Season the Pork. Rub the pork shoulder down with a bit of olive oil and your preferred seasoning blend. You can also use yellow mustard to rub down the pork, which is a popular method. But one of my absolute favorite meats to smoke is good old pork shoulder. Yes! Smoked Pulled Pork is the best. Pork shoulder is one of the easiest proteins to prepare. It is so hugely flavorful and filled with delicious fat, it just falls apart so easily when you cook it nice and low and slow. As flavorful as pulled pork is, it’s even BETTER with a nice level of smoke on it. And that JUICINESS. Come on! I can’t get enough of it. Pulled pork is often juicy simply because of the fat content, but the way I’ve been making it lately guarantees a high level of that juiciness, and also seasoning. The key? Smoke the Meat, then Braise it. You just can’t go wrong with this method. It’s the only way I prefer to make it any more. Let’s talk about how to make smoked pulled pork, shall we?
Smoked Pulled Pork Ingredients
Pork Shoulder. Olive Oil. Favorite Seasoning Blend. Salt. Beer or Chicken Stock.
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. I’ve seen many recipes that will wrap the pork shoulder in aluminum foil to help the process along. Since we’re moving it later to the slow cooker, there is no need to wrap it. I often smoke for the first hour, then again at the 3 hour mark, but feel free to smoke it the entire 4 hours with enough wood. The wood used is your choice. After 4 hours of smoking, it’s time for the braise. At the 4 hour mark, you’ll easily have enough smoke penetration with the pork, so there is no benefit to continual smoking. Of course you can leave the pork shoulder in the smoker on low heat and continue to cook until it done. Figure 2 hours of cook time per pound of pork, until the internal temperature of the pork reaches 195 degrees F. This is where the tough tissues breaks down. However, moving the meat to the slow cooker to braise gives you more control and you can add in more flavorings for a superior, juicier finish every time. The seasonings are optional here. I like the additional flavor. The goal here is not to cover the pork shoulder with liquid, but just give enough liquid to braise it nice and slow. Slow cook the pork shoulder on low, covered, another 4 hours, or until the pork pulls apart easily with forks. Discard any excess fat. BOOM! Done! This pulled pork is so tender, it’s ridiculous, and SO FULL of SMOKE FLAVOR. I love it. Serve it however you’d like! Bust out your favorite bbq sauce, like this Carolina Vinegar BBQ Sauce. Essential! One of my favorite blends for pork shoulder is garlic, ancho powder, morita powder, chipotle powder, salt and a bit of oil. Use it as a dry rub or general seasoning. You can use your preferred seasonings to spice up the pork. Use your favorite BBQ rub, and add in a bit of brown sugar for color and a touch of sweetness, if you desire. A good Cajun blend is always nice, or use your favorite Southwest seasonings. Sometimes I’ll toss in a spicy chili powder, like ghost powder or a homemade powder, for some extra heat.
How Much Pulled Pork?
My 6 pound pork shoulder gave me just under 3 pounds of finished pulled pork, so plan accordingly. If you’re throwing a large party, you may need a couple pork shoulders. Good thing they’re quite inexpensive. All three of these names refer to the same cut of pork. They are interchangeable. Confusing? I agree. The pork shoulder (aka pork butt or Boston butt) comes from the upper part of the pig’s shoulder, not the butt end of the pig. Because the shoulder is a hard working muscle, low and slow cooking best for it, as it helps to break down all that tough connective tissue. Low and slow over wood smoke will guarantee a tender, succulent cut of meat and is ideal for making super delicious and juicy pulled pork. That’s it, my friends! Let me know how it turns out for you. I hope you enjoy your juicy smoked pulled pork!
