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Smoke-Roasted Pork Shoulder with Sooey Sauce

  Boneless pork butts/Shoulder 3 1⁄2 Pound
  Prepared mustard 1 Cup (16 tbs)
  Ground black pepper 1⁄4 Cup (4 tbs)
  Hungarian paprika 1⁄4 Cup (4 tbs) (Smoked / Sweet)
  Granulated garlic/Garlic powder 2 Tablespoon
  Onion salt 2 Tablespoon
  Packed brown sugar 2 Tablespoon (Light / Dark)
  Dry mustard 1 1⁄2 Tablespoon
  Celery seeds 1 1⁄2 Tablespoon
  Chili powder 1 1⁄2 Tablespoon
For sauce
  Spicy tomato barbecue sauce 1 Cup (16 tbs) (Such As Kc Masterpiece Or Whole Foods 365)
  Apple cider/Wildflower honey 1 Cup (16 tbs)
  Clover honey 2 Tablespoon

1. Slather the pork butts with mustard. Combine the pepper, paprika, granulated garlic, onion salt, brown sugar, dry mustard, celery seeds, and chili powder in a small bowl. Sprinkle this rub all over the pork butts. Place the pork in a disposable aluminum pan. Set aside for 15 to 30 minutes or until the surface of the meat is tacky to the touch.
2. Prepare an indirect fire, with a hot fire on one side and no fire on the other.
3. For a charcoal grill, scatter the wood chips/chunks/sticks on the charcoal. For a gas grill, place wood chips in a smoker box or a foil packet poked with holes near a gas burner on a gas grill. When you see the first wisp of smoke, place the pork on the indirect side of the grill and close the lid. Smoke-roast for 2 to 3 hours, adding more charcoal as necessary, or until it has a darkened crust or bark and a good smoky aroma.
4. Transfer the pork indoors to a 250°F oven. Loosely cover the meat with foil and roast for 8 to 12 hours or until you can insert a meat fork in the pork and easily twist it.

Note: In bad weather, you can still make this indoors. Just start out at 350°F oven for 2 hours, then lower to 250°F for another 8 to 12 hours or until you can do the twist test.

This recipe has been adapted from Heartland: The Cookbook. To learn more about Judith Fertig visit To purchase the book visit

Recipe Summary

I just got back from the IACP Conference in Austin, Texas. One memorable dinner, hosted by The Lisa Ekus Group, had us sitting under a huge oak tree on the grounds of the old Hotel Saint Cecilia , a secluded estate with rock star clientele. What did we eat at those long tables? Barbecue, of course. Texas-style, from the famous Lambert’s. That’s a true alfresco experience! Here’s a fresh bbq idea—outdoor/indoor smoke-roasted pork shoulder or butt. It’s a dish that rewards in many ways. It’s easy on the cook, as you can do the smoke-roasting outdoors in late afternoon, then put the pork in the oven indoors to slow cook overnight. (If the weather is bad, you can do the whole thing in the oven.) The fat in the meat keeps it moist, even if you overcook it, which is difficult to do. You can slice and serve it on a platter or pull it apart to serve on sandwiches. And pork shoulder or butt is inexpensive. What more can we ask of a dish? The Sooey Sauce is equally rewarding. You simply thin a Kansas City-style barbecue sauce with a few ingredients and people will think you slaved all day. You can freeze any leftovers. Serve this with your favorite slaw.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 302 Calories from Fat 147

% Daily Value*

Total Fat 17 g25.5%

Saturated Fat 5.3 g26.7%

Trans Fat 0.1 g

Cholesterol 82 mg27.3%

Sodium 1323.3 mg55.1%

Total Carbohydrates 16 g5.2%

Dietary Fiber 2.2 g8.8%

Sugars 9.7 g

Protein 25 g49.2%

Vitamin A 14.5% Vitamin C 3.9%

Calcium 8.3% Iron 23.2%

*Based on a 2000 Calorie diet

Smoke-Roasted Pork Shoulder With Sooey Sauce Recipe