Published April 4, 2022.This post may contain affiliate links. Please read my disclosure policy.
Fire up those smokers and get ready to enjoy a perfect smoked pulled pork shoulder recipe that has the ultimate bark with a fantastic BBQ rub.This will absolutely be your new go-to smoked pork recipe.
Learn how else I use this same BBQ sauce in my Bacon Wrapped Meatloaf and Smoked BBQ Chicken Recipe.
Similar to my obsession with Corned Beef Hash, I pretty much only eat pulled pork whenever I go to a BBQ restaurant.Pork shoulder has plenty of fat to make this recipe loaded with flavor. Just like I always say, fat equals flavor.
Smoking obviously requires you to have a smoker and plenty of time to smoke it. I would suggest setting aside at least 10 hours of your day to prepare and smoke this pork shoulder properly.
Difference Between a Pork Butt and a Pork Shoulder
More often than not, pork shoulders seem to win the popularity contest in grocery stores. It’s not that pork butts aren’t available; it just seems that pork shoulders are more common. While they both come from the same part of the big, there are a few differences.
A butt is meatier and has more marbling than a pork shoulder. The pork butt sits a little higher as well towards the back area, while the shoulder is further down on that same cut of meat towards the top of the leg. Together these two cuts of meat are commonly known as the butt shoulder. The bottom part of the shoulder and into the leg is known as the picnic shoulder, which maybe you’ve heard before.
Best Wood for Smoked Pork Shoulder
When it comes to selecting wood for smoking pork, no matter if it’s a shoulder or a butt, you should immediately think of fruit. Pork and fruit go fantastic together. In addition, the wood used for smoking will depend upon where in the US you live. Texas is often known for pecan or oak, while hickory is identified with Memphis BBQ.
- Alder Wood
- Cherry Wood
- Apple Wood
- Peach Wood
- Maple Wood
- Mesquite Wood
While these woods are great for smoking pork, don’t let this list confine you. If you love smoking with wood that is not on this list, I encourage you to use it when making this pork shoulder recipe.
How Long Does It Take to Smoke?
A few things will depend on how long it takes to smoke a pork shoulder or even a pork butt, the most important being the weight of it and the temperature at which you smoke it. A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225° to 250°. Another way is to use a thermometer the entire time for indications of when your pork may be done.
- Remove it from the smoker once it reaches an internal temperature of 165°.
- Wrap the pork shoulder in foil or butcher’s paper and return it to the smoker and cook until it reaches an internal temperature of between 200° and 205°.
- Rest in the foil at room temperature before serving.
What Do You Spray on It When It’s In the Smoker?
I like to personally use a combination of apple juice, apple cider vinegar, and water to spray onto the pork shoulder. This process is also known as spritzing. Since I use more of a savory rub, I like the subtle hint of sweetness from the apple juice. Spritzing is mainly used to keep the pork moist, but because there is already so much fat on the pork shoulder, you may be unable to tell the difference in flavor in the end. The measuring combination of my spritzer is:
- 1 cup apple juice
- ½ cup apple cider vinegar
- ½ cup of water
Should I Wrap My Pork Shoulder?
It is always encouraged to wrap your pork shoulder at some point in the smoking process. Many BBQ pitmasters believe that you should wrap it in foil or peach paper once it hits an internal temperature of 165°. Wrapping helps to elevate the internal temperature of the pork further and also helps to tenderize it by steaming it. This process also assists in breaking down the fat and collagen to make the meat more tender and juicier.
The Resting Period
I’ve always learned ever since my days in culinary school that it is incredibly important to let the meat rest before cutting into it or serving it. During this resting time, the juices soak back into the pork bringing about a lot more flavor and tenderness to it. This process can take anywhere from 30-60 minutes, and I advise covering the pork in foil or butcher’s paper while it rests.
What Is Bark?
The bark is the crust that forms on the outer surface of the meat you are smoking. Smoke particles stick to the outside seasoning and begin to make a firm outside edge that appears to be dark red and black in color. This crust is coveted and acts almost as a caramelized outside of the meat bringing about a ton of flavor to your meat. Think of it as a candied outside crust.
