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Minimal ingredients, simple steps and mouth-watering results. Your easy guide to the best pulled pork you have ever tasted. And it's going to be even more effortless than you expected. You just won't be able to stop going back for more. Pork Shoulder (or pork butt) is the best piece of meat to start with if you are new to smoking. Not only is it affordable, but it's difficult to mess up and super easy to make amazing. That is a winning great combination! You are about to transform a large, normally tough, inexpensive cut of pork into a wood-smoked wonder of sweet, flavorful and tender pulled pork. While it's a long process in terms of time, it's only a few simple steps and almost completely hands-off. A few things to know before we begin: You got this! Just follow the process. It might feel a bit overwhelming, but when it's done and everyone is saying "wow, this is absolutely amazing!" it's going to have felt so easy and worth it. If you are new to smoking, read through the entire post and recipe first. If you feel comfortable with your smoker, you can jump right down to the full recipe. Smoking meat can be simple or can get overly complicated pretty fast. The thing to know is that you are going to nail it. We're going for the best outcome while keeping things as uncomplicated and as easy as possible. You will get better with each attempt. Learn from what worked and what didn't. Get to know your smoker and how it works. Just follow the basic formula and it's going to be great. Why This Recipe WorksIt's all in the formula. Season early + Smoke at 250° F until the internal temperature reaches 195° F-205° F and rest for an hour before shredding. The flavorful dry rub helps produce a mouthwatering bark on the outside while the salt penetrates all the way through bringing out all that amazing pork flavor and tenderness. Smoking low, slow cook breaks down the fat for melt in your mouth smoky tenderness. What You'll NeedIngredients
Gear
A Little About Pork ShoulderA whole pork shoulder is a primal cut from the shoulder region of the pig that is then separated into two parts. These two cuts become the upper and lower portions of the shoulder. There is the pork butt, aka Boston butt, which has nothing to do with the rear of the animal. It's still from the front shoulder of the pig. Then there is the lower portion that is called the picnic roast or picnic ham (not the ham that we know as cured and smoked though). Yep, the naming is quite confusing. Pork Shoulder vs Pork ButtThe pork butt (from the upper portion) has more fat marbling, which can make it more tender than the picnic shoulder roast (lower portion). Picnic shoulder roast will sometimes be sold with the skin on, which you will want to remove as it gets very tough when cooked at low temperatures and won't allow the smoke flavor to penetrate into the meat (it is thick skin after all!). Bone-In vs BonelessEither bone-in or boneless will work just fine for this recipe. The advantage of bone-in is that it is nicely held together and keeps its shape since it didn't been cut up for the bone to be removed. This will allow the meat to cook a bit more evenly, but having the bone won't add any flavor. If your pork butt or shoulder came with a bone, just leave it in. It will be super easy to just pull right out once the meat is fully cooked. The advantage of boneless is that it's all meat and you aren't paying for bone. It will also cook slightly more quickly, but a little less evenly. Buying a Butt or Pork ShoulderBuying quality pork makes a difference. This is a big piece of meat that you are spending an entire day with, likely sharing with lots of people and enjoying for a week. You want it to be great. Starting with high-quality ingredients is the best way to get great results. Look for a well-marbled cut from the upper shoulder (Boston butt) if you can find it, but either part is going to work. Avoid pork products that have been "enhanced." This means that the meat has been injected with a solution and pumped full of water along with other ingredients that will change the texture and it will taste salty. Those ingredients will be listed on a nutrition label on the package. Just avoid enhanced pork. If you really want quality and want to splurge just a little, look for a premium heritage breed pork. These will usually be either Duroc or Berkshire, but there are others as well. And if you are wondering, yes, these are noticeably better but a lot more expensive. Where to Source It:
How to Smoke a Pork Shoulder - The Basic StepsTip: Screenshot this section for your cheat sheet or skip down to the full recipe card for all the details. 1. Prep the Pork Shoulder (12 to 24 hous in advance if possible)
2. Smoke It
3. Rest and Shred
Pro Tips & Tricks for Success
Prepping the Pork ShoulderThere's nothing really technical about prepping a pork shoulder for smoking, but a few simple things do make a difference. It's really just about cleaning it up a bit (which is totally optional) and seasoning with plenty of salt and a nice dry rub. Trimming: While the pork is cold, use a very sharp knife to trim excess fat and any hanging pieces that can burn during the cook. Trim the fat cap down to about ¼" if needed and score the fat cap cutting 1" slits in a crosshatch pattern, being careful not to slice into the flesh. This will help hold the spice rub and promote crispy rendered fat that is oh so delicious and great for presentation. Seasoning: Season early if possible (24 hours ahead is great). This will allow the salt to penetrate all the way through, bringing out tons of flavor and helping to tenderize the meat. If you can't season that far ahead, just be sure to do it at least an hour before the cook. It's all about the salt! Salt is super important. It's the only ingredient (besides the smoke) that will actually penetrate all the way through the meat to add flavor. Important: If your dry rub already contains salt, then be cautious about adding too much more. If it's not in the rub, then it should be added separately.
