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Smoked Pork Shoulder (Paleo, Whole30 + Keto)

This smoked pork shoulder recipe will give you fork tender pulled pork. A simple rub and a smoker are all you need for the the best smoked pork shoulder!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Resting Time 30 minutes
Total Time 8 hours 10 minutes
Servings 8
Calories 302 kcal
Author Justin + Erica Winn | Real Simple Good

Ingredients

  • 4 lb Boneless pork shoulder (or boston butt)
  • 1/4 cup mustard
  • 2 cups beef broth (warmed)

For the rub:

  • 2 tsp sea salt
  • 2 tsp ground pepper
  • 2 tsp sage
  • 2 tsp cumin
  • 1 tsp thyme
  • 1 tsp allspice
  • 1 tsp ginger

For the optional sauce:

  • 1/2 cup coconut aminos
  • 1/4 cup tomato paste
  • 2 tbsp white vinegar
  • 1 tbsp yellow mustard
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic oil (can sub 1 tsp garlic powder)

Instructions

  1. Prepare the rub by combining the rub ingredients in a small bowl or jar and mixing well. 

  2. Place the pork shoulder in a shallow pan or dish. Rub the mustard all over the pork to give it a light coating.

  3. Rub a liberal amount of the rub all over the pork. If you have the time, you can cover the pork at this point and refrigerate it for up to 24 hours. If you do refrigerate, be sure to allow the pork to sit out and come to room temperature before smoking.

  4. Follow your smoker's instructions to bring the temperature up to 225° Fahrenheit.  

  5. Place the pork in the smoker. Smoke until the internal temperature reaches 140°-150° Fahrenheit (4-5 hours).

  6. Once the pork has reached 140°-150° Fahrenheit, warm up the beef broth in a pan on the stove or the microwave. You want it hot so it doesn’t cool off the pork. Place the pork in a roasting pan and and pour in the beef broth around it. Cover the pan with aluminum foil or tent with parchment paper.

  7. Place the pork back in the smoker and you can turn the smoker heat up to 250° or even 300° F. Continuously monitor the temperature with a thermometer and cook until the internal temperature reaches at least 205° F or even up to 210°. This will take another 2-3 hours.

  8. Remove the pork from the smoker and let it rest for at least 20-30 minutes, tented with foil or parchment paper. 

  9. While the pork is resting, prepare the optional sauce if you are having it. Add all of the sauce ingredients to a bowl or jar and mix well. 

  10. Shred the pork with 2 forks or meat forks. Serve topped with sauce and enjoy!

Recipe Notes

TIP: If your pork finishes before you are ready to eat, it can be kept warm for several hours. Simply wrap it with aluminum foil and then wrap it in a towel. Placing it in a cooler to keep it warm until you're ready to eat it.

 

Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not the optional sauce for this recipe.  See our full nutrition information disclosure here

 

Nutrition Facts
Smoked Pork Shoulder (Paleo, Whole30 + Keto)
Amount Per Serving
Calories 302 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Carbohydrates 1g0%
Protein 52g104%
* Percent Daily Values are based on a 2000 calorie diet.