Pit Boss Pork Shoulder Recipe

Smoked pork shoulder is a BBQ classic, and today, we’re taking it up a notch with the Pit Boss Vertical Pellet Smoker and Pit Boss’s new charcoal-flavored pellets. These pellets deliver the best smoke flavor I’ve ever tried, and I can’t wait to see how they elevate this pork shoulder!

To make things even better, I’m using three different rubs-Heath Riles Garlic Jalapeno Rub, Pecan Rub, and Honey Rub-to create an incredible crust and deep layers of flavor. Plus, we’re smoking at a slightly higher temperature (250-275°F) to get that perfect balance of juicy tenderness and rich bark.

Let’s get started on this smoky masterpiece!

What Does Pit Boss Pork Shoulder Taste Like?

Pit Boss pork shoulder is rich, smoky, and incredibly tender. The combination of charcoal-infused pellets and a slow-smoking process creates deep, wood-fired flavors that melt in your mouth. The crisp, flavorful bark has a perfect balance of sweet, spicy, and nutty notes from the Garlic Jalapeño, Pecan, and Honey rubs.

Inside, the pork is juicy and fall-apart soft, with layers of savory goodness in every bite. The rendered fat keeps it moist, while the subtle charcoal smokiness adds a bold BBQ depth. Whether eaten plain, shredded into sandwiches, or drizzled with sauce, this pork shoulder delivers a mouthwatering experience that’s packed with flavor and cooked to perfection!

Ingredients Required for Pit Boss Pork Shoulder Recipe

Here’s the list of Ingredients you’ll need to make this Pit Boss Pork Shoulder

Meat

• 2 pork shoulders (pork butts), 7.5 lbs each

Seasonings

• 1 Cup Pit Boss Rib Rub
• Heath Riles Honey Rub (balances everything with a touch of sweetness)
• BBQ sauce of choice (I used Head Country Original)

Kitchen Utensil You’ll Need

1. Pit Boss Vertical Pellet Smoker
2. Temperature Probes (for accurate internal temp reading)
3. Large Baking Tray (to keep the rub mess-free)
4. Aluminum Pans (for wrapping and catching juices)
5. Heavy-Duty Foil
6. Insulated Gloves (for handling hot meat)
7. Tongs or Meat Claws (for shredding)

Prep Time: 20 minutes
Cooking Time: 8 hours
Resting Time: 30 minutes
Yield: Serves 10-12 people

Copycat Pit Boss Pork Shoulder Recipe

Simply follow the steps given below to make your Pit Boss Pork Shoulder at home

Step 1: Prepare the Pork Shoulders
Remove the pork shoulders from the packaging and pat them dry. No trimming is needed-the fat cap stays on to keep it juicy! Place the pork on a baking tray for easy handling.

Step 2: Apply the Seasoning Layers
Coat all sides with Garlic Jalapeno Rub-this gives it a mild heat that mellows during cooking. Add Pecan Rub generously. This adds a smoky, nutty depth. Finish with Honey Rub for a touch of sweetness that balances the spice. Pat the rub in (don’t rub it off!) and let it sit while you prep the smoker.

Step 3: Preheat and Load the Smoker
Set your Pit Boss Vertical Pellet Smoker to 275°F (higher temp for faster cooking). Load the hopper with Pit Boss Charcoal Pellets for a bold, smoky flavor. Place the pork shoulders fat-side down to protect the meat from direct heat. Insert a temperature probe into the thickest part of each pork shoulder.

Step 4: Smoke the Pork Shoulders
Let them smoke undisturbed for 2-3 hours. When the rub is dry and forming a bark, spritz lightly with water or apple juice (if needed). At the 4-hour mark, once the internal temp hits 160-165°F, transfer the pork shoulders to aluminum pans. Wrap them tightly with foil, keeping the probe inside. This helps trap moisture and tenderize the meat.

Step 5: Finish Cooking
Continue smoking until the internal temp reaches 205°F (about 3-4 more hours). Remove from the smoker and let them rest, loosely covered, for 30 minutes.

Step 6: Shred and Sauce the Pork
Pull out the shoulder bone-it should slide out clean if done right! Shred the pork using meat claws, tongs, or just your hands. Remove excess fat and mix in ½ bottle of Head Country BBQ Sauce for extra flavor.

