Are you ready to create the most tender, juicy, and flavorful pulled pork that will have your family and friends begging for seconds? This foolproof smoked pork shoulder recipe combines the perfect dry rub, slow smoking techniques, and patience to create BBQ perfection. Whether you’re a seasoned pitmaster or a backyard grilling enthusiast, this recipe will elevate your smoking game to professional levels.
Ingredients
For the Pork:
8-10 pound bone-in pork shoulder (Boston butt)
1/4 cup yellow mustard
1/4 cup apple cider vinegar
For the Dry Rub:
1/2 cup brown sugar
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon cayenne pepper (adjust to taste)
For Spritzing:
1 cup apple juice
1/2 cup apple cider vinegar
1/4 cup water
Equipment Needed
- Smoker: For consistent results, I recommend the Weber Smokey Mountain Cooker, which provides excellent temperature control and smoke distribution.
- Digital Meat Thermometer: The ThermoPro TP20 Wireless Meat Thermometer is essential for monitoring your meat’s internal temperature without opening the smoker.
- Wood Chunks: Apple Wood Chunks provide a sweet, mild smoke flavor perfect for pork.
- Spray Bottle: For applying the spritz mixture.
- Heavy-duty Aluminum Foil or Butcher Paper for wrapping.
- Insulated Food Gloves: Heat-resistant BBQ Gloves for handling the hot meat when pulling.
Instructions
Preparation (The Night Before)
- Trim the fat: Using a sharp knife, trim the fat cap on the pork shoulder to about 1/4 inch thickness. This provides flavor while allowing the smoke to penetrate the meat.
- Apply the binder: Mix the yellow mustard and apple cider vinegar in a small bowl. Slather this mixture all over the pork shoulder. This helps the dry rub adhere and creates a beautiful bark.
- Make the dry rub: Combine all dry rub ingredients in a bowl and mix thoroughly.
- Season generously: Apply the dry rub liberally to all sides of the pork shoulder, pressing it into the meat to ensure it adheres well.
- Rest overnight: Wrap the seasoned pork in plastic wrap and refrigerate overnight (at least 8 hours) to allow the flavors to penetrate the meat.
Smoking Day
- Prepare your smoker: Preheat your smoker to 225°F (107°C). Add your wood chunks according to your smoker’s instructions.
- Prepare the spritz: Mix the apple juice, apple cider vinegar, and water in a spray bottle.
- Start smoking: Place the pork shoulder fat side up on the smoker grates. Insert your meat thermometer probe into the thickest part of the meat, avoiding the bone.
- Maintain temperature: Keep your smoker temperature steady between 225-250°F (107-121°C) throughout the cooking process.
- Spritz regularly: After the first 2 hours, spritz the meat every 45-60 minutes to keep it moist and enhance bark formation.
- The stall: Around 150-160°F internal temperature, the pork will enter “the stall” where the temperature seems to plateau. This is normal! Be patient and maintain your smoker temperature.
- Wrap the pork: When the internal temperature reaches 165°F (74°C) and the bark is well-formed (usually 6-8 hours in), wrap the pork tightly in butcher paper or heavy-duty aluminum foil. Add 1/4 cup of the spritz mixture before sealing.
- Continue cooking: Return the wrapped pork to the smoker and continue cooking until the internal temperature reaches 195-205°F (90-96°C). This typically takes another 2-4 hours.
- Rest the meat: Once done, remove from the smoker and place the wrapped pork in a clean cooler (with no ice) or an oven turned off. Let it rest for at least 1 hour, preferably 2 hours. This crucial step allows the juices to redistribute.
- Pull the pork: After resting, unwrap the pork and pull it apart using two forks or your hands (with heat-resistant gloves). Remove the bone and any large pieces of fat.
- Serve: Serve on brioche buns with your favorite BBQ sauce and sides like coleslaw, baked beans, or corn on the cob.
Pro Tips for Perfect Pulled Pork
- Low and slow is key: Don’t rush the process. Great barbecue takes time.
- Patience during the stall: The stall can last several hours. Trust the process.
- Judge doneness by feel, not just temperature: The meat should probe tender, like sticking a knife into warm butter.
- Save the juices: After resting, collect the flavorful juices from the wrap and mix some back into the pulled pork for extra moisture and flavor.
- Wood selection matters: Apple, cherry, hickory, and oak all work well with pork. Avoid mesquite as it can overpower the meat.
Storage and Reheating
- Refrigerate: Store leftover pulled pork in airtight containers for up to 4 days.
- Freeze: Portion into freezer bags with some juice and freeze for up to 3 months.
- Reheat: The best way to reheat pulled pork is in a covered dish with a splash of apple juice at 300°F until warmed through (about 20-30 minutes).
Serving Suggestions
- Classic pulled pork sandwiches on brioche buns
- Pulled pork tacos with fresh lime and cilantro
- Pulled pork nachos with melted cheese and jalapeños
- Pulled pork breakfast hash with eggs
- Pulled pork mac and cheese
This smoked pulled pork recipe is guaranteed to be the star of your next backyard BBQ or family gathering. The combination of the perfect spice rub, slow smoking process, and proper resting creates a melt-in-your-mouth texture with incredible flavor that will have everyone coming back for seconds!
Happy smoking!
