Smoked Pulled Pork
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
8
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Calories
393 kcal
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Course
Main Course
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Cuisine
American
Smoked Pulled Pork
Description
This Smoked Pulled Pork recipe begins by applying a thin layer of yellow mustard over a 4-pound boneless pork shoulder, then coating it with a BBQ spice rub. The meat is placed in an electric smoker preheated to 235°F, smoking over hardwood chips like apple, cherry, or hickory. The pork smokes for about 2 hours initially, then is periodically basted with apple juice to retain moisture and develop flavor.
Once the internal temperature reaches 160°F, the pork is wrapped in peach butcher paper or foil and smoked at 250°F for an additional 3-4 hours, until the internal temperature hits 195-205°F depending on desired tenderness. Wrapping in butcher paper allows smoke penetration while retaining juices, promoting a moist interior with a well-formed bark on the exterior.
After smoking, the pork rests wrapped for 10 minutes before shredding. This method yields tender pulled pork with a smoky aroma and balanced seasoning, ideal for sandwiches, tacos, or dinner plates served with BBQ sauce on the side.
The recipe notes indicate that doubling or tripling the pork will require longer smoking times and recommend peach butcher paper as preferable to foil for a better bark and moisture retention.
Ingredients
- 4 pounds pork shoulder boneless
- 2 tablespoons yellow mustard
- 1/4 cup bbq spice rub
- 3/4 cup apple juice
- 1 1/2 cups BBQ sauce
Instructions
- Preheat an electric smoker to 235 degrees F. Load the smoker with apple wood, cherry wood or hickory chips.
- Evenly apply a thin layer of yellow mustard to the pork. Then sprinkle the rub all over the meat.
- Place the roast in a disposable foil pan or directly on the smoker rack.
- Cook for 2 hours. After 2 hours, brush the apple juice over the pork once per hour.
- At the 4 hour mark, check the temperature of the meat. When the internal temperature is at 160 degrees F, brush with remaining apple juice or any drippings that have accumulated if you're cooking your meat in a pan. It can take around 5 hours to reach this temperature.
- Wrap the meat in peach butcher paper or foil. Increase the smoker temperature to 250 degrees F.
- Smoke the meat for another 3-4 hours or until the internal temperature registers at least 195 degrees F. Cook the meat to 205 degrees F if you prefer softer pulled pork.
- Remove the meat from the smoker and let stand wrapped for 10 minutes and unwrapped for 5 minutes.
- Shred the meat. Toss with BBQ sauce, then serve.
Notes
- Using peach butcher paper to wrap the pork preserves moisture and allows smoke to penetrate better than foil, resulting in more flavorful bark.
- Smoking times will increase by approximately 2 hours for each additional pound of pork if scaling up the recipe.
- Let the smoked pork rest wrapped for at least 10 minutes before shredding to let juices redistribute.
- Choose wood chips like apple, cherry, or hickory for balanced smoke flavor depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 51g | 102% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 136mg | 45% |
| Sodium | 716mg | 30% |
| Potassium | 1010mg | 21% |
| Sugar | 20g | 40% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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