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.
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).
Heat smoker to 250°F (121°C).
Use apple, hickory, or oak wood for balanced smoke.
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 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 wrapped pork 30–60 minutes.
Shred using forks or gloved hands.
Toss meat with its juices and BBQ sauce if desired.
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.
Creamy coleslaw (classic or vinegar-based)
Cornbread or brioche buns
Baked beans
Mac & cheese
Pickles or pickled red onions
Potato salad
Beer: Pale ale, lager, or wheat beer
Wine: Zinfandel, Grenache, or Riesling
Non-alcoholic: Sweet tea, apple cider, or cola
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.
10 servings