Achieve tender, flavorful pulled pork with a rich bark using this straightforward method.
Jump to RecipeThe Perfect Blend of Flavor, Versatility, and Convenience
There’s something deeply satisfying about smoking a perfectly seasoned pork shoulder, letting the low-and-slow cooking process transform it into tender, juicy pulled pork. It’s one of my all-time favorite recipes, not just for the incredible flavor but for the countless ways I can use the leftovers.
Why I Love This Recipe
Pulled pork is the ultimate comfort food—it’s smoky, savory, and practically melts in your mouth. I love how the process of smoking brings out the best in a simple cut of meat, turning it into a show-stopping centerpiece for any meal. But what truly makes pulled pork special for me is its versatility. It’s not just a one-time dish; it’s the gift that keeps on giving.
The Cooking Process
Smoking pulled pork is more than just cooking; it’s an experience. The anticipation builds as the smoker works its magic, infusing the meat with layers of smoky flavor while breaking down the connective tissue to create that signature tenderness. Whether I’m hosting a barbecue or meal prepping for the week, smoking pulled pork is always worth the effort.
A Base for Endless Possibilities
Once the pork is perfectly smoked and pulled, the fun begins. Its versatility makes it a star ingredient for meals across a range of cuisines:
- Classic BBQ: Toss the pork with your favorite barbecue sauce and serve it on buns with coleslaw.
- Mexican-Inspired: Use it for tacos, enchiladas, or quesadillas. A sprinkle of fresh cilantro and a squeeze of lime bring out the smoky goodness.
- Comfort Food: Layer it into a hearty pulled pork mac and cheese or add it to a warm baked potato with sour cream and cheddar.
- Asian Flavors: Toss the pork in a sweet-and-savory hoisin sauce for bao buns or stir it into fried rice.
- Breakfast Boost: Add it to omelets, breakfast burritos, or over crispy hash browns with a fried egg on top.
Be sure to check out our Pulled Pork Meal Plans to give your family a different meal each night with the same pulled pork.
Perfect for Leftovers and Freezing
Pulled pork is a meal prep hero. It holds up beautifully in the fridge for several days, making it easy to reheat for quick meals. It also freezes exceptionally well—just portion it into freezer bags or containers, and you’ve got ready-to-go protein for busy nights. Reheat it with a splash of broth or your favorite sauce to bring back its juicy texture.
Why Pulled Pork is a Weekly Favorite
Smoked pulled pork has become a staple in my meal prep routine because it’s delicious, economical, and endlessly adaptable. A single pork shoulder yields enough meat to feed a crowd or keep my family well-fed for days. It’s the kind of dish that makes life easier, whether I’m hosting a backyard gathering or planning ahead for the week.
There’s also a certain joy in sharing pulled pork with others. Whether it’s serving up sandwiches at a party or surprising my family with pulled pork tacos on Taco Tuesday, it’s a dish that brings people together and always gets rave reviews.
Tips for the Best Pulled Pork
- Choose the Right Cut: Look for a bone-in pork shoulder or pork butt with good marbling for the juiciest results.
- Season Generously: Don’t skimp on the rub—it’s what gives the pork its flavorful bark.
- Low and Slow: Smoking at 225°F ensures the pork cooks slowly and evenly, breaking down the connective tissue for that perfect pull.
- Rest Before Pulling: Let the pork rest for at least 2 hours after smoking. I’ve left one in a cooler for more than 6 hours before. It was still hot and fell apart as I picked it up. This process really helps retain its juices and makes pulling easier.
A Dish Worth the Wait
At the end of the day, smoked pulled pork is so much more than a meal—it’s a tradition, a flavor-packed foundation for endless dishes, and a little slice of happiness in every bite. From the first smoky aroma that escapes the smoker to the last bite of leftovers, it’s a recipe I’ll never get tired of making or sharing.
Perfect Bark Pulled Pork
Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy16
servings15
minutes12
hours525
kcalEasy, fall apart pork shoulder that makes meal prepping a breeze!
Ingredients
1 Bone-In Boston Butt Roast (8-10 lbs.)
2 Tbs Yellow Mustard
Directions
- Prepare Your Smoker:
• Set your smoker to 225°F (93°C).
• Opt for medium smoke woods like hickory or apple for optimal flavor. - Pork Butt Preparation:
• Trim excess fat from the pork butt, leaving minimal fat on the bottom.
• Alternatively, you can score the fat instead of removing it entirely. - Seasoning:
• Apply a thin layer of yellow mustard over the entire pork butt to act as a binder.
• Generously season all sides with Meat Church Honey Hog seasoning.
• Allow the seasoning to adhere for at least 15 minutes; for enhanced flavor, let it sit overnight. - Smoking the Pork Butt:
• Place the seasoned pork butt in the smoker.
• Smoke until the internal temperature reaches 175-180°F (79-82°C).
• Spritz occasionally with apple cider vinegar or apple juice if desired; however, it’s optional - Increase Temperature:
• Raise the smoker temperature to 275°F (135°C).
• Continue smoking until the pork butt is probe-tender, with an internal temperature of about 203°F (95°C). - Resting:
• Remove the pork butt from the smoker.
• Wrap the pork butt in aluminum foil and place in a cooler with old towels around it.
• Allow it to rest in the cooler for at least 2 hours before pulling. - Pulling the Pork:
• After resting, shred the pork using forks or meat claws.
• Optionally, add a bit more seasoning after shredding for enhanced flavor.
• Serve as is or with your preferred barbecue sauce.
Notes
- I have found that increasing the smoker temperature half way through gives a better bark. This is not necessary if you aren’t able to increase the temperature at that exact timing though. I have smoked plenty of pulled pork at 225°F for the entire cook. Rest assured, low and slow pulled pork will be delicious either way!
