How do I smoke pulled pork?

Experience smoky, melt-in-your-mouth deliciousness with our pulled pork recipe. Slow-smoked tenderness that will make your taste buds sing!

You'll need

Items needed to answer the question, How do I smoke pulled pork. Items include: Bone-in Pork Shoulder or Pork Butt Rub of your choice Smoking wood (e.g., hickory, apple) Apple juice or cider Aluminum foil BBQ sauce, coleslaw, and pickles (for serving)

Bone-in Pork Shoulder or Pork Butt 5-7 pounds
Rub of your choice As needed
Smoking wood (e.g., hickory, apple) As needed
Apple juice or cider As needed
Aluminum foil As needed
BBQ sauce, coleslaw, and pickles (for serving) As desired

Take note
Be sure to take necessary precautions when handling hot surfaces and equipment. Also, always follow basic food safety guidelines to prevent any foodborne illnesses.

1

Prepare the Pork

Start by selecting a bone-in pork shoulder or pork butt that weighs around 5-7 pounds. Trim any excess fat from the meat, leaving a thin layer for flavor. Season the pork generously with your favorite rub, covering all sides. Let it sit at room temperature for about 30 minutes to allow the flavors to penetrate.

2

Set up the Smoker

While the pork is resting, prepare your smoker. Fill the charcoal or wood chip tray with your choice of smoking wood, like hickory or apple. Preheat the smoker to a temperature of 225°F (107°C). If your smoker has a water pan, fill it with water to help maintain moisture.

3

Smoke the Pork

Place the seasoned pork on the smoker grate, fat side up. Close the smoker and let the pork work its magic. Maintain a consistent temperature of 225°F (107°C) throughout the smoking process. For extra flavor, you can baste the pork with a mixture of apple juice and vinegar every hour or so.

4

Monitor and Adjust

Keep an eye on the temperature inside the smoker using a reliable thermometer. It's normal for the temperature to fluctuate a bit, but try to stay within a range of 225-250°F (107-121°C). If the smoker gets too hot, reduce the airflow or add a few ice cubes to the water pan. If it cools down, adjust the vents accordingly.

5

Wrap and Rest

Once the internal temperature of the pork reaches around 160°F (71°C), it's time to wrap it. Use aluminum foil to tightly wrap the pork, adding a splash of apple juice or cider before sealing. Return the wrapped pork to the smoker and continue cooking until it reaches an internal temperature of 195-205°F (90-96°C). This helps to break down the connective tissues and achieve that tender, pull-apart texture.

6

Shred and Enjoy

Remove the pork from the smoker and carefully unwrap it. You'll notice the meat is incredibly tender and juicy. Use two forks or meat claws to shred the pork apart, discarding any excess fat or bone. Serve it up on a bun with your favorite BBQ sauce, coleslaw, and pickles. Get ready to savor the smoky, flavor-packed deliciousness!