smoked pulled pork

Fire up those smokers and get ready to enjoy a perfect smoked pulled pork recipe that has the ultimate bark with an amazing BBQ rub.

Smoked Pulled Pork Shoulder Recipe

sea salt

black pepper

garlic granules

onion granules

paprika

cumin

apple juice

apple cider vinegar

water

pork shoulder or pork butt (fat trimmed)

yellow or Dijon mustard

Preheat, the smoker to 250°.  Place a drip pan filled with water under the grill grates.

Rub: Combine all of the ingredients and set aside.

Spritzer: Add the apple juice, cider, and water to a spray bottle and shake.  Set aside.

Rub the mustard on every side of the pork shoulder creating a thin layer.

Next, generously season the pork shoulder on all sides with the rub.

Add the pork shoulder to the smoker over top of the drip pan filled with water and smoke for 3 hours.

Next, spray the ribs with 15-20 sprays of the spritzer. Repeat this process for the next 3 hours every hour with the same amount of spritzes.

Once the pork reaches an internal temperature of between 165° and 170° or the top part of the fat on the bark has split, about 6-7 hours, remove the pork from the smoker.

Place the pork shoulder on a large sheet of double foil, generously spritz it and wrap it extremely tight by folding over and covering up the pork shoulder.

1Place the pork shoulder back on the smoker bone side up and cook until it reaches an internal temperature of 200° to 205°, about 2-4 hours.

1Remove the pork shoulder from the smoker and let rest in the foil for 30-60 minutes before removing the bone, large chunks of fat, and pulling it using forks, cloves or tongs.

1Serve pork shoulder with BBQ sauce on the side or on a sandwich.

I don’t even know what it is about smoked pork, but golly is it delicious.  Pork shoulder has plenty of fat on it to make this smoked pulled pork loaded with flavor.  Just like I always say, fat equals flavor.

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Ingredients for this Recipe:

For the Rub:

• 3 tablespoons sea salt
• 2 tablespoons black pepper
• 2 tablespoon garlic granules
• 2 tablespoon onion granules
• 2 tablespoons paprika
• 2 tablespoons cumin

For the Spritzer and Sauce:

• 1 cup apple juice
• 1/2 cup apple cider vinegar
• 1/2 cup water

For the Ribs:

• 6-9 ounce pork shoulder or pork butt, fat trimmed
• 4 tablespoons of yellow or Dijon mustard


Serves: 20

Prep Time: 1 hour

Cook Time: 8 hours

Resting Time: 45 minutes

Procedures:

1. Preheat the smoker to 250°.  Place a drip pan filled with water under the grill grates.
2. Rub: Combine all of the ingredients and set aside.
3. Spritzer: Add the apple juice, cider and water to a spray bottle and shake.  Set aside.
4. Rub the mustard on every side of the pork shoulder creating a thin layer.
5. Next, generously season the pork shoulder on all sides with the rub.
6. Add the pork shoulder to the smoker over top of the drip pan filled with water and smoke for 3 hours.  
7. Next, spray the ribs with 15-20 sprays of the spritzer. Repeat this process for the next 3 hours every hour with the same amount of spritzes.
8. Once the pork reaches an internal temperature of in between 165° and 170° or the top part of the fat on the bark has split, about 6-7 hours, remove the pork from the smoker.
9. Place the pork shoulder on a large sheet of double foil, generously spritz it and wrap it extremely tight by folding over and covering up the pork shoulder.
10. Place the pork shoulder back on the smoker bone side up and cook until it reaches an internal temperature of 200° to 205°, about 2-4 hours.
11. Remove the pork shoulder from the smoker and let rest in the foil for 30-60 minutes before removing the bone, large chunks of fat, and pulling it using forks, cloves or tongs.
12. Serve pork shoulder with BBQ sauce on the side or on a sandwich.


CHEF NOTES AND TIPS:

• I am using a pellet smoker for this recipe, however, please feel free to use a regular charcoal grill or even a digital smoker to create this recipe.
• Be sure to double wrap the pork because a lot of juices will be trying to come out of it while smoking.  
• You can also include seasonings in your rub such as sugar, brown sugar, chili powder, oregano.
• You use mustard to help the dry rub stick to the pork as well as assisting in creating good bark.  Also, I used Dijon mustard in this recipe.
• The pork shoulder will be completely done when it reaches 200° to 205° and shreds apart with ease.

