Asado de cerdo en ahumador: tierno, se desprende del hueso, con humo de nogal americano

Ingredientes

• 4 lb Pork Shoulder Roast
• 2 cups Hickory Wood Chips
• 2 tbsp Coarse Kosher Salt
• 1 tbsp Freshly Ground Black Pepper
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 1 tbsp Smoked Paprika
• 1 tsp Dried Thyme
• 0.5 cup Brown Sugar
• 0.25 cup Apple Cider Vinegar
• 2 tbsp Yellow Mustard
• 2 tbsp Olive Oil

Preparación

1. 1

   Prepare and Season the Pork Shoulder: Pat the 4 lb Pork Shoulder Roast dry with paper towels—this helps the rub adhere properly. I always leave the bone in for extra flavor. In a bowl, mix the 2 tbsp Coarse Kosher Salt, 1 tbsp Freshly Ground Black Pepper, 2 tsp Garlic Powder, 2 tsp Onion Powder, 1 tbsp Smoked Paprika, and 1 tsp Dried Thyme. Rub the 2 tbsp Yellow Mustard all over the pork first—it acts as a binder. Then coat the roast evenly with the spice mixture, pressing it in so it sticks. Drizzle the 2 tbsp Olive Oil over the top and rub it in. Let it sit at room temperature for 30 minutes while you prep the smoker.

2. 2

   Soak Wood Chips and Preheat the Smoker: Place the 2 cups Hickory Wood Chips in a bowl and cover with water. Let them soak for at least 1 hour—this prevents them from burning too quickly and ensures steady smoke. Meanwhile, preheat your smoker to 225°F. Once soaked, drain the wood chips and add them to the smoker’s wood chip box or directly onto the coals if using a charcoal smoker. You want thin, blue smoke, not thick white smoke, which can make the meat bitter. When the smoker reaches 225°F and you see that clean blue smoke, you’re ready to start cooking.

3. 3

   Smoke the Pork to Perfection: Place the pork shoulder on the smoker grates, fat side up. This position allows the fat to baste the meat as it cooks. Smoke undisturbed for 6-8 hours—resist the urge to peek, as opening the lid releases heat and smoke. At the 4-hour mark, mix the 0.5 cup Brown Sugar and 0.25 cup Apple Cider Vinegar in a small bowl. Brush this mixture over the pork to create a sticky, tangy bark. Continue smoking until the internal temperature reaches 195-203°F—this is where it becomes fork-tender.

4. 4

   Rest and Shred the Pork: Once the pork reaches temperature, remove it from the smoker and wrap it tightly in foil. Let it rest for at least 1 hour—this step is non-negotiable. Resting allows the juices to redistribute, ensuring every bite is moist and flavorful. After resting, shred the pork using two forks. It should pull apart effortlessly, with a beautiful smoke ring just beneath the bark. The bark will be dark and caramelized from the brown sugar and vinegar glaze, while the inside stays juicy and tender. Serve immediately on buns or as a main dish with your favorite sides.