Smoked Pulled Pork Recipe

Trim excess heavy exterior fat from the pork shoulder, leaving a thin fat cap (about 1/4 inch) to render during smoking. Leave most connective tissue; it will break down during the long cook.

In a heatproof bowl, dissolve 1 cup kosher salt and 1 cup brown sugar in 2 liters warm water. Add bay leaves and peppercorns. Cool completely by stirring in 4 cups ice so the brine is cold before adding meat.

Place the pork shoulder in a large nonreactive container or a food-safe plastic bag and pour the cooled brine over it, ensuring the meat is submerged. Brine in the refrigerator for 4–8 hours (or up to 12 hours for more seasoning). If short on time, skip brining and proceed.

Remove pork from brine, pat thoroughly dry with paper towels, and let rest uncovered in the refrigerator for 1–2 hours to dry the surface (this helps form a better bark).

If using an injection: combine 1 cup apple juice, 2 tablespoons apple cider vinegar, 2 tablespoons melted butter (or oil), and 1 teaspoon kosher salt in a bowl and whisk until salt dissolves.

Load a meat injector and inject the mixture evenly across the shoulder in several locations and depths, concentrating on thicker areas. Wipe away any excess liquid on the surface and allow the meat to rest for 20–30 minutes before applying mustard and rub.

Combine the dry rub ingredients: 3 tbsp paprika, 2 tbsp brown sugar, 1.5 tbsp kosher salt, 1 tbsp coarse black pepper, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp dry mustard. Mix thoroughly.

Lightly coat the surface of the pork with 2 tablespoons yellow mustard (acts as a binder). Evenly apply the dry rub, massaging it into all surfaces and crevices. Use all the rub, pressing to form a uniform layer.

Let the rubbed pork rest at room temperature for 30–45 minutes while you prepare the smoker so the rub adheres and the meat comes closer to ambient temperature for more even cooking.

Prepare your smoker for indirect cooking at a steady temperature of 225°F (about 107°C). Use charcoal, gas, or pellet smoker. Add 3 wood chunks (hickory, oak, or apple) for smoke flavor—soak wood in water first only if using a grill that benefits from soaked wood; most modern smokers do not require soaking.

Place a drip pan beneath the grates where the pork will sit to catch drippings and help stabilize temperature. Add a mixture of 1 cup apple cider vinegar and 1 cup water in a spray bottle or small squirt bottle to spritz the pork occasionally.

Place the pork shoulder fat side up on the smoker grate. Insert a probe thermometer into the thickest part, avoiding bone. Close the lid and maintain 225°F. Smoke until the internal temperature reaches around 160–165°F (about 4–6 hours depending on size).

Every 45–60 minutes beginning after the first hour, open the smoker briefly and spritz the pork with the apple cider vinegar + water mixture to keep the surface moist and encourage a good bark. Do not over-open the lid or raise temperature much.

When the internal temperature stalls near 155–165°F (the “stall”), you may: continue smoking (it will eventually rise), wrap the shoulder tightly in heavy-duty aluminum foil or butcher paper (the Texas crutch) with a little apple juice inside to speed the cook and retain moisture, then return to smoker. If wrapped, continue until the internal temperature reaches 200–203°F and the meat is probe-tender (probe slides in with minimal resistance). If unwrapped, cook to the same final temperature and tenderness; expect longer time.

When the pork reaches 200–203°F and is probe-tender (you can insert a thermometer or probe and it goes in like softened butter), remove from smoker. Keep wrapped if wrapped, and place in an insulated cooler or warm oven for a 1–2 hour rest. This lets juices redistribute and connective tissue finish breaking down.

Unwrap the pork and transfer to a large cutting board or pan. Using two forks or meat claws, shred the pork into bite-sized strands, removing any large pieces of fat or gristle. Save the pan juices; skim fat if desired and mix a little with the shredded pork to keep it moist.

Taste and adjust seasoning. If desired, toss pulled pork with barbecue sauce (about 1 cup) or serve sauce on the side.

Serve the smoked pulled pork on toasted buns, tacos, salads, or with classic sides (coleslaw, pickles, cornbread). Offer extra barbecue sauce and pickles on the side.

Store leftovers in airtight containers 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 water or apple juice to restore moisture.