If you are looking for smoked pork shoulder done temperature, as well as lots of info about generally smoking pork shoulder you just lucked out.
This is where you need to be.
Your smoked pork shoulder is done when it reaches a final internal temperature of 195-205°F. At this point it is ready to pull apart for the most amazing moist & juicy pulled pork.
This is different for a cut like pork tenderloin where you can serve it medium rare with an internal temperature of 145°F.
Large tough cuts of pork like shoulder (also called pork butt) need more time to render the fat and connective tissue down to perfect, tender moistness.
Smoked Pork Shoulder Recipe
Have a look at our extensive smoked pork shoulder recipe for pulled pork if you need a full recipe.
Or try this article on great ideas for what to do with pork shoulder.
Smoked Pork shoulder is beyond tasty and extremely flexible. Serve it in a bun, on top of a burger, mixed with mac and cheese, with chilli con carne, in tacos or burritos, or even on top of a cheesy baked potato.
Smoked Pork Shoulder Injection
If you would like to inject your pork shoulder with extra flavour try this fantastic injection.
Smoke Pork Shoulder Injection Ingredients
- 1 cup of apple cider
- 2 tablespoons of maple syrup
- 1/4 cup of water
- 1/4 cup of apple cider vinegar
- 2 tablespoons of Worcestershire sauce (UK Worcester Sauce – e.g. Lea and Perrins)
- 1 tablespoon of melted butter
- 1 8-pound pork shoulder (pork butt)
If you like it less sweet reduce the maple syrup to 1 tablespoon or leave it out altogether.
Simply use a meat injection in the central part of the shoulder to infuse incredible flavour.
Slowly and carefully press down on the meat syringe until all of the liquid is inside the pork.
If the liquid begins to seep out move the needle to another point in the centre and try again.
Smoked Pork Shoulder Dry Rub Recipe
For a great dry rub recipe for smoked pork shoulder try this one from our article ‘Pulled Pork in Smoker Recipe.’
Smoked Pulled Pork Dry Rub
1/2 Teaspoon of Cayenne Pepper
1 tablespoon fine Sea Salt
3 tablespoons brown sugar (use less if you don’t like it too sweet)
1 teaspoon onion powder
2 tablespoons smoked paprika
1/2 teaspoon of chilli powder (more if you like heat)
1 teaspoon granulated garlic
2 teaspoons freshly ground black pepper
Try this fantastic pork shoulder recipe which harmonises notes of savoury, spicy and sweet.
At 225°F you need to factor in 2 hours for every pound of pork meat. A 10pound pork shoulder will take around 20 hours, an 8 pound pork butt will take 16 hours to smoke, and a 5 pound pork shoulder will take 10 hours to smoke.
You will need around 30 minutes of resting time to make sure that the redistribution of meat juices occurs across the connective tissues of the pork shoulder.
At what Temperature do you Smoke Pork Shoulder?
We recommend smoking pork shoulder slow and low at 225°F to break down the connective tissues and render down the fat for a tender & moist result.
The whole process will take 2 hours for every pound of pork meat that you smoke.
If you enjoyed this article ‘Smoked Pork Shoulder Done Temperature,’ try this one on ‘Internal Temp Pork Tenderloin.’
We always recommend smoking pork butt, although it is also possible to make a tasty meal slow cooking pork shoulder.
You may also find value in this article from the USDA on meat and poultry internal temperatures.
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