How To Make Smoked Pulled Pork Recipe

This pork shoulder recipe is an absolute delight because it combines the perfect smoky, savory flavors with a hint of sweetness that makes every bite irresistible. Plus, the slow smoking process and the mix of spices create a melt-in-your-mouth experience that’s perfect for hosting a backyard barbecue with friends!

Nothing compares to the taste of homemade, smoky, succulent pulled pork. I start with a whole pork shoulder and create a fabulous rub that consists of brown sugar, paprika, and just a hint of cayenne for heat.

I slather the pork with a marinade made of apple cider vinegar and yellow mustard, and then I proceed to layer it with hickory smoke.

Ingredients

Pork Shoulder: Abundant in protein and fat, perfect for low-and-slow smoking.

Mustard, yellow: flavor, tangy; help, adhere, spices.

Cider Vinegar: Tenderizes flesh, imparts mild tang.

Brown sugar: Sweetens rub, balances spices, caramelizes beautifully.

Sweet, colorful, and somewhat earthy, paprika fills a unique niche in the spice cabinet.

On its own, it imparts only a mild flavor, which is probably why it functions quite so well in both traditional and modern dishes.

Stir paprika into a pot of simmering meat sauce, for example, and it will color the sauce red and not much else.

In contrast, toss some sweet and vibrant smoked paprika in a pan of sautéed green beans, and those beans will sing with flavor.

Kosher salt: Bolsters the taste, helps with the juiciness of the meat.

Mild heat and robust flavor come from black pepper.

Powdered Garlic: Infuses a savory depth into the pork, complements the richness.

Onion Powder: Sweetness and umami delivered with finesse.

Overall taste is enhanced.

Chili powder: Spicy zing and deep, smoky overtones.

Ingredient Quantities

• 1 whole pork shoulder (also known as pork butt), about 8-10 pounds
• 1/4 cup yellow mustard
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons coarse kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (optional for heat)
• Wood chips for smoking (hickory or applewood recommended)
• Optional: Barbecue sauce for serving
• 12-16 hamburger buns (for serving)

Instructions

1. Prepare the Pork Shoulder:
Remove any extra fat from the pork shoulder. You want to keep some of it, though, so leave a thin layer that will help to keep the meat moist and flavorful. The simple act of trimming the pork shoulder well goes a long way toward ensuring a successful end result.

2. Make the Rub:
In a small bowl, combine packed brown sugar, paprika, kosher salt, freshly ground black pepper, garlic powder, onion powder, chili powder, and, if desired, cayenne pepper.

3. Apply the Mustard:
Apply yellow mustard to the pork shoulder and massage it in. This is the same as rubbing yellow mustard on the pork shoulder, but it sounds better.

4. Season the Pork:
Coat the pork generously with the prepared rub, pressing it into the meat for thorough coverage.

5. Prepare the Smoker:
Set your smoker to 225°F (107°C). Add wood chips—hickory or applewood work nicely—according to the manufacturer’s instructions for smoke. One could also use a combination of chips, adding them at different intervals for layers of flavor.

6. Smoke the Pork:
Put the pork shoulder in the smoker, with the fat side up. Smoke it for around
1.5 hours for each pound, or until you hit an internal temperature of 195-205°F (91-96°C).

7. Baste Occasionally:
Combine apple cider vinegar with water and splay the pork with this mixture every few hours to keep it from drying out.

8. Wrap the Pork (Optional):
To get a less crunchy bark, you can wrap the pork in foil or butcher paper once it hits an internal temp of about 160°F/71°C.

9. Rest the Meat:
Take the pork out from the smoker and allow it to rest for a minimum of 30 minutes. Wrap the meat in foil, but do so loosely enough to keep the pork at an optimum resting temperature. Loosely wrap the meat in foil to maintain as much heat as possible.

10. Pull the Pork:
Employ either a fork or your hands to pull the pork apart into shreds. Serve the meat on hamburger buns. If you wish, put barbecue sauce on the side.

Equipment Needed

1. Measuring cups and spoons
2. Small mixing bowl
3. Sharp kitchen knife
4. Cutting board
5. Smoker
6. Wood chips
7. Meat thermometer
8. Basting brush or spray bottle
9. Aluminum foil or butcher paper
10. Tongs
11. Forks or hands (for pulling pork)
12. Serving platter or tray

FAQ

• Q: Can I use a different cut of pork for this recipe?A: Although pork shoulder is best for making pulled pork because of its fattiness and amount of connective tissue, you can also use pork picnic roast to make pulled pork. Do keep in mind that since the picnic roast is more muscular, your pulled pork may have a different texture and the cooking time may be a bit longer.
• Q: What type of smoker should I use?A: Any type of smoking device works well, such as a wood pellet grill, offset smoker, or electric smoker. Just ensure it can maintain a steady temperature of around 225°F.
• Q: How long should I smoke the pork shoulder?A: Generally, smoking will last roughly 1.5 to 2 hours per pound, so a 10-pound shoulder may take from 15 to 20 hours. You will want to keep on smoking it until the internal temperature reaches a range of anything from 195 to 205 degrees Fahrenheit.
• Q: Do I have to wrap the pork shoulder in foil?A: Wrapping, also referred to as the Texas Crutch, is not required. It enhances cooking and holds in moisture and tenderness, but it can inhibit bark formation.
• Q: Is it necessary to use the cayenne pepper?The optional cayenne pepper adds extra heat, but you can leave it out or adjust it according to your taste. Use more if you like it spicy; use less if you don’t.
• Q: Can I store leftovers, and if so, how?A: Absolutely, keep uneaten pulled pork in a sealed container in the fridge for no more than 4 days, or in the freezer for a longer storage time.
• Q: Can I use the oven instead of a smoker?A: Yes, do the pork in the oven at 225°F, and cover it, but you will not get the smoke flavor. You can add liquid smoke to compensate.

Substitutions and Variations

Rather than yellow mustard, use Dijon mustard or whole grain mustard for a different flavor.
Substitute white vinegar or red wine vinegar for the apple cider vinegar called for in the recipe to give a different flavor that’s just as tasty.
To replace brown sugar, try using white sugar or honey. Adjust for sweetness as needed.
In the absence of paprika, you can substitute it with smoked paprika or a blend of chipotle powder, which provides a similar smoky flavor.
Mesquite or cherry wood can be used as an alternative to hickory or applewood in wood chips, providing a different smoke profile.

Pro Tips

1. Dry Brine Overnight For enhanced flavor, after applying the rub, let the pork shoulder sit in the refrigerator overnight, uncovered. This dry brine will allow the rub to penetrate deeper into the meat, boosting the overall taste.

2. Use a Water Pan Place a pan of water in the smoker to maintain humidity. This helps to keep the meat moist and can contribute to a more tender end product.

3. Experiment with Wood Combinations Try mixing different smoking woods, like a mix of hickory and applewood, to create a more complex flavor profile in the smoked pork.

4. Rest Longer for Better Flavor Consider resting the smoked pork shoulder for up to an hour. Resting allows the juices to redistribute within the meat, resulting in a juicier and more flavorful dish.

5. Fine-Tune the Rub Ingredients Adjust the cayenne pepper and chili powder according to your preference for heat. You can also experiment by adding other spices such as cumin or coriander for additional flavor layers.