Smoked Pork Shoulder Recipe

If you’ve ever dreamed of tender, juicy barbecue with deep smoky flavor, Smoked Pulled Pork Shoulder is about to become your ultimate showstopper. This classic dish transforms a humble cut into fall-apart goodness, perfect for big gatherings, backyard feasts, or just feeding your hungry crew with something unforgettable.

this …

Ingredients You’ll Need

It’s almost magical how just a handful of humble ingredients can yield such a jaw-dropping result. Each element in this Smoked Pulled Pork Shoulder recipe brings something essential—flavor, tenderness, color, or a pop of smoky sweetness—to your barbecue masterpiece.

• 8 lb bone-in pork shoulder (pork butt): The star of the show! This marbled cut turns wonderfully tender and shreds easily after low and slow smoking.
• Olive oil: Helps the spice rub adhere and starts the caramelization process while smoking.
• Water: Creates a steamy environment in the smoker, ensuring the pork stays juicy throughout the long cook.
• Light brown sugar (for the rub): Adds a touch of sweetness and encourages a beautiful bark on the outside of the pork.
• Coarsely ground black pepper: For a bold, peppery kick that balances the sweetness in the rub.
• Kosher salt: Essential for seasoning the meat inside and out, and for maximizing flavor as it smokes.
• Paprika: Brings beautiful color and that classic barbecue depth.
• Garlic powder: Layers in warm, savory flavor to the rub.
• Dried minced onions: Add texture and a punch of umami once they toast up on the crust.
• Cayenne pepper: Gives a gentle background heat—use more or less to taste.
• Apple juice + apple cider vinegar (for the spritz): These add moisture, tang, and the subtle sweetness that makes pork sing.
• Wood pellets (applewood, pecan, or cherry): For that mouthwatering, signature smoke aroma!

Variations

Part of the fun with Smoked Pulled Pork Shoulder is making it your own! You can swap, tweak, or tone down the flavors to fit your favorite BBQ style, dietary needs, or what you already have at home.

• Spicier Kick: Add extra cayenne or chipotle powder to the rub if you love a bit more fiery heat.
• Different Wood Chips: Experiment with hickory or mesquite for a richer, smokier profile, or cherry for subtle sweetness.
• Brown Sugar Substitutes: Use dark brown sugar or even maple sugar in the rub for deeper molasses flavor.
• No Pork? Try Beef or Chicken: This method works beautifully for beef chuck roast or bone-in chicken thighs—just adjust smoking time accordingly.

How to Make Smoked Pulled Pork Shoulder

Step 1: Prepare Your Smoker

Start by loading your smoker’s hopper with your favorite wood pellets—applewood, pecan, or cherry bring out the pork’s natural sweetness. Fire it up on the smoke setting for a few minutes to get things started, then increase the temperature to 250°F. Fill a foil baking dish with water and set it aside—you’ll add this to the smoker for juicy results.

Step 2: Mix Together the Dry Rub

In a small bowl, combine the brown sugar, black pepper, kosher salt, paprika, garlic powder, dried minced onions, and cayenne. Use a fork to mix well, breaking up any clumps. This blend is what creates that beloved bark and infuses every bite with craveable flavor.

Step 3: Season the Pork Shoulder

Place the pork shoulder on a baking sheet and rub it all over with olive oil. Be generous! Next, sprinkle your dry rub evenly over the meat—really work it in with your hands so every nook and cranny is coated. This step is key to forming that amazing crust as the shoulder smokes.

Step 4: Set Up and Start Smoking

Add your water-filled dish to one side of the smoker. Position the pork shoulder directly on the grate, close the lid, and let the magic begin! Fill a spray bottle with apple juice and apple cider vinegar—you’ll use this to spritz the pork every hour (this keeps the bark moist and amps up the fruity, tangy flavor).

Step 5: Smoke, Spritz, and Wrap

Smoke the pork at 250–275°F for about 4 hours, spritzing it with your apple juice-vinegar mixture every hour. When the internal temperature hits at least 145°F, spritz one last time, then wrap the shoulder in foil or peach paper to seal in moisture. Return it to the smoker and lower the heat to 225°F for another 4 hours. Skip spritzing during this wrapped stage—just let the slow heat do its thing!

Step 6: Rest and Shred

Once the internal temperature of your Smoked Pulled Pork Shoulder reaches roughly 200°F (anywhere from 195–205°F is perfect!), remove it from the smoker. Leave it wrapped and let it rest for at least 20 minutes—up to 2 hours if you can stand the wait. Then simply shred with forks or your hands—the meat should collapse into succulent, pull-apart perfection.

How to Serve Smoked Pulled Pork Shoulder

Garnishes

The beauty of Smoked Pulled Pork Shoulder is that it’s a blank canvas for all your favorite garnishes. Classic choices like crisp coleslaw or pickled onions add a refreshing crunch, while freshly chopped herbs, sliced jalapeños, or a drizzle of tangy BBQ sauce can take things up a notch—don’t be afraid to pile them high!

Side Dishes

Nothing pairs better with pulled pork than buttery cornbread, creamy macaroni and cheese, tangy potato salad, or smoky baked beans. Serve your pork alongside grilled corn on the cob, Southern-style greens, or crunchy chips for an unbeatable backyard feast.

Creative Ways to Present

Go beyond sandwiches! Try serving Smoked Pulled Pork Shoulder on loaded nachos, as a pizza topping, inside tacos, or even tucked into baked potatoes. Create a DIY slider bar for parties or mound over rice with your favorite sauce for a comforting bowl everyone will love.

Make Ahead and Storage

Storing Leftovers

Store any extra pulled pork in an airtight container in the fridge. It’ll keep well for 4–5 days, and honestly, the flavors tend to deepen and get even better the next day. Save some of the juices to mix in before reheating for best results!

Freezing

This recipe is freezer-friendly! Let the pork cool, then portion into freezer bags or containers with a little bit of cooking juice. It’ll stay delicious for 2–3 months. Thaw overnight in the fridge for a speedy weeknight BBQ fix later on.

Reheating

To reheat, place the pork (with juices, if possible) in a covered dish and warm gently in the oven at 275°F, or in a skillet over medium-low heat until hot. You can also microwave it, but go slowly to keep the pork from drying out. A splash of apple juice or stock helps revive moisture if needed!

FAQs

Final Thoughts

If you’re craving that real-deal barbecue experience at home, nothing beats making Smoked Pulled Pork Shoulder from scratch. Every step is worth it once you taste the rich, smoky tenderness and see everyone reach for seconds. Trust me—after you make this once, it’ll become your go-to for crowd-pleasing comfort any time of year. Fire up your smoker and let the good times roll!

Print