Dry Pork Rub Recipe
When it comes to rubbing the pork, I like to do so for 30 minutes to 1 hour before it goes on the smoker. You can also season the pork up to 24 hours ahead of time. I also prefer a savorier rub on the meat because I like sweet BBQ sauces, and I believe the two make a perfect balance. Here’s what’s in my rub:
- Cumin
- Garlic Granules
- Onion Granules
- Paprika
- Sea Salt
- Pepper
The Best BBQ Sauce for Smoked Pork Shoulder
Pairing up a good BBQ sauce with this pork shoulder is a bit up to the maker of it. I believe BBQ sauce should be added in moderation and only to compliment or even further enhance the flavor of the pork butt. Here are some great homemade BBQ sauces that would go well on this recipe:
- Sweet BBQ Sauce
- Vinegar-Based BBQ Sauce
- South Carolina Mustard BBQ Sauce
How to Prepare the Pork
Pork shoulders usually come in weights of between 6 and 9 pounds. Obviously, the weight of the pork shoulder or pork butt will determine how long it takes to smoke until it is finished. Don’t freak out if you feel your pork is incredibly fatty because most of it will cook off and help flavor it.
If you want to, you can remove a thin layer of fat from the top of it, but it is not necessary.
How to Make Smoked Pork Shoulder
- Preheat your smoker using your favorite flavored wood to 250°.
- Place a metal drip pan underneath the grill grates and fill it with water.
- Make the BBQ rub for the pork shoulder and set it aside.
- Pull it out from the refrigerator and let sit for 30 minutes.
- Trim away any unwanted access fat.
- Rub it down on all sides with yellow or Dijon mustard.
- Coat the pork on all sides with the rub
- Place it on the smoker.
- After 3 hours of smoking, begin spritzing with 15-20 sprays every hour for 3 more hours for a total of 3 separate spritzes before removing it.
- Once the shoulder reaches an internal temperature of between 165° and 170°, remove it from the grill.
- Add it to a double sheet of large foil or butcher’s paper and spray it again with the spritzer generously.
- Wrap it well in the foil and return to the grill.
- Continue cooking it until it reaches an internal temperature of 200° to 205°.
- Remove it and let it rest in the foil for 30-60 minutes.
- Unwrap it, remove the bones and large chunks of fat, and shred using forks, tongs, or hands.
- Serve pulled with your favorite BBQ sauce or as a sandwich.
What Do You Serve It With?
There are many side dishes that you could serve this with, but here are my absolute favorites:
- Vinegar coleslaw recipe
- Potato Salad
- Baked Beans
- Corn Bread
- Macaroni and Cheese
Make-Ahead and Storage
Make-Ahead: You can make this smoked pork shoulder 4-6 hours ahead of time. Keep it covered in a pan with foil in the oven at 165° until it is ready to be pulled or served. If you have already pulled the pork, mix 1 to 2 cups of beef stock to help moisten it back up.
How To Reheat:Add the desired amount to a large pot with a little bit of beef or chicken stock, cover with foil, and cook at 325° for 30 minutes.
Storing and Freezing: Store it in a plastic container and keep it in the refrigerator for up to 4 days. It also freezes well in a plastic container and can be reheated at low temperatures in the oven with a small amount of liquid and covered in foil.
chef notes + tips
- I am using a pellet smoker for this recipe; however, please feel free to use a regular charcoal grill or even a digital smoker to create this recipe.
- Both pork shoulder and butt are tougher and require long cooking times to tenderize, such as smoking or braising. In addition, by the looks of it, my cut of meat in this recipe video looks like a cross between the butt and the shoulder.
- It’s important to look for signs when it’s done. Make sure the top of the pork skin has split before wrapping it in foil. Remember to let it rest at room temp for 30-45 minutes before pulling.
- The vinegar in the spritzer will also help to tenderize the meat since you know fat, acid, and salt heat makes for the best tasting food.
- Double wrap it in foil or peach paper because the juices will try to come out of it while smoking.
- You can also include seasonings such as sugar, brown sugar, chili powder, and oregano into the rub.
- You can also brine the meat or inject it with vinegar, juices, and seasonings.
- Try using mustard to help the dry rub stick to the pork as well as assist in creating good bark. Also, I used Dijon mustard in this recipe.
