Smoked Pork belongs at the center of winter game day hosting—unhurried, aromatic, and built for moments that stretch well beyond kickoff. From the first curl of smoke to the final carve, this classic sets a welcoming pace outdoors, where cold air sharpens appetite and anticipation builds with every passing hour.

The flavor profile is layered and deliberate. Savory pork takes on a gentle sweetness, balanced by spice that warms rather than overwhelms. Smoke settles slowly, weaving through the meat instead of sitting on top, while rendered fat carries seasoning deep into each bite. The result feels full and rounded—rich without heaviness, bold without noise. Sliced thick for platters or pulled for game day spreads, it delivers comfort with polish.

Preparation is where the experience begins. Time is the primary ingredient, allowing seasoning to adhere, moisture to stay locked in, and smoke to do its quiet work. A Summerset grill paired with a smoker tray creates the control this cook demands. Hardwood chips or chunks smolder steadily inside the tray while consistent heat surrounds the pork, keeping the process calm and predictable even as winter temperatures shift. That balance frees you to host with ease, knowing the grill is doing exactly what it should.

This approach reflects the philosophy behind Big Swede BBQ—flavor-forward cooking rooted in restraint and respect for ingredients. Chef Johan Magnusson’s influence shows in the clarity of seasoning, the patience in timing, and the confidence to let smoke support rather than dominate. It’s a style that feels right at home on a Summerset grill, where craftsmanship and control turn long cooks into something to savor.

When the game winds down, Smoked Pork keeps giving. Leftovers hold their texture and depth, ready for next-day meals that still feel special. Winter hosting becomes less about rushing and more about settling in—good food, steady fire, and a reason to stay outside just a little longer.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social platforms and explore his award-winning rubs and cookbook at BigSwedeBBQ.com.

Smoked Pork Ingredients

  • pork shoulder or pork butt
  • Butcher’s BBQ Pork Injection
  • Broth, beef or pork
  • Worcestershire sauce
  • garlic powder
  • honey
  • favorite rub
  • wood chips – apple, cherry or Maple

Glaze

  • BBQ sauce
  • Agave honey
  • apple juice
  • marionberry marmalade (seedless)

Smoked Pork Directions

  1. I like to marinate the pork shoulders or butts before smoking them. The way to marinade a big cut like the shoulder is to inject it. The first step is to create the marinade. I use Butcher’s BBQ Pork Injection, which I mix with some broth (beef or pork). I add some Worcestershire sauce, a little bit of garlic powder, and some honey. I mix the ingredients together without heating up the marinade.
  2. Before injecting the butt or shoulder, I like to trim some of the fat off the meat. You want to leave some on since it will add flavor, but you can always trim off some of the fat cap. I also like to separate the Money Muscle. The Money muscle is perpendicular to the shoulder bone, and it is the most succulent and tender part of the butt. You can either just remove some of the fat around the money muscle and cook it together with the butt, or completely separate the muscle and cook it by itself. I prefer the latter.
  3. ​When the meat is trimmed, inject the butt with your marinade. Move throughout the butt and inject thoroughly. Wrap tightly in plastic wrap and refrigerate for at least 5 hours.
  4. The next step is to give the outside of the pork its flavor, a great bark will make any pork stand out. Generously sprinkle your rub mix over each butt and let it sit for an hour – this will allow the rub to penetrate the meat and pull some of the water out. For this cook, I used a mix of The Slabs and Swimmin in Smoke.
  5. Light the smoker. I prefer to smoke pork at 235 degrees Fahrenheit. Make sure you burn off the dirty smoke before adding the butts. The middle picture above has a thick gray smoke – this is dirty and could give the meat a bitter taste. You want a thin, blue smoke like the picture to the right. When it comes to pork, I prefer apple, cherry, or Maple.
  6. Place the butts on the smoker with the fatter side up. Also, place an aluminum pan underneath the butts to collect all the drippings – more about these later.
  7. Smoke for about 5 hours or until the internal temperature reaches about 165 degrees Fahrenheit. Turn the meat over and smoke for another hour or so. The length depends on the size of the butts. You want the butts to start forming a nice red crust.
  8. When you have a nice bark, wrap the butts tightly in aluminum foil. Keep smoking until the internal temperature reaches about 200 degrees Fahrenheit. While you wait for the butts to reach that temperature, collect all the drippings and pour them into a tall container. Put the container in the fridge – the temperature will make the fat rise and get stiff. After an hour or so, you can spoon out all the coagulated fat, leaving you with liquid gold!! The juice from the butts will be used later to add flavor to the sliced money muscle and the pulled and shredded pork.
  9. If you have separated the money muscle, it needs a much shorter cooking time. Normally, I would put the money muscle in the smoker when I have about three hours left of the butts. I keep them unwrapped for about 2 hours or until they reach 165 degrees. I wrap them – just like you would do with the butts. And when they reach 200 degrees, I pull them. One thing I like to do with the money muscle is give it a nice, sweet glaze for a slightly different flavor profile than the rest of the pork. In this case, I used some BBQ sauce, Agave honey, apple juice, and marionberry marmalade (seedless). I give the money muscle a finishing touch with the glaze, then let it caramelize for 30-45 minutes in the smoker.
  10. The last step is to let the meat sit for a while. Then it is time to serve. Use food handling gloves to pull the meat apart into nice chunks. Use a fork to shred some of the pork that is falling apart, and slice the money muscle into 3/4-inch-thick slices. Dip the money muscle and pork chunks into the reserved drippings, then pour some of the drippings back into the shredded pork. Serve hot!!

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com