The name says it all – this recipe took almost half a day! This roast was part of our Sunday Meal Prep that we did at the same time as our Smoked Boneless, Skinless Chicken Thighs and can we just say – our backyard smelled incredible all day! Pork shoulder roasts were on sale at Raley’s and we brought home a 6lb roast with the intention of smoking it and potentially shredding for pulled pork (depending how tender it got).
We tried two new things with this roast that paid off, handsomely:
- Added baking soda to the dry rub
- Basted hourly with apple cider vinegar and chicken broth
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We’ve been watching lots of Food Network recently, and these two tips came from Tournament of Champions (TOC, as the Mayor of Flavortown lovingly abbreviates it). Jet Tila had to cook with pork shoulder in a short period of time and mentioned that baking soda helps break down the connective tissue and speeds up the tenderization process. And, everyone on TOC continuously bastes their meat when cooking to ensure that it does not dry out. So naturally, we incorporated both techniques! And…. THEY WORKED. I’ll say no more – you HAVE to try this for yourself!
We used the leftovers to make amazing panini sandwiches and added some adobo seasoning for a quesadilla night.
Half-Day Smoked Pork Shoulder Roast
Equipment
- Smoker
Ingredients
- 6 lb Pork Shoulder Roast Boneless or Bone-In
- 1 tsp Seasoned Salt
- 1 tsp Smoked Paprika
- 1 tsp Chili Powder
- 1 tsp Garlic Salt
- 1 tsp Cracked Black Pepper
- 1 tsp Oregano
- 1 tbsp Baking Soda
- 4 tbsp Apple Cider Vinegar
- 8 tbsp Chicken Broth
Instructions
- Prepare smoker and set to 225°.
- Dry rub pork shoulder roast with seasoning blend and place in smoker. Insert temperature probe in center of roast halfway through.
- For the first 4 hours, baste or spray 1 tbsp of apple cider vinegar evenly on roast.
- For the remaining cook time, baste or spray 1 tbsp of chicken broth evenly on roast.
- Leave roast in the smoker until the internal temperature reaches at least 190°.
- Once internal temperature of 190° is reached, remove roast from smoker and rest for 10 minutes.
- Use large forks to shred the roast and serve!