# Masterbuilt 560 Smoked Pork Shoulder

A quick summary of a 9-hour smoke on an 8.3-pound pork shoulder resulting in amazing pulled pork.

- Total time: 540 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

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

## Instructions

1. Unwrap the pork shoulder from its original packaging and place it on a baking sheet.
2. Score the fat cap of the pork shoulder in a criss-cross pattern.
3. Apply a generous layer of yellow mustard over the entire pork shoulder.
4. Coat the mustard-covered pork shoulder with a generous amount of rub.
5. Insert the meat probe into the center of the pork shoulder.
6. Place the pork shoulder on the grill grates of the Masterbuilt smoker, set to 250 degrees Fahrenheit.
7. Close the smoker lid and let it smoke for 3 hours, or until the internal temperature reaches 160 degrees Fahrenheit.
8. Prepare 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.
9. Once 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.
10. Continue spraying the pork shoulder hourly until the internal temperature reaches 160 degrees Fahrenheit (approximately 5 hours into the smoke).
11. Prepare an aluminum foil pan by spraying the bottom with the apple juice mixture and then layering barbecue sauce and rub on top.
12. Remove 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.
13. Apply more barbecue sauce and rub to the top and sides of the pork shoulder.
14. Wrap the pork shoulder tightly in aluminum foil within the pan, ensuring it's completely sealed.
15. Place the foil-wrapped pork shoulder back into the smoker.
16. Continue cooking the pork shoulder at 250 degrees Fahrenheit until the internal temperature reaches 202-205 degrees Fahrenheit.
17. Once 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.
18. Re-wrap the pork shoulder tightly and let it rest for 45 minutes to an hour in an oven or cooler.
19. After resting, open the foil and shred the pulled pork.

## Equipment

- Masterbuilt 560 smoker
- baking sheet
- knife
- meat probe
- spray bottle
- aluminum foil
- foil pan
- gloves
- tongs

## 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.

## Source

- Original video: https://www.youtube.com/watch?v=kinWFaJBQCQ
- Recipe page: https://www.cliprecipe.com/recipe/03b79dcf-158e-442b-a5ec-a6327ca18688
- Extracted: 2025-08-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt