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Honey and Heat Smoked Pork Shoulder

  • Author: Kelly Cahoon

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

  1. Preheat smoker to (225F). (Use Super Smoke if you have it!)
  2. Use a sharp knife to score the fatty side of the shoulder.
  3. 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.*
  4. Smoke for about 6 hours or until internal temp reads (160F).
  5. Place pork in a foil pan filled with 1/2 Cup apple juice and cover with more foil.
  6. Turn the smoker up to (275F) and cook for an additional 2-3 hours or until internal temp reads (204F).
  7. Let rest 1 hour and serve.

Find it online: https://chefkellycahoon.com/honey-and-heat-smoked-pork-shoulder/