The dry rub ingredients in this recipe consist of smoked paprika, dark chili powder, cumin, dark brown sugar, dried oregano, granulated sugar, ground black pepper and celery seeds. It isn't spicy, but it adds great color and helps create a delicious "bark," which is a super flavorful crust on the outside of the meat. If you want to make it a little spicier, you can add cayenne or use a spicy sauce when serving. Temper the Meat Before SmokingTempering is the process of allowing the temperature of the meat to rise closer to room temperature before cooking it. This will allow the meat to cook more evenly and will reduce the overall cook time. Remove the meat from the refrigerator and let it sit on the counter for 1 hour (or even 2) before placing it in the smoker. The starting temperature of the meat is one of the big variables that change the cook time from what a recipe might have said and your exact situation. If the meat starts off at a cold refrigerator temperature (~34° F), then it's going to take extra time for it to come up to temperature in the smoker. The Importance of a Drip Pan (With Water)A drip pan with water helps create a humid environment inside the smoker. It is important for keeping the meat moist, promoting smoke penetration, and to catch drippings, which help keep your smoker clean and prevent flare-ups. Fill the drip pan up about halfway with warm water, so the smoker doesn't cool down while it heats up the water. Keep your eye on the water level throughout the cook and add more when it gets low, which is likely to happen during a long smoke like this. Be Prepared for the StallThe stall is when the internal temperature of meat rises to somewhere between 150° and 170° F then suddenly ceases to climb and can sometimes even drop in temperature. It can seem like an eternity and can go on for hours at a time. Something must be wrong, right? Nope! Don't worry, this is just the "stall." The scientific reason for this is fairly complicated to explain, but basically, the meat is sweating and is losing moisture as it cooks, which cools itself down. Once this moisture has evaporated, the internal temperature of the meat will resume climbing once again and it's a big sigh of relief. To help push through the stall, you can wrap the meat once a nice bark formed and it has absorbed a lot of smoke, which will be around 165° F internal. Wrapping is something I will do for brisket, but usually not for pork shoulder. After the CookOnce the pork is smoked and has reached an internal temperature between 195-205°F (the higher the more tender it will be), it's time to rest it, shred it and serve it. The RestThe rest is a crucial step, and should not be skipped. Rest the smoked pork shoulder for at least 1 hour, but longer is fine too. I recommend wrapping it with foil and storing it in a cooler lined with a towel (obviously no ice in the cooler). This will keep it insulated and slow the decrease in temperature. I would rather take the meat out of the smoker a few degrees before it's ready rather than skip the rest time. If you are in a rush and need to serve it ASAP, rest it tented with aluminum foil with a few vent holes on a large cutting board. Shredding for Pulled PorkNow comes the fun part! Shredding (or pulling the meat apart) is much much easier to do when the meat is warm, yet cooled down enough to handle. There are a number of tools to do the trick. From meat claws to using an ice chipper to a simple large fork. A pair of cotton gloves covered with nitrile gloves is a great way to shred the pork without burning your hands or while keeping your hands and gloves clean. Use your tool of choice and shred along the grain to maintain that amazing texture. Saucing for Pulled PorkWhile sauce is definitely not required since this pulled pork will already be so juicy and flavorful, there's just something about a little sweet & tangy BBQ sauce that can kick it up another level. You will need around 1 to 2 cups of sauce for the whole shoulder. Error on the side of under-saucing rather than oversaucing, as people can always add more if they prefer. Combine the shredded pork with