Pulled Pork Plate Recipe

Trim and bind

Trim excess silverskin and heavy exterior fat from pork shoulder, leaving a thin fat cap (about 1/4 inch) for flavor and moisture retention. Pat the meat dry with paper towels.

Apply mustard binder

Rub the yellow mustard evenly over the entire surface of the pork. The mustard acts as a binder for the dry rub and will not impart a strong mustard flavor after smoking.

Make and apply dry rub

In a bowl combine brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix until uniform. Generously coat the pork with the dry rub, pressing it into the meat to adhere. Cover and let sit in refrigerator for 1–2 hours if time allows (or proceed immediately).

Prepare smoker

Preheat smoker to 225°F (107°C). Fill the smoker water pan with about 2 cups of water. Add soaked wood chips to the smoker box or directly to coals per your smoker's instructions. Maintain a steady 225°F during the majority of the cook.

Smoke the pork (initial phase)

Place the pork shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the shoulder, avoiding bone. Smoke uncovered at 225°F for about 8–10 hours until the internal temperature reaches about 160–170°F and a dark mahogany bark has formed. During this time, check smoker fuel and wood as needed and refill water pan to maintain moisture.

Mop / spritz

Every 1–2 hours after the first 2 hours, lightly spritz or mop the pork with a mixture of apple cider vinegar and apple juice (combine 1/4 cup vinegar with remaining apple juice). Do not over-saturate — a light spritz helps maintain moisture and develop flavor.

Wrap for stall (Texas crutch)

When the pork reaches about 165–170°F and enters the stall (internal temp plateaus), remove from smoker and tightly wrap in heavy-duty aluminum foil or butcher paper with 1/4 cup apple juice inside the wrap to add moisture. Return the wrapped pork to the smoker.

Finish cooking

Continue smoking the wrapped pork until the internal temperature reaches 203–205°F (about another 4–6 hours depending on size). At this point the meat should be tender and a probe will slide in like softened butter.

Rest

Remove the wrapped pork from the smoker and let it rest, wrapped, in a cooler or insulated container for 1–2 hours. Resting allows juices to redistribute and keeps the meat moist.

Pull

Unwrap the pork and pour any accumulated juices into a small pan. Using two forks or meat claws, shred the pork into bite-sized pulled pieces, removing large pieces of fat and bone as you go. Mix in some of the reserved juices for additional moisture and flavor. Taste and add bbq sauce if desired.

To serve on a plate: place a generous portion (about 6–8 oz) of pulled pork on each plate alongside your choice of homemade sides (coleslaw, baked beans, potato salad, etc.). Drizzle additional bbq sauce on the pork or serve on the side.

To serve on buns: Pile pulled pork onto toasted hamburger buns (about 4–6 oz per sandwich). Top with coleslaw if desired and garnish with chopped parsley.

Leftovers: Store cooled pulled pork and juices in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in a covered pan with a splash of apple juice or water to restore moisture.