Smoked Pulled Pork

Irresistible pulled pork in a bowl with coleslaw and BBQ sauce on the side

Tantalizing and succulent, smoked pulled pork is undoubtedly a comfort food classic! Wrapped in a bold mix of herbs and spices and smoked to fall-apart tender perfection. It's ideal for game days, picnics, or whenever you have hungry mouths to feed.

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: pulled pork, smoked

Prep Time: 15

Cook Time: 8

Marinating & Resting Time: 3

Total Time: 11 15

Servings:

Calories: 249kcal

Author: imma

Ingredients

1 8-12-pound (4-5.5k) pork shoulder, skinless and bone-in
Salt as needed
1 tablespoon (7g) ground black pepper
1 tablespoon (5g) garlic powder
1 tablespoon (4g) onion powder
2 teaspoons (2g) dried thyme
2 teaspoons (2g) dried oregano
¼ cup (50g) brown sugar, firmly packed
1 tablespoon (6g) chili powder
½ -1 teaspoon (1-2g) cayenne pepper
2 tablespoons (14g) smoked paprika
2 teaspoons (4g) cumin
½ cup (119ml) pineapple juice (or broth)
3 tablespoons (45ml) hot sauce (or more)
½ medium onion, sliced

Instructions

In a medium bowl, combine pepper, garlic and onion powder, thyme, oregano, brown sugar, chili, cayenne pepper, smoked paprika, and cumin until fully combined. Set aside.
Place your pork shoulder on a large cutting board, fat cap side up. Pork has a thick fat layer covering it, which can vary in thickness. When trimming the pork, make sure to have a thin layer of fat (⅛-¼ inch thick) on the outside to protect the pork as it cooks. Pat dry with paper towels.
Salt pork and rub it with seasonings, pressing them down until every inch is covered.
Place in an aluminum foil pan and let it rest for an hour (up to 24 hours), tightly covered in the refrigerator. Remove pork from the fridge about an hour before smoking to come to room temperature.
Preheat your pellet grill or smoker to 250℉/120℃. Place pork fat side up directly on grill grates, and insert a probe in the thickest part of the pork to monitor the temperature if desired. You can also start measuring for doneness towards the end.
Let it smoke for 5-6 hours, depending on the size of the roast. At this point, the pork should have a good bark. Spritz if desired, and smoke until it reaches an internal temperature of 165-175℉.
Place pork (fat side up) in an aluminum foil pan, then add pineapple sauce, hot sauce, and sliced onions. This method captures the meat's fat and juices and can flavor the pork without using BBQ sauce.
Tightly cover it with heavy-duty aluminum foil, and put it back in the smoker to continue smoking until the internal temperature reaches 205℉/96℃ or more. You shouldn't feel resistance when you probe with your instant-read thermometer.
Remove from the smoker and let it rest for at least an hour. If needed, place the pork shoulder in a cooler, without ice, for up to 3-4 hours to rest before shredding. Drain liquid from the pork and separate the fat from the juice with a separator. Use the juice to mix with the pork before serving.
Shred pork and season to taste.

Notes

Spritzing keeps the meat moist and enhances its flavor. Fill a spray bottle with the same amount of water and apple cider vinegar or apple cider vinegar and apple juice, and start spritzing the meat just after the bark forms. Spritz every half-hour until the roast reaches an internal temperature of 165℉/74℃.
Before pulling, let your pork roast rest for at least 30 minutes to give the juices time to reabsorb into the meat.
Putting a cold roast directly into the smoker from your refrigerator makes it harder to cook evenly. So let it come to room temperature for at least an hour before smoking.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition