Pulled pork is one of our favorite meals! Use this recipe to mix up some spices for an easy, sweet and savory rub. Then follow the instructions to smoke your pork shoulder and have amazing pulled pork for sandwiches or quesadillas.
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Who doesn’t love pulled pork? It’s easy, delicious, and a good sized pork shoulder is great for a party or a few days worth of leftovers. Use it for sandwiches, quesadillas, to go on nachos, or just stand alone with some sides.
Below is our homemade rub, used on a pork shoulder from a pig we raised last summer. Feel free to tweak and make the recipe your own. You really can’t go wrong!
Supplies Needed for Making Smoked Pulled Pork
- Smoker (we use electric)
- Wood chips (Apple or cherry are our favorite with pork)
- Digital meat thermometer
- Boning knife
- Measuring spoons
- Bowl
- Paper towel
- Heavy-duty aluminum foil
Pork Rub Recipe
- Pork shoulder
- Olive oil
- ½ cup paprika
- 1/3 cup turbinado sugar
- ¼ cup Kosher salt
- ¼ cup garlic powder
- 2 Tbsp black pepper
- 2 Tbsp chili powder
- 2 Tbsp onion powder
- 1 Tbsp cumin
- 1 Tbsp ground mustard
Directions for Making Smoked Pulled Pork
So, let’s get started! First, you need to prep the shoulder. We prefer a bone-in shoulder, but boneless is fine too. Place the meat on the counter, fat cap up. Trim the fat cap some with a boning knife. There is plenty of fat in the meat to help retain moisture, we have found that leaving a thick cap on doesn’t let the rub penetrate into the muscle.
Next, prepare the rub. The ingredients, with exception of the olive oil, can all just be thrown in together. The recipe provided makes enough for a couple pork shoulders and saves well. We keep our homemade rubs in empty 32-ounce spice jars. If you don’t want a bunch left over, just half the recipe.
Now you are ready to use the rub. Put some of the mixed rub into a bowl and add a tablespoon or two of olive oil to make a slurry. The olive oil acts as a binder and will make it stick to the pork shoulder. Pat the shoulder dry with a paper towel and rub the slurry generously over the meat. Put the rub on until you think you have enough, then add a little more. Make sure all sides are covered.
Now let the meat sit. Preferably long enough to almost come up to room temperature. While the meat is absorbing the rub, add wood chips to your smoker and preheat to 275 degrees. Once preheated, throw in the shoulder. Place a meat probe into the shoulder, as close to the center as possible. If it is not a boneless cut, ensure that the tip of the thermometer is not resting on the bone. Now crack a beer, or beverage of your choice, and kick back for a few hours.
Smoke the meat with heavy smoke until it reaches an internal temperature of around 180 degrees. Add more wood chips if needed. Once at temperature, remove the pork shoulder and wrap tightly in heavy-duty aluminum foil. Place back in the smoker, with the meat probe inserted, until it reaches a temperature of 203-205 degrees.
Once at 205 degrees Fahrenheit, remove the meat and turn off your smoker. You are almost there. Open the top of the foil to let out the steam and then reseal. Let the meat rest for 10-15 minutes to let it redistribute juices and so you don’t burn your fingers when pulling.
Now, pull the meat into chunks or strands, depending on how you like it. We usually throw it in a crock pot, but a bowl will work just fine. Serve with buns, your favorite barbecue sauce, and sides. Enjoy!
Butcher, coach, and handyman— there is nothing this man can’t do or fix. He loves the outdoors, playing with his kids, as well as hunting and cooking homegrown or wild meats!