Pulled Pork

Classic American Pulled Pork (Smoked Pork Shoulder)

The cornerstone of Southern barbecue, this pulled pork is built on a spice-rubbed pork shoulder smoked low and slow until fork-tender, then tossed in tangy sauce and piled high on a bun with creamy coleslaw.

Prep

30 min

Cook

720 min

Total

750 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •1 whole pork shoulder (Boston butt), bone-in, about 4–4.5 kg / 9–10 lb with fat cap
• •60 g (½ cup) dark brown sugar, packed
• •30 g (¼ cup) smoked paprika
• •20 g (2 tbsp) kosher salt
• •15 g (1 tbsp) black pepper, coarse grind
• •10 g (2 tsp) garlic powder
• •10 g (2 tsp) onion powder
• •5 g (1 tsp) cayenne pepper, adjust to taste
• •5 g (1 tsp) dry mustard powder
• •2 g (1 tsp) ground cumin
• •120 ml (½ cup) yellow mustard, to help rub adhere
• •180 ml (¾ cup) apple cider vinegar, for spritzing during the cook
• •240 ml (1 cup) your favorite barbecue sauce, plus more for serving
• •8 whole brioche or potato hamburger buns
• •1 batch creamy coleslaw, about 500 g / 1 lb prepared
• •hickory or oak smoking wood, as needed, about 500 g / 1 lb chunks or pellets

Steps

1. 1 Trim the pork shoulder: leave a 6 mm (¼ inch) fat cap on top, but remove loose hanging pieces. Pat the meat completely dry with paper towels.
2. 2 Combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne, mustard powder, and cumin in a bowl. Coat the entire shoulder with yellow mustard, then press the spice rub generously over every surface. Wrap tightly in plastic wrap and refrigerate for at least 8 hours, ideally overnight.
3. 3 Set up your smoker for indirect cooking at 107°C (225°F). Maintain this temperature throughout the cook. Once smoke-ready, unwrap the pork and place it fat-side up on the grate.
4. 4 Cook undisturbed for the first 2 hours. After that, spritz the surface lightly with apple cider vinegar every 45 minutes to help the bark develop and the surface stay moist.
5. 5 Continue smoking until the internal temperature reaches 90°C (195°F) when probed in the thickest part, typically 10–12 hours. The bone should wiggle loosely and a probe should slide into the meat with almost no resistance.
6. 6 Transfer the shoulder to a large foil pan or wrap it tightly in butcher paper, then place it in an insulated cooler (without ice) to rest for at least 1 hour. Internal temp will climb toward 98°C (205°F). Do not skip this rest - it is what lets the juices redistribute.
7. 7 Pull the pork: discard the bone and any large chunks of hard fat. Using heat-resistant gloves or two forks, shred the meat into bite-sized strands, discarding stubborn fat pieces as you go.
8. 8 Toss the shredded pork with 240 ml (1 cup) of barbecue sauce, or season to taste. Serve warm.
9. 9 To assemble: lightly toast the buns. Pile a generous mound of pulled pork onto each bun, top with a heaping spoonful of coleslaw, and finish with an extra drizzle of barbecue sauce.
10. 10 Safety: pulled pork must reach an internal temperature of at least 90°C (195°F) before pulling; if you prefer food-safety certainty over tenderness, cook to 98°C / 205°F. Consume within 4 days refrigerated, or freeze for up to 3 months.