Smoky Red Chile Pork Shoulder
This pork shoulder brings the heat with red chile rub and the unmistakable fragrance of mesquite smoke. Perfect for pulled pork tacos, burritos, or a hearty platter.
Equipment
- Mesquite wood chips or pellets
Ingredients
- 1 6–8 lb pork shoulder (pork butt), bone-in preferred
- 3 tablespoons red chile powder (e.g., New Mexico or ancho)
- 1 tablespoon cumin
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons brown sugar
Instructions
Prep the Shoulder
- Pat the pork shoulder dry.
- Stir together red chile powder, cumin, salt, pepper, and brown sugar.
- Coat the pork generously with the rub, pressing it into the meat.
Get the Smoker Ready
- Preheat smoker to 225–250°F.
- Add mesquite wood for a robust smoke flavor.
Smoke Low & Slow
- Place the pork shoulder on the grate.
- Smoke until it reaches an internal temperature of 160–165°F (6–8 hours, depending on the size).
Wrap & Continue Cooking
- Wrap tightly in foil or butcher paper.
- Return to smoker until the internal temperature hits 195–205°F (about 2–4 more hours).
Rest & Shred
- Rest the wrapped pork for 30–60 minutes.
- Carefully unwrap and shred with forks or meat shredder claws.
- Serve piled in tortillas or on plates with tangy slaw and your favorite sauce.