Smoked Pulled Pork

There’s something truly magical about the aroma of smoked meat wafting through the air, and few dishes embody this experience quite like smoked pulled pork. A beloved staple of American barbecue, especially in the Southern regions, this dish combines tender, flavorful pork with a rich, smoky essence that is hard to resist. Whether you’re hosting a backyard barbecue, tailgating for a big game, or simply indulging in a comforting family meal, smoked pulled pork is sure to be a crowd-pleaser.

At its core, smoked pulled pork begins with a well-marbled pork shoulder, often referred to as pork butt. This cut is ideal for low and slow cooking, allowing the connective tissues to break down and transform into a melt-in-your-mouth texture. The journey begins with a flavorful dry rub, which can be customized to your taste—think sweet, spicy, or a blend of both. After seasoning, the pork shoulder is placed in a smoker, where it cooks for hours, absorbing the aromatic smoke from your choice of wood chips.

The process may take time, but the result is well worth the wait. Once the pork reaches the perfect internal temperature, it is removed from the smoker, allowed to rest, and then shredded into tender strands. This versatile meat can be served on toasted buns with coleslaw, incorporated into tacos, or simply enjoyed on its own with a drizzle of your favorite barbecue sauce.

Whether you’re a seasoned pit master or a novice cook, this smoked pulled pork recipe invites you to savor the process and relish the delicious rewards. Prepare to impress your family and friends with a dish that embodies the essence of true barbecue culture!

Smoked Pulled Pork

This smoked pulled pork recipe features a flavorful dry rub, slow-smoked until tender and juicy, perfect for sandwiches or tacos.

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Prep Time 1 hour hr

Course Main Course

Cuisine American

Servings 7 servings

Equipment

• Smoker (electric, charcoal, or pellet)
• Meat thermometer (instant-read or probe)
• Wood chips (hickory, apple, or cherry)
• Aluminum foil or butcher paper (for wrapping)
• Baking sheet or large cutting board (for resting and shredding)
• Sharp knife (for trimming the pork)
• Meat claws or two forks (for shredding the pork)
• Mixing bowl (for the dry rub)
• Measuring spoons (for the rub ingredients)
• Plastic wrap (for marinating)

Ingredients

  

For the Pork:

• 4-6 lbs pork shoulder (also known as pork butt)
• 1 tablespoon olive oil

For the Dry Rub: You can use your own favorite dry rub or try this homemade rub

• 2 Tbsp brown sugar
• 1 Tbsp tablespoon paprika (sweet or smoked)
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp Salt
• 1 Tbsp black pepper
• 1 tsp cayenne pepper (optional for heat)
• 1 tsp mustard powder
• Feel free to double the recipe, a lot of people love their seasonings on pulled pork.

For Smoking:

• Wood chips (hickory, apple, or cherry work great)

Instructions

 

Prep the Pork:

• Trim any excess fat from the pork shoulder, leaving a thin layer for flavor.
• Rub the olive oil over the entire surface of the pork. (you can use mustard as a binder as well.)

Make the Dry Rub:

• In a bowl, mix together all the dry rub ingredients until well combined.
• Generously coat the pork shoulder with the dry rub, pressing it into the meat. Wrap it in plastic wrap and refrigerate for at least 1 hour, or preferably overnight.

Prepare the Smoker:

• Preheat your smoker to 225°F (107°C). If using a charcoal smoker, set it up for indirect heat.
• Soak your wood chips in water for at least 30 minutes, then drain. Add the wood chips to the smoker just before placing the pork in.

Smoke the Pork:

• Place the pork shoulder in the smoker, fat side up. Close the lid and smoke for about 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F to 205°F (90°C to 96°C).
• Keep an eye on the temperature and add more wood chips as necessary.

Wrap (Optional):

• If the pork starts to stall (when the temperature plateaus), you can wrap it in butcher paper or aluminum foil to help retain moisture. This is known as the Texas Crutch.

Rest the Meat:

• Once the pork reaches the desired internal temperature, remove it from the smoker and let it rest for at least 30 minutes, still wrapped in foil.

Shred the Pork:

• After resting, shred the pork using two forks or meat claws. Discard any large pieces of fat.

Serve:

• Serve the pulled pork on buns with your favorite barbecue sauce, coleslaw, or on its own. It’s also great in tacos or as a topping for nachos!

Notes

Tips:

• Feel free to adjust the rub ingredients to suit your taste.
• Experiment with different types of wood chips for unique flavors.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days.

 

Keyword Easy recipe, Pork Shoulder, pulled pork