Classic Smoked Pulled Pork
Tender, smoky pulled pork with a beautiful bark. Perfect for sandwiches.
Jump to RecipeThere's something almost magical about the moment you pull apart a perfectly smoked pork shoulder. The meat just falls away in tender strands, releasing that incredible smoky aroma that's been building for the past eight hours. This is the dish that turned me into a BBQ enthusiast, and it remains my go-to recipe for feeding a crowd.
I love serving this pulled pork at summer cookouts, football watch parties, and family reunions. It's the kind of dish that brings people together around the table, everyone building their own perfect sandwich. The beauty of pulled pork is its versatility - it works just as well for a casual backyard gathering as it does for a more formal dinner party.
For sides, I always recommend a creamy coleslaw to cut through the richness of the meat. The cool, crisp texture provides the perfect contrast. I also love pairing this with classic baked beans, mac and cheese, and some tangy pickles on the side. Cornbread is non-negotiable in my house - there's nothing better for soaking up all those delicious juices.
As for variations, you can take this recipe in so many directions. Try a Carolina-style vinegar sauce for a tangier finish, or go Memphis-style with a dry rub and no sauce at all. I've also had great success adding a splash of apple cider to the pulled meat for extra moisture and a subtle sweetness. For a fun twist, use the pulled pork in tacos with a pineapple salsa, or pile it high on nachos with jalapeños and queso.
The key to great pulled pork is patience. Don't rush the cook - low and slow is the mantra here. I've found that wrapping the shoulder in butcher paper once it hits the stall helps push through without sacrificing that beautiful bark. And whatever you do, don't skip the rest period. That hour of resting allows the juices to redistribute, making every bite incredibly moist and flavorful.
Ingredients
Instructions
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1
Trim excess fat from pork shoulder, leaving 1/4 inch cap.
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2
Coat pork with yellow mustard as a binder.
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3
Mix all dry ingredients to create the rub. For competition-quality results, try Killer Hogs BBQ Rub. Or use a pre-made rub like Bad Byron's Butt Rub.
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4
Apply rub generously, covering all surfaces.
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5
Let rest in refrigerator overnight.
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6
Preheat smoker to 225°F with apple wood pellets pellets. We recommend Bear Mountain Apple Pellets for a sweet, mild smoke.
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7
Place pork fat-side up on smoker.
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8
Smoke until internal temp reaches 165°F (about 6 hours). Use a reliable thermometer like the ThermoWorks Thermapen ONE for accurate readings. Use an instant-read thermometer for accuracy.
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9
Wrap in pink butcher paper and continue cooking.
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10
Remove at 203°F internal temperature.
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11
Rest for 1 hour before pulling using meat shredding claws using meat shredding claws.
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12
Pull pork using meat shredding claws and mix with any collected juices. Serve with your favorite BBQ sauce like Sweet Baby Ray's using meat shredding claws using meat shredding claws.