Fred’s Ultimate Smoked Pork Shoulder

Fred’s Ultimate Smoked Pork Shoulder
Photo by Ben Fink


  • 1 Tbs. kosher salt
  • 1 Tbs. sugar
  • One 5- to 7-pound bone-in Boston butt or picnic shoulder
  • Your favorite barbecue sauce
  • 1 tsp. freshly ground white pepper
  • 6 to 8 cups hickory or apple wood chips, soaked in water for at least 1 hour
  • 1 Tbs. freshly ground black pepper
  • + 4 more ingredients
    • 1 cup prepared Cuban mojo marinade, strained (I prefer Nellie and Joe’s brand)
    • 1 tsp. granulated garlic
    • 1 tsp. dry mustard
    • 1 Tbs. paprika

Mix the paprika, sugar, salt, both peppers, granulated garlic, and mustard together in a small bowl. Rub this mixture all over the pork. Wrap in plastic wrap and refrigerate overnight. (I like to reserve a tablespoon or more of this rub before using it on the pork so that I can sprinkle the finis...

View full recipe at Fine Cooking


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