Pulled Pork

Smoked Pork Shoulder (Boston Butt)

Name: Smoked Pork Shoulder (Boston Butt)
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 8 servings
Ingredients: 1 (2-3 pound) pork shoulder, Boston butt; 1 cup wood chips, such as hickory or apple; 1 cup barbecue sauce; 2 tbsp brown sugar; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; 1 cup beer, optional; 1 cup water, optional

By Jake Thornton · June 18, 2026 · Pulled Pork

Prep30 min

Cook480 min

Total510 min

Serves8

Smoked Pork Shoulder (Boston Butt) — Tender Smoked Pork Shoulder

I still remember my first attempt at smoking a pork shoulder. It was a disaster - tough, dry, and flavorless. But I didn't give up. I kept experimenting, trying different techniques and ingredients until I finally got it right. Now, I'm excited to share my secrets with you. Smoked pork shoulder, also known as a Boston butt, is a classic comfort food dish that's perfect for a crowd.

The key to a great smoked pork shoulder is low and slow cooking. You want to cook the meat at a low temperature for a long period of time to break down the connective tissues and infuse it with rich, smoky flavor. In this recipe, we'll be using a combination of wood chips and barbecue sauce to give the pork a deep, complex flavor.

This recipe is perfect for anyone who loves comfort food and is looking for a dish that's easy to make and feeds a crowd. Whether you're hosting a backyard barbecue or just want a delicious meal for your family, this smoked pork shoulder is sure to please. So, let's get started and learn how to smoke a pork shoulder like a pro!

One of the things I love about this recipe is how versatile it is. You can serve the pork shoulder on its own, or use it to make a variety of delicious dishes like pulled pork sandwiches, tacos, and salads. You can also experiment with different types of wood chips and barbecue sauces to give the pork a unique flavor.

In this recipe, we'll be covering everything you need to know to smoke a pork shoulder to perfection. From the ingredients and equipment you'll need, to the step-by-step instructions and tips for getting the best results. So, let's get started and learn how to make this delicious smoked pork shoulder!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal effort, making it perfect for a weeknight dinner or a special occasion.
The smoked pork shoulder is incredibly versatile and can be used to make a variety of delicious dishes, from pulled pork sandwiches to tacos and salads.
The combination of wood chips and barbecue sauce gives the pork a deep, complex flavor that's sure to please even the pickiest eaters.
This recipe is perfect for a crowd, as it makes a large amount of pork that can be easily shredded and served to a group.
The smoked pork shoulder is also very budget-friendly, as it's a relatively inexpensive cut of meat that can be cooked in large quantities.
This recipe is also very family-friendly, as it's easy to make and can be served in a variety of ways that are sure to please both kids and adults.

Why This Recipe Works

The key to a great smoked pork shoulder is the low and slow cooking process. By cooking the meat at a low temperature for a long period of time, we're able to break down the connective tissues and infuse it with rich, smoky flavor. The wood chips add a deep, complex flavor to the pork, while the barbecue sauce provides a sweet and tangy glaze.

The combination of the wood chips and barbecue sauce is what really makes this recipe work. The wood chips provide a smoky flavor that's deep and complex, while the barbecue sauce adds a sweet and tangy element that balances out the dish. By using both of these ingredients, we're able to create a rich and complex flavor profile that's sure to please.

Another important factor in this recipe is the resting time. After the pork is done cooking, it's essential to let it rest for at least 30 minutes before slicing or pulling it. This allows the juices to redistribute and the meat to relax, making it tender and easy to shred.

Ingredients You’ll Need

To make this delicious smoked pork shoulder, you'll need a few simple ingredients. The most important ingredient is the pork shoulder itself, which should be a Boston butt or a similar cut. You'll also need some wood chips, barbecue sauce, and a few spices to give the pork some extra flavor.

