A complete guide to making the best pulled pork recipe using Smoked Pork Shoulder (Pork Butt). Learn the tips and steps for tender pulled pork on your smoker. Plus a full video tutorial on How to Smoke Pork Shoulder. Show
You can also explore our no-wrap pork shoulder recipe or our Kalua Pork Recipe for more inspiration. Recipe Highlights
We’ve cooked A LOT of pork shoulders. Hundreds, in fact, both for our own personal consumption, as well as through our catering company, Ember and Vine. And we are here to share all we have learned through experimentation, awards, and questions from our community. Follow this guide for the perfect pulled pork flavor and texture. (Smoking 32 Pork Shoulders on the Yoder Offset Smoker)What is Pork ShoulderPork Shoulder is a dense muscle from the shoulder of the pig. The characteristics of the shoulder include pockets of intramuscular fat that are elongated and stringy in nature. Tucked inside the shoulder is another important muscle called the pork collar (or referred to “money muscle” when used in competition barbecue). The shoulder may be called a number of things depending on how they are cut, and can come bone-less or bone-in. We prefer bone-in for smoking because it gives a more uniform shape. But you can use either for this recipe.
Butchers Tip – When buying pork shoulder, if you see the word “Roast” be sure it is not Pork Loin. Pork Loin is a separate cooking process. Also if the cuts are small (3 – 4 pounds) ask the butcher if they have untrimmed whole shoulder or Boston Butt. Often they have them and you can trim them yourself. The best way to cook pork shoulder is to smoke low and slow in order to slowly render the pockets of fat. SelectionWith beef, it is generally accepted that marbling is a key to flavor. So you have USDA cuts like choice or prime leading you to a “higher quality” beef. With pork, however, it’s not that easy. You have to go out of your way to get to the story behind the cut. (Boneless Boston Butt)With pork shoulder or butt, the marbling is just as important to a long cook where you essentially are rendering all the fat as you cook, in order to get moisture into the meat.
Tools NeededThe following are some of our favorite tools to help us make killer pulled pork.
TrimmingThere will be a fat cap on top of the pork butt that needs to be trimmed and some removal of any fatty pockets or potential glands using a sharp boning knife or filet knife. Many will say to leave a hefty fat cap on the top of the shoulder. I have found that a super thick fat cap does not render out, resulting in a fairly large mass of fat when you’ve cooked it for 10+ hours and the loss of some potential surface area for bark (or that exterior flavor crust created by the smoke). So my recommendation is to cut that fat cap to barely a ¼ inch on the topside. I actually prefer to shave it down to a razor thin layer. The fat inside the meat is what is more important. The remaining fat will still render, and you will get more flavor all around the meat. So don’t leave too much fat on the outside. Not to mention you still have fat inside the meat that is also rendering for flavor and moisture. Trim the remaining sides. Sometimes you may see some glands on the non fat cap edges. They will be purple or red, those should come off too as the texture is not pleasant if you leave them on. PreparationWe prefer to inject first (using a culinary syringe) then add the seasoning second. We use equal parts apple cider vinegar and apple juice or water to get moisture and flavor into the interior of the meat. When injecting use a food injector and inject the liquid into 1-inch virtual cubes of space, you’ll see the pork expand or bulge. This is fine. Remember, you are going to be cooking this for several hours (10-14 hours depending on size), so that liquid will help keep the meat moist over that long duration of the cook as it warms and steams out. You like heat? Add some hot sauce to the injection. But in the end it’s adding moisture into the meat, that when warmed up will try to escape the meat and add that flavor all throughout the interior of the meat versus just the rub on the exterior. SeasoningAcidity matters for pork. So we start with a Dijon mustard slather (or binder) to allow the rub to stick. You can use extra virgin olive oil, beef stock, or any liquid you like. We prefer mustard. Plan one cup of seasoning for the average 5 to 7 pound shoulder. The pork butt rub will adhere to the slather. A good pork seasoning for pork shoulder will contain sugar and be slightly savory. Sugar helps with creating bark (or that dark caramelization that happens when smoking the shoulder). Want more savory? Lessen the sugar and add more salt, garlic, or onion powder. Just add all the ingredients into a bowl and mix. Pork Shoulder Dry Rub Ingredients:
You can season the day of, or the day before. If you have time, do it the day before and then wrap the shoulder in foil or plastic wrap and keep in the refrigerator until ready to smoke. Video TutorialHow to Smoke a Pork ShoulderThere are a few phases to smoking a pork shoulder after it has been trimmed and seasoned. Generally we plan 1 hour and 15 minutes per pound for total cook time, including the rest period. Better to be done early. A cooler (with no ice) can keep the shoulder warm for hours.