More Amazing BBQ Recipes
- Smoked Turkey
- Smoked Country Style Ribs with Mustard BBQ Sauce
- Kalbi Korean Short Ribs
- Smoked St. Louis Style Ribs
- Fall Off the Bone Ribs
Video
Save
Smoked Pulled Pork Shoulder Recipe (Pork Butt)
5 from 50 votes
Fire up those smokers & get ready to learn how to cook a perfect smoked pulled pork shoulder recipe that has perfect bark and BBQ rub.
Servings: 20
Prep Time: 1 hour hour
Cook Time: 12 hours hours
Resting time: 45 minutes minutes
Equipment
Smoker
Ingredients
For the Rub:
- 3 tablespoons sea salt
- 2 tablespoons black pepper
- 2 tablespoon garlic granules
- 2 tablespoon onion granules
- 2 tablespoons paprika
- 2 tablespoons cumin
For the Spritzer and Sauce:
- 1 cup apple juice
- 1/2 cup apple cider vinegar
- 1/2 cup water
For the Pork:
- 6-9 pound pork shoulder or pork butt, fat trimmed
- 4 tablespoons of yellow or Dijon mustard
Instructions
Preheat the smoker to 250°. Place a drip pan filled with water under the grill grates.
Rub: Combine all of the ingredients and set them aside.
Spritzer: Add the apple juice, cider, and water to a spray bottle and shake. Set aside.
Rub the mustard on every side of the pork shoulder, creating a thin layer.
Next, generously season the pork shoulder on all sides with the rub.
Add the pork shoulder to the smoker over the drip pan filled with water and smoke for 3 hours.
Next, spray the pork shoulder with 15-20 sprays of the spritzer. Repeat this process for the next 3 hours every hour with the same amount of spritzes.
Once the pork reaches an internal temperature of between 165° and 170° or the top part of the fat on the bark has split, about 6-7 hours, remove the pork from the smoker.
Place the pork shoulder on a large sheet of double foil, generously spritz it, and wrap it extremely tight by folding over and covering up the pork shoulder.
Place the pork shoulder back on the smoker, bone side up, and cook until it reaches an internal temperature of 200° to 205°, about 2-4 hours.
Remove the pork shoulder from the smoker and rest in the foil for 30-60 minutes before removing the bone, and large chunks of fat, and pull it using forks, cloves, or tongs.
Serve pork shoulder with BBQ sauce on the side or as a sandwich.
Notes
How To Reheat: Add the desired amount to a large pot with a bit of beef or chicken stock, cover with foil and cook at 325° for 30 minutes.
Storing and Freezing: Store it in a plastic container and keep it in the refrigerator for up to 4 days. It also freezes well in a plastic container and can be reheated at low temperatures in the oven with a small amount of liquid and covered in foil.
I am using a pellet smoker for this recipe. However, please feel free to use a regular charcoal grill or even a digital smoker to create this recipe.
Both pork shoulder and butt are tougher and require long cooking times to tenderize, such as smoking or braising. In addition, by the looks of it, my cut of meat in this recipe video looks like a cross between the butt and the shoulder.
It’s important to look for signs when it’s done. Make sure the top of the pork skin has split before wrapping it in foil. Remember to let it rest at room temp for 30-45 minutes before pulling.
The vinegar in the spritzer will also help to tenderize the meat since you know fat, acid, and salt heat makes for the best tasting food.
Double wrap it in foil or peach paper because the juices will try to come out of it while smoking.
You can also include seasonings such as sugar, brown sugar, chili powder, and oregano into the rub.
You can also brine the meat or inject it with vinegar, juices, and seasonings.
You use mustard to help the dry rub stick to the pork as well as assist in creating good bark. Also, I used Dijon mustard in this recipe.
Nutrition
Calories: 184kcalCarbohydrates: 4gProtein: 22gFat: 8gSaturated Fat: 3gCholesterol: 74mgSodium: 1168mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 360IUVitamin C: 1.2mgCalcium: 32mgIron: 2.1mg
Course: lunch, Main
Cuisine: American, southern
Author: Chef Billy Parisi
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93 comments
- Robert P Musser Jr
This came out great, and gave us something tasty to eat our feelings with when the 49ers blew their chance at another super bowl win. The method was spot on, and I liked the savory (and low carb) spice rub.