1 (2-3 pound) pork shoulder, Boston buttLook for a pork shoulder with a good layer of fat on the top, as this will help keep the meat moist and flavorful during the cooking process. You can also use a boneless pork shoulder if you prefer, but the bone will help add flavor to the meat.
1 cup wood chips, such as hickory or appleYou can use any type of wood chips you like, but hickory and apple are two of the most popular and flavorful options. Make sure to soak the wood chips in water for at least 30 minutes before using them, as this will help them smoke more efficiently.
1 cup barbecue sauceYou can use any type of barbecue sauce you like, but a sweet and tangy sauce works best for this recipe. Look for a sauce that's low in sugar and has a thick, syrupy consistency, as this will help it stick to the meat and add flavor.
2 tbsp brown sugarThe brown sugar will help balance out the flavor of the barbecue sauce and add a rich, caramel-like flavor to the pork. You can also use white sugar if you prefer, but brown sugar has a deeper, more complex flavor.
1 tsp smoked paprikaThe smoked paprika will add a deep, smoky flavor to the pork that's perfect for a barbecue. Look for a high-quality smoked paprika that's made from real smoked peppers, as this will have a more intense flavor than a regular paprika.
1 tsp garlic powderThe garlic powder will add a savory, slightly sweet flavor to the pork that's perfect for a barbecue. You can also use fresh garlic if you prefer, but the powder is easier to mix into the rub and has a more subtle flavor.
1 tsp saltThe salt will help bring out the natural flavors of the pork and add a touch of savory flavor to the dish. Look for a high-quality salt that's made from real salt crystals, as this will have a more intense flavor than a regular salt.
1 tsp black pepperThe black pepper will add a sharp, peppery flavor to the pork that's perfect for a barbecue. Look for a high-quality black pepper that's made from real peppercorns, as this will have a more intense flavor than a regular pepper.
1 cup beer, optionalThe beer will help add moisture to the pork and create a rich, savory flavor that's perfect for a barbecue. Look for a dark beer with a rich, malty flavor, as this will complement the pork perfectly.
1 cup water, optionalThe water will help add moisture to the pork and create a tender, juicy texture that's perfect for a barbecue. You can use beer or water, depending on your preference, but the beer will add a richer flavor to the dish.

Ingredients for Smoked Pork Shoulder (Boston Butt)

Equipment You’ll Need

Large smoker or charcoal grillWood chip box or foil panMeat thermometerLarge cutting boardSharp knifeTongs or meat claws

How to Make Smoked Pork Shoulder (Boston Butt)

1
Preheat your smoker or charcoal grill to 225-250°F, using your preferred type of wood chips or chunks.
2
In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, salt, and black pepper to create a dry rub.
3
Rub the dry rub all over the pork shoulder, making sure to coat it evenly and thoroughly.
4
Place the pork shoulder in the smoker or grill, fat side up, and close the lid.
5
Smoke the pork shoulder for 8-10 hours, or until it reaches an internal temperature of 190-195°F.
6
After 8 hours, begin checking the pork shoulder every 30 minutes to see if it's tender and easily shreds with a fork.
7
Once the pork is tender, remove it from the heat and let it rest for 30 minutes to 1 hour before slicing or pulling it.
8
While the pork is resting, prepare the barbecue sauce by mixing it with the beer or water in a small bowl.
9
After the pork has rested, brush the barbecue sauce all over the pork shoulder, making sure to coat it evenly and thoroughly.
10
Return the pork shoulder to the smoker or grill for an additional 10-15 minutes, or until the sauce is caramelized and sticky.
11
Remove the pork shoulder from the heat and let it cool for a few minutes before slicing or pulling it.
12
Serve the pork shoulder on a bun, with your favorite toppings, such as coleslaw, pickles, and barbecue sauce.

Expert Tips

Make sure to soak the wood chips in water for at least 30 minutes before using them, as this will help them smoke more efficiently.
Use a meat thermometer to ensure the pork shoulder reaches a safe internal temperature of 190-195°F.
Let the pork shoulder rest for at least 30 minutes to 1 hour before slicing or pulling it, as this will help the juices redistribute and the meat to relax.
Use a sharp knife or tongs to handle the pork shoulder, as this will help prevent it from tearing or falling apart.
Experiment with different types of wood chips and barbecue sauces to find your favorite flavor combinations.
Consider using a water pan in your smoker or grill to add moisture and help regulate the temperature.
Don't be afraid to get creative with your toppings and sides, as this will help make the dish more interesting and enjoyable.

Common Mistakes to Avoid

Not soaking the wood chips in water before using them, which can cause them to smoke unevenly or not at all.
Not using a meat thermometer to ensure the pork shoulder reaches a safe internal temperature.
Not letting the pork shoulder rest for at least 30 minutes to 1 hour before slicing or pulling it, which can cause the meat to be tough and dry.
Not using a sharp knife or tongs to handle the pork shoulder, which can cause it to tear or fall apart.
Not experimenting with different types of wood chips and barbecue sauces to find your favorite flavor combinations.
Not considering the size and type of pork shoulder you're using, which can affect the cooking time and temperature.

