Perfect Pulled Pork Recipe

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.

Course Main Course

Cuisine American

Keyword pulled pork

Prep Time 15

Cook Time 12

Servings servings

Calories 622kcal

Author Dana DeVolk

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