Emulsifier Free Smoked Pork Shoulder

Total time18 hr 20 min

Prep time20 min

Cook time10 hr

5.0

(5)

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Ingredients

10 servings

For the pork

1 bone-in pork shoulder (7–8 lb), also sold as pork butt
2 tbsp yellow mustard

For the dry rub

3 tbsp dark brown sugar
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.

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