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Perfect Slow Smoked Pork Shoulder Recipe with Crispy Crackling and Apple Cider Sauce

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A slow smoked pork shoulder with crispy crackling paired with a tangy apple cider sauce, delivering melt-in-your-mouth tenderness and a flavorful smoky crust.

Ingredients

Scale
  • 4–5 pounds pork shoulder with skin on
  • Coarse sea salt, for scoring and seasoning the skin
  • Freshly ground black pepper, to taste
  • 1 tablespoon smoked or sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 1 cup (240 ml) apple cider, fresh or store-bought, preferably unsweetened
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 2 tablespoons unsalted butter
  • A few sprigs fresh thyme (optional)

Instructions

  1. Score the pork skin in a crisscross pattern about 1/4 inch (6 mm) deep, avoiding cutting into the meat. (10 minutes)
  2. Pat the pork dry with paper towels. For better crust, leave uncovered in the fridge for a few hours or overnight if possible.
  3. Rub olive oil all over the pork. Generously sprinkle coarse sea salt into the scored skin. Mix black pepper, paprika, garlic powder, and onion powder and rub this seasoning into the meat side. (5 minutes)
  4. Preheat smoker to maintain a steady 225°F (107°C). Use applewood or hickory chips for smoke flavor. Set up for indirect cooking.
  5. Place pork shoulder fat side up on smoker grate. Insert meat thermometer probe into thickest part, avoiding bone. Smoke for about 6-7 hours or until internal temperature reaches 195°F (90°C).
  6. When pork reaches around 160°F (71°C), increase smoker temperature to 400°F (204°C) for 20-30 minutes to crisp the skin. Watch carefully to avoid burning. Then reduce heat back to 225°F if needed.
  7. Remove pork from smoker and tent loosely with foil. Rest for 30-45 minutes to allow juices to redistribute.
  8. While pork rests, pour apple cider, apple cider vinegar, and brown sugar into a saucepan. Add fresh thyme if using. Simmer over medium heat until reduced by half (15-20 minutes). Stir in butter off heat for glossy finish.
  9. Slice or pull pork shoulder, arrange on platter with crispy crackling pieces on top, and drizzle with warm apple cider sauce.

Notes

Score the skin properly to ensure crispy crackling. Keep the skin dry before cooking. Use a reliable meat thermometer to avoid overcooking. Rest the meat after smoking for juicy results. If no smoker is available, roast in oven at 275°F (135°C) for about 6 hours and finish under broiler to crisp skin.

Nutrition

Keywords: slow smoked pork shoulder, crispy crackling, apple cider sauce, smoked pork, barbecue pork, pork shoulder recipe, backyard cookout, smoked meat

Find it online: https://chrisfeasts.com/perfect-slow-smoked-pork-shoulder-recipe-with-crispy-crackling-and-apple-cider-sauce-easy-step-by-step-guide/