I wrote a step-by-step guide that reveals the exact process for smoking pork shoulder into pulled pork using an Easy Smoked Pork Shoulder method that needs no sauce.

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I still get a little giddy when I light up the smoker knowing a bone in pork shoulder (pork butt) is waiting. This one turned out so crazy good that sauce felt unnecessary.

I used a rub with smoked paprika that built a dark savory crust and the meat just pulled apart like it wanted to tell a secret. I even tested it across Pulled Pork Smoker Recipes and on a Smoked Pork Shoulder Traeger setup so I know it works.

Follow my step by step guide and you’ll end up with the best pulled pork you’ve ever eaten, no lie.

Ingredients

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Pork shoulder: it’s rich in protein and fat, very filling, not much fiber.
Kosher salt: boosts flavor and tenderness, no calories, use sparingly though.
Dark brown sugar: adds sweet molasses notes, makes the bark caramelized.
Coarsely ground black pepper: sharp bite and aroma, adds mild heat.
Smoked paprika: smoky, slightly sweet, deep color, boosts overall richness.
Apple juice: gives moisture and gentle sweetness, helps keep meat juicy.
Apple cider vinegar: bright acidic tang, cuts fat and balances sweetness.
Hickory or apple wood: smokes meat with distinct aroma, defines barbecue flavor.
Yellow mustard: used as rub binder, adds tang, later mostly cooks off.

Ingredient Quantities

6 to 10 lb bone-in pork shoulder (pork butt), fat cap left about 1/4 inch

For ~8 lb shoulder use these rub amounts, scale 1 tbsp per 2 lb as needed

1/4 cup kosher salt (about 4 tbsp)

1/4 cup coarsely ground black pepper

1/4 cup packed dark brown sugar

2 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp mustard powder

1 tsp cayenne pepper (optional, for heat)

1 tsp ground cumin (optional)

2 tbsp yellow mustard (or neutral oil, as a binder)

1 cup apple juice

1/2 cup apple cider vinegar

2 to 4 large chunks hickory or apple wood, or about 2 cups apple wood chips

Optional pork injection: 1 cup apple juice, 1/4 cup Worcestershire sauce, 2 tbsp kosher salt, 2 tbsp brown sugar

How to Make this

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1. Trim and prep the pork shoulder: leave about a 1/4 inch fat cap, remove any loose silver skin, pat very dry. If you want the optional injection, mix 1 cup apple juice, 1/4 cup Worcestershire sauce, 2 tbsp kosher salt and 2 tbsp brown sugar, inject evenly throughout the meat and refrigerate at least 1 hour or up to overnight.

2. Make the rub for an ~8 lb shoulder (scale 1 tbsp per 2 lb as needed): combine 1/4 cup kosher salt, 1/4 cup coarsely ground black pepper, 1/4 cup packed dark brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp mustard powder, 1 tsp cayenne (optional), 1 tsp ground cumin (optional). Use 2 tbsp yellow mustard or a neutral oil to coat the meat first so the rub sticks.

3. Apply the rub generously all over the shoulder, get it into crevices and around the bone. Let it sit at room temp 30 to 60 minutes if you can, or refrigerate overnight for deeper flavor.

4. Preheat your smoker to 225 to 250 F. Add 2 to 4 large chunks of hickory or apple wood, or about 2 cups apple wood chips (soak chips 20 to 30 minutes if your smoker runs hot, or use a foil pouch of chips).

5. Place the shoulder fat side up on the smoker, insert a probe into the thickest part without touching bone. Smoke low and slow. Start spritzing every 45 to 60 minutes once the exterior is set, using a spray bottle with 1 cup apple juice plus 1/2 cup apple cider vinegar. Spritz just enough to moisten, dont overdo it.

6. Smoke until the meat develops good bark and the internal temp reaches about 160 to 170 F. Youll likely hit the stall here where temp holds for a while. When you hit the stall and want to push through faster, wrap the shoulder tightly in pink butcher paper or foil with a little of the spritz liquid inside, then return to the smoker.

7. Continue cooking wrapped until the internal temp reads 195 to 205 F and a probe slides into the meat like melted butter. If you prefer firmness, aim lower in that range, but for classic pulled pork go toward 200 to 205 F.

8. Remove the shoulder, keep it wrapped and rest for 30 to 60 minutes in a cooler or warm place so juices redistribute. Dont skip this, its huge for moistness.

9. Unwrap, reserve the juices from the foil/paper, then pull the pork with forks or claws into shreds. Mix in some reserved juices to moisten if needed. Taste and if you want heat or extra tang add a little of the spritz or a splash of vinegar, but honestly this will be so good no sauce is needed.