Variations and Substitutions

Using different types of wood chips, such as cherry or mesquite, to create unique flavor profiles.
Adding other ingredients to the dry rub, such as cumin or coriander, to create a more complex flavor profile.
Using a different type of barbecue sauce, such as a vinegar-based or mustard-based sauce, to create a tangier or sweeter flavor profile.
Adding other ingredients to the barbecue sauce, such as honey or brown sugar, to create a sweeter or more complex flavor profile.
Using a different type of pork shoulder, such as a boneless or skinless shoulder, to create a leaner or more tender dish.
Serving the pork shoulder with different toppings or sides, such as coleslaw or baked beans, to create a more interesting and varied dish.

What to Serve With Smoked Pork Shoulder (Boston Butt)

This smoked pork shoulder is perfect for serving at a barbecue or picnic, as it's easy to shred and serve on a bun. You can also serve it with a variety of toppings, such as coleslaw, pickles, and barbecue sauce, to create a more interesting and varied dish.

Consider serving the pork shoulder with some classic barbecue sides, such as baked beans, grilled vegetables, or corn on the cob. You can also serve it with some more unique sides, such as a salad or a bowl of chili, to create a more interesting and varied meal.

Serve the smoked pork shoulder on a bun with coleslaw and picklesServe the smoked pork shoulder with baked beans and grilled vegetablesServe the smoked pork shoulder with a salad or a bowl of chiliUse the smoked pork shoulder to make tacos or nachos

Make-Ahead, Storage, Freezing and Reheating

This smoked pork shoulder can be stored in the refrigerator for up to 3-4 days, or frozen for up to 2-3 months. To store the pork shoulder, simply wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator or freezer.

To reheat the pork shoulder, simply place it in the oven or microwave and heat it until it's warm and tender. You can also add some barbecue sauce or other toppings to the pork shoulder during the reheating process to create a more flavorful and interesting dish.

Consider using a vacuum sealer or other airtight container to store the pork shoulder, as this will help to preserve the flavor and texture of the meat. You can also use a freezer bag or other airtight container to store the pork shoulder in the freezer, as this will help to prevent freezer burn and other types of damage.

Frequently Asked Questions

What type of wood chips should I use for this recipe?

You can use any type of wood chips you like, but hickory and apple are two of the most popular and flavorful options. Make sure to soak the wood chips in water for at least 30 minutes before using them, as this will help them smoke more efficiently.

How long should I smoke the pork shoulder for?

You should smoke the pork shoulder for 8-10 hours, or until it reaches an internal temperature of 190-195°F. Make sure to check the pork shoulder every 30 minutes to see if it's tender and easily shreds with a fork.

What type of barbecue sauce should I use for this recipe?

You can use any type of barbecue sauce you like, but a sweet and tangy sauce works best for this recipe. Look for a sauce that's low in sugar and has a thick, syrupy consistency, as this will help it stick to the meat and add flavor.

Can I use a different type of pork shoulder for this recipe?

Yes, you can use a different type of pork shoulder for this recipe, such as a boneless or skinless shoulder. However, keep in mind that the cooking time and temperature may vary depending on the size and type of pork shoulder you're using.

How should I store the smoked pork shoulder?

You can store the smoked pork shoulder in the refrigerator for up to 3-4 days, or frozen for up to 2-3 months. To store the pork shoulder, simply wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator or freezer.

Can I reheat the smoked pork shoulder?

Yes, you can reheat the smoked pork shoulder by placing it in the oven or microwave and heating it until it's warm and tender. You can also add some barbecue sauce or other toppings to the pork shoulder during the reheating process to create a more flavorful and interesting dish.

What are some common mistakes to avoid when making this recipe?

Some common mistakes to avoid when making this recipe include not soaking the wood chips in water before using them, not using a meat thermometer to ensure the pork shoulder reaches a safe internal temperature, and not letting the pork shoulder rest for at least 30 minutes to 1 hour before slicing or pulling it.

What are some variations I can try with this recipe?

You can try using different types of wood chips, such as cherry or mesquite, to create unique flavor profiles. You can also add other ingredients to the dry rub, such as cumin or coriander, to create a more complex flavor profile.

The Full Recipe

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