Bar – B – Q Pork Platter Recipe
Eight Time World Championship pulled pork shoulder, expertly seasoned with our secret recipe dry rub and hickory smoked overnight.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Rub
Pork & Smoking
Mop / Spritz
Finishing Sauce (optional)
Platter & Garnish
Method
Dry Rub
- 1
Make the dry rub
In a medium bowl combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, mustard powder, chili powder, smoked paprika and cayenne. Whisk thoroughly to break up any clumps and create an even blend. Taste a tiny pinch and adjust salt or sweetness if desired.
Pork & Smoking
- 2
Trim and prep the pork
Trim excess loose silver skin and very large pockets of hard fat from the pork shoulder, leaving roughly 1/4" of fat cap intact for flavor and moisture. Pat the shoulder dry with paper towels.
- 3
Apply oil and rub
Rub the entire shoulder with the vegetable oil to help the rub adhere. Generously apply the dry rub, massaging it into every surface and into crevices. Press the rub on so a good crust will form. For best results, refrigerate uncovered for 1–4 hours (or up to overnight) to let the rub set and dry slightly.
- 4
Prepare the smoker
Set your smoker to a steady 225°F (about 107°C). If using hickory chips, soak chips for 30 minutes before cooking (if using chunks, no soak needed). Place a water pan in the smoker and fill with 4 cups of water to help stabilize temperature and add humidity. Add hickory to the fuel source according to your smoker's instructions.
- 5
Smoke the pork
Place the shoulder fat-side up on the smoker grate above the water pan. Insert a probe thermometer into the thickest part of the meat, avoiding bone. Smoke at 225°F until the internal temperature reaches about 160°F and a dark, tacky bark has formed — this usually takes 4–7 hours depending on your shoulder and smoker. At this point you may choose to wrap the shoulder tightly in foil or butcher paper (the 'Texas crutch') to push through the stall; if you wrap, add a splash (1–2 tbs) of apple juice or a pat of butter inside the wrap to keep moisture. Continue smoking until the internal temperature reaches 195–203°F and the meat is probe-tender (the probe should slide in like butter). For an 8 lb shoulder expect roughly 10–14 hours total smoking time, but rely on internal temperature and tenderness rather than time.
- 6
Spritz periodically
Begin spritzing or mopping the pork every 45–60 minutes after the first 3 hours using the mop mixture (see Mop / Spritz section). Use a spray bottle or a mop brush to lightly wet the surface — this encourages bark development and flavor without washing the rub away. If you wrapped the meat, spritzing is primarily before wrapping.
- 7
Rest the pork
When the shoulder reaches 195–203°F and is probe-tender, remove it from the smoker. Keep it wrapped and place it in a cooler or on a tray to rest for at least 45–60 minutes. Resting lets juices redistribute and makes pulling easier.
Mop / Spritz
- 8
Mix mop/spritz
In a jar or bowl combine the apple cider vinegar, apple juice, water, Worcestershire sauce and 1 tsp salt. Stir or shake to dissolve the salt. Pour into a clean spray bottle for easy spritzing or use as a mop with a brush.
Finishing Sauce (optional)
- 9
Warm the finishing sauce
In a small saucepan over medium-low heat combine the barbecue sauce, butter and 1 tablespoon brown sugar. Warm gently until butter melts and sugar dissolves, stirring to combine. Taste and adjust sweetness or acid as needed. Keep warm until ready to toss with pulled pork or serve on the side.
Platter & Garnish
- 10
Pull the pork
Unwrap the rested shoulder and transfer to a large cutting board or tray. Using two forks or meat claws, shred the pork into bite-size pieces, removing any large chunks of fat and the bone. If you wrapped the pork with accumulated juices, reserve those juices and drizzle a little back into the shredded meat for moisture.
- 11
Finish and plate
If using finishing sauce, stir 1–2 cups of warm sauce into the pulled pork until evenly coated (or serve sauce on the side). Arrange pulled pork on a platter with slider rolls, a bowl of coleslaw, scattered dill pickle slices and pickled red onions. Sprinkle chopped parsley over the meat for color. Serve immediately so guests can build plates or sandwiches.
- 12
Portioning
For a platter-style serving, plan on about 6–10 oz of cooked pulled pork per person depending on appetite. The 8 lb raw shoulder should yield approximately 6–8 lbs cooked/pulled, enough for 8 generous servings with sides.
