Easily learn how to make a tender and juicy hickory smoked pork shoulder with an apple cider vinegar marinade that is packed with flavor. This pellet grill recipe was envisioned for that carefree Sunday afternoon BBQ with friends and family. Be sure to start your cook early so you’ll have their mouths watering by the time they arrive and smell the Pit Boss smoking away.
- Fire up your Pit Boss and set the temperature to 225˚F. If you’re using a gas or charcoal, set up your grill for low, indirect heat.
- Rinse the pork shoulder (aka pork butt) under cold running water and make sure to pat dry the entire surface, including any small cracks and crevices.
- Place the pork shoulder in the aluminum pan, fat side up, and sprinkle a liberal amount of Pit Boss Hickory Bacon seasoning over the top. You want to be very generous with the outer layer of seasoning here, making sure to coat the meat from end to end.
- In a large bowl, pour the 1 cup of apple cider vinegar, the 2 tablespoons of Hickory Bacon, and 1 tablespoon of sugar. Mix until the sugars are completely dissolved.
- Fill your marinade injector with the marinade and inject it deep into the meat. For even flavor, inject the marinade all over the pork shoulder at one-inch intervals. Pressing the syringe slowly will help avoid the marinade squirting out.
- Tightly wrap aluminum foil over the top of the pan, set it on your grill, and close the lid.
- Smoke the pork shoulder for 6-8 hours, or until the meat is tender and the internal temperature is 195°F to 200˚F.
- Remove from the grill and let it rest on a cutting board for 20-30 minutes with the aluminum foil loosely tented over the top.
- When you’re ready to serve, shred the pork shoulder, discarding any large pieces of fat.