Smoked pulled pork is a classic American dish such as BBQ ribs, boiled corn, dinner rolls, prime ribs, roasted chicken and roasted turkey. Embrace of tender and juicy smoked pulled pork, each bite a symphony of rich, smoky flavors mingling with the subtle sweetness of slow cooked meat. This smoked pulled pork recipe is perfect for making pulled pork sandwiches, party gathering and meals. You won't be disappointed with this delicious smoked pulled pork recipe! Let’s learn how to make tender and juicy smoked pulled pork with step by step photos, tips and a video tutorial.
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What is smoked pulled pork?
Smoked pulled pork is a classic American dish like BBQ ribs, boiled corn, dinner rolls, prime ribs, roasted chicken and roasted turkey. Although smoking meat has a long history in various cultures around the world, the specific preparation of pulled pork or barbeque meat is closely tied to the United States, especially the Southern states like the Carolinas, Tennessee, Texas, and Kansas City. They have deep roots in smoking and slow-cooking meats.
Therefore, smoked pulled pork is a staple barbecue tradition. Each region often has its own unique style of seasoning, smoking, and serving the dish. The popularity of smoked pulled pork has spread throughout the country and has become a favorite at backyard cookouts, festivals, and restaurants specializing in barbecue cuisine. The rich flavor, tender texture, and versatility in serving make it a beloved dish across America.
This delicious dish is often made from pork shoulder or pork butt that has been seasoned with various spices. Then, slow cooked in a smoker until tender and pulled apart into shreds. The smoking process imparts a rich and smoky flavor to the meat. While slow cooking over low heat ensures it becomes incredibly tender and juicy.
Besides, it is often served on its own with baked potatoes, crispy roasted potatoes, and vegetables like asparagus and boiled corn. Or, as a sandwich filling accompanied by barbecue sauce. It's a popular dish in barbecue culture because of its savory taste and melt-in-your-mouth texture.
What cut of meat should I use?
Typically, the preferred cut of meat is the pork shoulder, also known as pork butt or Boston butt. Despite its name, the pork shoulder is actually a cut from the upper part of the front shoulder of the pig. It contains a good amount of marbling and connective tissue, which helps keep the meat moist and flavorful during the long cooking process.
Also, pork shoulder is well-suited for smoking and slow cooking because it becomes incredibly tender when cooked low and slow. It makes it easy to pull apart into tender shreds. The fat content in the pork shoulder also contributes to the juicy and succulent texture of the finished pulled pork. I usually get mine at the store with the label saying pork shoulder butt bone in. This cut of meat is ideal for achieving the deliciously tender and flavorful results of smoked pulled pork.
What’s the difference between a pork shoulder and pork butt?
The terms "pork shoulder" and "pork butt" are often used interchangeably in cooking, which can be confusing.
Pork shoulder:
The pork shoulder is also known as the pork shoulder picnic roast. It is the primal cut from the upper part of the front leg of the pig. It consists of two parts: the upper part known as the "picnic roast" and the lower part known as the "Boston butt."
Pork Butt (Boston Butt):
The pork butt is also known as the Boston butt. It is a specific part of the pork shoulder. It comes from the upper portion of the shoulder, above the picnic roast. Despite its name, it's not actually from the rear end of the pig; it's from the shoulder area. The pork butt is marbled with fat and contains a good amount of connective tissue. Therefore, it makes it ideal for slow cooking methods like smoking or braising. It's often sold bone-in, but you can find boneless pork butt.
How much smoked pulled pork per person?
The amount of smoked pulled pork per person can vary depending on your appetite and accompanying dishes. Whether it's served as a main course or part of a buffet-style meal, a general guideline is around ⅓ to ½ pound (about 150 to 225 grams) of smoked pulled pork per person. This estimation allows for a generous serving size.
From my experience cooking with a big party group, I usually estimate 1 pound per person. It is because some eat more and some eat less. Don’t worry about having a lot of leftovers. You can always freeze them for later use.
How long does it take to smoke pulled pork?
The cooking time for smoking pulled pork can vary depending on size of the meat, the type of smoker used, and the cooking temperature. However, as a general guideline, you can expect the smoking process to take anywhere from 6 to 14 hours. On average, plan for about 60-90 minutes of cooking time per pound at cooking temperature 225-250°F.
What is the best temperature to cook smoked pulled pork?
The best temperature to cook smoked pulled pork is typically around 225-250°F (107-121°C). This temperature range allows the pork shoulder to cook low and slow, which is essential for achieving tender, juicy meat with a rich, smoky flavor.
Cooking at a lower temperature helps break down the tough connective tissues in the pork shoulder over an extended period. Therefore, the meat is moist, flavorful, and easy to pull apart. Additionally, the lower temperature allows the smoke to penetrate the meat more deeply, imparting a delicious smoky flavor.
