Citrus-Garlic Smoked Pork Shoulder (Fall-Apart Tender & Juicy)

A slow-smoked pork shoulder infused with citrus, garlic, and warm spices, cooked low and slow until the bone slides right out. No spritzing, no wrapping — just steady heat, rich flavor, and melt-in-your-mouth tenderness.

⭐ Ingredients

For an 11–12 lb pork shoulder

Citrus Binder

• Zest of 1 large orange

• ¼ cup olive oil

• 2 tbsp orange juice

• 1 tbsp lime juice

• 1 tbsp apple cider vinegar

Citrus-Garlic Dry Rub

• 3 tbsp kosher salt

• 1½ tbsp garlic powder

• 1 tbsp onion powder

• 2 tbsp smoked paprika

• 1 tbsp ground coriander

• 1 tbsp dried oregano

• 1 tbsp black pepper

• 1 tsp cumin

• 1 tsp chili powder (optional)

🔥 Instructions

1. Prepare the Pork Shoulder

Trim any thick outer fat, leaving a thin layer for moisture. Pat dry.

2. Make the Citrus Binder

Mix the orange zest, olive oil, orange juice, lime juice and apple cider vinegar. Rub the citrus mixture all over the pork shoulder.

3. Create Flavor Pockets

Using a small paring knife, poke 1–2 inch slits all over the shoulder.
Press a little binder and rub inside each slit.
This infuses flavor deep into the meat.

4. Apply the Dry Rub

Combine all rub ingredients. Season the pork generously on all sides, pressing the rub into the meat.

5. Chill (Optional but Recommended)

Refrigerate uncovered for 2–12 hours. This develops the bark and deepens flavor.

🔥 Smoking Instructions

6. Preheat Smoker

• Set to 250°F

• Add apple or cherry wood chips once at the beginning.
  No refills needed — once the initial smoke burns off, the meat stops absorbing smoke.

7. Smoke the Pork Shoulder

Place fat-side up.
Close the smoker and do not open it until final temperature checks.
The citrus binder and natural fat will keep it juicy — no spritzing required.

8. Cook to Tenderness

Smoke for 9–10 hours, depending on size.
You’re aiming for:

• 203–208°F internal temperature

• Probe tenderness that feels like softened butter

Check multiple spots — near the bone, the thickest center, and the leanest area.

9. Rest

Let the pork rest for 45–60 minutes before shredding.
This lets the juices redistribute and gives that glossy, juicy finish.

🍽️ Serve

Pull the bone out clean, shred, slice, or chop.
Drizzle the resting juices over the meat for extra flavor.

Serve with rice, tostones, mashed potatoes, or stuff into sandwiches.

🕒 Cooking Time Summary

StepTimePrep15 minutesSeason & Chill2–12 hours (optional)Smoking9–10 hoursResting45–60 minutesTotal Time12–22 hours

📊 Nutrition Facts (Per 6 oz serving, approx.)

• Calories: 390

• Total Fat: 25g

• Saturated Fat: 8g

• Cholesterol: 120mg

• Sodium: 680mg

• Carbohydrates: 3g

• Fiber: 1g

• Sugars: 1g

• Protein: 36g

• Vitamin C: 4%

• Iron: 10%

• Calcium: 3%

Values vary by shoulder size and fat rendering.

💡 Recipe Tips & Notes

• No spritzing needed — steady heat = better bark and tenderness.

• Add wood chips once at the beginning; the shoulder won’t absorb smoke after the first few hours.

• Every shoulder cooks at its own pace — use internal temp AND probe tenderness as your guide.

• If cooking ahead, reheat gently in its own juices to keep it moist.

• The citrus binder adds flavor AND helps bark formation — don’t skip it.

• The smoker I used: 👉🏼 East Oak 30” Electric Smoker

• Wireless Meat Thermometer: 👉🏼 ThermoMaven Smart Bluetooth Wireless Meat Thermometer