Welcome to our culinary adventure where we explore the art of smoking the perfect Pit Boss Pork Shoulder Recipe. Known for its juicy tenderness and rich flavors, this recipe is a crowd-pleaser, perfect for any barbecue gathering or family dinner.
While Pit Boss Pork Butt has been a favorite among BBQ enthusiasts, the pork shoulder offers a slightly different cut that promises equally delicious results.
Inspired by the succulent Qdoba Pulled Pork, this recipe will take your taste buds on a tantalizing journey, combining the best techniques and flavors to create a mouthwatering masterpiece. So, fire up your Pit Boss smoker and let’s get started on creating the ultimate pork shoulder that will leave everyone asking for seconds!
Why this Pit Boss Pork Shoulder is so Delicious?
This Pit Boss Pork Shoulder is incredibly delicious due to its perfect blend of spices and low-and-slow cooking method. The combination of sweet & smoky seasoning rub, black pepper, seasoned salt, garlic and onion powders, and complete seasoning infuses the pork with rich flavors.
The homemade vinegar-based sauce, with a hint of sweetness from brown sugar and a touch of heat from red pepper flakes, adds a tangy and savory finish. Finally, using liquid smoke enhances the pork with an irresistible smoky aroma, making this dish a true delight for your taste buds.
Ingredients for this Pork Shoulder Recipe
For the Pork Shoulder:
- 6 lb. pork shoulder
- 2 tbsp. sweet & smoky seasoning rub
- 1 tbsp. black pepper
- 2 tbsp. seasoned salt
- 2 tbsp. garlic powder
- 2 tbsp. onion powder
- 2 tbsp. complete seasoning
For the Sauce:
- 1 ½ cups apple cider vinegar
- 2 tbsp. ketchup
- 2 tbsp. brown sugar
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp salt
- BBQ sauce of your choice
Equipment & Tools Required
- Deep baking pan
- Aluminum foil
- Small saucepan
- Measuring cups and spoons
- Basting brush
Prep Time: 20 minutes
Marinating Time: 1 hour
Cooking Time: 8 hours
Recipe for Pit Boss Pork Shoulder
Step-01: Start with a 6 lb. pork shoulder. Trim some of the fat and wash it well with vinegar.
Step-02: In a bowl, combine 2 tbsp. sweet & smoky seasoning rub, 1 tbsp. black pepper, 2 tbsp. seasoned salt, 2 tbsp. garlic powder, 2 tbsp. onion powder, and 2 tbsp. Generously coat the pork shoulder with the seasoning mixture.
Step-03: Let it sit for 5 minutes to allow the seasonings to adhere, then flip and coat the other side. Let it rest for an hour.
Step-04: Use a deep baking pan with a rack. Spray the rack with non-stick spray and add water to the bottom of the pan to prevent burning and keep the pork moist. Add liquid smoke for a smoky flavor.
Step-05: Place the pork on the rack, cover it with foil, and bake at 275°F (135°C) for 8 hours. In the last 2 hours, remove the foil to let the pork develop a nice color.
Step-06: While the pork is baking, prepare the sauce. In a small saucepan, combine 1 1/2 cups apple cider vinegar, 2 tbsp. ketchup, 2 tbsp. brown sugar, 1 tsp red pepper flakes, 1 tsp black pepper, and 1 tsp salt. Bring the mixture to a boil, then turn off the heat. Allow it to cool, then store it in the refrigerator for at least a day for the best results.
Step-07: After 8 hours, remove the pork from the oven and let it rest for 30 minutes. Pull the pork apart into smaller pieces, removing the bone easily if the pork is cooked perfectly.
Mix the shredded pork with the vinegar-based sauce and your favorite BBQ sauce. Use the drippings from the baking pan for added flavor.
Watch How To Make
Creative Serving Ideas for Pit Boss Pork Shoulder Recipe
1. Classic Pulled Pork Sandwiches:
Serve the shredded pork on a toasted bun with a dollop of coleslaw and a drizzle of BBQ sauce. Add pickles for extra crunch and tanginess.
2. Pulled Pork Tacos:
Use soft corn or flour tortillas and top with shredded pork, diced onions, fresh cilantro, and a squeeze of lime. Add a spoonful of salsa or guacamole for an extra layer of flavor.
3. Pulled Pork Nachos:
Layer tortilla chips with pulled pork, melted cheese, jalapeños, and diced tomatoes. Top with sour cream, guacamole, and fresh salsa for a delicious appetizer or game-day snack.
4. Pulled Pork Sliders:
Use small slider buns and serve mini pulled pork sandwiches topped with coleslaw. These are perfect for parties or gatherings.
5. Pulled Pork Pizza:
Spread BBQ sauce on a pizza crust and top with shredded pork, red onions, and mozzarella cheese. Bake until the crust is crispy and the cheese is melted.
6. Pulled Pork Mac and Cheese:
Stir shredded pork into creamy mac and cheese for a hearty and comforting dish. Top with breadcrumbs and bake until golden and bubbly.
7. Pulled Pork Salad:
Create a hearty salad with mixed greens, pulled pork, cherry tomatoes, red onions, and shredded cheese. Drizzle with ranch or BBQ dressing.
8. Pulled Pork Quesadillas:
Fill a flour tortilla with pulled pork, shredded cheese, and sautéed onions. Cook until the tortilla is crispy and the cheese is melted. Serve with sour cream and salsa.
9. Pulled Pork Breakfast Hash:
Combine shredded pork with diced potatoes, bell peppers, and onions. Fry until crispy and serve with a sunny-side-up egg on top.
10. Pulled Pork Stuffed Sweet Potatoes:
Bake sweet potatoes until tender, then split them open and fill with pulled pork. Top with a dollop of sour cream, chopped green onions, and a sprinkle of cheese.
