What Makes This Pulled Pork Recipe Different

Pork butt is an exceptionally forgiving cut of meat, and I prefer to smoke it at 275°F. This method significantly reduces the cooking time while still delivering a great smoky flavor.
I also incorporate the Texas Crutch technique, which speeds up the cooking process and infuses even more sweetness into the pulled pork.
This method typically results in a cooking time of around 6-7 hours, compared to the longer option of cooking at lower temperatures like 225°F.

Which Pork Cut to Use

The ideal choice for pulled pork is pork butt, also known as Boston butt or bone-in pork shoulder. It may sound confusing, but pork butt actually comes from the upper shoulder of the hog, not its rear.
You can find it bone-in or boneless. For this recipe, it does not matter which you choose; however, the bone-in cut enhances the flavor but takes a bit longer to cook.
When selecting your meat, check the label carefully. Pork butt is often found next to the pork picnic roast, which comes from the lower part of the hog’s shoulder, closer to the leg. While you can also cook picnic shoulder low and slow, it won’t yield the same classic pulled pork results.

Ingredients

• Pork Shoulder: This may also be labeled as pork butt. Choose boneless or bone-in.
• Pork Rub: I recommend my award-winning Pork Rub, which includes kosher salt, black pepper, sugars, and five types of chili powder.
• Barbecue Sauce: Use your favorite sweet barbecue sauce.
• Brown Sugar: I prefer dark brown sugar for its richer flavor.
• Butter: Use one stick of salted butter, cut into four vertical pieces.
• Honey: Use hot honey if you like a bit of heat.
• Spritz: I use apple cider vinegar or apple juice in a spray bottle. You could also opt for water, soda, or even beer.

Check the full recipe card below for servings and a complete list of ingredients.

Setup Your Grill with Indirect Heat

You can use a gas grill, charcoal grill, or pellet grill for this recipe. The key is to maintain indirect heat at a temperature of 275°F.

Gas Grill:

If using a gas grill, leave one burner off and ignite at least one other. Adjust the burner until the grill reaches 275°F, cooking the pork over the cooler side.
To add smoke flavor, fill a smoke box or aluminum pouch with wood chips and place it on the hotter side of the grill.

Charcoal Grill:

For a kettle-style charcoal grill, push the hot coals to one side and place the grill grate over them, cooking the pork on the side without coals. If you have a drum smoker or ceramic cooker, utilize the diffuser to block direct heat.

Pellet Grill:

Pellet grills automatically set themselves up for indirect heat; just turn it to 275°F and let it heat up. You can then place the pork anywhere on the grill.

Wood Flavors:

When smoking pork, I like using hickory, pecan, or apple wood chips or chunks. Occasionally, I add a chunk of cherry wood for additional sweetness and color.

How to Smoke Pork Shoulder

1. Step One: Remove the pork shoulder from its packaging and pat dry with paper towels. There’s no need to trim it. Generously cover it with pork rub.
2. Step Two: Place the pork butt on the smoker with the fat cap facing down. Smoke until the internal temperature reaches approximately 150°F, spritzing every 30 minutes with apple cider vinegar or apple juice.
3. Step Three: Lay down two large sheets of aluminum foil in a plus shape. Add half a stick of butter, 1/4 cup of brown sugar, and a large drizzle of honey.
4. Step Four: Place the pork butt on top, drizzle with more honey, sprinkle with extra spice rub, and add another 1/4 cup of sugar and the remaining half stick of butter. Wrap tightly in foil.
5. Step Five: Return to the smoker and continue cooking until the internal temperature reaches 195-205°F, depending on desired tenderness.
6. Step Six: Remove the meat from the smoker and let it rest for at least 30 minutes. For longer resting, wrap in a towel and place in a cooler without ice for up to 4 hours.
7. Step Seven: Unwrap the pork from the foil, place it in a large bowl, remove the bone, and shred the meat, discarding any visible fat.

How to Serve Smoked Pulled Pork

Toss the shredded pork with additional Pork Rub and drizzle with your favorite BBQ sauce. You can serve this smoked pulled pork piled high on a plate or in sandwiches.

Storage

Store leftover smoked pulled pork in an airtight container in the refrigerator for up to one week, or freeze for up to six months.

GCG Pro Pitmaster Tips

• Season the pork shoulder liberally on all sides.
• Wrap in foil with sugar, butter, and honey.
• Let it rest after smoking.
• Use your hands to shred the meat to better feel for the fat.