Head Country


Head Country

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Smoked Pork Shoulder

Simple, satisfying, and feeds a crowd. An inexpensive cut plus smoke plus time, together with your favorite Head Country Bar-B-Q Sauce, and word will start getting around about your pulled pork sandwiches, tacos, and nachos. 



1 Whole Bone-In Pork Shoulder (5-7 pounds)
8-10 oz. Head Country Championship Seasoning
Head Country Bar-B-Q Sauce, your favorite flavor, for serving

Cooking Instructions

*This recipe is for a wood-burning smoker. If preparing in an electric or pellet smoker, follow temperature instructions and prepare according to your equipment.

Build a fire with 5lbs of hardwood charcoal and pecan wood. If you can range the heat it should read 275°. Allow fire to heat cooking chamber for 30 minutes. Fire should preferably be 10-12 inches below the rack that will hold the meat.

Prep the Pork: While the chamber is heating, season all sides of the pork shoulder completely and generously with the Head Country Championship Seasoning (approximately 8-10 oz.)

Place pork shoulder uncovered on rack and smoke for two hours at 275°

Pull pork off rack, wrap tightly in foil and cook for another 3-4 hours until tender or as desired. After wrapping, you may also choose to place in oven at 275°.

When done, pull apart and remove excess fat. Add desired amount of Head Country Bar-B-Q Sauce for serving - we recommend a sauce/meat ratio of 1:2. If it seems too dry, add more sauce. Enjoy!