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Tender Smoked Pulled Pork Shoulder Recipe

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A simple and forgiving low and slow smoked pulled pork shoulder recipe that yields tender, juicy, and flavorful BBQ perfect for any occasion.

Ingredients

Scale
  • 5–6 pounds pork shoulder (also called pork butt), bone-in or boneless
  • 2 tablespoons yellow mustard
  • 1/4 cup (50 grams) brown sugar (light or dark)
  • 2 tablespoons paprika (preferably smoked paprika)
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • About 2 cups wood chips or chunks (hickory, apple, or pecan), soaked in water if using chips

Instructions

  1. Trim the pork shoulder: Pat dry and trim excess fat, leaving about 1/4 inch for flavor and moisture (about 10 minutes).
  2. Apply the mustard: Lightly coat the pork shoulder with yellow mustard to help the rub stick.
  3. Make the rub: Combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl and mix well.
  4. Rub the pork: Generously coat the pork shoulder with the spice rub, massaging it into every nook and cranny. Wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  5. Prepare the smoker: Preheat smoker to 225°F (107°C). Add soaked wood chips or chunks to generate smoke and maintain consistent temperature.
  6. Smoke the pork: Place pork shoulder fat side up on the smoker grate. Smoke low and slow for about 1.5 to 2 hours per pound (approximately 5-7 hours for 5 lbs) until internal temperature reaches 160°F (71°C). Spritz with apple juice or water every hour to keep moist.
  7. Wrap for the stall: When internal temperature hits around 160°F (71°C), wrap pork tightly in aluminum foil or butcher paper to push through the stall and retain moisture.
  8. Finish cooking: Return wrapped pork to smoker and continue cooking until internal temperature reaches 195-205°F (90-96°C), about 2-3 more hours.
  9. Rest the meat: Remove pork from smoker and let rest, wrapped, for at least 30 minutes to redistribute juices.
  10. Pull the pork: Shred pork into bite-sized pieces using forks or hands. Mix in any collected juices for extra flavor and moisture.

Notes

Maintain a steady smoker temperature of 225°F (107°C). Use a digital thermometer with an alarm for best results. Wrapping the pork at the stall phase helps retain moisture and push through the temperature plateau. Spritzing with apple juice or water keeps the meat moist and adds subtle flavor. Let the meat rest for at least 30 minutes before pulling to redistribute juices. For a slow cooker alternative, cook on low for 8-10 hours. This recipe is naturally gluten-free if spices are checked for additives.

Nutrition

Keywords: pulled pork, smoked pork shoulder, BBQ, low and slow, smoked meat, pork butt, backyard BBQ, smoked pulled pork

Find it online: https://lumalunch.com/tender-smoked-pulled-pork-shoulder-recipe-5-easy-steps-for-perfect-low-and-slow-bbq/