Smoked Pulled Pork Recipe

Trim and bind

Trim excess heavy fat from the pork shoulder, leaving a thin fat cap for flavor. Pat the meat dry with paper towels. Rub the yellow mustard all over the pork; this acts as a binder for the dry rub and will largely disappear during smoking.

Make rub

In a bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, cumin, dry mustard and cayenne. Mix until uniform.

Generously apply the dry rub to the entire surface of the pork, pressing so it adheres. Place the rubbed pork on a tray, cover loosely, and refrigerate for at least 1 hour or up to overnight to allow the rub to penetrate.

Prepare your smoker for indirect cooking at a steady 225°F (107°C). Use fruit wood (apple or cherry) or a mix with hickory for a balanced smoke flavor. Stabilize temperature before placing the pork on.

Place a shallow aluminum pan under where the pork will sit (inside the smoker) and add 2 cups hot water to the pan to help maintain humidity and catch drippings. Put the pork fat-side up on the smoker grate, away from direct heat.

Smoking schedule

Smoke the pork at 225°F until the internal temperature reaches about 160°F (71°C). This typically takes 4–6 hours depending on size and smoker. Every 60–90 minutes you may spritz or mop: combine apple cider vinegar, apple juice, water and Worcestershire sauce with 1 tsp brown sugar in a spray bottle or bowl; lightly spritz the pork to keep the surface moist and add flavor. Avoid over-saturating the rub.

When the pork reaches about 160°F, increase the likelihood of forming a good bark by continuing to smoke. Once the internal temperature reaches 195–205°F (90–96°C), the collagen will break down and the meat will be tender enough to pull. Total smoke time is commonly 8–12 hours for a 4-lb shoulder but go by temperature and tenderness rather than time.

Optional: If you want to speed stall-through, wrap the pork tightly in heavy-duty foil or butcher paper when it hits about 160°F (the Texas crutch). Add a splash (2–4 tbs) of the mop liquid or apple juice into the packet before sealing. Return to smoker and continue until 195–205°F.

When the internal temperature reaches 195–205°F and a probe slides in with little resistance, remove the pork from the smoker. Tent loosely with foil and let rest for 45–60 minutes; this redistributes juices and firms the meat slightly for pulling.

Unwrap the pork, drain and reserve any juices. Using two forks or meat claws, pull the pork into shreds. Discard large pieces of fat and any tough connective tissue. Mix in a few tablespoons of the reserved juices to moisten as needed.

In a small saucepan heat 1 tablespoon neutral oil over medium heat. Add the diced onion and sweat until softened, about 4–5 minutes.

Add ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce (if using), salt and pepper. Simmer gently 6–8 minutes until slightly thickened. Taste and adjust seasoning.

Stir the sauce into pulled pork to coat lightly, or serve on the side for guests to dress to taste.

Serve warmed pulled pork on toasted buns, with pickles, coleslaw, or alongside desired sides. Leftover pork keeps in the refrigerator for 3–4 days or freezes for up to 3 months.