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michael symon smoked pork shoulder recipe

Michael Symon Smoked Pork Shoulder Recipe

There's something magical about the aromas of smoked pork shoulder wafting through the air, and Michael Symon's approach brings this dish to another level. 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.
Prep Time20 minutes
Cook Time6 hours 30 minutes
Total Time6 hours 50 minutes
Servings: 8

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • After resting, shred the pork shoulder using forks.
  • Serve it with your favorite side dishes.