Besides, it's important to maintain a relatively consistent temperature throughout the smoking process to ensure even cooking and prevent the meat from drying out. Hence, using a reliable smoker thermometer and making adjustments as needed to regulate the temperature can help achieve the best results. In this smoke pulled pork recipe, I usually smoke pulled pork at 250 F. However, I have tried 275 F and it works great as well. If you want to speed up the cooking time, you can use 275 F.
How do you calculate the cooking time for smoking the pork shoulder at 250 degrees?
In this smoked pulled pork recipe, I got 8.71 pounds of the bone-in pork shoulder butt. I used a Traeger smoker and smoked it at 250 F. Because the pork shoulder butt has bone-in, I usually subtract 1 pound. Therefore, it is (8.71-1) pounds = 7.71 pounds. I roughly estimate 60 minutes per pound. Therefore, the total time for cooking is 7 hours and 42.6 minutes. It’s around 8 hours.
Should I smoke a pork shoulder fat side up or down?
It really depends on your preferences. Some like fat side up and some like fat side down.
Fat side up :
When smoking a pork shoulder with the fat side up, the theory is that the layer of fat on top will act as a natural basting agent. It helps to keep the meat moist and flavorful as it cooks. Also, the fat cap can provide a barrier between the meat and the heat source. It protects the meat from drying out or becoming too charred on the bottom. Some people prefer this method because they believe it leads to juicier and more tender pulled pork.
Fat side down:
Smoking a pork shoulder with the fat side down allows the rendered fat to drip down over the meat as it cooks. Some people believe it helps to keep the meat moist and prevents it from becoming overly greasy. Additionally, having the fat side down can promote better bark formation on the meat's surface. And, it allows the meat to come into direct contact with the heat source. This method for achieving a well-developed bark and a more even cooking process.
Do you trim the fat?
Trimming the fat on a pork shoulder before smoking is personal preference. Personally, I like to keep the fat on because smoking pork for such a long time, the fat keeps the moisture and protects the meat from drying out. In this smoke pulled pork recipe, I usually remove the fat after cooking and shredding it. Then, I use a strainer to remove the excess fat from the liquid.
What goes with smoked pork?
A classic accompaniment to smoked pulled pork is barbecue sauce. It adds tanginess, sweetness, and extra flavor. My family loves to use homemade dinner rolls to make the popular pulled pork sandwiches. Besides, it goes well with coleslaw, cornbread, baked beans, boiled corn, macaroni cheese, potato salad, baked potatoes, crispy roasted potatoes and vegetables like asparagus, baby bok choy and sweet potato leaves stir fry.
Equipments use for smoke pulled pork:
To smoke pulled pork, you'll need some essential equipment to ensure successful results.
Smoker:
The most important equipment for smoking pulled pork is a smoker. There are various types of smokers available, including charcoal smokers, wood pellet smokers, electric smokers, and offset smokers. We like to use Traeger smoker that uses wood pellets because the smoker has a temperature that controls pretty well and is consistent.
Wood pellets:
Wood pellets are used to generate smoke and infuse the meat with delicious smoky flavor. Common types of smoking woods include hickory, mesquite, apple, cherry, and oak. We like hickory and mesquite.
Spray bottle:
Smoking pork for a long time will dry out the meat quickly. Therefore, I like to spray water during the smoking process to help keep the meat moist and enhance flavor.
Heavy duty foil or a foil tray:
The last few hours will wrap the pork and continue to smoke it. Using a foil tray and heavy duty foil will help keep the pork moist, tender and hold up the liquid from the pork.
What are the ingredients for smoked pulled pork?
In this smoke pulled pork recipe, I used simple ingredients for the dry rub like brown sugar, kosher salt, garlic powder and black pepper. You can always adjust other ingredients for your own preferences. And, I used pork shoulder butt.
Can I smoke pulled pork the day before?
Yes, absolutely you can smoke pulled pork the day before you plan to serve it. In fact, a lot of barbecue enthusiasts and professionals prefer to smoke their pork shoulder a day in advance because it usually takes up to 8 to 14 hours, depending on the size of the pork shoulder and the cooking temperature.
By smoking the pork shoulder the day before, you can avoid the stress of trying to finish cooking it on the day of your event or meal. Also, the smoked pork rests in the refrigerator overnight allowing the flavors to meld and develop further which results in even more delicious and flavorful pulled pork. Besides, it is easier to shred the next day.
Storage:
How to store leftovers?
Allow the smoked pulled pork to cool down to room temperature before storing it. Once cooled, transfer the smoked pulled pork to airtight containers or resealable plastic bags. Make sure to remove as much air as possible from the containers or bags to prevent freezer burn. Properly storing the smoked pulled pork, it can last for 3 to 4 days in the refrigerator.
