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Smoked Pulled Pork Shoulder Recipe

Smoked Pulled Pork Shoulder Recipe

, by Steven Gray, 3 min reading time

Indulge in the smoky symphony of flavours with our Smoked Pulled Pork Shoulder recipe. This classic barbecue dish, featuring a pork butt slowly smoked to perfection, promises tender, juicy results that will have your taste buds dancing. Let's dive into the steps to achieve barbecue greatness.


  • 3 to 5 kilograms of pork shoulder 
  • 1/4 cup yellow mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper (adjust for desired heat)
  • Wood chips or chunks for smoking (hickory or applewood work well)
  • Your favourite barbecue sauce (for serving)


Step 1 - Preparation

  • Trim excess fat from the pork shoulder, leaving a thin layer for flavour.
  • Mix mustard, apple cider vinegar, Worcestershire sauce, brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create a flavourful rub.

Step 2 - Rubbing the Pork

  • Coat the pork shoulder with the yellow mustard to help the rub adhere.
  • Generously apply the rub, ensuring an even coating on all sides of the pork butt.
  • Wrap the seasoned pork in plastic wrap and refrigerate for at least 4 hours or overnight for enhanced flavour absorption.

Step 3 - Smoking

  • Preheat your smoker to 225°F (107°C).
  • Add soaked wood chips or chunks to the smoker for that authentic smoky flavour.
  • Place the pork shoulder on the grates and smoke until it reaches an internal temperature of 195-203°F (90-95°C), typically taking 1.5 to 2 hours per kilogram.

Step 4 - Resting and Pulling

  • Once the pork reaches the desired temperature, please remove it from the smoker and rest for 30 minutes.
  • Use two forks or meat claws to shred the pork into delectable, bite-sized pieces.

Step 5 - Serving

  • Serve the smoked pulled pork on buns, alongside coleslaw, or in tacos for a mouthwatering meal.
  • Drizzle with your favourite barbecue sauce to enhance the flavour profile.

Wrapping Up

As you savour each succulent bite of this smoked pulled pork shoulder, remember that barbecue isn't just a cooking technique; it's a celebration of patience, passion, and the joy of sharing exceptional food with those you hold dear. Whether you're gathered around the backyard smoker with friends or enjoying a quiet meal with family, the memories forged through the aroma and taste of this pulled pork will linger.

Feel free to experiment with additional rubs, sauces, or smoking woods to tailor this recipe to your unique taste.

Frequently Asked Questions

What type of wood is best for smoking pork shoulder?

The choice of wood can significantly influence the flavour of your smoked pork shoulder. For pork, especially pork shoulder, hardwoods are the go-to choice. Hickory and applewood are widely considered excellent options. Hickory provides a robust, bacon-like flavour that pairs well with pork. At the same time, applewood imparts a slightly sweet and fruity essence, adding a delightful complexity to the meat.

Can I unwrap my pork shoulder at the end of the smoking process?

Yes, It is always encouraged to wrap your pork shoulder at some point in the smoking process.

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