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This pulled pork recipe turns one humble pork shoulder into a mountain of smoky, fall-apart-tender meat that is honestly better than any barbecue joint. I smoked my first one for a backyard cookout on a lazy summer Saturday, and the second the family caught a whiff, they were counting down the hours. If you love a low-and-slow project like our homemade BBQ sauce, this is the centerpiece it deserves.
A simple sweet-and-savory dry rub and a long, slow smoke give you impossibly juicy pulled pork with a gorgeous bark and deep, smoky flavor.
Pulled Pork Recipe Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 8 to 12 hours
- ⏳ Total Time: Up to 13 hours
- 🍽️ Serving: 8 to 10 servings
- ⚡ Calories: 622kcal
- 🌶️ Flavor Profile: Smoky, sweet, and savory
- ✋ Difficulty: Easy but low and slow
Quick Answer
To make this pulled pork recipe, coat a 6-pound pork shoulder with yellow mustard and a sweet-and-savory spice rub. Smoke it for 1 hour, then cook at 225 degrees until the internal temperature reaches 203 degrees, which takes 8 to 12 hours. Rest the pork, then shred it with two forks and drizzle with the reserved juices before serving.
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Why This Recipe Works
Click to see the technique science
- Low and slow breaks down the pork. Cooking the shoulder at a steady 225 degrees for many hours melts the tough connective tissue into rich, juicy, shreddable meat.
- Mustard helps the rub stick. A thin coat of yellow mustard acts as a binder so the spice rub clings to every inch and forms a beautiful bark, and you cannot taste it in the finished pork.
- 203 degrees is the magic number. Pulling the pork at an internal temperature of 203 degrees ensures the collagen has fully rendered, which is what makes it fall apart effortlessly.
- The sugar rub builds bark. Brown and turbinado sugars caramelize during the long smoke to create that signature sweet, crusty, smoky bark.
- Resting locks in the juices. Letting the pork rest before shredding lets the juices redistribute so every bite stays moist instead of drying out.
Why You’ll Love This Recipe
- It makes a huge batch of smoky, tender pulled pork that is perfect for feeding a crowd or meal prepping for the week.
- The sweet-and-savory bark and juicy interior taste like real-deal barbecue with just a handful of pantry spices.
- It is endlessly versatile for sandwiches, tacos, and bowls, and pairs perfectly with our homemade BBQ sauce.
Key Ingredients
Here is everything you need for this smoky, tender pulled pork recipe.
- Pork shoulder (Boston butt): This well-marbled, collagen-rich cut is the gold standard for pulled pork because it stays juicy through the long cook.
- Yellow mustard: A thin layer acts as the binder for the rub, and the flavor cooks away completely.
- Brown and turbinado sugars: These create the sweet, caramelized bark that makes pulled pork irresistible.
- Smoked paprika and spices: Garlic powder, onion powder, thyme, salt, and pepper round out a savory, smoky rub.
- The reserved juices: Drizzling the defatted drippings back over the shredded pork keeps every bite moist and flavorful.
See recipe card for exact quantities.
Variations and Substitutions
This pulled pork recipe is endlessly adaptable to your gear and your taste.
- No smoker? Roast the rubbed pork in a covered pan in a 275 degree oven until it reaches 203 degrees, about 6 to 8 hours.
- Slow cooker version: Add the rubbed pork to a slow cooker with a splash of broth and cook on LOW for 8 to 10 hours.
- Add wood flavor: Use hickory, apple, or cherry wood chips for different smoky notes.
- Saucy pulled pork: Toss the shredded meat with your favorite barbecue sauce for classic sandwiches.
- Spice it up: Add cayenne or chipotle powder to the rub for a smoky kick.
How to Make Pulled Pork Recipe
- Make the spice blend by combining the brown sugar, turbinado sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and thyme in a bowl.
- Mix the rub together until everything is evenly blended.
- Pat the pork shoulder dry all over with paper towels.
- Brush the pork all over with the yellow mustard to act as a binder for the rub.
- Pat the spice rub on really well all over the meat so it forms an even coating.
- Place the rubbed pork shoulder into a roasting pan to catch the drippings, then set it in your prepared smoker on the smoke setting.
- Smoke for 1 hour, then turn the heat to 225 degrees and cook until the internal temperature reaches 203 degrees, 8 to 12 hours. Cover with foil and rest 30 minutes to 1 hour.
- Drain the drippings into a fat separator, shred the pork with two forks, then drizzle with the defatted juices and salt to taste before serving.
Recipe Tips & Tricks
- Buy a bone-in or boneless Boston butt in the 6 to 8 pound range for the juiciest, most forgiving pulled pork.
- Use a good meat thermometer and cook to temperature, not time, since every smoker and roast is a little different.