Pulled Pork SpritzMake sure you have a food safe spray bottle. Fill it with equal parts apple cider vinegar and apple juice (or just apple cider vinegar and water, which is our preference to cut down on excess sweet. Or just get creative with your mixture). After three to four hours of smoke, you spray with this spritz every 30 minutes until you wrap. This cleanses off any ash that may have developed, but also coats the pork with a small liquid layer. As smoke travels through the cooking chamber it is attracted to moisture. So this adds a lot of smoke flavor as the smoke connects with the spritz. We will spritz until the wrap. It takes only seconds to spritz, so you won’t be loosing much heat when you open up your cooker. How To Wrap Pork ButtSome choose not to wrap, which is fine, it just takes longer to smoke. I elect to wrap, and make sure I do so after the stall (see below for more details on the stall), which is when the shoulder internal temperature reaches 165 degrees F. (The stall is done)Place shoulder in a large aluminum baking pan, cookie sheet, or even a glass dish. Add a couple tablespoons of the spritz liquid into the pan and then wrap to top in foil. Insert the remote thermometer probe again through the wrap and then return to the smoker. Be sure the probe is not touching the bone. Using a pan retains a lot of the juices and fat which is flavor when you pull. Alternatively you can use aluminum foil or pink butcher paper and wrap it tightly. (Added some of the spritz liquid and covered with foil)How Long to Cook Pork ButtAs stated earlier plan 1 hour and 15 minutes per pound, on average, when cooking at 250 degrees Fahrenheit.
How to Pull a Smoked Pork Shoulder
***Pork butts come in a variety of sizes and weights. They can get BIG! The “Boston Butt” is typically what we use, the nice rectangular shoulder meat. The “picnic” looks like a ham, it’s the upper part of the leg, with less meat. Usually if cooked, it’s cooked separately. Frequently Asked Questions (FAQ)How to Reheat Smoked Pulled Pork Preheat oven to 300 degrees. Place pulled pork in an oven safe dish. Add ¼ cup of apple cider vinegar or your favorite barbecue sauce and then cover with foil. Place into the oven for 20 minutes. The liquid from vinegar will steam to re-hydrate the smoked pulled pork and the fat will re-liquefy. What is the Stall? The stall is when the meat sweats liquid while cooking. As the meat sweats from the cells, it cools the meat down again. The stall is represented when you see very little movement in the internal temperature of the pork shoulder. It may be hours and only moves 5 – 6 degrees. What is the Best Wood for Smoked Pulled Pork Any fruit wood like apple, cherry, or peach is a great wood for pulled pork. Fruit woods burn sweeter with less of a campfire flavor. How long does it usually take to go from stall to 203? On average it’s an additional 4 to 5 hours from the beginning of the stall until the pork shoulder finishes at 203. How long do I smoke pork shoulder at 250 degrees? On average a six pound pork shoulder takes roughly 8 hours to cook. Plan 1 hour and 15 minutes per pound as a general range for a pork shoulder. Additional Recipe Inspirations
Uses for Leftover Smoked Pulled PorkWhen you’re experimenting with pulled pork, like we tend to do, you may find yourself with some leftovers. Here are a few favorite uses for leftover pulled pork:
*This post contains affiliate links for some of our favorite products. We’ve used and abused everything mentioned, and they’re still going strong! We only recommend products we think are totally worthy of your love and investment! This post was originally created in 2016 and has been updated August 2022 with more Q and A and reader questions answered. Smoked Pulled Pork Butt RecipeHow to Smoke Pork Butt (Pork Shoulder) for the most tender and flavorful Smoked Pulled Pork. 4.35 from 103 votes Print Pin RatePrep Time: 1 hour Cook Time: 9 hours Resting Time: 1 hour Total Time: 11 hours Servings: 10 people Calories: 273kcal Author: Mary Cressler | Vindulge Cost: $40 Ingredients
Dry Rub:
Injection:
Spritz:
Cook ModePrevent your screen from going dark InstructionsFor the Pork Dry Rub
For the Spritz
How to Smoke Pork Shoulder
VideoNotes*Serving Tip: Pull meat as close to service as possible, once you pull, it starts to cool down fast. If you need to reheat, put back into smoker or oven covered with a little apple cider vinegar.*Time – This time is for a 7 – 8 pound shoulder. Every shoulder will cook differently, so adjust your cooking time up if a larger shoulder. Typically we plan 1 hour and 15 minutes for every pound including the rest time for total cook time. Should I smoke a pork shoulder at 225 or 250?Smoking a pork shoulder at 225 degrees will result in a more tender and juicy final product, while smoking at 250 degrees will give the meat a bit more of a crust. However, both temperature ranges will produce a delicious smoked pork shoulder, so it ultimately comes down to personal preference.
What is the best temp to smoke pulled pork?“Low and slow” experts typically recommend keeping the internal air temperature of your smoker at about 225°F (107°C) during the cook. But at that temperature, it can take as long as 18 hours to bring the internal temperature of the pork up to its target of 195-205°F (91-96°C).
What temp is smoked pork butt done?Place the pork butt roast in your smoker. Cook until the internal temperature reaches 160°F on an instant-read thermometer, about 6 hours. Spritz with apple cider vinegar every hour to keep moist.
How long does it take to smoke a pork shoulder at 225?In our opinion, 225 degrees is the ideal temperature when making smoked pork shoulder. Over time, the low heat will dissolve the fat and connective tissue, resulting in meat that's tender enough to shred with a fork. At 225 degrees, the pork shoulder should cook at a rate of 60 to 90 minutes per pound.
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