Introduction: Pulled pork is a beloved dish, and when smoked, it becomes an irresistible BBQ treat. Smoking the pork at a low temperature for hours creates tender, flavorful meat that falls apart with a fork. Whether you’re hosting a summer cookout, celebrating with family, or enjoying a slow-cooked meal at home, this smoked pulled pork recipe will deliver fantastic results every time. Perfectly seasoned and beautifully smoky, it’s an easy yet rewarding recipe for both beginners and experienced grillers alike.
Why This Recipe Works: The key to this recipe is the long, slow cooking process, which breaks down the pork’s connective tissues, resulting in juicy, fork-tender meat. The dry rub gives the pork a flavorful crust, while the smoking process infuses it with a deep, rich smoky flavor. Plus, spritzing with apple cider vinegar or beer during cooking helps keep the meat moist and adds an extra layer of flavor. The end result is pulled pork that is not only tender but also packed with delicious, smoky goodness.
Full Recipe
Ingredients:
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1 pork shoulder or Boston butt (6-8 pounds)
A bone-in pork shoulder or Boston butt works best for pulled pork. These cuts have a good amount of fat, which ensures the meat stays juicy and tender during the long smoking process. -
Dry rub:
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (optional for heat)
This dry rub is a balanced combination of sweet, smoky, and spicy, which creates a delicious crust on the pork as it smokes.
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Wood chips:
Choose a wood like hickory, apple, or oak for smoking. Each wood type imparts a different flavor, but hickory and apple are commonly used for pulled pork because they create a nice balance of smokiness and sweetness. -
Apple cider vinegar or beer:
Use this to spritz the pork every 45 minutes. This not only helps keep the meat moist but also adds a touch of acidity to balance out the richness of the pork.
Instructions:
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Prepare the Pork:
Start by trimming any excess fat from the pork shoulder, but leave a good amount of fat on the meat to keep it moist during cooking. Apply the dry rub generously to the pork shoulder, ensuring all sides are coated. Cover the meat and let it rest in the fridge for at least 2 hours, but ideally overnight, to allow the rub to penetrate the meat. -
Preheat the Smoker:
Preheat your smoker to a stable 225°F (107°C). This is the perfect temperature for low and slow cooking, allowing the fat in the pork to break down and the smoky flavor to penetrate the meat. Add your wood chips to the smoker to generate smoke. You can soak the chips in water for about 30 minutes before smoking to help them last longer, but this is optional. -
Start Smoking the Pork:
Once the smoker is at the right temperature, place the pork shoulder on the smoker grates, fat side up. This allows the fat to render down and baste the meat as it cooks, keeping it moist. Close the smoker and let it cook for about 6-8 hours, checking the internal temperature every few hours. It’s crucial to maintain the steady temperature of the smoker, so adjust the vents if needed to control the heat. -
Spritz the Pork:
Every 45 minutes to an hour, open the smoker briefly to spritz the pork with apple cider vinegar or beer. This step helps prevent the meat from drying out, adds moisture, and infuses a subtle flavor into the pork. Continue this process for the duration of the cook. -
Check for Doneness:
After 6-8 hours, check the internal temperature of the pork. For pulled pork, you’re aiming for an internal temperature of about 195°F (90°C). At this point, the meat should be incredibly tender, and you should be able to shred it easily with a fork. -
Rest and Shred:
Once the pork has reached the ideal temperature, remove it from the smoker and let it rest for 15-20 minutes. This allows the juices to redistribute, making the meat even more tender. Then, use two forks to shred the pork into bite-sized pieces. Discard any large pieces of fat, but don’t worry about removing all the fat—this is what keeps the meat juicy and flavorful. -
Serve:
Serve the pulled pork as-is, or with your favorite BBQ sauce. It’s great on sandwich buns, in tacos, or served with a side of coleslaw, baked beans, and cornbread. For extra flavor, you can also top the pulled pork with pickles or a tangy vinegar-based sauce.
Tips for Perfect Smoked Pulled Pork:
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Low and Slow: The key to great pulled pork is low, slow cooking. Don’t rush the process. Keeping the smoker temperature steady and low ensures tender, juicy meat.
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Resting Time: Let the meat rest after smoking to allow the juices to redistribute. This is essential for ensuring the pulled pork stays moist.
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Adjust to Your Taste: Feel free to adjust the dry rub and spritzing liquid to suit your taste. If you prefer a sweeter flavor, add more brown sugar or maple syrup to the rub. If you like a bit of heat, add extra cayenne or chili powder to the rub.
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Try Different Wood Chips: Experiment with different wood types for varying levels of smokiness. Hickory provides a strong, classic smoke flavor, while apple wood offers a milder, sweeter smoke.
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Save the Leftovers: Pulled pork makes fantastic leftovers! You can store it in an airtight container for up to 4 days in the fridge, or freeze it for longer storage. It’s perfect for sandwiches, wraps, or adding to soups and stews.
Conclusion:
Smoked pulled pork is the ultimate BBQ dish—flavorful, juicy, and tender. Cooking it on the smoker gives the meat that irresistible smoky flavor that can’t be replicated in the oven. With the right dry rub, wood chips, and low-and-slow cooking, you’ll create pulled pork that melts in your mouth and is packed with rich, smoky goodness.
Whether you’re a seasoned smoker or trying it for the first time, this recipe is foolproof and perfect for any gathering. Serve it up with your favorite sides, and you’re sure to impress your guests. Get ready to enjoy the best pulled pork you’ve ever made!