Ingredients:

  • 4 lbs (1.8 kg) pork shoulder (pork butt)
  • 2 tablespoons (30 mL) olive oil
  • 2 tablespoons (30 g) brown sugar
  • 1 tablespoon (15 g) smoked paprika
  • 1 tablespoon (15 g) garlic powder
  • 1 tablespoon (15 g) onion powder
  • 1 tablespoon (15 g) kosher salt
  • 1 teaspoon (5 g) black pepper
  • 1 teaspoon (5 g) cayenne pepper (optional)
  • 2 cups (475 mL) wood chips (hickory or applewood)

Instructions:

  1. Trim excess fat from the pork shoulder and pat dry.
  2. In a mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper.
  3. Rub the spice mixture all over the pork shoulder and refrigerate for at least 30 minutes.
  4. Soak wood chips in water for at least 30 minutes and preheat the smoker to 225°F (107°C).
  5. Place the marinated pork shoulder in the smoker and add the soaked wood chips.
  6. Smoke for approximately 8 hours or until the internal temperature reaches 195°F (90°C).
  7. Remove the pork from the smoker, wrap in aluminum foil, and allow to rest for at least 20 minutes.