How do I smoke mouthwatering pulled pork?

Get ready for a pulled pork extravaganza! Learn how to smoke this crowd-pleasing favorite, packed with smoky and tangy goodness.

You'll need

Items needed to answer the question, How do I smoke mouthwatering pulled pork. Items include: Bone-In Pork Shoulder (Boston Butt) Rub Ingredients (e.g., brown sugar, salt, paprika) Wood Smoking Chips or Chunks (e.g., hickory, apple, mesquite) BBQ Sauce Soft Buns Coleslaw (optional)

Bone-In Pork Shoulder (Boston Butt) 8 to 10 pounds
Rub Ingredients (e.g., brown sugar, salt, paprika) As needed
Wood Smoking Chips or Chunks (e.g., hickory, apple, mesquite) As needed
BBQ Sauce As needed
Soft Buns As needed
Coleslaw (optional) As needed

Take note
Before we dive into the smoky adventure, remember to prioritize safety first. Always ensure proper ventilation when using a smoker, and keep a fire extinguisher nearby, just in case. Also, keep in mind that smoking can take a while, so plan accordingly and get ready for the ultimate patience test!

1

Selecting the Perfect Pork

To start off, you'll need a bone-in pork shoulder, also known as a Boston butt. Aim for around 8 to 10 pounds, as the size matters here. Look for marbled meat with a good layer of fat for maximum flavor.

2

Prepping the Pork

Give your pork shoulder a good rinse under cold water and pat it dry with paper towels. Now, it's time to season generously! Mix together your favorite rub ingredients like brown sugar, salt, paprika, garlic powder, and whatever magical spices you crave. Massage the pork with this flavorful mixture, making sure to cover every nook and cranny.

3

Let the Pork Rest and Absorb

Wrap the seasoned pork in plastic wrap and let it rest in the refrigerator overnight. This allows the flavors to penetrate the meat and will result in an explosion of taste.

4

Preparing the Smoker

Now, it's time to fire up the smoker. If you're using a charcoal smoker, fill the charcoal chamber and then light it up. For an electric smoker, simply plug it in and set the temperature. Aim for a low and slow temperature of around 225°F.

5

Adding Tasty Smoke

Once your smoker is up to temperature, add your preferred smoking wood chips or chunks. Hickory, apple, and mesquite are all great options. Soak the wood chips in water for about 30 minutes beforehand to enhance the smoky flavor.

6

Smoking the Pork

Place the pork shoulder on the smoker rack, fat side up. Close the smoker and let the magic happen. Maintain a steady temperature throughout the smoking process, adding wood chips or chunks every hour to keep the smoke going. Sit back, relax, and resist the temptation to open the smoker too often.

7

Reaching the Perfect Pulled Pork

The pork is ready when it reaches an internal temperature of 195 to 203°F. Use a reliable meat thermometer to check. Remove the pork from the smoker and let it rest for about 30 minutes, allowing the juices to redistribute.

8

Pulling the Pork

Grab a couple of forks and start pulling! The meat should be tender and easily shred apart. Discard any large pieces of fat or bone as you go. Now, get ready to witness the magic of irresistible pulled pork!

9

Savoring the Pulled Pork

Serve your smoky pulled pork on a soft bun with your favorite BBQ sauce. Add some tangy coleslaw for a refreshing crunch. Enjoy the blissful combination of smoky, tender meat and zesty flavors!