Chef Blaine's Smoked & Pulled Pork Recipe

Trim and bind

Trim any excessive outer fat from the pork shoulder, leaving a thin fat cap (about 1/4 inch) to baste while smoking. Pat the pork dry with paper towels.

Apply binder

Rub the entire surface of the pork with the yellow mustard. The mustard will act as a binder for the dry rub and will not impart a strong mustard flavor after cooking.

Mix rub & season

In a bowl combine kosher salt, dark brown sugar, paprika, black pepper, garlic powder, onion powder, ground cumin, dry mustard, and cayenne pepper. Massage the rub onto the mustard-coated pork, pressing firmly so the rub adheres on all sides and in crevices. Cover and refrigerate for at least 2 hours or up to overnight for deeper flavor (remove from fridge 1 hour before smoking to come to room temperature).

Prepare smoker and wood

Preheat your smoker to a steady 225°F (107°C). Add hickory or applewood chunks according to your smoker's instructions. If using a charcoal or pellet smoker, maintain consistent temperature and smoke. Aim for indirect heat.

Place pork in smoker

Place the pork shoulder fat-side up on the smoker grates in the indirect zone. Insert a probe thermometer into the thickest part of the shoulder, avoiding bone. Close the smoker and maintain 225°F.

Smoke to color

Smoke the pork for 4–6 hours until a deep mahogany bark forms and the internal temperature reaches about 165–170°F (74–77°C). Every 45–60 minutes, open the smoker briefly and spritz or mop the pork with a mixture made by warming together apple juice, apple cider vinegar, melted butter, Worcestershire sauce, and optional hot sauce to keep the surface moist and encourage smoke adhesion.

Texas crutch (wrap)

When the pork hits the stall (often around 155–165°F where temperature plateaus), remove it briefly and wrap tightly in heavy-duty aluminum foil or butcher paper with 1/4 cup of the mop mixture added inside before sealing. Return to the smoker and continue cooking.

Finish to tender

Continue smoking, wrapped, until the internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender (a thermometer probe or small skewer should slide in with little resistance). This usually takes a total cook time of 10–14 hours for a 5 lb shoulder depending on smoker and conditions.

Rest the meat

Remove the wrapped pork from the smoker and let it rest, still wrapped, in a cooler or warm oven (turned off) for 45–60 minutes. Resting lets juices redistribute and makes pulling easier.

Pull & mix

Unwrap the pork and transfer to a large cutting board or pan. Using two forks or meat claws, shred the pork into bite-sized pieces, removing large chunks of fat as desired. Mix in up to 1 cup of barbecue sauce to taste and spoon in some of the accumulated juices from the foil to keep meat moist. Reserve additional sauce for serving.

Serve

Pile the pulled pork onto hamburger buns or rolls. Top with optional coleslaw and pickles if desired. Serve immediately with extra barbecue sauce on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat gently with a splash of apple juice or broth to restore moisture.