Imen Dridi Indulge in the rich flavors of Michael Symon’s Smoked Pork Shoulder, a culinary masterpiece requiring an 8 lb bone-in pork shoulder, a blend of spices, and a touch of apple goodness. This recipe demands patience with a total time of 8 hours, yielding a hearty serving for your taste buds.
More Michael Symon Recipe:
🧡 Why You’ll Love This Smoked Pork Shoulder Recipe:
- Bold Flavor: Michael Symon’s Smoked Pork Shoulder recipe delivers a bold and irresistible flavor.
- Easy Preparation: The recipe is simple to follow, making it accessible for all levels of cooking expertise.
- Smoky Goodness: Achieve a perfect smoky taste that enhances the overall appeal of the pork shoulder.
❓ What Is Michael Symon Smoked Pork Shoulder Recipe?
Michael Symon’s Smoked Pork Shoulder is a delectable dish, featuring an pork shoulder coated in a flavorful dry rub, smoked to perfection, and served with a touch of apple spritz.
🥩 Michael Symon Smoked Pork Shoulder Ingredients
- 8 lb bone-in pork shoulder these may also be labeled as pork butt
- olive oil
- water
- Dry Rub
- 1/4 cup light brown sugar packed
- 2 Tbsp black pepper coarsely ground
- 2 Tbsp kosher salt
- 1 Tbsp paprika
- 1 Tbsp garlic powder
- 1 Tbsp dried minced onions
- 1 tsp cayenne pepper
- Spritz
- 1/4 cup apple juice
- 1/4 cup apple cider vinegar
🍛 How To Make Michael Symon Smoked Pork Shoulder
Prepare The smoker
- Put wood pellets (applewood is my go-to, but pecan or cherry would do) into the smoker’s hopper.
- Put the smoker in smoke mode and let it run for 5 to 10 minutes. Rasmussen the temperature to 250 degrees Fahrenheit.
- Pour water into an 8×8″ baking dish or any other suitable baking dish and set it away for later use. Since I am not picky about presentation, I prefer to use a foil dish.
Prepare the Pork Shoulder
- In a small bowl, combine the brown sugar, pepper, salt, paprika, garlic, minced onion, and cayenne pepper by stirring them with a fork.
- Spread olive oil over the pork shoulder and set it on a baking pan. Make sure to coat the entire shoulder with the seasonings by rubbing them in and then scattering them over. If you’re not comfortable handling raw meat, wear disposable gloves; otherwise, your hands are the best tool for the job.
Smoke the pork
- Position a baking dish containing water on the smoker’s grate; this will allow water to drip into the smoker.
- Put the apple cider vinegar and apple juice into a little spray bottle and put it away. The pork shoulder needs to be spritzed thoroughly every hour after opening the smoker.
- After placing the pork shoulder on the grate, cover the pan. Smoking at a temperature of 250–275 degrees Fahrenheit for the first few hours is ideal. Light up for about four hours, misting with the spray bottle an hour between.
- Use a meat thermometer to check the pork shoulder’s internal temperature. Check that the pork is at least 145 degrees Fahrenheit by now.
- Before wrapping the pork shoulder delicately in aluminum foil or peach paper, give it one more thorough spray.
- Reduce heat to 225 degrees Fahrenheit and return pork to smoker. For the next four hours, smoke the pork without spraying it.
- Use a meat thermometer to check the pork shoulder’s internal temperature. The ideal temperature for pork shoulder is approximately 200 degrees Fahrenheit. When cooking pulled pork, a temperature range of 195 to 205 degrees Fahrenheit works well.
- After taking the pork out of the smoker, let it a good 20 minutes to rest, preferably more than 2 hours. I like to place mine in either a clean, empty refrigerator or my oven (shut off), and be sure to wrap the pork tightly.
💭 Recipe Tips:
- Maintain a consistent smoker temperature for even cooking.
- Use disposable gloves when handling raw meat for hygiene.
- Experiment with different wood pellets for varied smoky flavors.
- Spritzing the pork keeps it moist; do it consistently.
- Check the internal temperature at multiple points for accuracy.
🥗 What To Serve With Smoked Pork Shoulder?
Pair Smoked Pork Shoulder with Classic Coleslaw, Baked Beans, Cornbread, Macaroni and Cheese, Grilled Vegetables, Potato Salad, Fresh Salad.
🎚 How To Store Leftovers Smoked Pork Shoulder?
- In the fridge: Store Leftovers Smoked Pork Shoulder in an airtight container for up to 4 days.
- In the freezer: Wrap Leftovers Smoked Pork Shoulder in a freezer-continair for up to 3 months.
🥵 How To Reheat Leftovers Smoked Pork Shoulder?
