Low Sugar Smoked Pork Shoulder

Total time18 hr 20 min

Prep time20 min

Cook time10 hr

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

For the pork

1 bone-in pork shoulder (7–8 lb), also sold as pork butt
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
See all
2 tbsp yellow mustard

For the dry rub

3 tbsp dark brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tbsp kosher salt
1 tbsp smoked paprika
1 tbsp black pepper, coarsely ground
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper
1 tsp dry mustard

For the mop

½ cup apple cider vinegar
½ cup water
1 tbsp worcestershire sauce

Instructions

1
The night before smoking, combine the dark brown sugar, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, cayenne, and dry mustard in a small bowl and stir until evenly mixed.
2
Pat the pork shoulder completely dry with paper towels. Brush a thin, even layer of yellow mustard over the entire surface — this acts as a binder for the rub. Press the spice rub firmly onto all sides of the shoulder, coating every surface. Place the rubbed shoulder on a wire rack set over a rimmed baking sheet, uncovered, and refrigerate for at least 8 hours or overnight.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!