Are you looking for a simple way to smoke pulled pork?
Then you’re in the right place!
In this guide, you’ll learn:
- What cut of meat is best for pulled pork
- Simple pulled pork recipe
- How to smoke pulled pork (5 Easy Steps)
- And more!
One of the top BBQ essentials is having a good smoked pulled pork recipe at the ready.
This simple yet beautifully seasoned pork is smoked on a blend of hickory wood. This results in a classic BBQ variant of pulled pork with a Texan influence.
What’s even better? This recipe is a great starting point if you want to familiarize yourself with smoking in your backyard.
We think that the best cut of meat for this pulled pork recipe is either a pork shoulder or a pork butt.
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What You Need To Know About Smoking Pulled Pork?
You can start smoking your pulled pork for up to 3 days before you decide to serve it.
Shredding the meat and then storing it in a covered container is your best bet to keep it fresh.
Once you’re ready to eat, you can transfer the meat to a baking dish and then cover it with foil.
To reheat your pulled pork without drying it out, start baking the meat at 300 degrees Fahrenheit for about 20 to 25 minutes (or until the pork becomes warm enough).
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Supplies You’ll Need To Smoke Pulled Pork?
Here are the primary ingredients you need to smoke pulled pork:
- 1 8-to-10-pound bone-in pork shoulder or butt roast
- 2 to 3 tablespoons of yellow mustard
- ¼ cup of BBQ sauce
- 1 tablespoon of BBQ sauce (for later use)
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How To Smoke Pulled Pork (5 Easy Steps)
- Preheat your smoker
- Season your pork
- Smoke your pork
- Let it rest
- Pull it and eat
Step 1: Preheat Your Smoker
Start by preheating your smoker to 225 degrees Fahrenheit for indirect smoking.
Take out your roast from its packaging and then wipe all of its sides with paper towels, removing any remaining liquid or bone fragments on its exterior.
Step 2: Season Your Pork
Slather the whole pork shoulder with the yellow mustard. This is for the seasoning to stick; you won’t taste the mustard later.
Begin seasoning the pork roast from top to bottom using the homemade BBQ sweet rub.
Step 3: Smoke Your Pork
Place the seasoned roast on your smoker with the fat side up, preferably located in the middle of the grate.
Close the lid and begin smoking the pork until it reaches a temperature of 185 degrees Fahrenheit internally.
This process can take between 15 to 20 hours, depending on the heat consistency of the smoker.
If you want to learn more about the internal temp of pulled pork, read our complete guide.
Step 4: Let It Rest
Once done, remove the pork shoulder from the smoker and then tightly wrap it with foil.
Allow the roast to rest for an hour before you start shredding.
Step 5: Pull It And Eat
Pull apart the pork, removing any gristle or fat. Sprinkle it with an extra tablespoon of the BBQ sauce, and you’re ready to eat!
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Smoked Pork Butt vs. Smoked Pork Shoulder?
When it comes to pork butt vs pork shoulder, pork shoulder appears to win in terms of popularity in grocery stores.
Although pork butts are readily available, it appears that pork shoulders are far more common.
Despite coming from the same part of the pig, they do have a few differences to take note of.
A pork butt has more marbling and is meatier compared to the pork shoulder.
Pork butts are located a little higher at the back area, while the shoulder is located further down on the same slice of meat towards the top of the leg.
Combined, these two cuts are often known as the “butt shoulder.”
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