Pork shoulder rubbed with crushed fennel seeds and smoked over charcoal for 8-10 hours until it pulls apart. The fennel adds an aromatic sweetness to the bark.
smokeandsoil.com/recipes/smoked-pork-shoulder-with-fennel
by L Field
Prep
20 min
Cook
5h
Total
5h 20m
Serves
8
Level
Hard
Method
BBQ
Target Temps
Ingredients
Pork shoulder is a forgiving cut that rewards patience and attention, making it a reliable choice for anyone looking to master low and slow cooking over fire. The rich marbling in the shoulder breaks down gradually during the long smoke, resulting in tender, succulent meat that pulls apart with ease. Fennel seeds are a natural partner to pork, their subtle aniseed notes cutting through the richness and adding a layer of aromatic complexity to the final dish.
This recipe leans on clean, controlled smoke to highlight the pork’s natural flavours without overpowering them. Using indirect heat and maintaining a steady temperature allows the shoulder to cook evenly, developing a deep, well-set bark that contrasts beautifully with the tender interior. The seasoning is simple—salt, black pepper, a touch of brown sugar, and olive oil—allowing the quality of the meat and the gentle smokiness to shine through.
Beyond the ingredients, this recipe is a lesson in technique: understanding the difference between clean and dirty smoke, mastering your thermometer skills, and knowing when to rest the meat properly. It’s a methodical process that rewards care and precision, turning an everyday BBQ into something quietly impressive without fuss or flash. This is BBQ as it should be—honest, grounded, and focused on flavour through fire and patience.
Ingredients
skin removed
toasted and ground
freshly ground
for bark)
Health Notes
Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
Values are estimates and vary with portion size and preparation.
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Prep the Pork
Trim any large, hard sections of fat from the pork shoulder. Apply a light, even coat of olive oil across the entire surface to act as a binder for the rub. In a small bowl, combine the sea salt, ground fennel seeds, black peppercorns, and brown sugar (if using). Apply the rub generously to all sides of the pork, pressing it firmly into the meat.
Fire Setup
Set up the Weber Master-Touch for indirect cooking. Light a chimney of Weber briquettes and once fully ashed over, distribute them to maintain a stable cooking temperature of 110°C. Place a foil tray or drip pan under the indirect cooking zone. Add 2-3 cherry wood chunks to the coals for smoke.
The Smoke
Place the pork shoulder on the indirect side of the grill. Insert the probe of your digital meat thermometer into the thickest part of the joint, avoiding bone. Close the lid and maintain the temperature at 110°C.
The Stall
Monitor the internal temperature. After several hours, the temperature will plateau, typically between 65°C and 70°C. This is ‘The Stall’, caused by evaporative cooling. To push through this phase and retain moisture, remove the pork and wrap it tightly in a double layer of butcher paper or heavy-duty foil. Return the wrapped joint to the smoker.
Finish Cook
Continue cooking at 110°C until the internal temperature reaches 95°C. More importantly, the meat should be ‘probe tender’—the probe should slide into the meat with virtually no resistance, like pushing it into soft butter. This is the indicator that the connective tissue has fully broken down.
Rest
Remove the wrapped pork from the smoker and place it in a cooler box or insulated box. Allow it to rest for a minimum of 1 hour, but ideally 2-3 hours. This resting period is crucial for the muscle fibres to reabsorb the juices, ensuring maximum tenderness and moisture.
Serve
Unwrap the pork, discard the paper/foil, and collect any rendered juices. Use two forks or shredding claws to pull the pork apart. Mix the pulled meat with a little of the collected juices to keep it moist. Serve immediately.
Serve
Unwrap the pork, discard the paper/foil, and collect any rendered juices. Use two forks or shredding claws to pull the pork apart. Mix the pulled meat with a little of the collected juices to keep it moist. Serve immediately.
Health Notes
Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.
Per serving (estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
probe
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Temperature Targets
Written by
L Field