- Reply
thanks for giving it a shot!! Sorry about the loss.
- Reply
- Larry Gill
I did this recipe and it turned out perfect. Pulled pork was absolutely amazing great taste and pulled apart with ease.
- Reply
- Moffett
Great
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- Laura S
The very best ever!
- Reply
- Cathie Z
Don’t have a smoker but instead put into oven at 300 degrees for about four hours or so. It came out perfect. The spice mix is very yummy, doesn’t need anything else. Great recipe
- Reply
- Chef Billy Parisi
thank you for trying this!
- Reply
- Bertrice
This is A+! The rub and smoking technique are spot on. This is a crowd pleaser – centerpiece to appease multiple appetites. We served atop cheesy potatoes, brioche buns with coleslaw, salad and simply snacked on the charred ends.
- Reply
many thanks!
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- Becky
So delicious, juicy, and tender! Thank you for the notes on reheating and freezing 😊
- Reply
so good!!
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- Kathy Braun
I have two pork butts in the freezer I had planned on mixing with deer meat. I’m going use one for this recipe. My smoker bit the dust. it was a little old anyway. any suggestions for a new one?
Also Do you have a favorite rub for smoking a whole chickenThx so much for your videos. Love them
- Reply
Yoder. No favorite rub.
- Reply
- Gary
That’s how I do mine and it’s fantastic
- Reply
Perfect!
- Reply
- Snarf
Best I’ve had so far! I’m using pineapple juice and apple cider vinegar in the drip pan and for the spritz. Added some chipotle seasoning to the rub as well. So good!!
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Excellent!
- Reply
- Doctorh
The family said better than the local barbecue places
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Wow!!
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- Angela Ermi
Following your instructions for the Smoked Pork Shoulder, my son prepared the BEST pulled pork yet!!!
All 16 guests at last Friday’s Memorial Day Weekend barbecue LOVED the texture & flavor of each morsel! Thank you for the explicit, clear directions and videos for all your recipes.- Reply
Excellent!
- Reply
- HCampbell
I made this for the first time on Memorial Day. This was by far, the best 13 hours I ever spent (it was a big cut of pork.) The flavor was so delicious, even though I made it on a regular gas grill with a small accessory smoke box. We paired this with “Vinegar Based Carolina BBQ Sauce” and served on a homemade corn tortilla. Fantastic!
- Reply
Amazing, thank you!
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- Susan Schindler
This has become a staple in our home!! I can’t say enough about Chef’s recipes!!! I have such an easy time following his instruction and the flavor layering is just incredible!!!! Thank you!
- Reply
Love it!
- Reply
- Ti Ha
Insane tender. So succulent. Perfect on hearty rolls. Was perfect for our big family get together.
- Reply
thanks for giving it a shot!!
- Reply
- Lisa Leng
I smoked a pork butt, followed your recipe to a T…..fall off the bone delicious! My first time smoking a pork butt. Can’t wait to do it again!
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- Pam Clemmons
This is a delicious and great recipe! Thank you Chef for always bringing it to the very top! We will file this one away for safe keeping.
What a wonderful weekend meal which feeds several friends or can easily feed the family for days.
Pam- Reply
- ASquared
This was absolutely delicious, 100% keeper! I made the recipe exactly as written, save for adding apple juice to the spritz only because I didn’t have any on hand. Best part is that you should already have most of these pantry staples at home. This made enough to freeze for other recipes.
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- Morgan Dasinger
Thanks for writing this! I’ve been bbqing all summer and looking forward to it again this weekend! Excited to try ribs for my next family reunion.
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- glenn curtis
Followed the recipe exactly. Best and juiciest pulled pork I have ever eaten.The only thing to keep in mind is the moans you are emitting may cause the neighbors to wonder whats going on in your house, mine did! DESCRUMPSCIOUS.
- Reply
- Christopher Haag
This recipe interested me because it had no brown sugar. Prepared and cooked as per directions. Used 1/4c vinegar, 1/4c OJ and 10 oz beer for spritz as that’s all I had on hand. The meat has enough flavor to carry itself without sauces. Truly awesome recipe. Sauces take it to another level.
