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Flavorful Smoked Pulled Pork Recipe Easy Tender Juicy Pulled Pork for Beginners

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This smoked pulled pork recipe delivers tender, juicy, and flavorful pork with a perfect smoky bark. Ideal for beginners, it uses simple ingredients and a low-and-slow smoking technique for mouthwatering results.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt) with good marbling
  • 1/4 cup brown sugar (50 g)
  • 2 tbsp paprika (14 g), smoked paprika preferred
  • 1 tbsp garlic powder (8 g)
  • 1 tbsp onion powder (8 g)
  • 1 tbsp chili powder (8 g)
  • 2 tsp kosher salt (10 g)
  • 1 tsp freshly ground black pepper (2 g)
  • 1 tsp mustard powder (2 g)
  • 1/4 cup apple cider vinegar (60 ml)
  • 1/4 cup water or apple juice (60 ml)

Instructions

  1. Trim the pork shoulder by removing large silver skin or excess fat, leaving a thin layer for moisture and flavor (about 10 minutes).
  2. Mix brown sugar, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and mustard powder in a bowl until evenly blended.
  3. Pat the pork dry with paper towels and generously coat all sides with the dry rub. Massage it into the meat. Let sit at room temperature for 30 minutes or refrigerate up to 4 hours for deeper flavor.
  4. Preheat smoker to 225°F (107°C). Use hardwoods like hickory, apple, or oak for smoke flavor. For grills, set up for indirect heat.
  5. Place pork fat side up on the smoker grate. Insert meat thermometer probe into the thickest part, avoiding bone.
  6. Mix apple cider vinegar and water or apple juice in a spray bottle. Spritz the pork every hour to keep it moist and add tang.
  7. Smoke the pork low and slow at 225°F (107°C) for about 1.5 to 2 hours per pound (7.5-10 hours for 5 pounds).
  8. When internal temperature reaches about 160°F (71°C), the pork may stall. Optionally wrap tightly in foil to speed through the stall.
  9. Continue cooking until internal temperature reaches 195-205°F (90-96°C) for tender, pull-apart meat.
  10. Remove pork from smoker and rest wrapped in foil for at least 30 minutes to redistribute juices.
  11. Pull the pork apart using two forks or meat claws, discard excess fat or gristle, and toss with BBQ sauce if desired.

Notes

Keep a spray bottle handy to spritz the pork throughout smoking to maintain moisture and bark quality. Do not rush the resting phase to ensure juicy results. Use a wireless meat thermometer to monitor temperature without opening the smoker. Maintain consistent smoker temperature and consider using a water pan to add moisture. Trim fat cap but leave a thin layer for flavor and juiciness.

Nutrition

Keywords: smoked pulled pork, pulled pork recipe, BBQ pulled pork, smoked pork shoulder, easy pulled pork, tender pulled pork, juicy pulled pork

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