Pulled pork is one of the most satisfying barbecue dishes you can make. The tender, juicy meat paired with the perfect smoky flavor makes it a crowd-pleaser every time. But to achieve truly mouthwatering pulled pork, you need the right method, preparation, and patience. Here's my step-by-step guide to smoking the best pulled pork, and things to watch out for along the way.

Choosing the Right Cut
The foundation of great pulled pork starts with the cut of meat. The ideal choice is a pork shoulder (also known as a Boston butt). This cut is marbled with fat, which breaks down during the slow smoking process, keeping the meat moist and flavorful. Look for a pork shoulder that is around 8-10 pounds and has a nice fat cap on one side. Select a bone-in cut for extra flavor, but be sure to not only remove the bone when it's done, but don't forget the ball joint too.
Preparing the Meat
Trimming
Before you start, trim off any excessive fat, leaving about ¼ inch of fat on the top. This helps retain moisture without being overly fatty.
Seasoning
The key to flavorful pulled pork lies in the rub. Here’s a simple yet effective rub recipe:
1 cup brown sugar
1/2 cup sea salt
1/2 cup paprika
1/2 cup black pepper
1/4 cup granulated garlic
1/4 cup onion powder
2 tbsp cayenne pepper (optional, for a bit of heat)
Generously coat the pork shoulder with the rub, ensuring all sides are covered. You can use a binder like yellow mustard or pickle juice to help the rub adhere if you desire. Let the meat rest at room temperature for about 30 minutes before throwing it on the smoker, or refrigerate it overnight to allow the flavors to penetrate. A rule of thumb is, it's really hard to put too much rub on since it's such a large piece of meat.
Setting Up Your Smoker
Choosing the Wood
For pulled pork, I recommend using hickory, oak, apple, or cherry wood, or a combination of these woods of your choosing. Hickory and oak provide a stronger, classic smoky flavor, while apple and cherry add a sweeter, milder smoke that pairs beautifully with pork. I like combining one of each type of these to get a nicely rounded flavor.
Temperature
Preheat your smoker to between 225-250°F. This low-and-slow temperature is perfect for breaking down the connective tissue and fat in the pork, resulting in tender meat.
Maintaining Moisture
Place a water pan in your smoker to help regulate the temperature and keep the environment humid. This prevents the meat from drying out during the long smoking process. I like using 1/2 apple juice and 1/2 water to start, refilling with water as needed as the cook continues.
Smoking the Pork
Step 1: The Initial Smoke
Place the pork shoulder fat side up on the smoker grates. Close the lid and let it smoke undisturbed for about 4-6 hours, or until the internal temperature reaches 160°F. During this phase, the pork will develop a beautiful bark (that crusty exterior we all love).
Step 2: The Wrap, or "the Texas Crutch"
Once the pork hits 160°F, it will enter the "stall," where the temperature plateaus. To push through this stage, place the pork in an aluminum half pan and wrap the top of the pan tightly in aluminum foil. This helps retain moisture and speeds up the cooking process.
Step 3: Finishing the Smoke
Return the wrapped pork to the smoker. You can increase your smoker temperature during this phase - I like 275-300°F. Continue cooking for another 2-4 hours, until the internal temperature reaches 203°F. At this point, the meat will be tender enough to pull apart easily, but don't pull it just yet.
Resting the Pork
Once the pork reaches 203°F, remove it from the smoker and let it rest, still wrapped, on the counter for at least 1 hour, or until the internal temperature of the pork is around 160°F. This allows the juices to redistribute throughout the meat, making it even more tender and flavorful.
Pulling the Pork
Unwrap the pork, remove it from the half pan and place it on a large cutting board. Using your hands to find the bone and the ball joint (if you got a bone-in cut) and remove both of those. There may also be some thicker collagen in this area. You are going to want to remove it too. Next, grab two forks or meat shredders, and shred the meat into small pieces. Discard any large chunks of fat, or break them up to mix in with the meat. Mix the pulled pork with its juices for extra flavor.
Serving Suggestions
Pulled pork is incredibly versatile. Here are some ways to serve it:
Classic Pulled Pork Sandwiches:Â Pile the pork onto a toasted bun, top with coleslaw, and drizzle with your favorite barbecue sauce.
Tacos:Â Serve the pork in warm tortillas with fresh salsa, pickled onions, and a squeeze of lime.
Loaded Fries or Nachos: Top fries or tortilla chips with pulled pork, melted cheese, jalapeños, and sour cream.
Plates:Â Serve with traditional barbecue sides like mac and cheese, cornbread, and baked beans.
Pro Tips for Perfect Pulled Pork
Patience is key:Â Low and slow is the only way to achieve tender pulled pork. Use a meat probe to monitor the internal temperature of your meat so you don't have to open your smoker as often. Remember - "if you're lookin', you aint cookin,'"
That said, you will want to spritz your pork after the first four hours or so, and do it about every 45 minutes or so after that. The point of spritzing is mostly about making sure your bark doesn't begin to burn, but you can also use it to add flavor. Add apple juice, whisky or even amaretto to your spritz to give your pulled pork a distinctive flavor.
Be mindful of grease fires: Grease fires are somewhat common when people smoke pulled pork. To reduce your chances of starting a grease fire, either catch the grease in a drip pan placed under the pork shoulder, or make sure that your drip spout under your smoke pit is not clogged and operating properly.
Don’t skip the rest: Resting the meat is just as important as cooking it.
Save the juices:Â When unwrapping the pork, save the juices in the aluminum pan to mix back into the meat for extra moisture and flavor.
Experiment with rubs and sauces:Â Customize the flavor to your liking by trying different spice blends and barbecue sauces.
With these steps, you'll be able to create pulled pork that’s tender, juicy, and bursting with smoky flavor. Whether you’re making it for a family dinner or a backyard barbecue, this recipe is sure to impress. Happy smoking!
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