Name: Smoked Pulled Pork
Prep time: 15 minutes
Cook time: 10-14 hours
Yield: 8 to 12 servings
Ingredients: 2 (2 to 4 lb.) bone-in pork butt or Boston butt; OR 1 (5 to 8 lb.) pork shoulder (bone-in or out); 6 Tbsp. choice of BBQ seasoning:

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Smoked Pulled Pork

Recipe by Mike Johnston, Savory Spice founder

Grilling & BBQ

Pulled pork is a classic American barbecue staple throughout the South and Midwest, traditionally smoked low and slow for 10–14 hours. With the right balance of smoke, seasoning, and patience, you’ll be rewarded with rich bark, deep smoky flavor, and tender pork that pulls apart effortlessly.

This recipe requires a smoker and a thermometer capable of monitoring both smoker and meat temperatures.

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Serves 8 to 12 servings

Prep Time 15 minutes

Cooking Time 10-14 hours

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Ingredients

2 (2 to 4 lb.) bone-in pork butt or Boston butt OR 1 (5 to 8 lb.) pork shoulder (bone-in or out)

½ cup 'Cue Glue (optional)

6 Tbsp. choice of BBQ seasoning:

Kansas City BBQ Rub

Western Carolina BBQ Rub

Woody Creek BBQ Seasoning (Salt-Free)

Georgia Boys BBQ Rub

4 Tbsp. Salt & Pepper Tableside Seasoning

Directions

Step 1 About 45 to 60 minutes before you’re ready to prep the pork shoulder, remove it from the refrigerator and let it begin coming toward room temperature.

Step 2 Meanwhile, prepare the smoker: Clean the grates, start the fire with your wood of choice, and bring the smoker temperature to between 250 and 275 degrees.

Step 3 While the smoker heats, prep the pork shoulder: Use a brush to slather the pork shoulder with ‘Cue Glue, is using. Next, season all sides generously with Kansas City BBQ Rub or seasoning of choice, making sure the pork is evenly coated.

Step 4 Place the pork shoulder directly on the smoker grates fat side up. Insert a thermometer probe into the thickest part of the meat, avoiding the bone if using a bone-in shoulder.

Step 5 Smoke the pork shoulder, maintaining a smoker temperature between 250 and 300 degrees. Expect the cook to take roughly 8 to 12 hours depending on the size of the shoulder and your cooking temperature.

Step 6 Once the pork shoulder reaches an internal temperature of around 165 to 175 degrees and has developed a deep bark, wrap it tightly in butcher paper or aluminum foil. If desired, add a few tablespoons of apple cider vinegar to the wrap for extra moisture and tang.

Step 7 Return the wrapped pork shoulder to the smoker or transfer it to a 275°F oven and continue cooking until the internal temperature reaches between 198 and 203 degrees and the meat probes tender throughout. Once the shoulder is wrapped, it has already absorbed most of the smoke flavor it’s going to take on, so finishing it in the oven is a great way to save wood and simplify the cook without sacrificing flavor. The shoulder should feel soft and loose when probed.

Step 8 Remove the pork shoulder and let it rest for at least 30 minutes and up to 2 hours before pulling. Resting allows the juices to redistribute and makes the pork easier to shred.

Step 9 Use gloved hands, two forks, or meat shredders to pull the pork into strands. Discard excess fat and bone as needed. Once pulled, lightly season the pork again with Salt & Pepper Tableside Seasoning or the same BBQ rub used on the exterior. This is an important step because much of the interior meat has never actually been seasoned during the cooking process and can otherwise taste under-seasoned compared to the flavorful bark.

Recipe Notes

Bone-in pork butt or Boston butt are great options for pulled pork but also consider pork cushions if you can find them. They are typically 2 to 4 pounds, cook a little faster, and are the perfect size for a smaller gathering. Expect some shrinkage during cooking, so plan on roughly a 40 to 50% yield after the pork is pulled.

Wrapping helps push through the stall and speeds up the cook while retaining moisture. Butcher paper preserves bark texture better, while foil retains more moisture. When choosing your smoking wood, hickory, oak, pecan, cherry, and apple wood all pair beautifully with pork shoulder.