Smoked Pulled Pork Shoulder (pork butt)
The best smoked pulled pork is done low & slow. This tender & juicy pork shoulder is an easy recipe. This is a great pulled pork recipe for beginners thanks to its simplicity and foolproof method.
Equipment
- Smoker
Ingredients
- 1 5-6# Bone-in Pork Shoulder/Butt (boneless can be used but cooking time may be a bit less overall)
- Kinder's Buttery Steakhouse Rub
- Kinder's Brown Sugar Rub
- Kinder's All-Purpose Seasoning
Instructions
- Prepare your coal/wood, electric, or pellet smoker at this time. It typically takes about an hour to bring it up to the ideal temperature. You want the smoker to be steady between 225-250° for smoking pulled pork.During that hour you also want to have the meat seasoned. So while the coals are heating up, immediately prep the meat.
- You want the meat at room temperature before placing it in the smoker. Now is the time to season it and get it out of the refrigerator. Liberally, sprinkle on the seasonings. You want a thick layer of the spice rub combinations. Press with your hands to get all that flavor to stick. (see above for a variation with a mustard layer before the seasonings)
- Once the smoker has reached a temperature between 225-250°, it is time to get smoking. To the top grate of your smoker, place the seasoned pork shoulder roast. Place the lid on top and let the magic begin.
- Over the next few hours, periodically check to make sure your smoker is maintaining the optimal temperature. Throughout the entire pulled pork smoking process, the temperature should be between 225-250°. (add coals/wood or open/close the vents to maintain the temperature)
- Around the 4-5 hour mark, the pork shoulder should be getting close to the next step. You want the smoked pork roast to reach an internal temperature of 160°. The pulled pork is about ⅔ done cooking at this stage. It should have a hard crust or bark on the outside. At this point, it is ready to wrap up for the final step of smoking.
- Place the pork butt in a disposable foil pan. Add the roast and seal with foil. Place it back in your smoker for the final hours of smoking. Again, make sure to maintain the smoker at a temperature between 225-250°.
- The smoked pork shoulder will be ready for making pulled pork when the internal temperature reaches 200-205°. This may take another 1-2 hours. Once it is in this range, pull it from the smoker. Do not remove the foil or move the meat from the pan. Let it rest covered in the foil pan for about an hour.
- Once it has rested, it is time to start shredding the roast. Peel back the foil and see that lovely roast with dark smokey bark. Do NOT pour out the juices that are in the pan! You want all that flavor and juice.Using meat claws, 2 forks, or 2 sets of tongs, shred up the pork into large bite-sized chunks. You want good hearty bites and not minced pieces that are too small to hold up with sauce or in a bun.
- Add your favorite bbq sauce (recommendations above). Add to a toasted bun or plate with your favorite sides. Enjoy!
- Pulled pork leftovers store well in the refrigerator. Place in an air-tight container and it will last in the refrigerator for up 3-5 days.
Notes
TIME PER POUND:
- 60-75 minutes per pound for a boneless pork butt
- 75-90 minutes per pound for a bone-in pork butt
- Example; a 5-6# boneless pork butt will take about 5.5 hours
- Example; a 7# bone-in pork butt will take about 10 hours
- Store in the fridge for up to 5 days.
- Can be frozen for up to 3 months. Once defrosted use within 2 days.
- Reheat in oven at 300°F covered with foil, for until heated through, add a bit of broth to the pan to help make it juicy again if needed.
- Use your favorite seasoning blend or rub.
- Try my Pork Chop Rub that is also good on roasts.
- Use a bone-in shoulder; it will take longer to come to temperature (approx add 1-2 hours to the time needed)
Nutrition
Calories: 246kcalCarbohydrates: 4gProtein: 41gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 109mgSodium: 1029mgPotassium: 695mgFiber: 0.1gSugar: 4gVitamin A: 14IUVitamin C: 0.1mgCalcium: 22mgIron: 2mg
Tried this recipe?Let us know how it was!
