Who doesn’t love pulled pork? It’s great on sandwiches, on nachos, in tacos, and on its own. This recipe for Smoked Pulled Pork brings the delicious smoke flavor throughout the meat and it’ll taste just like it came from your local BBQ joint. We can pretty much guarantee that any leftover pulled pork won’t be leftover for long. For achieving a flavorful bark of pork shoulder, cook it low and slow in your pellet grill.
Smoked pork shoulder is the best thing you can serve as a main course cuisine.
Table of Contents
How to make Smoked Pulled Pork
Below is everything you’ll need to know about the perfect Smoked Pulled Pork recipe on your pellet grill, offset, or charcoal smoker. Share with friends and family and they’ll think you are a professional meat smoker!
- Prep Time: 15 mins
- Cook Time: 16 – 20 hours
- Total Time: 16 – 20 hours
- Cook Temperature: 225ºF
- Finished Temperature: 195ºF
- Wood Flavor: Hickory chips, or apple wood
- Servings: 8-12 people
- Your preference of smoker (I recommend a pellet smoker)
- Commercial grade tinfoil
- Temperature probe
- 1 (6-8-lb) bone-in pork shoulder
- 2 tablespoons of yellow mustard (such as dijon mustard)
- 1 batch of Not Just Pork Rub
- Start your smoker and get the temperature stable at 225ºF.
- Coat your pork shoulder all over with the yellow mustard and season with the Not Just Pork Rub.
- Place the shoulder directly on the grill and smoke low and slow until the shoulder reaches an internal temperature of 195ºF.
- Remove the pork from the grill and wrap it completely in aluminum foil. Place it in a cooler, cover the cooler, and let it rest for 1 to 2 hours.
- Remove the pork from the cooler and remove the shoulder bone. Pull the pork apart using your fingers. Serve alone or in your favorite pulled-pork dish.
BBQ Hero Tip: When checking the internal temperature of a pork shoulder, make sure your thermometer is right in the middle. Otherwise, you aren’t reading the actual temperature and you risk pulling the meat too early. Make sure that the pork shoulder reaches an internal temperature of 195ºF.
Detailed Cooking Instructions
Choosing the right temperature
When cooking this smoked pulled pork recipe, whether it is pork shoulder or pork butt, it is essential to get the temperature correct. Use a pellet grill or grill grates to cook your smoked pulled pork, with an internal temperature of around 225ºF. Ensure your electric smoker is at the right temperature before you begin cooking your smoked pulled pork.
Prepare and Season your Smoked Pulled Pork
Season your smoked pulled pork meat before you begin cooking. Use 2 tablespoons of yellow mustard (such as dijon mustard) and then use 1 batch of Not Just Pork Rub. Alternatively, you can try a homemade spice rub, using ingredients such as garlic powder, chili powder, and other spices to cook your pork meat.
Smoking your Pulled Pork
When selecting wood for burning to smoke pork, it is suggested to use applewood, or in this case, hickory wood for the best flavourful bark. When completely marinated with dry rub, your pulled pork meat should be in your electric smoker or pellet smoker for around 16 to 20 hours, cooked low and slow for the best-pulled pork meat. Make sure that the pork shoulder reaches an internal temp of 195ºF.
Adding your favorite Smoked Pulled Pork Sauce
When your smoked pulled pork has completed the smoking process, add your favorite bbq sauce to complete the process for the best-pulled pork flavor. Liberally coat the barbecue sauce onto the meat for great pulled pork.
Adjusting the temperature and finishing the cook
After a few hours, your pork shoulder roast should have finished the smoking process. Wrap the pork shoulder in foil tightly, double wrap if need be, and place pork in a cooler to let it rest for 1-2 hours. To serve pulled pork, place it in a large pot pulled apart with forks, or serve on a toasted bun with barbecue sauce. And that is how you cook the perfect smoked pulled pork recipe.
Frequently Asked Questions
How long does it take to smoke a pork shoulder at 225?
On average, it takes around 12-16 hours to smoke a pork shoulder at an internal temperature of 225 degrees. Smoked pulled pork should be cooked for around 2 hours for every pound of pork meat, so it takes up to 16 hours to complete cooking your pork shoulder before it can be served.
Can you make smoked pulled pork at 250?
Yes, it is possible to smoke pulled pork at 250 degrees. Once your pulled pork has reached an internal temperature of between 165 degrees and 170 degrees, which should take around 6 to 7 hours depending on the size of the pork. A good indicator your smoked pulled pork is cooked is when the top of part of the fat on the back has split.
How long does pulled pork take to smoke?
For beautifully tender meat, the optimum time to smoke pulled pork is around 8 hours. Depending on your choice of recipe, monitor the ingredients used for your pulled pork to keep it tender and add more wood and water when required. Allow the pulled pork to cool for thirty minutes before serving.
What temperature do you smoke pulled pork to?
Online reports suggest the ideal temperature to smoke pulled pork to is around 205 degrees for optimum flavor. It allows the collagen within the meat to break down, which contributes to the tenderness of the meat. Add your favorite bbq sauce to serve, and this is the perfect way to eat pulled pork.
Should I wrap pork shoulder in foil when smoking?
Using foil for cooking pork shoulders and smoked pork butt is a great method to keep the pork meat moist while it is smoking. Another tip is to maintain the fire rather than adding more wood chips to it while cooking. This method of smoking pork meat is known as the “Texas Crutch”.
How do you speed up smoked pulled pork?
For cooking the pork faster, remove it from the grill and place it in the foil pan. wrap the top of it with a double layer of aluminum foil, pinching around the edges of the pan.
Great Smoked Pork Options
If you’re looking to try other smoked pork recipes, make sure to give our Applewood Smoked Bacon or Smoked Pork Chops recipes a try as well. They are easy to make and also go well with any smoked sideline.