URRecipe Community Tips on Pit Boss Pork Shoulder Recipe
1. Choose the Right Cut: Opt for a bone-in pork shoulder for the best flavor and tenderness. The bone adds extra richness to the meat as it cooks.
2. Trim Excess Fat: While some fat is necessary for moisture and flavor, trimming excess fat helps prevent an overly greasy result. Aim to leave a thin layer for basting the meat during cooking.
3. Season Generously: Don’t be shy with the seasoning. A well-coated pork shoulder ensures each bite is packed with flavor. Allow the seasonings to adhere by letting the meat rest after seasoning.
4. Let It Marinate: For maximum flavor penetration, let the seasoned pork shoulder rest for at least an hour. If you have more time, marinate it overnight in the refrigerator.
5. Use a Meat Thermometer: Ensure your pork shoulder is cooked to the right internal temperature (about 195-205°F) for perfect tenderness. A meat thermometer removes the guesswork and ensures consistency.
6. Maintain Moisture: Adding water to the baking pan and covering the pork with foil helps maintain moisture throughout the long cooking process. You can also use apple juice or broth for added flavor.
7. Add Liquid Smoke: A few drops of liquid smoke in the baking pan can replicate that smoky flavor you’d get from a smoker, adding depth to the oven-cooked pork shoulder.
8. Let It Rest: After cooking, let the pork shoulder rest for at least 30 minutes before shredding. This allows the juices to redistribute, resulting in more tender and juicy meat.
9. Save the Drippings: The juices that collect in the pan are full of flavor. Use them to moisten the shredded pork or add them to your sauce for an extra burst of flavor.
10. Make the Sauce Ahead: Prepare the vinegar-based sauce a day or two in advance. This allows the flavors to meld and intensify, providing a tangy and delicious complement to the rich pork.
How to Store and Reheat Leftover Pit Boss Pork Shoulder?
To store leftover Pit Boss Pork Shoulder, place the cooled pork in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the pork in freezer-safe bags for up to 3 months.
To reheat, preheat your oven to 250°F (120°C), place the pork in a baking dish, and cover with foil. Heat for about 20-30 minutes or until warmed through. Alternatively, microwave on medium power in short intervals until heated. Add BBQ sauce to keep it moist.
Common queries on Pit Boss Pork Shoulder Recipe
These commonly asked questions and their short answers will give you an better understanding of this Pit Boss Pork Shoulder Recipe
1. How to cook a pork shoulder on a Pit Boss?
To cook a pork shoulder on a Pit Boss, preheat the grill to 225°F. Season the pork shoulder generously with your favorite rub. Place the pork shoulder directly on the grill grates, fat side up. Smoke it for about 6-8 hours or until the internal temperature reaches 165°F. Then wrap it in foil and continue to cook until the internal temperature reaches 195-205°F. Let it rest before shredding.
2. What is the 3-2-1 method for pork shoulder?
The 3-2-1 method is typically used for ribs, but can be adapted for pork shoulder. Smoke the pork shoulder for 3 hours unwrapped, then wrap it in foil and cook for 2 more hours. Finally, unwrap the pork shoulder and cook for an additional hour to develop a crust. This method ensures a tender and flavorful pork shoulder.
3. Which is the best cooking method for a pork shoulder?
The best cooking method for a pork shoulder is low and slow. Whether you’re using a smoker, grill, or oven, cooking the pork shoulder at a low temperature over a long period (usually 225-275°F for 8-12 hours) ensures that the meat becomes tender and flavorful.
4. What are the best Pit Boss pellets for pork shoulder?
The best Pit Boss pellets for pork shoulder are typically fruitwood blends like apple or cherry, which provide a mild, sweet smoke flavor. Hickory pellets are also a popular choice for a stronger, more robust smoke flavor.
5. How do I keep my pork shoulder moist during cooking?
To keep your pork shoulder moist, cook it low and slow, and wrap it in foil or butcher paper once it reaches an internal temperature of 165°F. Adding a small amount of liquid, such as apple juice or broth, inside the foil can also help maintain moisture.
6. How long should I let my pork shoulder rest after cooking?
Let your pork shoulder rest for at least 30 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy pork shoulder.
7. Can I prepare the pork shoulder the day before cooking?
Yes, you can season and marinate the pork shoulder the day before cooking. This allows the flavors to penetrate the meat more deeply. Just be sure to store it in the refrigerator until you’re ready to cook.
8. What internal temperature should a pork shoulder be cooked to?
A pork shoulder should be cooked to an internal temperature of 195-205°F. This ensures the meat is tender enough to pull apart easily. Use a meat thermometer to check the internal temperature accurately.
9. Can I use the oven to cook a pork shoulder instead of a Pit Boss?
Yes, you can cook a pork shoulder in the oven. Preheat the oven to 275°F and cook the seasoned pork shoulder in a roasting pan with a rack. Cover it with foil and bake for about 8 hours, or until the internal temperature reaches 195-205°F. Remove the foil during the last two hours to allow the meat to brown.
10. How do I make a vinegar-based sauce for pulled pork?
To make a vinegar-based sauce, combine 1 1/2 cups apple cider vinegar, 2 tbsp ketchup, 2 tbsp brown sugar, 1 tsp red pepper flakes, 1 tsp black pepper, and 1 tsp salt in a small saucepan. Bring it to a boil, then turn off the heat and let it cool. Store in the refrigerator for at least a day before using to allow the flavors to meld.
This Pit Boss Pork Shoulder recipe is cooked to perfection—extremely tender, juicy, and bursting with flavor. It’s a must-try for any pork lover.
Give it a go, and let me know in the comments how it turned out for you. Enjoy your delicious pulled pork sandwiches!
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