Pork shoulder is the most forgiving cut you can put on a smoker, and the best excuse to invite the whole street over.
Serves 12 · Prep 30 min · Smoke 10 hrs
Ingredients
- 8 lb bone-in pork shoulder
- ¼ cup brown sugar
- 2 tbsp paprika
- 1 tbsp black pepper
- Hickory chunks
- Cabbage, cider vinegar, sugar for the slaw
Method
- Rub the shoulder the night before.
- Smoke at 250°F until it reaches 203°F inside, 9–11 hours.
- Rest wrapped for an hour, then pull.
- Pile onto buns with the vinegar slaw.
No smoker? A low oven and a spoon of smoked paprika gets you most of the way.


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