Pulled Pork Recipe

Trim excess exterior fat from the pork shoulder, leaving a thin layer to keep the meat moist during smoking.

Prepare the brine: in a large pot, combine 8 cups water, 1 cup kosher salt, 1 cup brown sugar, black peppercorns, bay leaves, and whole garlic cloves. Bring to a simmer just long enough to dissolve the salt and sugar, then remove from heat and cool to room temperature. Chill completely in the refrigerator.

Submerge the pork shoulder in the chilled brine in a container or resealable bag. Brine in the refrigerator 8–12 hours (overnight).

Remove the pork from the brine, discard the brine, and pat the pork very dry with paper towels. Let sit uncovered in the refrigerator for 1–2 hours if time allows to form a tacky pellicle (helps smoke adhesion).

Combine all dry rub ingredients in a bowl: 1 tbs packed brown sugar, 2 tbs paprika, 2 tsp coarse kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin, and 1/4 tsp cayenne (if using). Mix thoroughly.

Rub application: evenly coat the entire surface of the pork shoulder with the dry rub, massaging into any crevices. Allow the rubbed pork to rest at room temperature 30–45 minutes while you prepare the smoker so the rub adheres and the meat comes closer to smoking temperature.

Preheat smoker: prepare your smoker to maintain a steady 225°F (107°C). Add 2 cups of soaked or dry wood chips/chunks (hickory, apple, or oak) per manufacturer's guidance for the cook time. Use indirect heat.

Place the pork shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the shoulder, avoiding bone. Close the lid and smoke until the internal temperature reaches about 165°F (74°C). This typically takes about 4–6 hours for a 4-lb shoulder, depending on smoker and steady temperature.

Every 45–60 minutes beginning after the first hour, spritz the pork with a mixture of 1 cup apple juice and 1/4 cup apple cider vinegar using a spray bottle. This helps retain moisture and adds flavor.

Once the pork reaches 165°F, you can wrap it tightly in butcher paper or foil (the Texas crutch) to reduce stall and help it continue to rise in temperature. Return to the smoker and continue cooking until the internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender (a probe slides in with little resistance). This final stage may take an additional 2–4 hours.

Remove the wrapped pork from the smoker and let it rest, still wrapped, in a cooler or oven for at least 45–60 minutes. Resting allows juices to redistribute and makes shredding easier.

Unwrap the pork. Using two forks or meat claws, shred the meat into bite‑sized pieces. Remove and discard excess fat and the bone. If desired, stir in 2 tbs butter while shredding for extra richness.

Taste and adjust: season pulled pork with additional salt and pepper as needed. If you like saucy pulled pork, fold in up to 1 cup barbecue sauce, tossing gently to coat. Keep warm until serving.

Serve the pulled pork on hamburger buns or slider rolls (about 8 servings), with extra barbecue sauce and your choice of slaw or pickles.