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Smoked pork shoulder resting in a foil pan after cooking, ready to be pulled.

Overnight Smoked Pork Shoulder: Tender, Juicy & Foolproof

Discover how to make a perfectly tender, smoky pork shoulder with this easy overnight method on your Z Grills. Using cherry wood pellets, a simple rub, and a low-and-slow approach, you’ll get melt-in-your-mouth pulled pork ready to impress — no babysitting required.
Prep Time 20 minutes
Cook Time 15 hours
Resting Time 4 hours
Total Time 19 hours 20 minutes

Equipment

  • Z GRILLS 7052B
  • Z Grills cherry pellets

Ingredients

  • 10 lb pork shoulder fat cap removed, scored and cross-scored
  • Salt
  • Black pepper
  • Granulated garlic
  • Water (for spritzing and wrapping)

Instructions

Prep

  • Trim & Score: Remove the fat cap from the pork shoulder. Score and cross-score the surface to help the rub penetrate.
  • Season: Generously coat the pork with salt, pepper, and granulated garlic on all sides.

Cook – Part 1 (Overnight Smoke):

  • Preheat Smoker: Set your pellet grill to 225°F. Load it with Cherry Z Grills pellets.
  • Smoke: Place the pork shoulder directly on the grate. Smoke for 14 hours overnight (internal temp will vary around 180f)

Cook – Part 2 (Morning Check & Boost):

  • Morning Temp Check: After 14 hours, check internal temp. Target: around 181°F.
  • Spritz: Lightly spritz the shoulder with plain water.(or apple cidar vinagar)
  • Temp Bump: Increase smoker temperature to 275°F and cook for another 1 to 1.5 hours, until the internal temp passes 200°F. (or tooth pick tender)

Cook – Part 3 (Wrapped Finish):

  • Wrap & Moisture: Remove the shoulder, place in a deep foil pan, add a spritz of water or other moisture, then tightly wrap with foil.
  • Oven or Cooler Rest for 4 hours

Finish

  • Open & Serve: After 4 hours, remove from oven, unwrap.  Shoulder should be tender and ready to shred.

Notes

Person trimming and removing the fat cap from a raw pork shoulder on a wooden cutting board.
Removing the fat cap helps the seasoning penetrate and promotes better bark on smoked pork shoulder.
Cross-scored pork shoulder seasoned with salt, pepper, and garlic on a wooden cutting board.
Seasoning a scored pork shoulder helps the flavors soak deep into the meat for rich, smoky pulled pork.
Seasoned pork shoulder smoking low and slow on a pellet grill grate.
Low and slow smoking builds rich bark and deep flavor on pork shoulder.
Smoked pork shoulder resting on a pellet grill with a drip pan catching juices below.
Resting smoked pork shoulder above a drip pan keeps it moist and captures flavorful drippings.
Smoked pork shoulder resting in a foil pan after cooking, ready to be pulled.
Resting the pork shoulder in a foil pan locks in juices and guarantees tender, flavorful meat.
Shredded smoked pork shoulder in a foil pan topped with barbecue sauce.
Perfectly shredded smoked pork shoulder drizzled with rich barbecue sauce, ready to serve.
Cost: 20
Course: Main Course
Cuisine: American
Keyword: Pork