Pulled Pork Recipe

Prepare pork and rub

Trim excess silverskin from the pork shoulder, leaving a thin fat cap to render during the smoke. Pat the meat dry with paper towels and rub the neutral oil evenly over the surface to help the rub adhere.

Make the house orange fennel rub by combining kosher salt, brown sugar, toasted and crushed fennel seeds, orange zest, black pepper, smoked paprika, garlic powder, onion powder, and crushed red pepper (if using). Mix thoroughly until uniform.

Generously apply the rub to the entire pork shoulder, pressing it into the meat so it forms an even coating. Let the rubbed pork rest in the refrigerator uncovered for 1–4 hours (or up to overnight) to dry the surface and improve bark development. Remove from refrigerator 45 minutes before smoking to come toward room temperature.

Cold smoker setup and low-and-slow smoke

Preheat your smoker to maintain a steady 225°F (107°C). Add a water pan (filled with 1 cup water) to stabilize temperature and humidity. Add chosen smoking wood (apple, hickory, or oak) for a balanced smoke—apple complements the orange and fennel notes.

Place the pork shoulder on the smoker fat-side up and smoke for approximately 8–12 hours, spritzing every 60–90 minutes with apple juice (lightly, using a spray bottle) to maintain surface moisture and help sugar in the rub caramelize. Monitor internal temperature with a probe thermometer.

When the pork reaches an internal temperature of roughly 160–165°F (71–74°C), you may wrap it tightly in butcher paper or aluminum foil with 1/2 cup apple juice to speed the stall-through and retain moisture. Return to the smoker.

Continue cooking until the pork reaches an internal temperature of 203–205°F (95–96°C) and the probe slides into the meat with little resistance (the meat should feel very tender). Total active smoke time is roughly 14–16 hours depending on size and smoker consistency; plan approximately 16 hours for a 2 lb bone-in shoulder to reach full tenderness with low-and-slow smoking.

Rest and pull

Remove the wrapped pork from the smoker and let it rest, still wrapped, in a cooler or insulated container for 1–2 hours. This lets juices re-distribute and the meat finish tenderizing. After resting, unwrap and reserve any accumulated juices.

Using two forks, meat claws, or gloved hands, pull the pork into shreds. Discard any excessive fat or bone pieces. Mix in a few tablespoons of the reserved juices to moisten, and add barbecue sauce if desired (start with 1/4 cup, add more to taste). Taste and adjust seasoning with a pinch of salt or more pepper if needed.

If serving sandwiches, toast slider buns lightly on a griddle or in the smoker for a minute to warm. Pile 1/4 lb (approximately 2 oz cooked per slider; adjust to serve as 1/2 lb portions as described) of pulled pork per sandwich or serve family-style.

Top with pickled red onion or sliced pickles and chopped cilantro/parsley if desired. Serve remaining barbecue sauce at the table.

Store any leftover pulled pork in an airtight container with some reserved juices. Refrigerate for up to 4 days or freeze up to 3 months.