Skip to content
This Weekend Only - Explore The New Savory Spice Online & Save 20%! Use code NEWSITE
This Weekend Only - Explore The New Savory Spice Online & Save 20%! Use code NEWSITE

Test Kitchen Approved

Outside Brown Pork Shoulder

Recipe By Savory Spice Test Kitchen

Prep Time

10 Minutes

Cooking Time

6 Hours

Recipe By Savory Spice Test Kitchen

Outside brown is like the burnt ends of a brisket, only in pork form. You simply trim off the outside brown bark that forms on the smoked pork shoulder, then chop it up (coarse or fine) or cube it to serve.

Serving Suggestions

Great with a Carolina inspired BBQ plate. Serve with your favorite BBQ sauce and slaw.

Recipe Notes

*Savory's 'Cue Glue helps the seasoning stick to your protein and creates a chewy yet tender bark. Simply slather on 2 to 3 tsp. per pound on all sides of the meat before applying the seasoning.

Ingredients

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

    View full details
  • Carolina High Country BBQ Rub

    North Carolina has a prominent place in American barbeque history; many historians credit the state as the possible birthplace of barbeque. Known m...

    View full details
  • 'Cue Glue

    Makes your spices stick for that extra kick! Only available from Savory Spice, 'Cue Glue locks moisture into your grilled meats and cooks off, maxi...

    View full details

Directions

Slather shoulder on all sides with 'Cue Glue if using before rubbing shoulder with seasoning. Rub shoulder generously with salt & pepper and BBQ seasoning to coat. Set rubbed shoulder aside while you get the smoker ready.

Use the 3-2-1 method to smoke-roast-grill the shoulder:

  • 3 hours in the smoker: Get smoker set up with wood of choice and heat to 250 to 275 degrees. Set shoulder in smoker and maintain temperature range while shoulder smokes for 3 hours.
  • 2 hours in the oven: Preheat oven to 250 degrees. Wrap shoulder in aluminum foil and add 3 Tbsp. apple cider vinegar to the wrap. Set foil packet on a baking sheet and roast shoulder for 2 hours.
  • 1 hour on the grill: About 30 min. before removing shoulder from oven, heat grill to 300 degrees, keeping heat all to one side. Remove shoulder from oven and remove the foil wrap. Place shoulder on grill on the opposite side of the heat. Close lid and check temperature every 15 min. or so, basting or saucing if desired each time you check. Shoulder is done when internal temperature reaches 200 degrees, which takes about an hour. Let rest for 15 to 20 min. before serving.

To serve: Trim the outside 1/2 to 3/4 inch of the brown bark that formed on the smoked pork shoulder. Chop it up (coarse or fine) or cube it and serve. Chop or pull the rest of the pork shoulder and serve as desired. Serve with Hot Pepper Vinegar for drizzling or dunking.