Go Back
Print Recipe

Smoked Pulled Pork

Elevate your backyard gatherings with our smoked pulled pork. Expertly seasoned, slow-smoked to perfection, and pulled for maximum tenderness, this dish is pure backyard barbecue magic. Slather on your preferred sauce, grab some buns and get ready for a homemade taste adventure. It's backyard cooking at its mouthwatering best!
Prep Time15 minutes
Cook Time12 hours
Resting Time30 minutes
Total Time12 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: Barbecue
Servings: 12 people

Ingredients

  • 1 Whole Pork Shoulder/Butt (8lbs)
  • 2 tbsp Yellow Mustard optional
  • Northland Cookery's BBQ Dry Rub recipe below

Northland Cookery's BBQ Dry Rub

  • ¼ cup Brown Sugar
  • 2 tbsp Course Ground Black Pepper
  • 2 tbsp Kosher Salt
  • 2 tbsp Sweet Paprika
  • 1 tbsp Granulated Garlic
  • 1 tbsp Granulated Onion
  • 1 tsp Chili Powder
  • 1 tsp Cayenne Pepper

Instructions

Prepare the Pork Shoulder

  • Rinse the pork shoulder under cold water and pat it dry with paper towels.
  • Trim any excess fat if desired, leaving a thin layer for flavor and moisture.
  • Apply a thin layer of yellow mustard to the entire surface of the pork shoulder. This will act as a binder for the dry rub.

Apply the Dry Rub

  • In a bowl, combine the ingredients for Northland Cookery's BBQ Dry Rub
  • Generously apply the dry rub to the mustard-coated pork shoulder making sure to cover all sides.

Let it Rest

  • Once the pork shoulder is well-coated, let it sit at room temperature for about 30 minutes. This allows the rub to penetrate into the meat.

Preheat the Smoker

  • Preheat your smoker to 225°F (107°C).

Smoke the Pork

  • Place the pork shoulder on the smoker grates, fat side up.
  • Maintain a consistent temperature of 225°F (107°C) throughout the smoking process.
  • Smoke the pork until it reaches an internal temperature of 195-205°F (90-96°C). This can take anywhere from 1.5 to 2 hours per pound.

Rest and Pull

  • Once the pork reaches the desired temperature, remove it from the smoker, place it in a foil pan, and cover. Let it rest for at least 30 minutes. This allows the juices to redistribute throughout the meat.
  • Using two forks or meat claws, shred the pork, discard and large pieces of fat.

Serve

  • Serve the pulled pork on buns with your favorite barbecue sauce, pickled red onions, coleslaw, or pickles.