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- Trevor
Easy to follow instructions with amazing results!
- Reply
- Nicole
Very nice recipe. I just wanted to leave a note that the salt draws the moisture out at first, but if you leave it on for 2-24 hrs the salt gets absorbed into the meat(flavor) and then pull the moisture back in.
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- angie
I know internal temp is key. But, I’m trying to plan a start time for a get together with a 3.5 or 4 lb one. Your recipe is for 6-8lbs. Is the difference in size around 30% less cook time?
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It could be, but honestly, it is all about that internal temp. I do think that a smaller butt could cook a bit quicker, but I can’t give you percentages because every butt cooks differently.
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- Anna Starr
Another absolutely delicious recipe. Billy… this pork was perfectly seasoned, tender and juicy. It literally fell apart. Took every bit of 10 hours and so worth the wait! Thanks again for all the inspiration and wonderful recipes!💛
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- Nicole w
Could you substitute the apple juice for apple cider in the Spritz mixture?
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- Lora SCHALOW
I follow this recipe and it comes out perfect everytime. I don’t like wet sauces, so I mix my rub in as I pull it apart.
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- Richard B
Made 32 lbs for a dog competition event. Adjusting amounts of rub and spritz. Used 50/50 post oak and pecan in my offset, vertical smoker. Served with Hawaiian rolls and BBQ sauce on the side. Still hearing raves of best ever. Thanks for the recipe and easy instructions.
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- Pete Kenworthy
I made this last Sunday in my smoker and it’s one of the best I’ve ever eaten. Making it every Sunday during the NFL season now. Thanks for the recipe and awesome directions.
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- Mike Leatherwood
Sure enjoyed your article and suggestions. I have been smoking on my old pellet smoker for years and it’s always fun to reach out and learn other ways that have been successful for pro
‘s like yourself.
Thanks again,
Mike Leatherwood- Reply
- Darlene Juba
What is the best BBQ sauce to use for this recipe? I’m making it tomorrow and putting it on the grill at 5am. I’m also making the Vinegar Based Coleslaw Recipe.
Should I make the Homemade BBQ Sauce Recipe OR the Vinegar Based Carolina BBQ Sauce?- Reply
That is completely up to you tbh.
- Reply
- Barb
I made this yesterday on my new pellet grill. I have to say it was exceptional. It had great flavor. I reduced the salt but followed the rest of recipe. So glad I found it. Thanks!
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- Aaron
This doesn’t specify bone in or boneless, which would make a big difference in cooking time, I’m assuming this recipe and the suggested 90min (est) per LB is for bone in? One guy said his 10lb’er went 10 hours, at the suggested (est.) cooking time it would be 15 hours.
Anyways I’m going to smoke one tomorrow, really just came here to find out about cooking time at 225f. I’m still unsure. lol. I’ll let you know how it turns out, with pics.
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- Kyle
Geez what can I say but Awesome! Follow as best you can and this recipe is easy to repeat. Delicious, my smoker did everything in 8 hours but I think it’s because I set the pork shoulders out while getting everything else ready. Let it rest when done and it’s pay off Big Time. Thanks for the recipe!!! Family is Happy!
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- Kathy Dunn
O. M. G. Incredible! I prepared the rub last night. My husband did the prep and had our 8 lb butt on early smoking in the Big Green Egg.
The moistest and most flavorful pork butt we have prepared. Delicious!
I have made Cinnamon Rolls 5 stars!
Mac and cheese 5 stars
Pork butt so good. 5 stars!!!
Hope you had a great 4 th!- Reply
- Nola Prevost
Just smoked my first pork butt, 3 lbs. It was wonderful! As good as the pulled pork we get from our favorite BBQ joint ($20/lb) at a fraction of the price.
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- Darcy
I have a 4 pound pork shoulder, should I still not touch it until the 3 hour mark? Also how would I adjust the cook times?
- Reply
ALl about internal temperature regardless of size.
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- Brad
Is that temp ferenheight or celsius?
