Twin Smoked Pork Shoulder
Two pork shoulders go low and slow over wood smoke until the bark turns deep and lacquered and the meat pulls apart with a fork.
By Steven Russell
American
Two pork shoulders go low and slow over wood smoke until the bark turns deep and lacquered and the meat pulls apart with a fork.
There is no reason to smoke one pork shoulder when two fit on the same grate. They take the same fire and the same hours, so the second one is nearly free. One goes on the table the day of, pulled and piled high. The other gets vacuum sealed for a night down the road when you want that flavor without the wait.
The whole game is patience. Low heat and clean smoke render the fat, break down the connective tissue, and build that dark, glossy bark. Rush it and the meat stays tight. Give it the time and it falls apart on its own.
Trim the shoulders, leaving a thin fat cap, then coat lightly with mustard and season heavily on all sides with the rub. Wrap and refrigerate overnight.
Why The overnight rest lets the salt work into the meat and the rub set into a tacky layer that becomes the bark.Bring the smoker to a steady 225 to 250 F with clean, thin smoke.
Why A low, stable fire renders fat slowly and keeps the smoke sweet. Thick white smoke turns the bark bitter.Smoke the shoulders fat side up, spritzing with apple juice each hour after the first three.
Why The spritz keeps the surface from drying and helps smoke and color build evenly.When the bark is set and the internal temperature stalls around 165 F, wrap each shoulder in foil or butcher paper and return to the smoker.
Why The wrap pushes through the stall, where evaporation stalls the temperature, without drying the meat out.Cook until the meat probes tender at 200 to 205 F, then rest wrapped for at least one hour.
Why Tenderness is about texture, not a number. The rest lets the juices settle back into the meat so it stays moist when pulled.Pull the pork by hand, discarding the bone and any large pockets of fat, and season the shreds with a little more rub.
Why Hand pulling keeps the strands long and lets you find the tender and crisp bark pieces to mix through.
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