sauce in a large bowl, pot or crockpot on low to keep it warm for serving. Best Ways to Utilize The MeatThe uses for the smoked pork butt are endless. Serve it on a Hawaiian bun with a fresh slaw as a pulled pork sandwich. Use it in delicious crispy carnitas tacos with avocado-lime crema and quick pickled onions. Use it to make a comforting ragu, add it to delicate omelets for breakfast, on pizza, salads, or crunchy nachos. Just about anything goes. FAQHow long to smoke a pork shoulder or pork butt? The cook time for pork shoulder is around 90 minutes per pound in a 250° F smoker. Frequently monitor the internal temperature. There will be a stall where the temperature seems stuck at some point between 150 and 170° F. Don't worry though, the temperature will rise quickly once the stall is over. What's the best wood for smoking pork? Sweet fruit woods like apple and cherry are perfect for pork. Oak, hickory and maple are also wonderful as well. Avoid stronger flavored woods like mesquite, as they will overpower the sweet flavor of the pork. Experiment and try mixing a few different types of wood to develop your own personal blend. I like to use apple and post oak. Do I need to spritz during the cook? No, you do not need to spritz the pork shoulder if you have a drip pan with water in it in the smoker. A spritz is a liquid that is sprayed onto the meat in intervals of about every 30 minutes to an hour after the first few hours in the smoker. The spritz is to replace moisture and attract smoke to the surface of the meat. The downside to spritzing is that you are frequently opening the smoker lid, which fluctuates the temperature, and it will also cause the cook to take longer. Do I need to wrap the pork shoulder? Because of how forgiving a pork shoulder is, wrapping it is generally not necessary. I prefer to develop extra bark and don't wrap it and have amazing results. You might choose to wrap your pork shoulder around 165° F internal when the formed if there is very little fat on the outside and you are concerned with it drying out. You can also wrap it when it reaches this same temperature to help speed up the cook. Can I make the pulled pork ahead of time? Absolutely. It's easy to reheat before serving. How to freeze pulled pork Shred the pork before freezing and place your desired portion size in either individual vacuum seal bags (recommended) or use freezer-safe bags. Remove as much air as possible
and seal. Label the bags with the date and contents. How to reheat pulled pork Skillet - For crispy results, use a hot cast iron skillet. Sides that Make the Meal
Dry Rub
Prep the Pork Shoulder
Smoke the Pork Shoulder
Rest and Shred
Calories: 228kcal | Carbohydrates: 3g | Protein: 39g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 974mg | Potassium: 671mg | Fiber: 1g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg This recipe was originally published on 04/25/2018 but has been updated in January 2022 with new useful information and instructions. More Delicious BBQ Smoker Recipes
View all BBQ and Grilling Recipes How long does a Boston butt take to smoke at 225?In your case, smoking a whole six pound Boston butt at 225°F would normally take around one and one-half hours per pound, more or less, to become tender enough to pull or shred (internal temperature of 190+°F), or up to 9 or more hours.
How long do you smoke a pork Boston butt?Place the pork butt roast in your smoker. Cook until the internal temperature reaches 160°F on an instant-read thermometer, about 6 hours. Spritz with apple cider vinegar every hour to keep moist.
How long do you smoke a Boston butt per pound?A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225° to 250°. Another way is to use a thermometer the entire time for indications of when your pork may be done. Remove it from the smoker once it reaches an internal temperature of 165°.
Is Boston butt good for pulled pork?A Boston butt, also known simply as a pork butt, is a flavorful cut that takes well to low and slow cooking. It's the most popular cut of meat for making pulled pork.
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