• Preparation
    10 minutes
  • Cook Time
    15 hours
  • Serves
    16 people
  • Difficulty

Behind the Recipe

Good Time to Start Smoking

Fire up those smokers and get ready to enjoy the perfect smoked pork shoulder!

Whether you prefer using fruit tree wood like apple, peach, and pear, or whether you fancy heartier woods like mesquite or hickory – smoke is the key to breaking down the fat, which adds flavor and moisture to the shoulder. 

The mouth-watering smoky flavor is as quintessential as cheese is to wine, rendering the two the perfect pair. 

This paired perfection emanates from the Maillard reaction, which occurs when the pork is smoked with heat. It also helps the shoulder burst with flavor, making the day you use your Oakford Pellet Grill one of the most satisfying.



  • 1 pork shoulder roast (4.5 kg)
  • ¼  cup of yellow mustard
  • ¼  cup of brown sugar
  • ¼  cup of coarse sea salt
  • 3 tablespoons of cracked black pepper
  • 2 tablespoons of smoked paprika
  • 2 teaspoons of chipotle powder 
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder


  1. Using your Nexgrill App set the Pellet grill to the smoke cooking method at 110°C and set the probe temperature to 90°C.
  2. Ensure you have a meat thermometer at hand.

Cooking Instructions

  1. 1

    Remove and pat your pork shoulder dry with paper towels.

  2. 2

    Rub the yellow mustard over the pork shoulder.

  3. 3

    Mix the spices in a bowl and reserve 2 tablespoons.

  4. 4

    Season your pork shoulder with spices.

  5. 5

    Place your pork shoulder on the smoker – fat side up.

  6. 6

    Smoke the pork until the probe temperature reaches 90°C.

  7. 7

    Once your pork reaches the desired temperature of 90°C, remove the pork shoulder from the smoker and wrap in foil.

  8. 8

    Rest your pork for a minimum of 1 hour.

  9. 9

    Once the hour is done, shred the pork shoulder.

  10. 10

    Sprinkle with reserved seasoning and enjoy.

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