Smoked Pork Shoulder is a melt-in-your-mouth dish. It requires nothing but a few spices like ancho chile powder, cumin, and a handful of other spices. Simply add a good smoker to make the best Mexican pork you've ever had!
Why This Smoked Pork Shoulder Is Worth The Wait
I got a new smoker a few weeks ago and I've made a couple of things in it. I haven't really had much time to play with it. First, I tried making chicken tikka bites in it. While they got nice and smoky-tasting, I committed the newbie mistake of putting it into a foil pan. So I had chicken that was cooked--but it sat in a lot of liquid. No bueño. Next, I used it for chicken tikka masala. When I had a few pounds of pork leftover from making Carne adovada, I figured I'd try to create a Mexican-style rub and try smoking again.
I don't think it would have mattered what rub I used. It's really just the smoking that adds all the flavor. But if you don't have a smoker, and you did this in the oven with the pork wrapped in foil, the rub would make a difference. So I'm going to share the rub mix below so you can try it.
Either way, it is full of amazing flavor. Leaving the fat cap on the pork allowed it to self-baste and protect the pork from drying out.
How To Make Smoked Pork Shoulder
- Mix the rub
- Make long slashes in the fat and the meat to help the marinade penetrate. This will also not let the fat curl up too much during cooking
- Smoke until internal temperature is about 195-200F.
- If you don't have a smoker, wrap in foil. Then bake at 250 for 4-6 hours. Unwrap and bake for another hour until internal temperature reaches 195-200F
Want More Pork Recipes?
- Pulled Pork- loaded with delicious Mexican flavor.
- Pork Carnitas- Make these in your Instant Pot.
- Instant Pot Pulled Pork- tacos seasoned with Indian spices.
- Smoked Mexican Pork Shoulder- lovely smoked flavors.
- Pressure Cooker Carne Adovada- a low carb delight.
- Schezuan Pork Soup- Sichuan cuisine made at home.
- Chile Verde- a quick and easy pork recipe.
- Instant Pot Pork Stew- a hearty low carb soup.
If you love this Smoked Pork Shoulder recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
- 1 tablespoon (1 tablespoon) Brown Sugar
- 1 teaspoon (1 teaspoon) Garlic Powder
- 1 teaspoon (1 teaspoon) Onion Powder
- 1 teaspoon (1 teaspoon) Smoked Paprika
- 1 teaspoon (1 teaspoon) Ground Cumin
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1/2 teaspoon (0.5 teaspoon) Ancho Chile Powder
- 1/2 teaspoon (0.5 teaspoon) Ground Black Pepper
- 2 pounds (907.18 g) Boneless Pork Shoulder
- Slash the pork in multiple locations with a knife, especially on the fat cap so it doesn't curl during cooking, and also to allow the marinade to penetrate.
- In a small bowl, mix together all the other ingredients, and rub into both sides of the pork.
- Set your smoker to 250F, for 5-6 hours.
- Cook until internal temperature reaches 195F, remove and cover with foil and let it rest for 10-15 minutes to finish cooking.
- Shred and use for tacos, eat it plain, or use in a tamale pie recipe.
- Wrap in foil after seasoning, and cook it for 4-5 hours until temperature reaches 175F. Remove foil and either bake for another hour until temperature reaches 195F. You may choose to broil toward the end to get a well-browned exterior.