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Hot smoked pork shoulder

Hot smokin’ action for you from the kitchen today. Follow along as we smoke and slow cook a pork shoulder for 10 hours in the new Bradley smoker. The meat comes out super tender and, as you’ll see in the video, I’m able to shred it up with a spatula. Warm, soft, rich and delicious with an incredible sauce, this recipe is a real autumn winner at the farm and I hope you enjoy watching how it’s done!


2Kg Rolled shoulder of pork

Dry rub mix
50g Sea salt
10g Smoked paprika
10g English mustard powder
15g Onion flakes
15g Garlic powder

Basting mix/sauce
150g White wine vinegar
150g Boiling water
30g Honey
2 tsp English mustard powder

Finally, a good squeeze of Tomato Ketchup and Worcestershire Sauce to finish.

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  1. Place all of the dry rub ingredients into a small blender or spice grinder and blitz to a powder. Dry off the pork shoulder with some paper towel and liberally cover all of the surfaces of the pork with the dry rub and then, using your hands, massage the rub into the meat.
  2. Place the meat in a plastic container, cover with cling film and place in the fridge for 12-24 hours.
  3. The following morning, preheat the smoker to 100℃.
  4. Lightly grease a rack from the smoker and place the pork on the rack and smoke for 6 hours.
  5. Remove the pork from the smoker and transfer to a roasting tin. Leave the smoking oven set at 100℃ or pre-heat a different oven if transferring.
  6. Mix all of the basting mix/sauce in a jug and stir to combine. Pour the mix over the pork in the tray and cover with foil. Try to build a kind of tent to allow the steam to circulate around the meat.
  7. Return the tray to the oven and cook, at 100℃, for a further 4 hours.
  8. Remove the tray from the oven and transfer the pork to a metal tray or similar and shred into small chunks. Transfer the shredded pork to a serving dish.
  9. Pour the basting juices into a small saucepan and boil to reduce. Add in a good squirt of tomato ketchup and a dash of Worcestershire sauce. Taste to check for seasoning and, once happy, pour the sauce over the shredded pork and briefly stir to coat the pork with the sauce.
  10. Place the serving dish in the middle of the table and allow your family and friends to help themselves. Best served with some super-soft bread rolls, some coleslaw and some good home-made beer. Enjoy!

Watch us make this on YouTube


Download the recipe as a PDF.

Hot smoked pork×
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Hot smoked pork shoulder