Smoked Pork Shoulder w/ Cherry Chipotle BBQ or Spicy Pineapple


  • 1 bone-in pork shoulder
  • 1/2 bag (about 1 lb) apple, hickory, or oak wood chips
  • kosher salt and fresh black pepper
  • ⅓ cup yellow mustard
  • 1 Tbsp brown sugar
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp cinnamon
  • ¼ tsp cayenne

Cherry Chipotle BBQ Sauce


  1. Soak hickory or oak wood chips in water at least one hour or overnight.
  2. Bring pork shoulder to room temperature and apply kosher salt and black pepper liberally.
  3. Drain wood chips and wrap in double layer of tin foil. Poke holes in package with a sharp knife on both sides.
  4. Place wood chips on grill on high heat for 15 minutes, or until wood begins to smolder.
  5. Turn grill burners down to low until a temperature of 275 degrees is maintained.
  6. Place pork on indirect heat and smoke for 2 hours (3 hours for a cut over 10 pounds).
  7. Preheat oven to 275 and line a roasting pan with tin foil.
  8. Mix yellow mustard, brown sugar, and spices into a paste.
  9. Remove pork from grill and apply mustard paste to top and sides.
  10. Place pork on a roasting rack in roasting pan and cook an additional 4 hours. (Total cook time should be approximately 1 hour per pound, or until internal temperature reaches 190 degrees)
  11. Once cooked through, remove pork from oven and allow to rest at least 20 minutes.
  12. Place pork on a large cutting board. Shoulder bone should be easy to remove from meat. Shred pork into large bites with two forks.