Smoky Magic: Michael Symon’s Irresistible Pork Shoulder Recipe

Check out michael symon’s smoked pork shoulder, a culinary masterpiece that transforms humble meat into a flavor explosion.

Fragrant spices caress each fiber, promising a taste adventure that dances across your palate.

Slow-cooked to perfection, this dish unlocks tender textures that practically melt with every bite.

Wood-fired techniques infuse deep, smoky nuances that whisper of barbecue tradition.

Careful seasoning creates a symphony of tastes that honor classic cooking methods.

The result is a show-stopping centerpiece that elevates any gathering from ordinary to extraordinary.

One forkful will convince you that this isn’t just food, it’s an edible work of art waiting to be savored.

Tips for Flavoring Michael Symon Smoked Pork Shoulder

• Customize Wood Chip Flavors: Experiment with different wood pellets like hickory for bold taste, maple for subtle sweetness, or mesquite for intense smokiness. Each wood type introduces a unique flavor profile to your pulled pork.
• Adjust Spice Levels: Modify the rub's cayenne pepper quantity to control heat intensity. Start with a small amount for mild flavor, then gradually increase for spicier results. Family members with different heat tolerances can enjoy personalized seasoning.
• Master Moisture Technique: Keep pork tender by maintaining consistent moisture. Use a spray bottle with apple cider vinegar and apple juice every hour during smoking. This prevents meat from drying out and enhances flavor absorption.
• Serve Smart: Shred pork using two forks while it's still warm. Separate fatty sections for leaner meat. Store leftovers in airtight containers, which stay fresh for 4-5 days in refrigerator or freeze up to 3 months for future meals.

Serving Michael Symon Smoked Pork Shoulder

• Serve Pulled Pork Sandwiches: Pile tender, smoky pulled pork onto soft brioche buns, topped with tangy coleslaw for a classic Southern-style meal that bursts with flavor.
• Create Taco Night Feast: Shred the smoked pork and serve in warm corn tortillas with fresh cilantro, diced onions, and a squeeze of lime for a Mexican-inspired twist.
• Build Loaded Pulled Pork Nachos: Layer crispy tortilla chips with pulled pork, melted cheese, jalapeños, sour cream, and green onions for a crowd-pleasing appetizer or game day snack.
• Craft Hearty Pulled Pork Bowls: Combine the smoky meat with rice, roasted vegetables, and a drizzle of barbecue sauce for a satisfying and nutritious one-bowl meal.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Calories: 410 kcal

Servings: 8

Ingredients in Michael Symon Smoked Pork Shoulder

• Pork Shoulder: Choose a well-marbled cut with a nice fat cap for juicy, tender results.

• Brown Sugar, Salt, Black Pepper, Paprika, Garlic Powder, Minced Onion, Cayenne Pepper: Select fresh, high-quality spices for a robust and vibrant flavor profile that will make your pulled pork sing.

• Olive Oil: Opt for extra virgin olive oil to help spices adhere and create a beautiful crust.
• Apple Cider Vinegar, Apple Juice: Pick fresh, crisp apple products to add bright, tangy notes and help tenderize the meat.

• Wood Pellets (Applewood, Pecan, Cherry): Select premium, dry pellets that complement pork's natural sweetness and create a rich smoky aroma.
• Water: Use filtered water for the pan to maintain consistent humidity and prevent meat from drying out.

• Aluminum Foil or Peach Paper: Choose heavy-duty, food-grade wrapping that allows slight breathability while protecting the meat during slow cooking.

Tools for Smoking Michael Symon Pork Shoulder

• Smoker: Pellet smoker for low and slow cooking with wood flavor infusion.
• Wood Pellets: Applewood, pecan, or cherry for smoky depth.
• 8×8 Inch Baking Dish: Aluminum foil pan for maintaining moisture.
• Small Mixing Bowl: For creating flavor rub mixture.
• Spray Bottle: To spritz meat during smoking process.
• Meat Thermometer: Ensures accurate internal temperature tracking.
• Aluminum Foil or Peach Paper: Wrapping meat during cooking phase.
• Disposable Gloves: Optional for seasoning meat without direct contact.
• Measuring Spoons: For precise spice measurements.
• Cutting Board: Surface for preparing and seasoning pork shoulder.
• Kitchen Tongs: Safely handling meat during smoking process.

Cooking Instructions for Michael Symon Smoked Pork Shoulder

• Fire Up the Smoker

Grab your favorite wood pellets like applewood or cherry and fill the smoker’s hopper for a mouthwatering smoky flavor.

• Create Flavor Explosion

Mix a killer spice blend combining brown sugar, black pepper, salt, paprika, garlic powder, minced onion, and cayenne pepper to transform an ordinary pork shoulder into a legendary meal.

