and smoky notes complemented each other beautifully, creating a pulled pork that was simultaneously rich, savory, and surprisingly light. I served it on soft buns with a simple coleslaw, and it was an instant hit. The party was a success, in no small part thanks to my (slightly unorthodox) smoked pork shoulder.
The best part? The leftovers were equally delicious, and I enjoyed them in sandwiches and tacos for days afterward. This recipe is a keeper—a testament to the fact that sometimes, a little improvisation can lead to culinary magic. So, whether you're a seasoned BBQ pro or a kitchen novice, don’t be afraid to experiment, trust your instincts, and most importantly, enjoy the process.
Next time, I'll likely try a variation with a different type of sweet element or maybe even explore different spice blends. The possibilities are endless! This experience just goes to show that even with unexpected curveballs (like a honey shortage!), you can still create a dish that is both delicious and memorable. So, gather your ingredients, fire up that smoker, and prepare to be amazed by the results!
