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Garlic Citrus Smoked Pork Shoulder – Fall-Apart Tender & Juicy

Garlic Citrus 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.
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Prep Time 15 minutes
Cook Time 9 hours 30 minutes
Total Time 10 hours
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • For an 11–12 lb pork shoulder
  • Zest of 1 large orange
  • ¼ cup olive oil
  • 2 tablespoon orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon apple cider vinegar

Method
 

  1. 6. Preheat Smoker
  2. 7. Smoke the Pork Shoulder
  3. 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.
  4. 8. Cook to Tenderness
  5. Smoke for 9–10 hours, depending on size. You’re aiming for:
  6. Check multiple spots — near the bone, the thickest center, and the leanest area.
  7. Let the pork rest for 45–60 minutes before shredding. This lets the juices redistribute and gives that glossy, juicy finish.
  8. Pull the bone out clean, shred, slice, or chop. Drizzle the resting juices over the meat for extra flavor.
  9. Serve with rice, tostones, mashed potatoes, or stuff into sandwiches.
  10. 🕒 Cooking Time Summary
  11. StepTimePrep15 minutesSeason & Chill2–12 hours (optional)Smoking9–10 hoursResting45–60 minutesTotal Time12–22 hours
  12. 📊 Nutrition Facts (Per 6 oz serving, approx.)
  13. Values vary by shoulder size and fat rendering.
  14. 💡 Recipe Tips & Notes

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.