10. Serve warm, pile on buns or plates, and enjoy. Leftovers reheat great and make killer sandwiches or nachos.

Equipment Needed

1. Smoker or charcoal/gas grill with a smoker box or room for wood chunks, set to 225 to 250 F
2. Leave-in probe thermometer plus an instant-read thermometer for spot checks
3. Sharp chef’s knife and a large cutting board
4. Meat injector (optional) for the apple juice/Worcestershire injection
5. Large mixing bowl and measuring cups and spoons for rub and injection mix
6. Spray bottle for spritzing (apple juice + apple cider vinegar), dont overdo it
7. Pink butcher paper or heavy duty aluminum foil for wrapping
8. Heatproof gloves, long tongs and meat claws or two forks for pulling and handling

FAQ

Q: How long and at what temperature should I smoke an 8 lb pork shoulder? A: Aim for 225 to 250 F. Plan about 1.25 to 1.5 hours per pound, so roughly 10 to 12 hours for an 8 lb shoulder, but always go by internal temp not time. Pull at 195 to 205 F for shredding. If you prefer slices, 190 to 195 F can work. Wrap in foil or butcher paper when it hits the stall around 160 to 165 F to speed things up.

Q: Do I need to inject the pork and how do I do it? A: No, injection is optional. It helps add flavor and moisture but the meat will be great without it. If you do inject, use the given mix (1 cup apple juice, 1/4 cup Worcestershire, 2 tbsp salt, 2 tbsp brown sugar), inject evenly into several spots, then let the shoulder rest in the fridge for 2 to 4 hours before rubbing and smoking.

Q: How should I apply the rub and bind it so it sticks? A: Smear 2 tbsp yellow mustard (or a neutral oil) over the fat and exposed meat as a binder, then coat with the rub and rub it in. Let it sit at least 30 to 60 minutes at room temp, or refrigerate up to 24 hours for deeper flavor. Pat the shoulder down before smoking so excess loose rub falls off.

Q: Which wood should I use and how much? A: Hickory and apple are both great. For a long cook use 2 to 4 large chunks, or about 2 cups of apple wood chips added gradually. Too much strong wood like hickory can make the meat bitter, so keep smoke steady and light for the first few hours then taper off.

Q: What is the "stall" and should I wrap the shoulder? A: The stall is when the internal temp plateaus around 150 to 165 F because of evaporative cooling. Wrapping in foil or butcher paper (the Texas crutch) will push the temp up faster and shorten cook time, but may soften the bark a little. If you want max bark, skip wrapping and be patient.

Q: How do I rest, pull, store and reheat leftovers? A: Rest the cooked shoulder for 30 to 60 minutes wrapped in foil and towels to keep heat in. For pulled pork, shred with forks or claws and mix in some of the reserved juices. Refrigerate leftovers within 2 hours for up to 4 days, or freeze up to 3 months. Reheat slowly at 250 F in the oven with a splash of apple juice or broth, covered, until 165 F internal.

Crazy Delicious Smoked Pork Shoulder Recipe Substitutions and Variations

Kosher salt substitutions:
- Fine table salt — use about half the volume, it’s denser so you need less.
- Coarse sea salt — can usually be swapped 1:1 if it’s flaky, if it’s finer cut a little less.
- Soy sauce or Worcestershire (for a brine or injection) — adds salt and umami, cut back on dry salt elsewhere.
Dark brown sugar substitutions:
- Light brown sugar — swap 1:1, a bit milder but works great.
- White granulated sugar + molasses — for 1 cup dark brown use 1 cup white sugar + 2 tbsp molasses.
- Maple syrup or honey — use less liquid sugar (start with 3/4 the amount) and watch for faster caramelizing on the bark.
Smoked paprika substitutions:
- Regular paprika + a few drops liquid smoke — keeps color, adds smoke without overpowering.
- Chipotle powder — gives smoke plus heat, reduce amount if you dont want it spicy.
- Ancho or guajillo chili powder — smoky-sweet alternative, milder heat.
Apple juice (for spritz/mop) substitutions:
- Unfiltered apple cider — same apple flavor but fuller and more tangy.
- White grape juice or pear juice — neutral sweet swap if you dont have apple.
- Amber beer or hard cider — adds depth and complexity, cut back vinegar slightly to balance.

Pro Tips

1. Probe placement matters more than a thermometer number, so push the probe into the thickest part and make sure it is not touching bone, or you will read wrong. Aim for around 200 to 205 F for classic pulled pork, but judge by feel too, a probe should slide in like butter when it is ready.

2. Dont over-spritz. Give the exterior time to set into a bark first, then mist sparingly, if you spray too often the bark will never get crunchy. If the bark softens, stop spraying and let it dry out, or unwrap near the end and put it back on the smoker for 20 to 30 minutes to re-crisp.

