Masterbuilt 560 Smoked Pork Shoulder

540 mins
Serves 1
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Directions

  1. 1Unwrap the pork shoulder from its original packaging and place it on a baking sheet.
  2. 2Unwrap the pork shoulder from its original packaging and place it on a baking sheet.
  3. 3Unwrap the pork shoulder from its original packaging and place it on a baking sheet.
  4. 4Score the fat cap of the pork shoulder in a criss-cross pattern.
  5. 5Score the fat cap of the pork shoulder in a criss-cross pattern.
  6. 6Score the fat cap of the pork shoulder in a criss-cross pattern.
  7. 7Apply a generous layer of yellow mustard over the entire pork shoulder.
  8. 8Apply a generous layer of yellow mustard over the entire pork shoulder.
  9. 9Apply a generous layer of yellow mustard over the entire pork shoulder.
  10. 10Coat the mustard-covered pork shoulder with a generous amount of rub.
  11. 11Coat the mustard-covered pork shoulder with a generous amount of rub.
  12. 12Coat the mustard-covered pork shoulder with a generous amount of rub.
  13. 13Insert the meat probe into the center of the pork shoulder.
  14. 14Insert the meat probe into the center of the pork shoulder.
  15. 15Insert the meat probe into the center of the pork shoulder.
  16. 16Place the pork shoulder on the grill grates of the Masterbuilt smoker, set to 250 degrees Fahrenheit.
  17. 17Place the pork shoulder on the grill grates of the Masterbuilt smoker, set to 250 degrees Fahrenheit.
  18. 18Place the pork shoulder on the grill grates of the Masterbuilt smoker, set to 250 degrees Fahrenheit.
  19. 19Close the smoker lid and let it smoke for 3 hours, or until the internal temperature reaches 160 degrees Fahrenheit.
  20. 20Close the smoker lid and let it smoke for 3 hours, or until the internal temperature reaches 160 degrees Fahrenheit.
  21. 21Close the smoker lid and let it smoke for 3 hours, or until the internal temperature reaches 160 degrees Fahrenheit.
  22. 22Prepare the spray mixture by combining 1 cup of apple juice, 1 cup of water, and 1/4 cup of apple cider vinegar in a spray bottle.
  23. 23Prepare the spray mixture by combining 1 cup of apple juice, 1 cup of water, and 1/4 cup of apple cider vinegar in a spray bottle.
  24. 24Prepare the spray mixture by combining 1 cup of apple juice, 1 cup of water, and 1/4 cup of apple cider vinegar in a spray bottle.
  25. 25Once the pork shoulder has reached an internal temperature of 137 degrees Fahrenheit after 3 hours of smoking, open the smoker and begin spraying the pork shoulder generously with the apple juice mixture.
  26. 26Once the pork shoulder has reached an internal temperature of 137 degrees Fahrenheit after 3 hours of smoking, open the smoker and begin spraying the pork shoulder generously with the apple juice mixture.
  27. 27Once the pork shoulder has reached an internal temperature of 137 degrees Fahrenheit after 3 hours of smoking, open the smoker and begin spraying the pork shoulder generously with the apple juice mixture.
  28. 28Continue spraying the pork shoulder hourly until the internal temperature reaches 160 degrees Fahrenheit (approximately 5 hours into the smoke).
  29. 29Continue spraying the pork shoulder hourly until the internal temperature reaches 160 degrees Fahrenheit (approximately 5 hours into the smoke).
  30. 30Continue spraying the pork shoulder hourly until the internal temperature reaches 160 degrees Fahrenheit (approximately 5 hours into the smoke).
  31. 31Prepare an aluminum foil pan by spraying the bottom with the apple juice mixture and then layering barbecue sauce and rub on top.
  32. 32Prepare an aluminum foil pan by spraying the bottom with the apple juice mixture and then layering barbecue sauce and rub on top.
  33. 33Prepare an aluminum foil pan by spraying the bottom with the apple juice mixture and then layering barbecue sauce and rub on top.
