Smoky Applewood Pork Shoulder

Smoky Applewood Pork Shoulder

Cook Time: More than 60 Minutes | Prep Time:  15 Minutes  |  Servings:  8

1 Open Prairie® Natural* Pork shoulder (8 lb)
2 cups apple cider for soaking wood chips
1/2 cup brown sugar
2 tablespoons smoky paprika
2 tablespoons garlic powder
1 tablespoon sea salt
1 tablespoon cracked pepper
1 tablespoon chipotle seasoning

Mix rub ingredients and rub onto Open Prairie Natural Pork roast. Wrap in plastic wrap and refrigerate overnight if possible.

When ready to smoke, heat smoker to 250°F. Add applewood chips that have been soaked in the apple cider.

Smoke roast for 1 hour per pound or until internal temperature reaches 180-190°F. Let roast rest for a few minutes before pulling.

For a moist, tender roast, wrap roast in foil before cooking. For a tender roast with a hard crust, cook without foil.

Serve pulled pork on slider buns with apple slaw.


Pair with a Pinot Noir wine that has a crisp acidity and medium tannin levels. Or, try a Belgian style pale ale that is fruity and malty, with a hint of smokiness.


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