Jul 14 2026
Restaurants›Brisket & Rice›Pulled Pork Recipe

Pulled Pork Recipe

Inspired by Brisket & Rice
Time15h
Serves12

Slow Smoked Pork Shoulder Pulled to Order

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Ingredients

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Pork and Brine

Dry Rub

Cooking & Finish

Method

Pork and Brine

  1. 1

    Prepare the brine

    In a large pot, combine 8 cups water, 1 cup kosher salt, 1 cup packed brown sugar, 1 cup apple cider vinegar, smashed garlic, peppercorns, and bay leaves. Heat gently just until salt and sugar dissolve, stirring. Remove from heat and cool to room temperature, then chill completely in refrigerator (about 2–3 hours).

  2. 2

    Brine the pork

    Place the pork shoulder in a large food-safe container or brining bag. Pour the chilled brine over the pork ensuring it is fully submerged (add extra chilled water if needed). Brine in the refrigerator for 8–12 hours (overnight) to season through and help retain moisture. Remove pork from brine, discard brine, and pat pork very dry with paper towels.

Dry Rub

  1. 3

    Mix the rub

    In a small bowl combine paprika, 2 tablespoons brown sugar, 1 tablespoon kosher salt, black pepper, garlic powder, onion powder, cumin, chili powder, mustard powder, and cayenne. Stir until even.

  2. 4

    Apply binder and rub

    Lightly coat the entire pork shoulder with yellow mustard to help the rub adhere (mustard flavor will mostly disappear during smoking). Generously press the dry rub onto all surfaces of the pork, ensuring an even, thick coating. Let rest at room temperature for 30–45 minutes while you prepare the smoker (or refrigerate up to 2 hours if planning later).

Cooking & Finish

  1. 5

    Prepare smoker

    Preheat your smoker to a consistent 225°F (107°C). Add hickory, apple, or oak wood chunks/chips to produce a steady light smoke. If using a charcoal grill, set up for indirect cooking with a drip pan under the meat and maintain 225°F.

  2. 6

    Smoke the pork

    Place the rubbed pork shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part, avoiding bone. Smoke at 225°F until the internal temperature reaches about 165°F (approx. 4–6 hours for a 5 lb shoulder). Every 45–60 minutes, spritz the pork lightly with a mixture of equal parts apple juice and apple cider vinegar to maintain surface moisture and add flavor.

  3. 7

    Wrap (Texas crutch) and continue cooking

    When the pork hits the stall (around 150–165°F) or after the bark has formed and you want to speed cooking, tightly wrap the shoulder in two layers of heavy-duty foil or butcher paper. Return to the smoker and continue until the internal temperature reaches 200–203°F and the meat is probe-tender (the thermometer probe should slide in with little resistance). This typically takes another 2–4 hours depending on size and smoker consistency.

  4. 8

    Rest the pork

    Carefully remove the wrapped pork from the smoker and place it in a cooler or insulated pan. Let it rest, wrapped, for 1–2 hours to allow juices to redistribute and to further tenderize. This step greatly improves texture and makes pulling easier.

  5. 9

    Pull and finish

    Unwrap the pork and transfer to a large cutting board or tray. Using two forks or meat claws, shred the pork into bite-sized pieces, removing and discarding large pieces of fat and bone. Mix in up to 1 cup barbecue sauce if desired, or reserve sauce to serve on the side. Taste and adjust seasoning with salt and pepper if needed.

  6. 10

    Toast buns and assemble

    Spread softened butter on cut sides of buns and toast on a hot griddle or skillet until golden. Pile pulled pork onto buns, add pickles if desired, and serve immediately.

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