- Reply
Always F
- Reply
- Jay
TURNED OUT PERFECT
- Reply
- Bruce Hogan
Made this as our very FIRST meal in our new smoker. We even dared to have guests for dinner… This recipe did not disapoint! Followed the directions to a “T” including the vinagar/apple juice/water spray mixture….thinking back we did cut the salt a bit. Fabulous moist Boston pork butt with a nice spicey, black exterior that was not burned. Though doubtful about the foil wrapping, doing so resulted in a tasty “au juice” that we served with the shredded pork. After it cooled, took off the little bit of fat and used it to warm the shredded pork for a later meal. Used the Dijon mustard and it did help keep the spices on the meat. Great discussion of techniques and an idea of how long smoking and resting would take….took the full 10 hours with smoker temp never over 250. Highly recommend this recipe.
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- Aaron
When you re-heat the shredded pork, do it in a small saute pan and pour in some orange juice and heat until carmelized. Thank me later.
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- Jay & Lisa
We came to your site searching for how long it takes to smoke a pork shoulder and what we found was a great recipe! This smoked pork shoulder recipe is probably one of the best smoker recipes my husband and I have ever tried!! Billy, we love your style!! Thanks for making your videos and recipes so easy to follow! Yet another recipe we’ve added to our recipe binder!!!
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- Bill Fulbright
Thanks very good advice will put it to work soon.
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- William
Smoked a 12 pounder for about 11 hours yesterday. Finished late so we stuck it in the fridge. Cut a corner this afternoon to try it and it is dry. Hopefully it will be moister in the center when we heat it up for dinner.
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- Robby E
Smoked, on a Treager, a 10lb pork butt for 10 hrs. Pretty much followed the recipe to a T. Pulled the bone out with my fingers and meat was ridiculously tender and flavorful. Everybody loved it.
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- aaron
According to this recipe, you would need 15 hours to cook your 10lb’er. How did you finish it in 10 hours?
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Those are just rules of thumb if you do not have a thermometer.
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- Susan J. Rosen
Best ever … didn’t brine & did not need it! We will eat this yummy tender goodness til full of it & vac seal for later! Followed exactly for 7.5 lbs and WOW … love it!!
Thanks!- Reply
- larry
do you have to pull the pork or can you just slice it like a roast?
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it will all apart if you try and slice it.
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- Jessica
Absolutely delicious! I made it yesterday and served to today. It was a 6 pound pork butt and took 6 hours in our Pit Boss pellet grill. I added about a teaspoon of the rub in with the broth to reheat. Everyone loved it! Great recipe and the detailed technique was so helpful! Thanks so much!
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- Thomas Haven
I am a beginning smoker, this literally was my second smoke. I am pretty good in the kitchen as my mom would not let me move out till I learned how to cook(and other things). This weekend we thawed a pork shoulder and I found this post. This was perfect! I eye-balled the amounts for the dry rub and I followed the recipe about 80%. This melted in my mouth! many restraints can’t cook this good! i will definitely be doing this again! Thank you 🙂
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- Tim Bartholemy
A smoked pork butt is really hard to screw up. I have a Traeger and am setting to 250 with a rub and apple juice in the aluminum tray for moisture. Going in at 7pm. 9lbs can go all night with a few checks on fluid levels. I have had them with no added liquids go all night and it’s still the juicy texture you get with all the fuss of spritzing every hour. I will check temp at 4am and may cover it…. we will see if it needs covering.
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- Bradly K
I will be smoking it on a pellet grill, so wondering if I still need to add a water pan under the grates
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I do, but it’s up to you.
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- Sue Schleier
The best smoked pork recipe I have found
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- Terry Ford
Excellent, and very well explained in both video and print. Thanks, Billy. I’m now a follower.
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- Tim
First pork shoulder on smoker. Turned out Fantastic!! Thanks for recipe and tips.
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- Keith Genter
Used my Char-Broil H2O Electric Smoker with a slightly modified version of your recipe. Everyone said it was some of the best they have ever had. I added some hot green (Hatch) chilli pepper salsa on top of the dry rub mix, and WOW! Since I started with over 10 lbs of shoulder/butt, mine took about 15-16 hours. Can’t wait to try more of your recipes. Thanks and keep up the good work, cheers from Alaska
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- Steve Foster
Made this today… a 7.5lb pork shoulder. This recipe was awesome. Of the dozen or so pork shoulders I’ve made, this was FAR AND AWAY THE BEST!. Appreciate some of the subtle hints like pushing through to 175 degrees before wrapping in foil… consequently the best bark I’ve ever gotten and still the most moist pulled pork I’ve ever had. I can’t give enough stars for this video and recipe. Going to follow chef Parisi to see what other gems he has. Thanks Billy.
