Whole Hog (pulled Pork) Recipe

Trim and prepare pork

Remove excess skin if present and trim very large pockets of fat, leaving a thin fat cap for moisture. Pat the pork dry with paper towels. Let the pork sit at room temperature for 30 minutes before applying rub.

Make the dry rub

In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground mustard, and cayenne. Whisk until evenly blended.

Apply rub

Generously massage the dry rub all over the pork, pressing it into crevices and on all surfaces. Reserve about 1/4 cup of rub to use later for finishing. If possible, wrap the rubbed pork loosely in plastic and refrigerate overnight (up to 24 hours) to let flavors penetrate. Remove from fridge 1 hour before smoking.

Prepare injection

Combine apple juice, chicken or pork stock, Worcestershire sauce, hot sauce and 1 tablespoon salt in a saucepan. Warm gently until the butter melts. Cool slightly and strain. Using a flavor injector, inject the liquid into the pork at 1–2 inch intervals, targeting the thicker parts (shoulder/center) and avoiding large bones. Use about 1/2 to 1 cup of injection liquid per 2–3 lbs of meat (approx. 2–3 cups total).

Prepare mop/spray

Combine apple cider vinegar with remaining apple juice (if any) or plain water and keep warm. Throughout smoking, use this mixture to mop or spray the pork every 45–60 minutes after the first 2 hours to keep the surface moist and help formation of a glossy bark.

Set up smoker

Preheat your offset, pellet, or charcoal smoker to a stable 225°F (107°C). If using charcoal, light 3–4 lbs and add wood chunks for smoke. Maintain indirect heat. Place a water pan under the grate where the pork will sit to help regulate temperature and humidity.

Smoke the pork

Place the pork fat side up on the grate. Insert a probe thermometer into the thickest part of the meat not touching bone. Smoke at 225°F, replenishing fuel as needed. Aim for an external bark to form; this usually takes 5–7 hours for an 8 lb shoulder, but cook time varies. After 3 hours, begin mopping/spraying every 45–60 minutes as described.

Monitor temperature

Cook until the internal temperature reaches 195–205°F (90–96°C). Around 165°F the meat will hit the stall — continue low-and-slow cooking. Expect total cook time of 10–14 hours for an 8 lb shoulder (rough estimate 1.5–2 hours per pound), but rely on temperature and tenderness rather than time.

Wrap (optional) during stall)

If the pork has plateaued at the stall and you want to speed through it, wrap the shoulder tightly in butcher paper or heavy-duty aluminum foil when the internal temperature reaches about 165°F. Return to the smoker and continue until 195–205°F.

Rest

When the shoulder reaches 195–205°F and a probe slides through like softened butter, remove from the smoker. Let it rest, wrapped, in a cooler or insulated pan for 1–2 hours to redistribute juices.

Pull the pork

Unwrap and transfer to a large cutting board or pan. Using heat-resistant gloves and two forks or meat claws, shred/pull the pork into bite-sized strands. Remove and discard large pieces of fat and bone. Mix in reserved rub (if desired) and a few tablespoons of the strained injection liquid or pan juices to keep it moist. Taste and adjust seasoning with salt, pepper, or a splash of apple cider vinegar.

If desired, toss pulled pork with 1–2 cups of barbecue sauce to coat, or serve sauce on the side. Serve on toasted buns with pickles and coleslaw. Keep leftover pulled pork refrigerated in shallow containers for up to 4 days or freeze for longer storage.

If you prepared more than one shoulder or a whole hog, combine pulled meat in large trays and hold in a low oven (200°F / 93°C) with a pan of water to keep warm until service.