Create tender and flavorful smoked pulled pork with this step-by-step recipe. Perfect for BBQ enthusiasts or commercial kitchens scaling for large gatherings.
Ingredients:
- 8-10 pounds bone-in pork shoulder (Boston Butt)
- 1/4 cup yellow mustard
- 1/3 cup brown sugar
- 2 tablespoons smoked paprika
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
- 1 cup apple juice or cider (for spritzing)
Instructions:
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Prepare the Meat: Trim excess fat from the pork shoulder, leaving a thin layer for flavor. Rub with yellow mustard to help the seasoning adhere.
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Season Generously: In a bowl, combine brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Apply the rub liberally to all sides of the pork shoulder.
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Smoke the Pork: Preheat your smoker to 225°F (107°C) and add your choice of wood (hickory, apple, or cherry wood works well). Place the pork shoulder in the smoker, fat side up.
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Spritz Regularly: After the first 2 hours, spritz the pork shoulder every hour with apple juice or cider to keep it moist.
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Monitor Internal Temperature: Smoke the pork until it reaches an internal temperature of 195-205°F (90-96°C), approximately 8-10 hours.
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Rest and Shred: Remove the pork shoulder from the smoker and let it rest for 30 minutes. Use forks or meat claws to shred the meat.
Tips:
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Scaling Up: For commercial use, multiple pork shoulders can be smoked simultaneously. Use a commercial smoker for efficiency.
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Serving Options: Serve on buns with BBQ sauce, or use as a topping for nachos, salads, or tacos.
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Freezing Tip: Pulled pork freezes well. Portion and freeze for later use.