Can I freeze smoked pulled pork?
If you don't plan to consume the leftover smoked pulled pork within a few days, you can freeze it for longer-term storage. Place the cooled pulled pork in freezer-safe containers or bags, removing as much air as possible. It can freeze for up to 2 to 3 months. Thaw frozen pulled pork in the refrigerator before reheating.
Reheat:
How to reheat?
The best and fastest way is to microwave it. Place the desired amount of pulled pork in a microwave-safe dish and cover with a damp paper towel, this helps retain moisture. Microwave on high in 1-2 minutes if it is out of the refrigerator.
How to use leftovers?
You can use leftover smoked pulled pork for pulled pork sandwiches, tocos, quesadillas, nachos and fried rice.
Cooking tips for how to make smoked pulled pork:
Selecting the right cut:
Choose a pork shoulder, also known as pork butt or Boston butt, for the best results. It has the ideal balance of fat and meat. It keeps the pulled pork moist and flavorful during the long smoking process. I usually look for a bone-in pork shoulder butt on the package.
Trimming:
Some people like to trim excess fat from the surface of the pork shoulder because it is easier to absorb the marinate or the dry rub. However, I like to keep the fat on because it keeps the pork moist and tender during the long smoking process. I usually remove the fat when shredding and after cooking.
Dry rub:
Apply a generous amount of dry rub to all sides of the pork shoulder. You can make your own rub using a combination of spices like paprika, brown sugar, salt, pepper, garlic powder, onion powder, and cumin. You can use other herbs as you like. In this smoked pulled pork recipe, I like to keep it simple. Therefore, I used garlic powder, kosher salt, brown sugar and black pepper as a dry rub.
The best is to let the pork rest in the refrigerator for at least a few hours, or preferably overnight, to allow the flavors to penetrate the meat. If you don’t have time, you can put the dry rub and cook them directly.
Preheat the smoker:
It is important to turn on and preheat your smoker to a temperature of 250°F (121°C) before adding the pork. This can ensure the meat starts cooking immediately and absorbs the smoke evenly.
Choose wood pellet:
You can choose hickory, applewood, cherry, and oak wood pellet for pork. It creates smoke and enhances the flavor of the pulled pork.
Maintain consistent temperature:
Monitor the temperature of your smoker throughout the cooking process. To make sure the temperature is steady. Fluctuations in temperature can affect the cooking time and the final texture of the pulled pork. Add more wood pellets when cooking.
Low and slow:
Smoke the pork shoulder low and slow for hours. The slow cooking process breaks down the connective tissues and renders the fat. It results in tender and juicy pulled pork.
Spray water and wrap with foil:
Remember to spray some water every hour of smoking for the first 3-5 hours. Then, wrap the pork with heavy duty foil and continue to smoke the rest of the time or allow it to cook until it reaches an internal temperature of 195-205°F (90-96°C). For 8.71 pounds of pork shoulder butt, I smoked the first 5 hours and sprayed water every hour. Then, wrap the pork with foil and continue to smoke for 3 hours.
Put a small container with water in the smoker:
In this smoke pulled pork recipe, for the first few hours of smoking, I like to put a small container with water in the smoker besides spraying water every hour. This way can help keep the smoker moist and prevent the pork from being too dry from smoking. Add more water to the container when you need it. Once the pork is wrapped with foil, you don’t need to worry about refilling the water into the container.
Resting period:
Once the pork reaches the desired internal temperature, remove it from the smoker and let it rest for at least 30 minutes before pulling or shredding. This way can allow the juices to redistribute throughout the meat and ensure maximum flavor and moisture. Also, it will not burn your hands.
Pulling the pork:
Use two forks or meat claws to shred the smoked pork shoulder into bite-sized pieces. Remove any large pieces of fat or gristle as you pull the meat. Be careful the pork is still hot, you can wear gloves as you shred the pork.
FAQs:
Both dry rubs and marinades can add flavor to your pulled pork. Dry rubs are a mixture of spices and herbs rubbed onto the meat's surface. On the other hand, marinades are liquid-based flavorings that soak into the meat. You can choose whichever methods. The best is to make sure to let the pork sit with the seasoning for some time before smoking for the best flavor.
When the pork reaches an internal temperature of around 195-205°F (90-96°C), you can take it off the smoker. At this temperature, the collagen in the meat has broken down, made it tender and easy to shred.
Instructions for how to smoke pulled pork:
1. Turn on and preheat a smoker at 250 F. Make sure to refill wood pellets.
Dry rub seasoning:
2. Put ½ cup of brown sugar, ¼ cup of kosher salt, 1.5 tablespoons of garlic powder, ½ tablespoon of black pepper into a container.
