Smoked BBQ Pork Shoulder with Polenta
March 31, 2026 • 0 comments
Raised in the woods and nourished on a pure corn and soy free diet, our woodland pork shoulder is slow-smoked low and long until it yields into something tender and deeply savory, its bark kissed with woodsmoke, its interior laced with rich, rendered fat. Rested and pulled to order, it arrives nestled over a silky bed of stone-ground polenta. A dish rooted in patience, honest ingredients, and the kind of cooking that speaks for itself.
- Servings: 4
Ingredients
- Pork Shoulder Roast (Bone-In)
- (1 Tablespoon) Yellow Mustard
Directions
Prep the Pork
- Pat pork dry. Rub with mustard and coat evenly with the dry rub. Let it sit at least 1 hour (overnight if possible).
Preheat Smoker
- Set smoker to 225–250°F.
- Best woods: apple, cherry, pecan, hickory (I used hickory)
Smoke the Pork
- Place pork shoulder on the smoker fat side up. Smoke for 2–3 hours. Spritz with apple juice every 45 minutes after the first hour.
Wrap in foil to finish
- When internal temp reaches 160–165°F, wrap the pork in foil or butcher paper. Add the butter and bbq sauce inside the wrap. Return to smoker.
Finish Cooking
- Continue smoking until internal temp reaches 200–203°F. For a 3 lb shoulder this usually takes: 5–7 hours total cook time
- Rest wrapped pork 30–45 minutes. This step keeps it juicy.
Shred
- Pull apart with forks and mix with the juices. Enjoy however you’d like!
Dry Rub
- 2 tbsp brown sugar or coconut sugar
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
Spritz
- ½ cup apple juice or apple cider
Foil Wrap
- 4 tbsp raw butter
- 4 tbsp bbq sauce
This recipe comes from Derrick Spalding a home chef that loves creating new and exciting restaurant style dishes at home!
You can check him out here: https://www.instagram.com/baro...
