If you have looked around, there’s no shortage of smoked pork shoulder recipes out there.
But what most of them miss is this:
The quality of the pork is a big part of what determines how good your final result will be.
When you start with a pasture-raised, farm-fresh pork shoulder, everything improves—flavor, texture, and how the meat cooks over time.
How Our Pigs Are Raised
On our farm, pigs are raised the way they were designed to live—out on pasture, not confined.
They spend their days rooting, foraging, and moving through wood lot pastures, which plays a huge role in the quality of the meat. We supplement with a non-GMO, soy-free feed and never use antibiotics, vaccines, or added hormones.
This results in pork that has:
- Better natural marbling
- Richer, more developed flavor
- Improved moisture retention during cooking
In short: better inputs = better flavor on your plate.
What You’ll Need
- Pasture-raised pork shoulder (Boston butt)
- Yellow mustard
- Sweet Dry rub
- Smoker
- Wood or pellets (hickory or apple)
- Meat thermometer
Step 1: Preheat Your Smoker
Set your smoker to 225°F.
Hickory and applewood pair especially well with the natural richness of pasture-raised pork, but you can also use whatever you have on hand.
Step 2: Prepare the Pork Shoulder
Fully thaw your pork shoulder.
Remove from packaging and pat dry with a paper towel.
Step 3: Coat with Mustard
Apply a thin, even layer of yellow mustard.
This helps bind the seasoning and build a flavorful crust.
Step 4: Apply the Dry Rub
Generously coat with your favorite seasoning. For this shoulder, I like to use a sweet BBQ dry rub.
We recommend Sam’s Rubs and Spices for their organic ingredients and clean blends without anti-caking agents—perfect for letting high-quality pork shine.
Step 5: Smoke Low and Slow
Place on the smoker and cook at 225°F.
Plan for about 2 hours per pound.
With pasture-raised pork, you’ll notice it stays especially juicy and tender throughout the cook, but still plan on the stall, when the temperature hovers around 145 for quite a while, before it continues going up. 
Step 6: Cook to Temperature
Smoke until internal temperature reaches 195–200°F.
Step 7: Let It Rest
Rest for 1 hour before shredding.
Step 8: Shred and Serve
Shred and serve with your favorite BBQ sauce.
Expect rich, tender pulled pork with deep, natural flavor.
Storage Tips
Leftover pulled pork freezes very well. Store in airtight containers for easy meals later on.
Where to Find Pasture-Raised Pork Shoulder
If you’re looking for pork raised on pasture with a clean, non-GMO, soy-free diet, you can find our boneless Boston butts here:
Final Thoughts
Smoking a pork shoulder is actually pretty simple.
But when you start with pork raised the right way, the end result speaks for itself.