Pulled Pork Recipe
Make Pulled Pork Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Brine
Dry Rub
Smoke & Mop
Finishing & Serving
Method
Pork & Brine
- 1
Prepare brine
In a large pot, combine 8 cups water, 1 cup kosher salt, 1 cup brown sugar, 1 tablespoon whole peppercorns and 3 bay leaves. Heat just until salt and sugar dissolve, stirring occasionally. Remove from heat and cool completely to room temperature, then chill in refrigerator until cold.
- 2
Brine the pork
Place the pork shoulder in a large container or brining bag. Pour the cooled brine over the pork, fully submerging it; weigh down with a plate if needed. Refrigerate for 6–12 hours (overnight is fine). This step seasons and helps retain moisture during the long smoke.
- 3
Remove and dry
After brining, remove pork from brine, discard brine, and pat the pork very dry with paper towels. Let sit uncovered in refrigerator for 1 hour if time allows — this helps form a better bark.
Dry Rub
- 4
Make the rub
Combine 3 tablespoons paprika, 2 tablespoons brown sugar, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, 1 teaspoon chili powder and 1 teaspoon mustard powder in a bowl. Mix thoroughly so there are no clumps.
- 5
Apply rub
Generously coat the entire pork shoulder with the dry rub, massaging it into any crevices. Let the rubbed pork rest at room temperature for 30–60 minutes while you prepare the smoker. If you prefer, wrap in plastic and refrigerate; bring back to room temp before smoking.
Smoke & Mop
- 6
Prepare smoker
Preheat your smoker to 225°F (107°C). Use hardwoods like hickory, oak, apple or a combination; fruit woods give a milder, sweeter smoke. Stabilize the temperature before adding the meat.
- 7
Mop sauce
Whisk together 1 cup apple cider vinegar, 1 cup apple juice, 2 tablespoons olive oil and 1 teaspoon hot sauce in a spray bottle or mop bowl. This will be used to keep the surface moist and add flavor during the smoke.
- 8
Smoke the pork
Place the pork shoulder on the smoker fat side up. Insert a probe thermometer into the thickest part, avoiding bone. Smoke at 225°F until the internal temperature reaches about 160°F — this typically takes 4–6 hours depending on size and smoker. Every 60–90 minutes, lightly mop or spray the pork with the mop mixture to maintain moisture and add flavor.
- 9
Wrap (Texas crutch)
When the pork hits a stall around 155–165°F and the bark is set (often after several hours), wrap the pork tightly in two layers of heavy-duty aluminum foil or butcher paper along with 1/2 cup of apple juice to help push it through the stall. Return to smoker and continue cooking.
- 10
Finish to temperature
Continue cooking until the internal temperature reaches 203°F (95°C) in the thickest part. This may take another 2–4 hours. Probe for tenderness — a properly cooked shoulder will feel like soft butter and a thermometer probe will slide in with little resistance.
Finishing & Serving
- 11
Rest
Remove wrapped pork from smoker and let it rest, still wrapped, in a cooler or on a counter for 45–60 minutes. Resting lets juices redistribute and makes pulling easier.
- 12
Pull the pork
Unwrap the pork and transfer to a large cutting board or pan. Using heat-resistant gloves and two forks or meat claws, shred the pork into bite-sized pieces, removing and discarding excess fat and any bone. Mix the juicy bits from the foil back into the meat.
- 13
Sauce and serve
If desired, mix up to 1 cup barbecue sauce into the pulled pork to taste, or serve sauce on the side. Serve on hamburger buns with pickles and coleslaw as desired. Leftovers can be refrigerated up to 4 days or frozen for 3 months.