- In the oven: Wrap Leftovers Smoked Pork Shoulder in foil, place it in a baking dish,and for 20-30 minutes.
- In the microwave: Use Leftovers Smoked Pork Shoulder microwave-safe dish, cover pork with a damp paper towel, and heat for 2 minutes.
- In the air-fryer: Cut Leftovers Smoked Pork Shoulder, air-fry at 375°F for 5 to 8 minutes, or until it reaches the desired temperature.
FAQ’S
How Can I Prevent The Pork Shoulder From Drying Out During Smoking?
To prevent the pork shoulder from drying out, regularly spritz it with a mixture of apple juice and apple cider vinegar while smoking.
How Do I Know If The Pork Is Overcooked?
Use a meat thermometer to check the internal temperature. The ideal range for a perfectly cooked pork shoulder is around 195 to 205 degrees Fahrenheit.
Is It Necessary To Cover The Pan When Smoking The Pork Shoulder?
Yes, it is necessary to cover the pan when smoking the pork shoulder. Placing a baking dish with water on the smoker’s grate helps maintain moisture.
How Can I Ensure The Pork Shoulder Has A Crispy Bark Without Becoming Overly Dry?
To achieve a crispy bark without making the pork shoulder overly dry, start by applying a dry rub with brown sugar, pepper, salt, paprika, garlic, minced onion, and cayenne.
More Michael Symon Recipe:
Michael Symon Smoked Pork Shoulder Nutrition Fact:
- Calories: 130
- Total Fat: 8g
- Saturated Fat: 3g
- Total Carbs: 1g
- Net Carbs: 1g
- Dietary Fiber: 0g
- Total Sugars: 1g
- Protein: 11g
- Cholesterol: 40mg
- Sodium: 510mg
- Calcium: 11mg
- Iron: 1mg
- Potassium: 205mg
Michael Symon Smoked Pork Shoulder
Description
Indulge in the rich flavors of Michael Symon’s Smoked Pork Shoulder, a culinary masterpiece requiring an 8 lb bone-in pork shoulder, a blend of spices, and a touch of apple goodness. This recipe demands patience with a total time of 8 hours, yielding a hearty serving for your taste buds.
Ingredients
Instructions
- Put wood pellets (applewood is my go-to, but pecan or cherry would do) into the smoker’s hopper.
- Put the smoker in smoke mode and let it run for 5 to 10 minutes. Rasmussen the temperature to 250 degrees Fahrenheit.
- Pour water into an 8×8″ baking dish or any other suitable baking dish and set it away for later use. Since I am not picky about presentation, I prefer to use a foil dish.
- In a small bowl, combine the brown sugar, pepper, salt, paprika, garlic, minced onion, and cayenne pepper by stirring them with a fork.
- Spread olive oil over the pork shoulder and set it on a baking pan. Make sure to coat the entire shoulder with the seasonings by rubbing them in and then scattering them over. If you’re not comfortable handling raw meat, wear disposable gloves; otherwise, your hands are the best tool for the job.
- Position a baking dish containing water on the smoker’s grate; this will allow water to drip into the smoker.
- Put the apple cider vinegar and apple juice into a little spray bottle and put it away. The pork shoulder needs to be spritzed thoroughly every hour after opening the smoker.
- After placing the pork shoulder on the grate, cover the pan. Smoking at a temperature of 250–275 degrees Fahrenheit for the first few hours is ideal. Light up for about four hours, misting with the spray bottle an hour between.
- Use a meat thermometer to check the pork shoulder’s internal temperature. Check that the pork is at least 145 degrees Fahrenheit by now.
- Before wrapping the pork shoulder delicately in aluminum foil or peach paper, give it one more thorough spray.
- Reduce heat to 225 degrees Fahrenheit and return pork to smoker. For the next four hours, smoke the pork without spraying it.
- Use a meat thermometer to check the pork shoulder’s internal temperature. The ideal temperature for pork shoulder is approximately 200 degrees Fahrenheit. When cooking pulled pork, a temperature range of 195 to 205 degrees Fahrenheit works well.
- After taking the pork out of the smoker, let it a good 20 minutes to rest, preferably more than 2 hours. I like to place mine in either a clean, empty refrigerator or my oven (shut off), and be sure to wrap the pork tightly.
Prepare The smoker
Prepare the Pork Shoulder
Smoke the pork
Notes
- Maintain a consistent smoker temperature for even cooking.
Use disposable gloves when handling raw meat for hygiene.
Experiment with different wood pellets for varied smoky flavors.
Spritzing the pork keeps it moist; do it consistently.
Check the internal temperature at multiple points for accuracy.
Michael Symon Smoked Pork Shoulder