- Push through the stall. The internal temp may plateau around 160 degrees for hours, which is normal, so be patient and do not raise the heat too high.
- Reserve those drippings. Defatting and drizzling the juices back over the meat is the secret to ultra-moist pulled pork.
- Rest before shredding so the juices settle back into the meat instead of running out on the cutting board.
- Make it ahead. Pulled pork reheats beautifully with a splash of the reserved juices, so it is perfect for parties and meal prep.
Serving Ideas and Suggestions
This pulled pork recipe is the ultimate crowd-pleaser, and the most classic way to serve it is piled high on soft brioche buns with a drizzle of barbecue sauce and a scoop of tangy coleslaw. The combination of smoky meat, sweet sauce, and crunchy slaw is pure summer cookout perfection.
Beyond sandwiches, pile the pork into tacos, quesadillas, nachos, or burrito bowls, or serve it over creamy grits or mac and cheese. It is fantastic next to baked beans, cornbread, and a tray of crispy potato wedges for a full barbecue spread.
This recipe makes a generous batch, so it is ideal for parties, game day, or stocking the freezer. Store leftover pulled pork in an airtight container in the fridge for up to 4 days or freeze for up to 3 months, reheating gently with a little of the reserved juices to keep it moist.
Pulled Pork Recipe FAQs
Pork shoulder, also called Boston butt, is the best cut for pulled pork. It has the right amount of fat and connective tissue to stay juicy and shred easily after a long, low cook. Avoid leaner cuts like pork loin, which dry out.
Pulled pork is ready when it reaches an internal temperature of 203 degrees. At that point the collagen has fully broken down, which is what allows the meat to fall apart and shred effortlessly. Cook to temperature rather than time.
Yes. If you do not have a smoker, roast the rubbed pork shoulder in a covered roasting pan in a 275 degree oven until it reaches 203 degrees internally, about 6 to 8 hours. You can also use a slow cooker on LOW for 8 to 10 hours.
Smoking a 6-pound pork shoulder takes about 8 to 12 hours total, depending on your smoker and how often the temperature fluctuates. Plan extra time to account for the stall, when the temperature plateaus for a few hours partway through.
The stall is when the internal temperature of the pork plateaus for several hours as moisture evaporates and cools the meat. It is completely normal. If you are short on time, you can wrap the pork tightly in foil or butcher paper to push through the stall faster.
Store leftover pulled pork in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat it gently on the stovetop, in the oven, or in the microwave with a splash of the reserved juices or a little broth to keep it moist and tender.
Hosting a cookout? Pair this pulled pork with our reader-favorite homemade BBQ sauce.
Got a batch of pork ready? Pile it onto our easy crock pot pulled pork sandwiches with BBQ sauce and creamy coleslaw.
Pulled Pork Recipe
Ingredients
- 2 tablespoons light brown sugar packed
- 2 tablespoons turbinado sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 6 pound boneless pork shoulder butt roast
- 3 tablespoons yellow mustard
Instructions
- Make the spice blend: Place the brown sugar, turbinado sugar, paprika, garlic powder, onion powder, salt, pepper, and thyme in a small bowl and stir to combine. Set aside.2 tablespoons light brown sugar, 2 tablespoons turbinado sugar, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon dried thyme
- Pat the pork dry with paper towels.6 pound boneless pork shoulder butt roast
- Brush the pork all over with the mustard.3 tablespoons yellow mustard
- Pat the spice rub in real well all over the meat and put the pork shoulder into a roasting pan.
- Prepare your smoker on the smoke setting.
- Place the roasting pan into the smoker. A pan will catch all the drippings that we will use later.
- Allow the pork to smoke on the smoke setting for 1 hour.
- Turn the heat to 225°F and allow the pork to cook until an internal temperature reaches 203°F. This can take 8-12 hours.
- Take off the smoker and cover it with aluminum foil; allow it to rest for 30 minutes to an hour.
- Take the shoulder out and place it on a sheet tray or serving platter.
- Drain the liquid into a fat separator.
- Shred the meat with two forks and discard any larger chunks of fat if desired.
- Add kosher salt to taste and drizzle with the leftover juices; avoid the leftover separated fat. Serve immediately, if at any point you think the meat may be drying out, toss it with a little more of the cooking liquid.
Notes
- Pat the pork dry before seasoning—it helps the rub stick better.
- Don’t skip the mustard—it acts like glue for the spices and adds flavor.
- Let the pork rest under foil before shredding—this keeps the juices in!
- Taste as you go—add a little kosher salt or barbecue sauce at the end if needed.
- For best results, shred the pork on a sheet tray to catch any excess juices.
Nutrition
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This recipe is incredible so glad I found it!