Smoked Maple Pork Shoulder
Albert WoodSmoked Maple Pork Shoulder
15 minutes
2-6 hours
Dinner
Ingredients
1 pork picnic shoulder
- 1⁄3 cup Wood's Maple Sugar
Wood's Smoked Habanero Maple Mustard
1⁄3 cup dried mustard
- 1⁄3 cup paprika
- 1⁄4 cup kosher salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
Directions
Rub the pork picnic shoulder with enough Wood's Smoked Habanero Maple Mustard to cover it and give the spices something to stick to (or more if you like the heat!).
- Combine a the above ingredients in a container (this amount can cover 2 shoulders).
- Rub the dry ingredients into the mustard-covered shoulder.
- Place the shoulder on a cookie sheet cover with foil overnight in the refrigerator.
- Smoke shoulder for at least 2 hours (up to 6) at 200° F until the shoulder reaches an internal temperature of 180° F. Remove from smoker, wrap tight in foil and cook in oven at 200° F until the shoulder has reached an internal temperature of 195° F.
- Remove and let set at least 1 hour.