Smoked Pulled Pork – Simply Home Cooked

This Smoked Pulled Pork is a smoky and savory dish that has lots of delicious flavor. Garlicky and tangy from vinegar and mustard, this pork has a crisp bark over tender meat.

If you love smoked meats, then you should try this Smoked Tri Tip and these Smoked Pork Chops.

Recipe Details

I love this recipe because the meat is super tender and so flavorful. It’s also great for so many dishes and makes a great lunch or dinner. This versatile recipe is just what you want in your kitchen.

• TASTE: This pulled pork is smoky, sweet, tangy, and savory. With all that flavor, how can you resist?
• TEXTURE: The pork is so juicy. It has a delicious outer layer of crisp bark, while the inside is melt-in-your-mouth tender.
• TIME: The cook time is 12 hours, but it’s only 10 minutes to prep this recipe.
• EASE: This is an easy to follow recipe that shows you exactly how to make amazing smoked pork.

What You’ll Need

Ingredient Notes

• Pork- Boneless pork shoulder (aka pork butt) is the best meat for pulled pork.
• Vinegar- Apple cider vinegar is tangy and slightly sweet, adding flavor as well as tenderizing the meat.
• Seasonings- Paprika and garlic powder add smoky, garlicky flavor.
• Brown sugar- For sweetness.
• Mustard- Adds tanginess to the rub and acts as a binder holding the rub in place.

Add-ins and Substitutions

• Substitute teriyaki sauce- This sauce can be used instead of mustard and adds sweet, salty, umami flavor to the pulled pork.
• Substitute other mustard- You can use spicy brown mustard or dijon mustard in place of the classic yellow mustard.
• Use honey- Instead of the brown sugar, you can use honey on the pork shoulder to sweeten it.
• Add orange juice- Using orange juice on the pork will tenderize it while adding a little citrusy sweet flavor.

How to Make Smoked Pulled Pork

• Put the vinegar in a spray bottle. Add the apple cider vinegar and water to a spray bottle and give it a quick few shakes.

• Preheat the smoker. Make sure your smoker has enough pellets and preheat it to 225℉.
• Trim and score the fat cap. Trim of the fat cap so that it is only about 1/4 of an inch thick. Then score a cross-hatch pattern into the fat cap
• Cover the pork with mustard. Rub the mustard all over the entire pork shoulder as a binder.
• Add the rub. Evenly sprinkle the rub over the entire pork shoulder. Use your hands to press the rub in as well as possible.

Pro Tip: Use flavored pellets like apple wood, cherry wood, or hickory chips for extra flavor.

• Smoke the pork. Place the pork in the center of the smoker on the grate (fat side up). Insert probe to monitor the temperature. Smoke the pork for about 2 hours.
• Add some vinegar. Now open the smoker and spritz the pork, and continue spritzing the pork every hour until the pork reaches an internal temperature of 160℉.
• Wrap and continue smoking. Once the pork reaches an internal temperature of 160℉, carefully remove it and wrap using foil or butcher paper. Place it back in smoker to continue cooking.
• Finish cooking the pork. Continue cooking at 225ºF until the pork reaches an internal temperature of 195-205℉.
• Let it rest. Once internal temperature is reached, remove the pork from the smoker and let it rest for 1-2 hours before shredding. Let it rest in a well insulated area like a turned off oven or a clean dry cooler.

• Shred and add sauce. Then shred it up and toss with your favorite barbecue sauce. Serve.

Recipe Tips

• Preheat the smoker- It’s important to have it at the right temperature when you add the meat so that it cooks fully and gets a nice outer bark.
• Score the meat- When you create the cross-hatch pattern, cut just deep enough that you reach the meat.
• Spread the rub with your hands- Using clean hands to really cover the pork with rub is the best way to do it.
• Wrap the pork while cooking- Once the bark has set, cover the meat to keep it juicy as it finishes the smoking process.
• Cook the pork to your preference- Depending on the texture of pork you prefer will determine when you will want to pull it out. At 195, the pork you will get more string. At 205, the pork is more tender, and falls apart more.

FAQs

Serving Suggestions

This Smoked Pulled Pork is tender and juicy with a deliciously smoky flavor. It tastes great on bread, with salads, vegetables, and fries.

• Breads: Make yourself a pulled pork sandwich with a Brioche Bun (VIDEO), Sourdough Bread, New York Bagel, or Rustic Bread (overnight).
• Salad: Pair this smoked pork shoulder with a Spinach Salad, Cucumber Tomato Feta Salad, Salmon Potato Salad, or Greek Chicken Pasta Salad.
• Vegetables: Serve it with some Sauteed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Green Beans, or Zucchini Frittatas.
• Fries: Enjoy this dish with some Crispy Air Fryer French Fries, The BEST Air Fryer Sweet Potato Fries, Air Fryer Potato Wedges, or Air Fryer Zucchini Fries.

Make This Recipe in Advance

Make ahead: You can prepare the pork shoulder ahead of time and store it in the fridge with its sauces and rub on, covered with plastic wrap, until you’re ready to smoke it.

Storing: Store this Smoked Pulled Pork in an airtight container in the refrigerator for up to 4 days.

Freeze: You can freeze this shredded pork in a freezer-safe container or ziplock bag for up to 3 months. Thaw overnight in the fridge.

More Delicious Pork Dishes!

Full Recipe Instructions

Smoked Pulled Pork

This Smoked Pulled Pork is juicy and super tender. It has a smoky, sweet flavor that’s absolutely delicious.

Print Pin Rate

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 12 hours hours

Rest: 2 hours hours

Total Time: 14 hours hours 10 minutes minutes

Servings: 12

Calories: 310kcal

Instructions

• In a small bowl combine the brown sugar, salt, pepper, garlic powder, and paprika.
• Add the apple cider vinegar and water to a spray bottle and give it a quick few shakes.
• Make sure your smoker has enough pellets and preheat it to 225℉. I like to use apple wood, cherry wood or hickory chips.

• Trim of the fat cap, so that it is only about 1/4 of an inch thick. Then score a cross-hatch pattern into the fat cap, cutting just until you reach the meat.

• Rub the mustard all over the entire pork shoulder as a binder.

• Evenly sprinkle the rub over the entire pork shoulder. Use your hands to press the rub in as well as possible.

• Place the pork in the center of the smoker on the grate (fat side up). Insert probe to monitor the temperature.

• Smoke the pork for about 2 hours. Now open the smoker and spritz the pork, continue spritzing the pork every hour until the pork reaches an internal temperature of 160℉.

• Once the pork reaches an internal temperature of 160℉ carefully remove it and wrap using foil or butcher paper. Place it back in smoker to continue cooking.

• Continue cooking at 225ºF until the pork reaches an internal temperature of 195-205℉. Depending on the texture of pork you prefer will determine when you will want to pull off. At 195 the pork you will get more string. At 205 the pork is more tender, and falls apart more.

• Once internal temperature is reached, remove the pork from the smoker and let it rest for 1-2 hours before shredding. Let it rest in a well insulated area like a turned off oven or a clean dry cooler.

• Then shred it up and toss with your favorite bbq sauce.

• Serve on a toasted sesame bun with coleslaw.

Nutrition

Calories: 310kcal | Carbohydrates: 2g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 771mg | Potassium: 796mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 0.02mg | Calcium: 39mg | Iron: 3mg

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!