• Massage and Prepare Meat

Coat the pork shoulder with olive oil and work the spice mixture deep into every crevice, ensuring maximum flavor penetration.

• Kickstart the Smoking Process

Position the pork on the smoker grate, maintain a steady temperature between 250-275°F, and spritz with an apple cider vinegar and apple juice mixture every hour to keep the meat juicy and developing incredible flavor.

• Wrap and Slow Cook

After the initial smoking phase, carefully wrap the pork in aluminum foil or peach paper, reduce the temperature to 225°F, and continue cooking until the internal temperature reaches the perfect pulled pork zone of 195-205°F.

• Rest and Reveal

Remove the pork from the smoker and let it rest for 20 minutes to 2 hours, allowing the juices to redistribute and create a tender, melt-in-your-mouth masterpiece ready to be pulled and enjoyed.

Storing Michael Symon Smoked Pork Shoulder Leftovers

• Preserve Perfectly: Smart Storage Solutions
• Refrigerate pulled pork in airtight containers for up to 4 days, ensuring maximum flavor retention and food safety.
• Freeze for Future Feasts
• Pack cooked pork in freezer-safe bags, removing excess air to prevent freezer burn. Frozen pulled pork stays delicious for 3 months when properly sealed.
• Reheat with Precision
• Warm refrigerated pork in microwave or oven, adding splash of broth or apple juice to restore moisture. Heat until internal temperature reaches 165°F (74°C) for safe consumption.
• Meal Prep Magic
• Portion pulled pork into individual servings before storing. Quick grab-and-go meals mean less cooking stress and more mealtime enjoyment.

Tender Michael Symon Smoked Pork Shoulder Recipe

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4.8 from 16 reviews

• Total Time: 8 hours 15 minutes
• Yield: 8 1x

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Description

Micheal Symon’s smoked pork shoulder delivers rich, smoky flavors from low and slow cooking in a traditional barbecue method. Succulent meat falls apart easily and promises a delicious meal for meat enthusiasts gathered around the table.

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Ingredients

Scale 1x2x3x

• 8 lb (3.6 kg) bone-in pork shoulder
• ¼ cup (50 g) light brown sugar
• 2 tbsps (36 g) kosher salt
• 2 tbsps (14 g) black pepper
• 1 tbsp (7 g) paprika
• 1 tbsp (8 g) garlic powder
• 1 tbsp (7 g) dried minced onions
• 1 tsp (2 g) cayenne pepper
• ¼ cup (60 ml) apple juice
• ¼ cup (60 ml) apple cider vinegar
• olive oil
• water

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Instructions

1. Pellet Preparation: Load applewood, pecan, or cherry pellets into the smoker’s hopper, activating smoke mode for 5-10 minutes before setting the temperature to 250°F.
2. Moisture Management: Fill a baking dish with water and position on the smoker’s grate to maintain humidity during cooking.
3. Seasoning Development: Combine brown sugar, black pepper, kosher salt, paprika, garlic powder, dried minced onion, and cayenne pepper into a robust spice blend.
4. Meat Preparation: Massage pork shoulder with olive oil, then thoroughly coat with the prepared spice mixture, ensuring complete coverage using disposable gloves.
5. Smoking Process: Place seasoned pork on the grate, maintaining 250-275°F. Create a vinegar-apple juice spray mixture and spritz the meat hourly to enhance moisture and flavor development.
6. Temperature Monitoring: After 4 hours, confirm internal temperature reaches 145°F. Wrap the shoulder in aluminum foil or peach paper, reducing smoker temperature to 225°F.
7. Final Cooking Stage: Continue smoking for an additional 4 hours, targeting an internal temperature of 195-205°F for optimal pulled pork consistency.
8. Resting Period: Remove from smoker and allow the pork to rest 20-120 minutes in a sealed, warm environment like an unused oven or empty refrigerator to preserve juiciness and tenderness.

Notes

• Choose the Right Wood: Applewood provides a mild, sweet flavor, but pecan or cherry work excellently for a nuanced smoky taste.
• Prep Like a Pro: Coat pork shoulder thoroughly with olive oil before seasoning to help spices adhere and create a delicious crust.
• Moisture is Key: Consistently spray meat with apple cider vinegar and apple juice mixture to prevent drying and enhance tenderness.
• Perfect Doneness Matters: Target internal temperature between 195-205°F for melt-in-your-mouth pulled pork that shreds beautifully.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Dinner, Snacks
• Method: Smoking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 410
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 26 g
• Saturated Fat: 9 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 0 g
• Protein: 38 g
• Cholesterol: 100 mg