Michael Symon Smoked Pork Shoulder Recipe

There’s something really divine about the aromas of smoked pork shoulder wafting through the air.

I gotta say right now, Michael Symon’s approach brings this dish to another level!

I’m going to share the secrets right now…

Cooking the pork shoulder slowly at a temperature between 250 to 275 degrees Fahrenheit allows the flavors to deepen and develop, resulting in incredibly tender meat.

I love how spritzing the pork every hour with apple cider not only helps to keep it moist but also adds a subtle sweetness that pairs beautifully with the smoke.

How to Make Michael Symon Smoked Pork Shoulder

Ingredients

• 1 Pork Shoulder (5-6 lb.)
• 3 tbsp Salt
• 2 tbsp Brown Sugar
• 1 tbsp Cumin
• 1 tbsp Coriander
• 1 tbsp Black Pepper
• 1 tbsp Red Pepper Flakes
• Wood chips (applewood, pecan, or cherry)

Step-by-Step Instructions

Step 1:

Prepare the smoker by filling the hopper with your choice of wood pellets.

Switch it to smoke mode and let it run for 5 to 10 minutes.

Step 2:

Mix the salt, brown sugar, cumin, coriander, black pepper, and red pepper flakes together in a bowl.

Rub this mixture generously all over the pork shoulder.

Step 3:

Place the pork shoulder in the smoker.

Set the temperature to 250 degrees Fahrenheit.

Smoke the pork for approximately 6 hours, or until it reaches an internal temperature of 195 degrees Fahrenheit.

Step 4:

Remove the pork from the smoker.

Wrap it in aluminum foil and let it rest for about 30 minutes.

This allows the juices to redistribute, ensuring tender, flavorful meat.

Step 5:

After resting, shred the pork shoulder using forks.

Serve it with your favorite side dishes.

Tips and Tricks for Making This Recipe

Choose Your Wood Wisely

Applewood gives a mild, sweet flavor that pairs well with pork.

If you prefer something nuttier, pecan is a great option.

Mind the Temperature

Maintaining a consistent 250 degrees Fahrenheit is crucial for even cooking.

A meat thermometer is your best friend for checking the internal temperature.

Rest Before Shredding

Allowing the pork to rest lets the juices settle back into the meat.

This is key to avoiding dry pork.

You can use aluminum foil to cover the meat while it rests to keep it warm.

Spice Options

Feel free to adjust the spice rub to your taste.

For a smokier flavor, try adding smoked paprika to the rub.

By following these steps and tips, you will have a succulent smoked pork shoulder ready to enjoy!

What to Serve with Smoked Pork Shoulder

Creamy Polenta

You might love serving smoked pork shoulder with creamy polenta.

It’s a simple side dish that you can whip up in about 30 minutes.

You can add a bit of chile flakes or cayenne pepper for a little kick.

Mashed Sweet Potatoes

Mashed sweet potatoes work wonders alongside smoked pork shoulder.

They bring a naturally sweet flavor, balancing the savory pork perfectly.

It’s a side that’s both comforting and satisfying at any meal.

Grilled Asparagus

Grilled asparagus is a great addition to your plate.

It’s slightly charred and lightly seasoned, adding a fresh crunch to your meal.

You can enjoy the contrast of flavors and textures that it brings.

Pickled Red Onions

Pickled red onions offer a tangy twist when paired with your smoked pork shoulder.

They add a splash of color and zing to your spread.

The acidity helps cut through the richness of the pork.

Cheesy Cornbread Muffins

Cheesy cornbread muffins bring a playful touch to your meal.

Their warm, fluffy texture pairs beautifully with the smoky, rich flavors of the pork.

You could even consider adding a sprinkle of jalapeños for some extra spice!

Variations and Substitutions

Spice Rub

You can put your own twist on the spice rub by adding flavors like smoked paprika for extra smokiness.

Try incorporating some ground mustard or fennel seeds to give it a more savory depth.

Smoking Wood

Consider experimenting with different types of wood chips.

If you normally use hickory, try apple wood for a milder sweetness.

Mixing woods can also bring a unique balance to the smoke profile.

Liquid Spritz

The spray bottle used to mist the pork shoulder offers a fun opportunity for flavor.

Use apple cider vinegar or a mix of juice and water to maintain moisture and add flavor layers.

You could even try ginger ale for a surprising twist!

Meat Cuts

If pork shoulder isn’t available, pork butt makes a fantastic substitute for this recipe.

Both cuts have similar characteristics that work well with smoking methods.

How to Store Leftover Smoked Pork Shoulder

Storing leftover smoked pork shoulder is a breeze, and keeping it fresh is key to enjoying those mouthwatering flavors later!

For short-term storage, pop those leftovers into an airtight container and tuck it in your fridge.

They’ll be good for about 3 to 4 days.

Freezer Storage

For longer storage, freezing is your best bet.

Wrap the pork shoulder tightly in aluminum foil or plastic wrap, then place it in a freezer-safe plastic bag or container.

Be sure to squeeze out as much air as possible before sealing to maintain quality.

Vacuum Sealing

If you’re planning to keep your leftovers for more than a few months, consider vacuum sealing them.

This method helps to avoid freezer burn and preserves flavor.

Use a vacuum sealer to remove excess air and pack your smoked pork in a snug package.

Label and Date

Regardless of the storage method you choose, always remember to label and date your package.

This step helps you keep track of freshness and ensures that you enjoy the pork shoulder at its peak flavor.

Common Mistakes to Avoid

Inconsistent Temperature

Make sure the smoker maintains a steady temperature between 250 and 275 degrees Fahrenheit.

Fluctuations can lead to uneven cooking, affecting the flavor and texture of the pork.

Check your smoker regularly and adjust vents as needed to keep the temperature consistent.

Overlooking Resting Time

It’s crucial to let your pork shoulder rest after smoking.

Resting for at least an hour allows juices to redistribute, keeping the meat tender and juicy.

Don’t skip this step if you want your smoked pork shoulder to shine!

Using Wrong Wood

Choosing the right wood is key to perfect smoked pork.

Avoid strong woods like mesquite that may overpower pork’s delicate flavor.

Opt for milder options like apple or cherry to enhance the taste without overwhelming it.