Smoked Pulled Pork Shoulder Recipe with Dark Bark

This smoked pulled pork is pork shoulder coated in a homemade spice rub, then smoked until tender. Serve your pulled pork butt as-is, or pile it into a roll to make pulled pork sandwiches!

Smoked Pulled Pork

pork shoulder

yellow mustard

BBQ spice rub

BBQ sauce

Preheat an electric smoker to 235 degrees F. Load the smoker with apple wood, cherry wood or hickory chips.

Evenly apply a thin layer of yellow mustard to the pork.&nbsp;&nbsp; Then sprinkle the rub all over the meat.

Place the roast in a disposable foil pan or directly on the smoker rack.

Cook for 2 hours.&nbsp; After 2 hours, brush the apple juice over the pork once per hour.

At the 4 hour mark, check the temperature of the meat. When the internal temperature is at 160 degrees F, brush with remaining apple juice or any drippings that have accumulated if you're cooking your meat in a pan. It can take around 5 hours to reach this temperature.

Wrap the meat in peach butcher paper or foil. Increase the smoker temperature to 250 degrees F.

Smoke the meat for another 3-4 hours or until the internal temperature registers at least 195 degrees F. Cook the meat to 205 degrees F if you prefer softer pulled pork.

Remove the meat from the smoker and let stand wrapped for 10 minutes and unwrapped for 5 minutes.&nbsp;&nbsp;

Shred the meat. Toss with BBQ sauce, then serve.

You can never go wrong with a classic! This Pulled Pork Sandwich features smoked pork stacked sky-high on a hearty pretzel roll bun and slathered in BBQ sauce for an epic meat treat. We coated our bone-in pork shoulder with a sweet and tangy sauce, then gave it a five-hour smoke on the Pit Boss until smoky and succulent. The pretzel bun soaks up all the juices without getting soggy, making it the perfect vehicle for your juicy BBQ pulled pork.How Many Sandwiches Per Pound of Pulled PorkOne pound of Pork Shoulder should yield enough meat for one sandwich.Note: It is recommended to use Hickory Hardwood Pellets with this recipe.This recipe uses Pit Boss Pulled Pork Rub seasoning.

Pulled Pork Sandwich with Pretzel Bun

Apple Cider Vinegar

½ cups BBQ Sauce, divided

qt. Chicken Stock

Ketchup

tbsp Pit Boss Pulled Pork Rub, divided

lb. Pork Shoulder, Bone In

Pretzel Buns

Fire up your Pit Boss and preheat to 400°F. If using a gas or charcoal grill, set it up for medium-high heat. In a bowl, combine the apple cider vinegar, chicken stock, ketchup, and 1 tablespoon of Pit Boss Pulled Pork Rub. Whisk well to combine and set aside. 

Season the pork shoulder with the remaining 2 tablespoons of Pulled Pork Seasoning on all sides of the pork shoulder, then place on the grill and sear on all sides until golden brown, about 10 minutes. 

Remove the pork shoulder from the grill and place in the disposable aluminum pan. Pour the sauce over the pork shoulder. It should come about 1/3 to ½ way up the side of the pork shoulder. Cover the top of the pan tightly with aluminum foil. 

Reduce the temperature of your Pit Boss grill to 250°F. Place the foil pan on the grill and cook for 4 to 5 hours, or until the pork is tender and falling off the bone. 

Remove the pork from the grill and allow to rest for 15 minutes. Drain the liquid from the pan, reserving about a cup, then shred the pork and cover with the reserved liquid. Set 3 ½ to 4 cups of pulled pork aside for sandwiches, and save the remaining for future use. 

While pork is resting, place 1 cup of BBQ sauce in a skillet and heat to simmer. Toss in reserved shredded pork. Divide pork among 4 pretzel buns, spoon additional BBQ sauce over the top and dig in! 

Want to learn how to make southern smoked pulled pork the easy way? This smoked pulled pork pellet grill recipe allows you to set it and forget it after an initial sear to brown the skin of the pork shoulder. The result is fall off the bone goodness mixed with a tangy BBQ sauce.How Many Pounds of Pulled Pork Per PersonIf you’re buying a bone-in pulled pork, plan on buying 1.5 to 2 pounds of meat per person.What to do with Leftover Pulled PorkTo make the shredded chicken, preheat your Pit Boss to 225°F. Baste your chicken breasts with olive oil and dash with salt and pepper to taste. Add to the grill and smoke until the chicken reaches an internal temp of 165°F. Shred apart the meat with 2 forks.    Pulled Pork Taquitos    Leftover Pulled Pork Hash with Eggs    Pulled Pork Stuffed Sweet PotatoesNote: It is recommended to use Applewood Pellets with this recipe.This Recipe uses Pit Boss Pork Rub. Rub seasoning.

