Pulled Pork
Smoked pork shoulder shredded and sauced in a bun. · United States
Smoked pork shoulder shredded and sauced in a bun.
About Pulled Pork
A pork shoulder is rubbed with spices and smoked low and slow for hours until it shreds with a fork, then tossed in barbecue sauce and piled into a bun with slaw. It is the heart of American barbecue.
🏛️ History & Culture
Pulled pork's origins trace to the American South, where slow-cooking pork over wood smoke draws on techniques brought by enslaved Africans and Caribbean influences. The exact birthplace is debated, but the method of smoking a whole hog or shoulder until fork-tender has been a staple of Southern barbecue for generations. The practice of hand-pulling the meat distinguishes it from other barbecue styles.
Regional styles vary widely: Eastern North Carolina favors a whole hog with a vinegar-pepper sauce, while Lexington-style uses shoulder with a tomato-vinegar blend. Memphis often serves dry-rubbed pulled pork, and South Carolina's mustard-based sauce offers a distinct tang. Pulled pork is a centerpiece of communal gatherings, from backyard cookouts to competitive barbecue contests, symbolizing regional pride and culinary tradition.
🍳 How to make Pulled Pork
AI-assisted, not kitchen-testedClassic 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 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 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 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 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 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 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 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 Toss the shredded pork with 240 ml (1 cup) of barbecue sauce, or season to taste. Serve warm.
- 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 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.
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Pulled Pork — frequently asked questions
What is Pulled Pork?
A pork shoulder is rubbed with spices and smoked low and slow for hours until it shreds with a fork, then tossed in barbecue sauce and piled into a bun with slaw. It is the heart of American barbecue.
What is Pulled Pork made of?
Pulled Pork is made with pork shoulder, dry rub, barbecue sauce, bun and coleslaw.
Where does Pulled Pork come from?
Pulled Pork comes from United States, and is especially associated with Southern US. Pulled pork's origins trace to the American South, where slow-cooking pork over wood smoke draws on techniques brought by enslaved Africans and Caribbean influences.
Where can I eat Pulled Pork?
A Southern US barbecue joint, served on a soft bun with slaw.
How do you make Pulled Pork?
Making Pulled Pork at home takes about 30 minutes of prep and 720 minutes of cooking. The recipe on this page serves 8 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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