Some Tasty Ways To Customize and Serve This Pit Boss Pork Shoulder

1. Classic Pulled Pork Sandwiches
You can’t go wrong with a soft brioche bun piled high with juicy pulled pork. Add a drizzle of BBQ sauce, a scoop of creamy coleslaw, and boom-you’ve got the ultimate BBQ sandwich experience. Pro tip: Toast the bun with a little butter for extra flavor!

2. BBQ Pulled Pork Tacos
Tacos just make everything better, right? Load up corn or flour tortillas with pulled pork or Pit Boss BBQ Ribs, a sprinkle of fresh cilantro, diced onions, and a squeeze of lime. If you want to level it up, drizzle on some chipotle mayo or pineapple salsa-trust me, it’s a game-changer!

3. Loaded Pulled Pork Nachos
Oh man, this one’s dangerous! Grab a tray of crispy tortilla chips, layer them with pulled pork, shredded cheese, jalapeños, and bake until melty. Top it off with sour cream, guac, and a little BBQ drizzle, and you’ve got a platter of nachos that’ll disappear fast.

4. Smoked Pulled Pork Mac & Cheese
If you haven’t tried pulled pork over creamy mac & cheese, stop what you’re doing and make this happen! That smoky, juicy pork mixed into gooey, cheesy pasta is pure comfort food heaven. Bonus tip? Add a crispy breadcrumb topping for an epic crunch!

5. BBQ Pulled Pork Pizza
We’ve made this way too many times, and it never disappoints. Start with a thin crust, slather on BBQ sauce instead of marinara, then load it up with pulled pork, red onions, and mozzarella cheese. Bake it until bubbly, and finish with a handful of fresh cilantro.

6. Pulled Pork Sliders for the Win
Perfect for parties or late-night snacking! Use Hawaiian rolls (yes, the sweet ones!), stuff them with pulled pork and cheese, brush the tops with garlic butter, and bake until golden. These little guys are dangerously addictive.

7. Pulled Pork Breakfast Hash
Ever tried BBQ for breakfast? Take some crispy potatoes, toss in pulled pork, sauté with onions and bell peppers, and top it all off with a runny fried egg. One bite, and you’ll be hooked.

8. Pulled Pork-Stuffed Baked Potatoes
Super easy, super filling, and crazy delicious. Bake a big ol’ russet potato, fluff up the inside, and load it with pulled pork, cheese, sour cream, and chives. Feeling bold? Drizzle with a little hot sauce or ranch.

9. Southern Pulled Pork Quesadillas
This is a quick weeknight favorite-buttery tortillas stuffed with melty cheese and pulled pork, then pan-fried until golden brown. Slice ‘em up, serve with sour cream and salsa, and you’ve got yourself an easy, drool-worthy meal.

10. Pulled Pork with Cornbread & Slaw
Keeping it classic and Southern, nothing pairs better than sweet, buttery cornbread and a side of tangy slaw. The flavors just balance out so perfectly, and it’s the kind of meal you keep going back for.

Some Tips on This Pit Boss Pork Shoulder Recipe

1. Don’t Skip the Fat Cap!
I know some people like to trim their pork, but trust me-leave that fat cap on. It melts down while cooking, keeping the meat juicy and flavorful. Plus, placing it fat-side down protects the pork from direct heat.

2. Layer Those Rubs Like a Pro
The trick to big, bold flavor? Layering the rubs! I start with the Garlic Jalapeño Rub, then go heavy with the Pecan Rub, and finish with the Honey Rub. Each one brings something special, and together, they make magic.

3. No Binder? No Problem!
I didn’t use mustard or oil this time because the pork was already sticky enough. But if your rub isn’t sticking well, a thin layer of mustard, hot sauce, or Worcestershire sauce can help. You won’t taste it once it’s smoked!

4. Be Patient-Good BBQ Takes Time
I get it, waiting 8+ hours for pork can feel like forever. But low and slow is the way to go. If you try to rush it, you’ll end up with tough, dry meat. Let the smoker do its thing!

5. Watch the Temperature, Not the Clock
Every piece of meat is different, so don’t rely on time alone. Use a good meat thermometer and watch for 160-165°F before wrapping and 205°F for pulling. That’s when it’s perfect.

6. Keep the Door Closed!
I know, it’s tempting to check on the pork every 10 minutes. But every time you open the smoker, you lose heat and smoke. Trust the process and let it cook!

7. Wrap It Right for Super Tender Meat
Once the pork hits 165°F, wrap it tightly in foil inside an aluminum pan. This locks in juices and keeps the bark from drying out. And don’t worry, it already has all the smoke it needs by this point!

