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BBQ Smoked Pork Shoulder


1 tablespoon of sea salt
1 teaspoon of ground black pepper
1 ½ teaspoons of paprika
1 ½ teaspoons of onion powder
1 ½ teaspoon of garlic powder
1 tablespoon of packed light brown sugar
1 tablespoon of sugar
¼ cup of Dijon mustard
4-5 pound pork shoulder roast
BBQ sauce


  1. Combine all of the spices and seasonings together and set aside.
  2. Brush the pork with the Dijon mustard on all sides and season the pork with the spice rub on all sides. Set aside.
  3. Next, light some charcoal on one half of the grill and burn until light coals are formed. Add the wood chips over top.
  4. On the other side of the grill add in a foil 13 X 9 casserole pan a third of the way filled with water.
  5. Place the grill grates over top and add the pork over the casserole pan on the grill grates and smoke at 325° to 350° for 2 hours. Take care to maintain that temperature by adding more smoker chips or breaking down the coals.
  6. Preheat the oven to 325°.
  7. Remove the pork and wrap completely in foil, place on a sheet tray and cook for 1 ½ to 2 hours or until the pork shreds with ease using 2 forks.
  8. Drizzle on bbq sauce and serve.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe

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