Smoked Pork Shoulder

Smoked Pork Shoulder
Description: Always a crowd pleaser, pulled pork is easy to make, has a succulent taste and versatile in its use. Try pulled pork sandwiches on brioche rolls with garlic coleslaw, pulled pork enchiladas or take an asian inspired spin with pulled pork in a poke bowl with your favourite noodles or rice.
  • 1 pork shoulder/collar
  • The Feedlot Forager
  • 1/2 cup American style yellow mustard
  • 4 tbsp salted butter
  • 4 tbsp honey
  • 4 tbsp brown sugar
  • 1 cup favourite BBQ sauce
    1. Preheat smoker to 275F/135C with indirect heat. We prefer to use sweet and soft orchard woods such as apple, cherry, pear, plum, etc. Whatever is best available in your area and/or that you prefer.  
    2. While the smoker is heating up, place your shoulder on a large cutting board and coat with yellow mustard. Generously cover pork shoulder with Forager.  Let rest for 20 - 30 minutes until the pork starts to come to room temp and the rub begins to glaze over.  
    3. Place on smoker and close lid. Spritz every 30-45 minutes.  You can use apple juice, apple cider vinegar, pickle juice or half Worcestershire half water. 
    4. Smoke until you get a nice mahogany colour. which is typically around 4 hours. Don't feel like you have to stick to the clock. It's more about the colour at this stage.
    5. Pull from smoker and wrap tightly in foil with butter, brown sugar, honey and a bit more Forager. 
    6. Place back into smoker for another 4-5 hours until the shoulder probes like warm butter. You know it's done when you have very little to no resistance.  Do not rush this step otherwise you will be serving up tough meat.  
    7. Remove shoulder from the smoker and place in a large pan. Pour in all the leftover juice from foil. Shred with two large forks or tongs. Add BBQ sauce if desired and mix meat thoroughly. Let rest for 5 minutes and serve.  
    Serving Size:
    • 8
    Hot Tip:
    • Instead of smoking the shoulder, ask your butcher for pork collar also know as scotch. We find the muscle has more cross sections, fat and a slightly sweeter taste. It shreds beautiful and due to its physical location on the animal, it literally defines the statement "eating high on the hog"!