Honey and Heat Smoked Pork Shoulder
Description
This 5 Lb Bone in pork shoulder was scored, covered in Truff sauce and Meatchurch Honey Hog rub, then spritzed every 30 minutes with apple juice.
Scale
Ingredients
- 1–2 T Truffle hot sauce
- 1/2 C rub
- Apple juice
Instructions
- Preheat smoker to (225F). (Use Super Smoke if you have it!)
- Use a sharp knife to score the fatty side of the shoulder.
- Cover pork in 1-2T Truff hot sauce and in 1/2C rub then place directly on grates. *Spritz every 30 minutes with Apple juice after the first hour.*
- Smoke for about 6 hours or until internal temp reads (160F).
- Place pork in a foil pan filled with 1/2 Cup apple juice and cover with more foil.
- Turn the smoker up to (275F) and cook for an additional 2-3 hours or until internal temp reads (204F).
- Let rest 1 hour and serve.