3. Choose your wrap on purpose. Pink butcher paper will keep the bark nicer while still letting the meat breathe, foil will speed things up but make the bark softer, so only use foil if you need to hit time. If you wrap, throw a little of your spritz or reserved juice inside to keep things moist but dont drown it.

4. Rest like you mean it, dont skip this. Keep the shoulder wrapped in a cooler or warm spot for 45 to 60 minutes so the juices redistribute, reserve that liquid and mix some back in when pulling. If you used an injection cut a bit of salt in the rub next time, injections concentrate flavor and can make the end result too salty if you overdo both.

Crazy Delicious Smoked Pork Shoulder Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I wrote a step-by-step guide that reveals the exact process for smoking pork shoulder into pulled pork using an Easy Smoked Pork Shoulder method that needs no sauce.

Servings

servings

Calories

740

kcal

Equipment: 1. Smoker or charcoal/gas grill with a smoker box or room for wood chunks, set to 225 to 250 F
2. Leave-in probe thermometer plus an instant-read thermometer for spot checks
3. Sharp chef’s knife and a large cutting board
4. Meat injector (optional) for the apple juice/Worcestershire injection
5. Large mixing bowl and measuring cups and spoons for rub and injection mix
6. Spray bottle for spritzing (apple juice + apple cider vinegar), dont overdo it
7. Pink butcher paper or heavy duty aluminum foil for wrapping
8. Heatproof gloves, long tongs and meat claws or two forks for pulling and handling

Ingredients

6 to 10 lb bone-in pork shoulder (pork butt), fat cap left about 1/4 inch
For ~8 lb shoulder use these rub amounts, scale 1 tbsp per 2 lb as needed
1/4 cup kosher salt (about 4 tbsp)
1/4 cup coarsely ground black pepper
1/4 cup packed dark brown sugar
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp mustard powder
1 tsp cayenne pepper (optional, for heat)
1 tsp ground cumin (optional)
2 tbsp yellow mustard (or neutral oil, as a binder)
1 cup apple juice
1/2 cup apple cider vinegar
2 to 4 large chunks hickory or apple wood, or about 2 cups apple wood chips
Optional pork injection: 1 cup apple juice, 1/4 cup Worcestershire sauce, 2 tbsp kosher salt, 2 tbsp brown sugar

Directions

Trim and prep the pork shoulder: leave about a 1/4 inch fat cap, remove any loose silver skin, pat very dry. If you want the optional injection, mix 1 cup apple juice, 1/4 cup Worcestershire sauce, 2 tbsp kosher salt and 2 tbsp brown sugar, inject evenly throughout the meat and refrigerate at least 1 hour or up to overnight.
Make the rub for an ~8 lb shoulder (scale 1 tbsp per 2 lb as needed): combine 1/4 cup kosher salt, 1/4 cup coarsely ground black pepper, 1/4 cup packed dark brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp mustard powder, 1 tsp cayenne (optional), 1 tsp ground cumin (optional). Use 2 tbsp yellow mustard or a neutral oil to coat the meat first so the rub sticks.
Apply the rub generously all over the shoulder, get it into crevices and around the bone. Let it sit at room temp 30 to 60 minutes if you can, or refrigerate overnight for deeper flavor.
Preheat your smoker to 225 to 250 F. Add 2 to 4 large chunks of hickory or apple wood, or about 2 cups apple wood chips (soak chips 20 to 30 minutes if your smoker runs hot, or use a foil pouch of chips).
Place the shoulder fat side up on the smoker, insert a probe into the thickest part without touching bone. Smoke low and slow. Start spritzing every 45 to 60 minutes once the exterior is set, using a spray bottle with 1 cup apple juice plus 1/2 cup apple cider vinegar. Spritz just enough to moisten, dont overdo it.
Smoke until the meat develops good bark and the internal temp reaches about 160 to 170 F. Youll likely hit the stall here where temp holds for a while. When you hit the stall and want to push through faster, wrap the shoulder tightly in pink butcher paper or foil with a little of the spritz liquid inside, then return to the smoker.
Continue cooking wrapped until the internal temp reads 195 to 205 F and a probe slides into the meat like melted butter. If you prefer firmness, aim lower in that range, but for classic pulled pork go toward 200 to 205 F.
Remove the shoulder, keep it wrapped and rest for 30 to 60 minutes in a cooler or warm place so juices redistribute. Dont skip this, its huge for moistness.
Unwrap, reserve the juices from the foil/paper, then pull the pork with forks or claws into shreds. Mix in some reserved juices to moisten if needed. Taste and if you want heat or extra tang add a little of the spritz or a splash of vinegar, but honestly this will be so good no sauce is needed.
Serve warm, pile on buns or plates, and enjoy. Leftovers reheat great and make killer sandwiches or nachos.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.