From the smoker
Smoked Pulled Pork
A boneless pork shoulder turns into a platter of tender shreds with bits of seasoned bark mixed through. Apple juice keeps a little liquid in the covered pan, and a splash of cider vinegar brightens the meat before serving.
- Makes
- About 8 main servings
- Preparation
- About 20 minutes
- Cooking
- About 8 to 12 hours, plus 30 to 45 minutes resting
Get everything ready
Ingredients
About 8 main servings
What you need
Smoker, food thermometer, smoker thermometer, deep smoker safe pan, heavy foil, clean forks or meat claws.
Time to cook
Method
Shape and season the shoulder
Leave a thin layer of soft fat and trim away thick hard pieces. If the shoulder unfolds, tuck it into a compact roast and tie it with butcher twine. Mix the sugar, paprika, salt, pepper, and garlic powder. Rub the mustard over the meat, then add the seasoning.
Start smoking
Bring the smoker to 250°F and verify the cooking chamber temperature. Put the shoulder on the grate and insert a probe into the thick center, away from large seams of fat. Smoke uncovered until the bark holds together and the center is roughly 165°F to 175°F. This often takes 4 to 6 hours, but the shape of the roast matters.
Cover and continue
Place the shoulder in a deep smoker safe pan, pour the apple juice around it, and cover tightly with foil. Keep cooking at 250°F. Begin checking around 195°F and continue until a probe slips easily into several thick areas, often around 200°F to 205°F. The covered stage may take another 3 to 5 hours or longer.
Rest without losing the juices
Move the covered pan to a stable heatproof surface and rest for 30 to 45 minutes. The roast will be very hot. Pour the pan liquid into a heatproof jug, let the fat rise, and skim it off. Remove any twine before pulling the meat.
Pull and finish
Use clean forks to separate the pork into shreds. Discard large pockets of unrendered fat. Fold in the vinegar and enough skimmed pan liquid to keep the meat moist, adding it a little at a time. Serve promptly or keep the pork at 140°F or warmer until serving.
Before you make it
Plan for the stall
The temperature may move slowly for several hours as moisture evaporates. Keep the smoker steady and leave time before guests arrive. The clock is an estimate, and the pork is ready for pulling when it feels tender. For extra batches, use more shoulders of about 5 pounds each rather than one much larger roast. Leave space between them and check each one separately.
What one batch serves
Expect roughly 2½ to 3 pounds of cooked pulled meat from this shoulder, depending on trimming and cooking loss. That is about eight main portions of 5 to 6 ounces with sides. See the pulled pork portion guide for more planning help.
Keep the shopping list useful
This recipe includes the pork and seasoning. It does not include sandwich rolls or extra sauce. Add those separately if you want sandwiches, and avoid adding another pork shoulder as a separate meat cut in the planner.
Cook safely and finish for texture
USDA gives pork roasts a safe minimum of 145°F with a 3 minute rest. The much higher finishing range here makes the shoulder pull apart. Follow its smoking guidance and leftover handling advice.
Cooking times and serving counts are estimates.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.