| Ingredient | Quantity | Units |
|---|---|---|
| Bone-In Pork Butt (Pork Shoulder) | 7-8 | Pound |
| Salt | 1/2 | Cup |
| Sugar | 1/2 | Cup |
| Garlic | 5 | clove |
| Thyme | 1 + 1/2 | Tablespoon |
Cooking Time:
Total Time: 12-24 Hours (Overnight)
Prep Time: 30 Minutes
Cook time: 5-6 Hours
Tools & Equipment:
Smoker
Servings:
6-8
Instructions
Step 1: Make Seasoning
Chop thyme leaves until you have 1+1/2 Tablespoons
In a large bowl, combine:
- Salt
- Sugar
- Garlic
- Thyme
Stir until evenly distributed.
Step 2: Rub Seasoning Onto Pork
Rub the Green Salt mixture onto the pork shoulder, ensuring all sides are well-coated.
Massage the mixture into the pork to help it adhere.
Step 3: Marinate / Dry Brine
Place seasoned pork in refrigerator, uncovered for at least 2 hours, preferably 24 hours.
Step 4: Soak Wood Chips
Fill a container with water and 2-3 cups of applewood chips (or preferred smoking chips).
Allow wood chips to soak in water overnight.
Step 5: Preheat Smoker
Place a smoker chip box directly on exposed grates.
Fill box with 2-3 handfuls of soaked wood chips.
Turn the burner under the smoker box to high.
Set the other burners to low or off to maintain a temperature of 275-325 degrees Fahrenheit.
Step 6: Smoke
Smoke pork shoulder for 45 minutes.
Optional Step: Additional Smoke
Add additional wood chips.
Smoke pork shoulder additional 45 minutes.
Step 7: Preheat Oven
Preheat oven to 300 degrees Fahrenheit.
Step 8: Transfer Shoulder
Transfer smoked pork shoulder to a roasting pan.
Cover with parchment paper.
Tightly wrap the pan with 2 layers of aluminum foil.
Step 9: Roast Shoulder
Roast pork shoulder in oven for 4-6 hours, flipping pork shoulder after 3 hours to ensure proper cooking.
Step 10: Check Doneness
Using tongs, wiggle or remove the shoulder blade.
The bone should release or slide out easily.
Step 11: Rest
Allow the pork shoulder to rest for 30 minutes, covered.
Step 12: Breakdown Shoulder
Carefully break down the roast into large chunks.
Allow the meat to sit/rest in the rendered fat and juices.
Avoid shredding the pork into small pieces.
Recipe inspired by:
Brian Lagerstrom
https://www.youtube.com/watch?v=jiSph7wCWQM&t=444s