8. Let It Rest Before Shredding
I know you want to dig in right away, but resting for 30 minutes is key. This lets the juices settle so your pork stays moist. Cut too soon, and all that goodness runs out!

9. Use Gloves for Easy Shredding
This pork is HOT when you shred it! I use insulated gloves so I don’t burn my hands. You can also use meat claws or two forks, but honestly, gloves make it way easier.

10. Save Those Juices!
When you unwrap the pork, you’ll see a ton of juice in the pan. Don’t throw it out! Pour some back into the shredded pork for extra flavor. It makes a huge difference!

How to Store and Reheat Pork Shoulder

Refrigerate: Store leftover pulled pork in an airtight container for up to 4 days.
Freeze: Place in freezer bags, remove air, and freeze for up to 3 months.
Reheat: Warm in a skillet with a splash of BBQ sauce or broth to keep it juicy.

Common Queries on This Pit Boss Pork Shoulder Recipe

Here, we’ve got you covered with some common questions about the Pit Boss Pork Shoulder Recipe that people often ask.

1. How long to cook pork shoulder on a Pit Boss?

From our experience, a 7-8 lb pork shoulder takes about 8 hours at 275°F. The general rule is 1 hour per pound at 225-250°F, but since we went a bit hotter, it cooked a little faster. Always cook to temperature (205°F internal temp), not just time!

2. Is it better to smoke a pork shoulder at 225°F or 250°F?

Both temps work, but it depends on your time and texture preference.

225°F: Takes longer (10-12 hours), but gives more smoke flavor.
250-275°F: Cooks faster (8 hours) with a great balance of bark and tenderness.
We usually go 275°F when pressed for time, and it still turns out amazing!

3. What is the 3-2-1 method for pork shoulder?

The 3-2-1 method is typically for Pit Boss Smoked Ribs, but some people tweak it for pork shoulder:

3 hours unwrapped in smoke
2 hours wrapped in foil (to steam and tenderize)
1 hour unwrapped to firm up the bark
We personally prefer the low-and-slow method until 160-165°F, then wrap and finish at 205°F, which works best for a juicy, pull-apart pork shoulder.

4. Should I wrap my pork shoulder while smoking?

Yes! Once the pork shoulder hits 160-165°F, it stalls (stops rising in temp). Wrapping in foil or butcher paper helps push through this stall and locks in moisture. We use a foil pan to catch all the juices-trust us, it makes a difference!

5. What pellets are best for smoking pork shoulder?

We’ve tested a lot, and Pit Boss Charcoal Blend Pellets give the best deep, smoky flavor. If you prefer something milder, hickory, apple, or pecan pellets work great too.

6. How do I know when pork shoulder is done?

Forget the clock-temperature and tenderness are key.

The pork is done at 205°F internal temp.
The bone should pull out clean with no resistance.
A probe should slide in like butter-that’s “probe tender” meat!

7. Should pork shoulder be smoked fat side up or down?

We always go fat side down in the Pit Boss Vertical Smoker since the heat source is below. This protects the meat and keeps it tender. If your smoker’s heat comes from above, go fat side up so the fat bastes the meat.

8. Why did my pork shoulder stall at 160°F?

That’s normal! This is called the stall, where moisture evaporates and cools the meat. If you don’t want to wait it out, wrap the pork tightly in foil or butcher paper. It speeds up cooking without sacrificing tenderness.

9. How long should I rest smoked pork shoulder before shredding?

At least 30 minutes, but 1 hour is even better. Resting lets the juices redistribute so the pork stays moist and tender instead of drying out when you shred it.

10. How do I keep pulled pork juicy when reheating?

Reheat in a skillet with a splash of BBQ sauce or broth over low heat. If using the oven, cover with foil at 275°F until warm. Avoid the microwave-it dries it out fast!

This Pit Boss Pork Shoulder Recipe delivers mouthwatering, smoky goodness with minimal effort! The charcoal pellets give it an extra edge, and the three rubs create the perfect balance of spice, smoke, and sweetness.

Whether you’re making pulled pork sandwiches, tacos, or just eating it by the forkful, this is the ultimate BBQ crowd-pleaser.

Now it’s your turn! Fire up your Pit Boss and let me know how it turns out in the comments. Happy smoking!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.

Additionally, You can also like and, follow us on Pinterest, and Reddit for more updates. Your thoughts and engagement are greatly appreciated!