Pulled Pork
Pork shoulder, salt, pepper, smoke, patience. That's the whole recipe. Pulled pork is the most forgiving meat you can smoke. Unlike brisket, which can dry out if you overcook it, pork shoulder has so
Ingredients
- 1 bone-in pork shoulder (8-10 pounds)
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne (optional)
- yellow mustard as binder (optional)
Method
Step 1: Season
- Mix the rub ingredients. Optionally, coat the pork shoulder with a thin layer of yellow mustard (it won't affect the flavor — it just helps the rub stick). Apply the rub generously to all surfaces. If time allows, season the night before and refrigerate uncovered.
Step 2: Smoke
- Set your smoker to 225°F with your preferred hardwood (apple, cherry, hickory, or a blend). Place the pork shoulder fat-side up. Close the lid and smoke until the internal temperature reaches 165°F, about 6-8 hours. At this point, you'll hit the stall — same as brisket.
Step 3: Wrap and finish
- Wrap in foil or butcher paper and return to the smoker. Continue cooking until the internal temperature reaches 203°F and a probe slides in effortlessly. This takes an additional 3-5 hours. Total cook time for an 8-10 pound shoulder is typically 12-16 hours.
Step 4: Rest and pull
- Keep the pork wrapped and rest for at least 1 hour (up to 4 hours in an insulated cooler). Unwrap, remove the bone (it should slide right out), and pull the meat apart with two forks or bear claws. Mix in some of the collected juices.