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