Ingredients
Method
- Preheat Smoker
- 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.
- Cook to Tenderness
- Smoke for 9–10 hours, depending on size. You’re aiming for:
- Check multiple spots — near the bone, the thickest center, and the leanest area.
- Let the pork rest for 45–60 minutes before shredding. This lets the juices redistribute and gives that glossy, juicy finish.
- 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.)
- Values vary by shoulder size and fat rendering.
Nutrition
Notes
Pro Tips:
Buy pork shoulder with the fat cap intact and at least 1 inch thick – the fat renders slowly during smoking, basting the meat naturally while the citrus acids tenderize from below, creating incredibly juicy results. After years of making this, I learned to inject the garlic-citrus mixture directly into the thickest parts of the shoulder 2 hours before smoking because surface marinades can't penetrate dense pork shoulder effectively in typical timeframes. Wrap the pork in butcher paper, not foil, when it hits the stall around 165°F – foil steams the meat and softens that beautiful citrusy bark you've spent hours building, while paper maintains texture. Keep your smoker temperature steady between 225-250°F throughout the cook because citrus sugars caramelize perfectly in this range, but higher temps will char the garlic before the pork reaches tender perfection. Storage & Meal Prep:
Warm gently with its own juices at 275°F until steaming hot. Freezes beautifully for up to 3 months.
Buy pork shoulder with the fat cap intact and at least 1 inch thick – the fat renders slowly during smoking, basting the meat naturally while the citrus acids tenderize from below, creating incredibly juicy results. After years of making this, I learned to inject the garlic-citrus mixture directly into the thickest parts of the shoulder 2 hours before smoking because surface marinades can't penetrate dense pork shoulder effectively in typical timeframes. Wrap the pork in butcher paper, not foil, when it hits the stall around 165°F – foil steams the meat and softens that beautiful citrusy bark you've spent hours building, while paper maintains texture. Keep your smoker temperature steady between 225-250°F throughout the cook because citrus sugars caramelize perfectly in this range, but higher temps will char the garlic before the pork reaches tender perfection. Storage & Meal Prep:
Warm gently with its own juices at 275°F until steaming hot. Freezes beautifully for up to 3 months.