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- carol
I am making this right now as I write this . My question is at any point do I turn ghe meat or just leave it one same side the whole cook???
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Same side
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- Nate
Thanks for all the tips, I missed a handful of crucial ones winging it on my own with basic information. Plus I’m using a snake and heat sink method with kettle bbq. My endless tweaking over several hours let me down in the end. But overall, I think wrapping as you say (not just covering, as I did) would have made the difference. Saving your page👍 I used peach wood and it’s a phenomenal aromatic flavor on the pork. I was worried because it’s fragrance is akin to too much perfume. Cheers
- Reply
- Glenn
Woke up at 5:30 this morning. Mustard rub onto the smoker. 10.5 hours later after sitting for 60 minutes, pulled the butt meat and what a feast! This turned out amazing and just my first attempt. What should I do with all that amazing juice from cooking? There’s a bunch. Gravy? BBQ sauce?? Trash hope not
- Reply
Awesome it turned out so well. Use some of the juice to reheat the pulled pork as it will help it stay juicy. The reserve juices you can strain and use in gosh so many things. Broth, risotto, poaching liquid, Have fun whatever it is!
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- Glenn
Thank you! Great stuff!!!
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- Janelle Prescher
This sounds good, but no smoker. How can I make this on a BBQ or in a oven?
- Reply
you can’t unfortunately.
- Reply
- Elton
You can, if you have a charcoal tray for your bbq. It’s tricky, but not impossible
- Reply
- Jared
What if Traeger doesn’t fit a fillable drip pan?
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you’ll be ok without. If not, try. small sauce pot, you’re just trying to keep moisture in the air.
- Reply
- Walter B
This is what I’m doing with mine. It goes on the grill in the morning.
I mixed up
1 cup apple juice
1 cup pineapple juice
1 cup apple cider vinegar
1 bottle of Angry Orchard crisp apple
1/4 cup brown sugar
1/2 cup Stubb’s BBQ sauce
A local store has a pulled pork rub that I added 3 TBLS of ….Put that on a low heat till it’s mixed well. (now not too hot!)
Put that beautiful chunk in a large bowl
Now inject the butt everywhere, and as deep as possible. I inject the whole batch.
Yes, it will be squirting out . So don’t worry. The bowl will fill up as you continue to inject.
Now cover and place in the fridge overnight, fat cap up.In the morning, I will toss the mix it’s soaking in, and mix up a fresh batch. Just half as much.( no point in mixing too much. The meat is already saturated) It’s just a booster shot this time.
Now this is the tricky part. Just how much Kosher salt to sprinkle on. Some like more, some like less. This I will leave up to you. I tend to under salt. It can always be added to taste later.
Pepper
Garlic & herb spice
Onion powder
These spices are a matter of personal taste. Your on your own again.
Then the new pulled pork rub will be used heavily.In the smoker, I’m using a 50-50 mix of Kingsford applewood and hickory charcoal.
And getting the temp up to 250 or so.( it can be finicky sometimes.)
( Oh… dip pan… The bottom of the smoker can get ugly to clean)
So sometime tomorrow night when the temp hits 200 in the center it will be done.
Yes,, I will wrap in foil at some point.. Some people do, some don’t,I used this recipe the last time and it came out great.(so I’m told)
When I’m done eating my fill, I will vacuum seal the rest and freeze it.
If you don’t have a vacuum sealer,,, GET ONE..That’s what I do.
If you happen to try my version and like it, let me know.. If you wind up feeding it to the dogs,,, let me know as well..
Have fun.. That’s what it’s all about.- Reply
- Chelsea
This pulled pork was unbelievably good! A total crowd pleaser! Thanks for sharing!
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- Lori
Love this method, and very helpful tips too!
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- wilhelmina
This is just fabulous! Thanks for this easy recipe for great pulled pork!
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- Alli
This was the best smoked pork shoulder ever. So stinking good and you made it effortless. Thank you.
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