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Whether you’re putting it on a sandwich, stuffing it in tacos, or eating it straight off the plate (no judgment here), Pulled Pork is a total crowd-pleaser.

Let’s talk about one of the best meats of all time—pulled pork. It’s juicy, tender, full of flavor… need I say more?

This is the kind of meal that sounds fancy but really just needs time, a little bit of love, and a good dry rub.

This recipe starts with a boneless pork shoulder, also known as a pork butt or Boston butt (funny names, I know).

It’s the best cut of meat for perfect pulled pork because it has just the right amount of connective tissue and flavorful fat to break down and become fall-apart tender.

And when you top it off with some barbecue sauce or maybe even a little apple cider vinegar? Oh boy. Get ready!

The smoker is the most flavorful way to cook Pulled Pork, there will probably be a lot of leftovers, but trust me, that’s a good thing.

Some of our other favorite PORK RECIPES we have on our site include: Easy Brined Pork Chops Recipe, Best Oven Baked Pulled Pork Sandwiches, and Juicy Marinated Air Fryer Pork Tenderloin Recipe.

WHY THIS RECIPE WORKS:

Low and slow wins the race – Cooking the pork at a low temperature for a long time breaks down those muscle fibers and gives you super juicy meat every time.
The spice rub is magic – A mix of brown sugar, black pepper, and other seasonings makes a flavorful crust that seals in the goodness.
It’s easier than it looks – This is one of those meals where the end result feels gourmet, but it honestly takes minimal effort.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Light brown sugar
Turbinado sugar
Smoked paprika
Garlic powder
Onion powder
Kosher salt
Black pepper
Dried thyme
Boneless pork shoulder butt roast
Yellow mustard

HOW TO MAKE PULLED PORK:

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.
Pat the pork dry with paper towels.
Brush the pork all over with the 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.

FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT CUT OF PORK IS BEST TO USE?

The boneless pork shoulder (also called pork butt or Boston butt) is the best cut for perfect pulled pork.

It has a great mix of fat and connective tissue, which breaks down as it cooks and makes the pork super tender and easy to shred.

Also, all that fat really attracts the smoke to get you the best flavor possible.

HOW LONG DOES IT TAKE TO SMOKE?

It depends on the size of the pork, but usually it takes between 8 to 12 hours at 225°F.

You’ll know it’s done when it hits an internal temperature of 203°F.

That’s the sweet spot for shreddable pork!

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ANY ADDITIONS?

Here are some fun things you can mix in or pile on top of your shredded pork:

Barbecue sauce (of course!)
Apple juice drizzle
Hot sauce for a spicy kick
Sliced pickles
Coleslaw
Crispy fried onions
Sautéed peppers and onions
Homemade BBQ sauce
Cheddar cheese
A fried egg (trust me—try it!)

ANY SUBSTITUTIONS?

Want to switch things up or need to work with what you’ve got?

Try these:

Use pork loin instead of shoulder for a leaner option (but it won’t be as juicy).
Swap turbinado sugar for more brown sugar.
Use chili powder instead of paprika for a spicier flavor.
Trade yellow mustard for Dijon or spicy brown mustard.

HOW TO STORE:

ROOM TEMPERATURE: Don’t let it sit out for more than 2 hours.

After that, into the fridge it goes!

REFRIGERATOR: Store in an airtight container for up to 4 days.

Add a splash of the cooking liquid or chicken broth when reheating to keep it juicy.

FREEZER: Freeze in a freezer ziplock bag (label it!) for up to 3 months.

Flatten it out so it thaws faster next time you need it.

DANA’S TIPS AND TRICKS:

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.

I can’t tell you enough how much I LOVE pulled pork.

This one is made simple, fun, and seriously tasty.

Whether it’s your first time smoking pork or you’re just looking for your next great recipe, this one is a total winner!

If you like this recipe, you might also like:

up close image of Pulled Pork on sheet tray

If you’ve tried this PULLED PORK, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!