Pulled Pork

Chicken Broth

tbsp Pit Boss Pulled Pork Seasoning

lbs. Pork Shoulder, Bone In

Preheat your Pit Boss grill to 350°F. In a bowl, combine the chicken broth, ketchup, apple cider vinegar, and 1 tablespoon of Pulled Pork Seasoning. Whisk well to combine and set aside.

Generously season the pork shoulder with the remaining 3 tablespoons of Pulled Pork Seasoning on all sides of the pork shoulder, then place on the grill and sear on all sides until golden brown, about 10 minutes.

Remove the pork shoulder from the grill and place in the disposable aluminum pan. Pour the chicken broth mixture over the pork shoulder. It should come about 1/3 to ½ way up the side of the pork shoulder. Cover the top of the pan tightly with aluminum foil.

Reduce the temperature of your Pit Boss grill to 250°F. Place the foil pan on the grill and grill for four to five hours, or until the pork is tender and falling off the bone.

Remove the pork from the grill and allow to cool slightly. Drain the liquid from the pan, reserving about a cup, then shred the pork and cover with the reserved liquid. Serve and enjoy!

A delicious and easy to make smoked pork, this pulled pork, or shredded pork roast is made with pork shoulder and cooked low and slow on a pellet smoker until it reaches an internal temperature of 195-202 degrees, for a melt in your mouth, buttery soft, shredded pork.

Smoked Pulled Pork–Pork Shoulder or Pork Butt

pork shoulder roast or pork butt roast

brown sugar

coarse sea salt

Tbs black pepper

Tbs smoked paprika

tsps chipotle powder (optional)

garlic powder

onion powder

Preheat smoker to 225 degrees F for indirect smoking.

Remove your pork from the packaging and pat it dry with paper towels.

Put the yellow mustard on the exterior of the pork shoulder and rub it all over, or use a pastry brush and brush it all over the pork.

Mix the spice mixture up in a bowl, and reserve 2 Tbs.

Season your pork roast on all sides with remaining spice mixture, Rub it all over the top and bottom and coat liberally.

Place your seasoned roast on the smoker fat side up. It is bet to put it right in the middle, avoiding any hot spots on your smoker.

Insert a meat thermometer you can check without opening the smoker if you can.

Smoke the pork until it reaches at least 195 degrees. This can take anywhere between 12-20 hours, depending on the consistency of heat in your smoker and the size of your pork roast.

Once your pork reaches the desired temperature between 195-202 degrees, remove the pork shoulder from the smoker and wrap in foil.

Rest your pork for a minimum of 1 hour.

Once the hour is up, shred the pork shoulder.

Sprinkle with reserved seasoning and enjoy.

Looking for a simple pulled pork recipe? I've got you covered! This is a step by step recipe to make simple pulled pork.

Bone-In Pork Shoulder, 6-8 lbs preferred

tbsp Nick's Pork Rub, Recipe

Using your hands, apply the binding agent to...

Using your hands, apply the binding agent to the exterior of the pork shoulder

Generously apply the rub

Smoke Pork Shoulder at 225 degrees, after about...

Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160.

When the internal temp hits 160 wrap the...

When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker.

Wrap the pork shoulder with foil, and put...

Wrap the pork shoulder with foil, and put in a cooler to rest. I like to let my pork shoulders rest for a minimum of two hours, up to five.

Shred and eat! Serve on a bun with coleslaw,...

Shred and eat! Serve on a bun with coleslaw, barbecue sauce, hot peppers, and... if you really want to get crazy, cheese sauce!

Moist, tender, and packed full of flavor, this Traeger Pulled Pork is easy to make and is guaranteed to excite your tastebuds.

Traeger Pulled Pork

pork

salt

smoked paprika (can substitute paprika)

tbsp dehydrated honey (can substitute brown or white sugar)

tbsp black pepper

Remove pork from packaging and dry with a paper towel. Remove any excess fat.

Coat pork with yellow mustard.

