Pulled Pork Shoulder (Low & Slow, Juicy, Crowd-Pleaser)

Pulled Pork Shoulder (Low & Slow, Juicy, Crowd-Pleaser)
DifficultyBeginner

Pulled Pork Shoulder slow-cooked until fall-apart tender, seasoned with a classic BBQ dry rub and finished with smoky, juicy perfection. This easy pulled pork recipe is ideal for smokers, ovens, or grills and perfect for sandwiches, tacos, and meal prep.

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Yields10 Servings
Prep Time20 minsCook Time10 hrsTotal Time10 hrs 20 mins
For the Pork
 1 pork shoulder (Boston butt), 8–10 lb
 2 tbsp yellow mustard or oil (binder, optional)
Dry Rub
 2 tbsp brown sugar
 2 tbsp paprika (smoked preferred)
 1 ½ tbsp kosher salt
 1 tbsp black pepper
 2 tbsp garlic powder
 2 tsp onion powder
 1 tsp chili powder
 ½ tsp cayenne (optional)
Optional for Serving
 BBQ sauce (sweet, tangy, or vinegar-based)
 Apple cider vinegar or finishing sauce
Prep the pork
1

  • Pat pork shoulder dry.

  • Lightly coat with mustard or oil.

  • Mix dry rub and apply generously on all sides.

  • Wrap and refrigerate overnight if possible (enhances flavor).

Preheat smoker
2

  • Heat smoker to 250°F (121°C).

  • Use apple, hickory, or oak wood for balanced smoke.

Smoke the pork
3

  • Place pork fat-side up.

  • Smoke uncovered for 5–6 hours, until internal temp reaches ~165°F.

  • Spritz occasionally with apple juice or vinegar if desired.

Wrap & finish
4

  • Wrap tightly in foil or butcher paper.

  • Return to smoker and cook until internal temp hits 200–205°F and probe slides in easily (3–4 more hours).

Rest & pull
5

  • Rest wrapped pork 30–60 minutes.

  • Shred using forks or gloved hands.

  • Toss meat with its juices and BBQ sauce if desired.

Oven Method (Alternative)
6

  • Roast covered at 300°F (150°C) for 4 hours.

  • Uncover and cook another 2–3 hours until tender.

  • Finish uncovered or broil briefly for bark.

Side Information (Perfect with Pulled Pork)
7

  • Creamy coleslaw (classic or vinegar-based)

  • Cornbread or brioche buns

  • Baked beans

  • Mac & cheese

  • Pickles or pickled red onions

  • Potato salad

Pairing Suggestions
8

  • Beer: Pale ale, lager, or wheat beer

  • Wine: Zinfandel, Grenache, or Riesling

  • Non-alcoholic: Sweet tea, apple cider, or cola

Tips & Notes
9

  • Boston butt ≠ butt: It’s from the shoulder—marbled and forgiving.

  • Don’t rush the cook; pulled pork is done by feel, not just temp.

  • If bark softens after wrapping, uncover for last 20 minutes.

  • Leftovers keep 4 days refrigerated or freeze up to 3 months.

  • Use leftovers for tacos, nachos, sliders, breakfast hash, or pizza.

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Ingredients

For the Pork
 1 pork shoulder (Boston butt), 8–10 lb
 2 tbsp yellow mustard or oil (binder, optional)
Dry Rub
 2 tbsp brown sugar
 2 tbsp paprika (smoked preferred)
 1 ½ tbsp kosher salt
 1 tbsp black pepper
 2 tbsp garlic powder
 2 tsp onion powder
 1 tsp chili powder
 ½ tsp cayenne (optional)
Optional for Serving
 BBQ sauce (sweet, tangy, or vinegar-based)
 Apple cider vinegar or finishing sauce
Pulled Pork Shoulder (Low & Slow, Juicy, Crowd-Pleaser)
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