  34. 34Remove the pork shoulder from the smoker once it reaches 160 degrees Fahrenheit internal temperature, and place it fat-side up into the prepared foil pan.
  35. 35Remove the pork shoulder from the smoker once it reaches 160 degrees Fahrenheit internal temperature, and place it fat-side up into the prepared foil pan.
  36. 36Remove the pork shoulder from the smoker once it reaches 160 degrees Fahrenheit internal temperature, and place it fat-side up into the prepared foil pan.
  37. 37Apply more barbecue sauce and rub to the top and sides of the pork shoulder.
  38. 38Apply more barbecue sauce and rub to the top and sides of the pork shoulder.
  39. 39Apply more barbecue sauce and rub to the top and sides of the pork shoulder.
  40. 40Wrap the pork shoulder tightly in aluminum foil within the pan, ensuring it's completely sealed.
  41. 41Wrap the pork shoulder tightly in aluminum foil within the pan, ensuring it's completely sealed.
  42. 42Wrap the pork shoulder tightly in aluminum foil within the pan, ensuring it's completely sealed.
  43. 43Place the foil-wrapped pork shoulder back into the smoker.
  44. 44Place the foil-wrapped pork shoulder back into the smoker.
  45. 45Place the foil-wrapped pork shoulder back into the smoker.
  46. 46Continue cooking the pork shoulder at 250 degrees Fahrenheit until the internal temperature reaches 202-205 degrees Fahrenheit.
  47. 47Continue cooking the pork shoulder at 250 degrees Fahrenheit until the internal temperature reaches 202-205 degrees Fahrenheit.
  48. 48Continue cooking the pork shoulder at 250 degrees Fahrenheit until the internal temperature reaches 202-205 degrees Fahrenheit.
  49. 49Once the pork shoulder hits 202 degrees Fahrenheit, remove it from the smoker and carefully unwrap it slightly to allow steam to escape for a couple of minutes.
  50. 50Once the pork shoulder hits 202 degrees Fahrenheit, remove it from the smoker and carefully unwrap it slightly to allow steam to escape for a couple of minutes.
  51. 51Once the pork shoulder hits 202 degrees Fahrenheit, remove it from the smoker and carefully unwrap it slightly to allow steam to escape for a couple of minutes.
  52. 52Re-wrap the pork shoulder tightly and let it rest for 45 minutes to an hour in an oven or cooler.
  53. 53Re-wrap the pork shoulder tightly and let it rest for 45 minutes to an hour in an oven or cooler.
  54. 54Re-wrap the pork shoulder tightly and let it rest for 45 minutes to an hour in an oven or cooler.
  55. 55After resting, open the foil and shred the pulled pork.
  56. 56After resting, open the foil and shred the pulled pork.
  57. 57After resting, open the foil and shred the pulled pork.

Ingredients

  • 8.3 pound pork shoulder
  • 8.3 pound pork shoulder
  • 8.3 pound pork shoulder
  • Yellow mustard
  • Yellow mustard
  • Yellow mustard
  • Sweet Rub o' Mine Apple Chipotle
  • Sweet Rub o' Mine Apple Chipotle
  • Sweet Rub o' Mine Apple Chipotle
  • 1 cup apple juice
  • 1 cup apple juice
  • 1 cup apple juice
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 0.25 cup apple cider vinegar
  • 0.25 cup apple cider vinegar
  • 0.25 cup apple cider vinegar
  • Kansas City Competition BBQ sauce
  • Kansas City Competition BBQ sauce
  • Kansas City Competition BBQ sauce

Equipment

Masterbuilt 560 smokerbaking sheetknifemeat probespray bottlealuminum foilfoil panglovestongs

Tips

  • Use 25% apple wood chunks mixed with 75% lump charcoal for amazing results.
  • Spray the pork shoulder once an hour with the apple juice, water, and apple cider vinegar mixture.
  • Once the internal temperature reaches 202-205 degrees Fahrenheit, pull the pork shoulder out, unwrap it to let the steam out for a couple of minutes, then re-wrap it and let it rest for at least 30-60 minutes.