3. Mix the seasoning well.
Dry the pork:
4. Unwrap and rinse the pork shoulder butt (8.71 pounds.) Then, use paper towels to dry it.
Seasoning the pork
5. After that, rub and put the seasoning around the pork shoulder butt. Make sure all sides are covered. (I used all the seasoning.) The best is to let it sit and wait for a few hours or overnight. If not, it is ok too.
6. When the smoker is ready and reaches 250 F, place a small metal container into the smoker and fill with water.
Smoking pork:
7. Place the seasoned pork shoulder butt into the smoker. Fill a spray bottle with water and squeeze it 10-15 times to spray water on the seasoned pork shoulder butt. Then, close the smoker and wait for 1 hour.
8. After 1 hour, open the smoker and squeeze 10-15 times to spray water on the seasoned pork shoulder butt. Close the smoker and wait for 1 hour.
9. I repeated step 7 by spraying water and smoking the pork for an hour. I did it 3 more times. Total I did 5 times. The cooking time depends on the size of the pork shoulder butt. Remember to refill water to the small container when the water is low.
10. After 5 times, I sprayed water one more time (squeeze it 10-15 times) before wrapping. Total 6 times of spraying water.
11. Lay 3 layers of heavy duty foil on the tray. Or, you can use an aluminum tray.
Wrapping the pork:
12. Take the smoked pork shoulder butt on the foil. Be careful the pork is hot! Use a tool to take it out.
13. Wrap the smoked pork with heavy duty foil.
14. Then, Place the wrapped smoked pork with foil into the smoker and smoke it for 3 hours. When the pork is done, take it out and let it rest for 30 minutes before opening it. Remember to use a towel or oven mitts when taking out the pork because it is hot.
Resting:
15. After resting the pork, unwrap it and shred it. It is still hot, so you can wear gloves or use forks, meat claws.
16. You can enjoy smoked pork as a main dish or make pulled pork sandwiches with homemade dinner rolls.
Enjoy this delicious, tender and juicy smoked pulled pork recipe! Also, check out these Korean strawberry milk, cream buns, walnut shrimp, Inari sushi, taiyaki, steamed meatballs, Hawaiian shaved ice and lychee slush recipes.
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Smoked Pulled Pork
Equipment
- 1 Traeger smoker (You can use other brands of smoker)
- 3 Heavy duty foil (Or, use a foil tray)
Video
Ingredients
- 8.71 pounds Pork shoulder butt (Bone in)
Dry rub seasoning:
- ½ cup Brown sugar
- ¼ cup Kosher salt
- 1.5 tablespoons Garlic powder
- ½ tablespoon Black pepper
Instructions
- Turn on and preheat a smoker at 250 F. Make sure to refill wood pellets.
- Put ½ cup of brown sugar, ¼ cup of kosher salt, 1.5 tablespoons of garlic powder, ½ tablespoon of black pepper into a container.
- Mix the seasoning well.
- Unwrap and rinse the pork shoulder butt (8.71 pounds.) Then, use paper towels to dry it.
- After that, rub and put the seasoning around the pork shoulder butt. Make sure all sides are covered. (I used all the seasoning.) The best is to let it sit and wait for a few hours or overnight. If not, it is ok too.
- When the smoker is ready and reaches 250 F, place a small metal container into the smoker and fill with water.
- Place the seasoned pork shoulder butt into the smoker. Fill a spray bottle with water and squeeze it 10-15 times to spray water on the seasoned pork shoulder butt. Then, close the smoker and wait for 1 hour.
- After 1 hour, open the smoker and squeeze 10-15 times to spray water on the seasoned pork shoulder butt. Close the smoker and wait for 1 hour.
- I repeated step 7 by spraying water and smoking the pork for an hour. I did it 3 more times. Total I did 5 times. The cooking time depends on the size of the pork shoulder butt. Remember to refill water to the small container when the water is low.
- After 5 times, I sprayed water one more time (squeeze it 10-15 times) before wrapping. Total 6 times of spraying water.
- Lay 3 layers of heavy duty foil on the tray. Or, you can use an aluminum tray.
- Take the smoked pork shoulder butt on the foil. Be careful the pork is hot! Use a tool to take it out.
- Wrap the smoked pork with heavy duty foil.
- Then, Place the wrapped smoked pork with foil into the smoker and smoke it for 3 hours. When the pork is done, take it out and let it rest for 30 minutes before opening it. Remember to use a towel or oven mitts when taking out the pork because it is hot.
- After resting the pork, unwrap it and shred it. It is still hot, so you can wear gloves or use forks, meat claws.
- You can enjoy smoked pork as a main dish or make pulled pork sandwiches with homemade dinner rolls.
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