Mix dry seasonings(salt, pepper, dehydrated honey, smoked paprika, and garlic powder) and rub seasoning all over pork being sure to cover every side.

Preheat smoker to 225°F

Place pork on smoker fat side up. Insert a meat thermometer to monitor internal temperature as it cooks.

Once the internal temperature reaches 160°F, lightly spray with apple cider vinegar every 45 minutes or so.

Once the internal temperature reaches 202°F in the thickest part of the meat, remove pork from the smoker, wrap in butcher paper, and place in a cooler. Allow pork to rest for at least two hours.

Remove pork from the cooler. Remove from butcher paper. Place it in a large bowl and shred pork apart. Pull it apart with either two large forks or cooking claws.

Serve with your favorite bbq sauce and sides.

A pork shoulder or butt that is smoothered in yellow mustard then rubbed with a delicious homemade seasoning then smoked low and slow. Tender, fall about pork for pulled pork!

moked Pork Butt

8-10 lb pork butt (or shoulder, can be bone-in or boneless)

Tbsp prepared yellow mustard

c. Homemade Sweet & Smoky Rub

Preheat your pellet grill to 225 degrees F.&nbsp;

Remove 1 Tbsp Sweet &amp; Smoky Rub for later.

Take your pork shoulder roast and wipe it down with a paper towel. Make sure to clean off any small bone fragments and extra liquid.&nbsp;

Take your yellow mustard and cover pork shoulder roast with it. Then season your pork shoulder roast with the Sweet &amp; Smoky Rub. Make sure the entire pork shoulder roast is completely covered with seasoning.&nbsp;

Place the pork shoulder roast on pellet grill in the middle of the grate.&nbsp;

Close the lid and  smoke the pork until it reaches an internal temperature of 195 degrees F. You can smoke it until it reaches 201 degrees F if you like a softer pork.&nbsp; This will take between 15-20 hours depending on the size of your pork shoulder and the ability of your smoker to achieve a consistent temperature. Yes, it will take this long! I doubted it but it will!

Remove the&nbsp;pork shoulder roast from the smoker when it reaches desired temperature and wrap in tinfoil. Let rest for 1 hour. After 1 hour pull apart&nbsp;pork shoulder roast. Sprinkle the pulled pork with reserved Sweet &amp; Smoky Rub and toss to mix.&nbsp;

This Smoked Pork Butt is going to turn into the most delicious Pulled Pork you&#39;ve ever had. Low and slow is the name of the game here!

Smoked Pork Butt

tbsp classic yellow mustard

dry rub for pork

Preheat your smoker to 225° F. Place a disposable aluminum tray of water under the grate.

Pat your Pork Butt dry with paper towels and spread classic yellow mustard all over the meat. Then, generously press any dry rub seasoning of your choice over all sides of the pork butt.

Place your fully seasoned pork butt directly on the smoker grate, fat side up and insert your smoker’s thermometer probe. Smoke for several hours until the meat reaches an internal temperature of 160° F. 

Once your Pork Butt reaches 160° F, wrap it in NON-COATED butcher paper and place back on smoker to continue smoking until the internal temperature reaches 203° F.

Once your Pork Butt reaches an internal temperature of 203° F (remember, this should have taken about 1 1/2 - 2 hours per pound of meat), remove from smoker and let rest for one hour (still wrapped).

Unwrap your Pork Butt and place in a large serving dish. Shred (or &quot;pull&quot;) your pork using heat-resistant grilling gloves, meat claws or a couple of forks.

Serve on buns with BBQ sauce and coleslaw.

A smoked pork butt (smoked pork shoulder) is probably one of the most rewarding things to smoke. You get so much delicious pulled pork.

Smoked Pork Butt (Smoked Pork Shoulder)

Bone-In Pork Butt (also called Pork Shoulder)

Yellow mustard

Rump Shaker All-Purpose BBQ Rub,

Apple juice

Apple cider vinegar

Prep the smoker

Preheat smoker to 250°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.

Trim the pork butt

Trim any excess fat or loose ends of pork. You can remove the fat cap completely or trim it down to a thin 1/4” layer.

Slather with mustard

Rub a thin, even coating of yellow mustard on all sides of the pork.

Rub your butt

Combine dry rub ingredients and sprinkle a thick, even coating on pork butt on all sides. This can be done the night before by wrapping in plastic wrap and storing in the fridge until ready to smoke.

Let rub adhere to pork butt

Let the pork shoulder sit out on the counter for 1 hour to let the meat come to room temperature and the rub to adhere well. This will ensure a more even cook.

Let's get smoking

Add pork butt to smoker grate and smoke at 250°F until it hits an internal temperature of 165°F in the thickest part of the shoulder, approximately 4-6 hours.

Spritz the pork butt

Each hour after the first 3 hours, open up the smoker and spritz pork butt. Make sure your spray bottle is set to spray in a light, even mist and not a direct blast of the liquid. You just want to moisten the pork, not soak it.

Wrap the pork butt

When the pork reaches 165°F degrees in the thickest part, remove it from the smoker, lay it in the center of 2 pieces of heavy duty aluminum foil, spritz heavily one more time with the spray bottle, and then wrap the foil tightly around the pork. You could also put the pork butt in an aluminum pan and cover with aluminum foil.

Return the pork butt to the smoker

Return the wrapped pork butt to the smoker and smoke at 250°F for approximately 4 more hours. The smoked pork butt is done when the internal temperature is between 200°F-205°F and the meat thermometer slides in &amp; out like a knife slicing through room temperature butter - barely any resistance. I find that this usually occurs around 203°F, but all meat is different.

Remove pork butt and rest

Remove pork from smoker and keep pork wrapped while it rests for a minimum of 30 minutes and up to 2 hours. You can keep in warmer long bu placing it in an insulated cooler.

Separate the juices

Unwrap the foil and pour the juices into a gravy separator or bowl until you can see the fat separated from the jus. If you're not using a fat separator, carefully spoon off the fat from the top of the jus.

Pull the pork butt

Place the pork butt into a pan and shred into thin strands with your fingers, a pair of forks, tongs, or any other shredding utensil you prefer.

Pour the juices over the pulled pork butt

Pork the reserved jus into the pan and toss with the shredded pork.

Dad will thoroughly enjoy this smoked pulled pork! It is so much more flavorful than just throwing the pork in the crockpot. Best part? You don&#39;t need a smoker to do it. You can even do it with same process in the oven, if it&#39;s raining!.

Smoked Pulled Pork - Finished with Slow Cooker

lbs pork shoulder

salt & pepper

dry rub, pork rub

spritzer bottle with a mixture of 2 parts apple cider vinegar oil

wood chips

Rub the roast with salt and pepper. Then, rub in the dry rub.

Set up your grill or smoker. Add a metal container filled with water to the side of the grill that will be lit. Place soaked pieces of wood in another metal container,.  You can purchase hickory, mesquite, and lots of other varieties. I use applewood or cherrywood from my property.

Get the grill temp set to about 225°F. Add the roast to the side of the grill that is not lit. (indirect grilling) Protect the edge closer to the burners that are lit with a piece of tin foil.

Mix 2 parts vinegar and 1 part oil in a clean spritzer bottle.

Spray with the spritzer well every hour, or so. Check temperature when it starts looking done. Internal temp should be 170° to 180°F. Let it cool. Cover and refrigerate overnight.

Place roast in slow cooker the next day. Trim of any large fat cap off. You can add BBQ sauce to the pork when it is pulled. We just add a little liquid, water or apple juice work well. Depending on the size of the roast, It should take 4-6 hours to finish in the slow cooker. The internal temperature should be 195°F-205°F.

looks sweet. gonna try this for deer camp.  bradley smoker then the crock pot.

I smoke mine for 2 hours early in the morning and then finish in slow cooker to have it done by dinner. Looks great, nice pictures!

That sounds delicious, but I have to make this because I have an experiment to try with the skin. I want to save it, scrape off the fat and dehydrate it, then deep fry it to make puffed crackling :D An extra treat from yummy pulled pork :D

Best of both worlds: smokey plus low 'n slow. My eyes were totally drawn to those gorgeous peonies though... DANG! I hope those came from your garden! :-)

Looks like a recipe my dad would like. Love the coleslaw with it!

OMG this pulled pork looks super yummy. Will have to try this recipe.

This pulled pork looks fantastic - I would imagine it would be great on pizza too!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1538769593/trvbmrg3fs881zxraqtl.mp4

This smoked pulled pork so much more flavorful than just throwing the pork in the crockpot! Best part? You don’t need a smoker to do it. You can even do it with same process in the oven, if it’s raining!

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