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Smoked Pork Butt Shoulder

Two approaches to smoked pork shoulder: a wrapped method with apple-cider-vinegar spritzing and lard, or an unwrapped overnight cook. Both finish with a rest before serving.

Ingredients

  • Pork butt/shoulder

For the wrapped method

  • Apple cider vinegar, for spritzing
  • Lard (smoked or fresh)

Instructions

Preparation

  1. Score fat on top

Method 1: Spritz and wrap

  1. Set the smoker to 250°F
  2. Let it smoke untouched for 3 hours
  3. After ~3 hours, spray apple cider vinegar every 30-45 minutes. Avoid spraying fat. Focus on meat.
  4. (optional) Smoke lard 30-60 minutes before needing to wrap (maybe around 150°F)
  5. At 160–170°F wrap 2 layers of foil, with lard (smoked or fresh)
  6. Done at 202–204°F (or to feel)
  7. Rest 1–2 hours

Likely total time: 10–12 hours

Method 2: Overnight, no wrap

  1. 200°F overnight
  2. 275°F in the morning
  3. Cook until it reaches 202°F
  4. Don't touch, wrap, or spray
  5. Let rest until meal time. Keep it in the warmer if that is a ways out.
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