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Pit Boss Pork Shoulder Recipe

Pit Boss Pork Shoulder Recipe

Olivia Brooks
Pit Boss Pork Shoulder Recipe that delivers juicy pork shoulder, smoky pellets, simple seasonings, apple juice spritz, and cozy comfort food vibes at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine American
Servings 8
Calories 426 kcal

Equipment

  • Pit Boss pellet grill (any model works)
  • Wood pellets (hickory, apple, or a blend)
  • Meat thermometer (instant-read or probe)
  • Large cutting board
  • Sharp knife
  • Aluminum foil or butcher paper
  • Spray bottle (for apple juice or vinegar mix)
  • Heat-resistant gloves (trust me on this)
  • Drip pan (optional but helpful)

Ingredients
  

  • 8 to 10 lb pork shoulder bone-in preferred
  • 2 tablespoons olive oil or yellow mustard binder
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 2 tablespoons paprika smoked if you have it
  • 1 tablespoon brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder optional
  • 1 cup apple juice for spritzing
  • 1/4 cup apple cider vinegar optional, for spritz

Instructions
 

Step 1: Prep the Pork

  • Take the pork shoulder out of the fridge about 45 minutes before cooking. Cold meat doesn’t like smoke. Pat it dry with paper towels.
  • Rub the whole thing lightly with olive oil or mustard. This isn’t for flavor, it’s just glue for the seasoning.
  • Mix all your dry ingredients in a bowl. Generously coat every inch of the pork. Get into the crevices. Talk to it if you want. I do.
  • Let it sit while you fire up the Pit Boss.

Step 2: Preheat the Pit Boss

  • Set your Pit Boss to 225°F. Low and slow is the name of the game. Load your pellets and let the grill fully preheat with the lid closed.
  • I love hickory for a bold, classic flavor, but apple wood gives a softer, slightly sweet smoke. Use what makes you happy.

Step 3: Start Smoking

  • Place the pork shoulder directly on the grill grates, fat side up. Close the lid and don’t touch it for the first 2 hours. This is where the bark starts to form.
  • After 2 hours, begin spritzing every 45 minutes with apple juice or an apple juice and vinegar mix. This keeps the surface moist and helps smoke stick.

Step 4: The Stall (Don’t Panic)

  • Around 160–170°F internal temperature, the pork will stall. It might sit there for hours. This is normal. This is science and patience holding hands.
  • You have two options:
  • Let it ride unwrapped for deeper bark
  • Wrap it in foil or butcher paper to push through faster
  • I usually wrap around 170°F because I like sleeping at night.

Step 5: Finish Cooking

  • Once wrapped, place the pork back on the Pit Boss and increase the temperature to 250°F.
  • Cook until the internal temperature reaches 203°F. Not 190. Not “close enough.” 203°F is where magic happens.

Step 6: Rest

  • Remove the pork and let it rest, wrapped, for at least 1 hour. This step matters. The juices redistribute and the meat relaxes.
  • I usually rest it in a cooler with towels. It’ll stay hot for hours.

Step 7: Pull and Serve

  • Put on gloves and shred the pork by hand. Discard large chunks of fat and the bone.
  • Taste it. Adjust salt if needed. Try not to eat half of it before serving.
Keyword Pit Boss Pork Shoulder Recipe