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Faux Smoked Slow Roasted Pork Shoulder

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With the addition of a strong smoked salt & some liquid smoke, you create some of that smoker flavor in this oven roasted pork. The recipe for the wet rubs is more of a suggestion, and you should mix yours to your own taste. I like mine tangy, slightly sweet, and spicy. While only taking about 15 minutes hands on, this needs to marinade overnight & then cook pretty much all day, so plan accordingly.
Course Main Course
Keyword pork
Prep Time 7 hours
Cook Time 7 hours
Total Time 14 hours

Ingredients

  • 1 pork shoulder “butt”, 3-4 lbs
  • 1/3 cup dijon mustard
  • 2 Tbsp dry rub I use Alchemy Spice Co.’s  Fat Elvis
  • 1 Tbsp smoked salt I use Old Salt Merchants  Sea Smoke
  • 2 tsp kosher salt optional
  • 1/2 cup brown sugar
  • 1/2 tsp liquid smoke

Instructions

  • Mix the dry rub and the smoked salt together. Taste. Add kosher salt if desired. You want it to be salty.
  • Mix mustard, brown sugar, and liquid smoke in a bowl. Mix in dry rub and salts to form a paste.
  • Taste again and adjust sugar or salt as desired.
  • Rub pork shoulder all over with paste.
  • Wrap in plastic wrap and marinade for a few hours or overnight. I prefer overnight.
  • Heat oven to 250°
  • Place shoulder in a roasting pan with a rack and roast 5-7 hours until falling apart. I start checking after 1 hr per pound.
  • Allow pork to rest for about 10 minutes and then transfer pork to a large platter to “pull” the meat using two forks (or your fingers like me) to shred it.
  • Serve with your favorite BBQ Sauce.