Ultimate Low and Slow Smoked Pulled Pork Shoulder
Smoked Pulled Pork
Tender, smoky pork shoulder with a perfect bark. The ultimate BBQ centerpiece for any backyard gathering.
There is something truly meditative about a long smoke session in the backyard. This recipe is all about patience and technique, transforming a tough, humble pork shoulder into succulent, melt-in-your-mouth shreds of pure BBQ gold. The secret lies in the 'low and slow' approach, allowing the fat to render perfectly while developing that iconic, dark, flavorful crust we call the bark. Whether you are a seasoned pitmaster or a weekend warrior, this pork is guaranteed to be the star of your next cookout.
The beauty of pulled pork is its incredible versatility. While it is divine on its own, it truly shines when piled high on a toasted brioche bun with a heap of crunchy coleslaw and a drizzle of tangy sauce. Don't skip the resting period—it is the most crucial step to ensure all those flavorful juices stay locked inside the meat. Once you master this method, you'll never want to cook pork any other way again. Get your smoker ready, grab a cold drink, and let the magic happen.
Nutrition (per serving)
Directions
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1
Preheat your smoker to 225°F. Use a mix of hickory and apple wood for a balanced smoky flavor.
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2
Trim any excess thick layers of fat from the pork butt, leaving about a quarter-inch cap for moisture.
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3
In a small bowl, whisk together the brown sugar, salt, pepper, paprika, garlic powder, onion powder, and cayenne to create the dry rub.
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4
Apply a thin layer of yellow mustard all over the pork to act as a binder, then coat generously with the dry rub, pressing it into the meat.
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5
Place the pork in the smoker fat-side up. Close the lid and smoke until the internal temperature reaches approximately 165°F.
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6
Mix the apple juice and apple cider vinegar in a spray bottle. Spritz the meat every hour after the first 3 hours to keep it moist and build the bark.
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7
When the meat hits the 'stall' (around 165°F and the bark is dark), wrap the pork tightly in peach butcher paper or heavy-duty aluminum foil.
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8
Return the wrapped pork to the smoker and continue cooking until the internal temperature reaches 203°F and the meat feels like butter when probed.
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9
Remove the pork from the smoker and let it rest, still wrapped, in an insulated cooler for at least 1 to 2 hours.
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10
Unwrap the pork, discard the bone, and shred the meat using two forks or meat claws. Toss with a little extra rub or your favorite BBQ sauce if desired.
Ingredients
- Bone-in pork butt (shoulder):8 lb
- Yellow mustard (as a binder):¼ cup
- Dark brown sugar:½ cup
- Kosher salt:3 tbsp
- Coarse black pepper:2 tbsp
- Smoked paprika:2 tbsp
- Garlic powder:1 tbsp
- Onion powder:1 tbsp
- Cayenne pepper:1 tsp
- Apple juice (for spritzing):1 cup
- Apple cider vinegar (for spritzing):½ cup
Tips & Notes
- Always use a reliable meat thermometer; BBQ is about temperature, not just time.
- The 'stall' is normal—don't panic if the internal temperature stays the same for an hour or two.
- Resting the meat is non-negotiable; it allows the fibers to relax and reabsorb the juices.
- If using foil to wrap, add a splash of the spritz liquid inside the foil for extra steam and tenderness.
