Fennel Garlic Pork Shoulder with Worcestershire Mop

Cook time: 90+ Minutes  Servings: 5


  • 1 Smithfield® Bone-In Pork Shoulder (8 to 10 lbs.)

Fennel Garlic Rub

  • 1/2 cup kosher salt
  • 1/4 cup fresh cracked black pepper
  • 2 teaspoons cracked fennel seed
  • 1 1/2 teaspoons granulated garlic
  • 1 teaspoon crushed red pepper flakes

Worcestershire Mop

  • 2 cups apple cider vinegar
  • 1/2 cup Worcestershire sauce
  • 1/4 cup TABASCO® brand Pepper Sauce
  • 1/4 cup canola oil
  • 1/4 cup kosher salt
  • 1 teaspoon granulated garlic


  1. For Fennel Garlic Rub, combine all ingredients in small bowl; mix well. Season pork shoulder evenly with rub; refrigerate overnight.
  2. Heat grill or smoker for indirect cooking at 300°F. For Worcestershire Mop, combine all ingredients in bowl; mix well.
  3. Cook shoulder for 1 hour, baste with Worcestershire Mop. Continue cooking for 5 hours, mopping every 30 minutes.
  4. Remove shoulder and wrap in heavy duty aluminum foil. Return to grill/smoker and continue cooking for 2 hours until internal temperature reaches 195°F. Let stand 15 to 20 minutes, use tongs or hands to pull pork for serving.


Sign up for exclusive recipes and content from our Pitmasters