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    You are here: Home » Food

    Perfect Smoked Pork Butt Recipe (Pulled Pork Shoulder)

    August 16, 2022 By Mary 81 Comments

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    Jump to Recipe

    A complete guide to making the best pulled pork recipe using Smoked Pork Shoulder (Pork Butt). Learn the tips and steps for tender pulled pork on your smoker. Plus a full video tutorial on How to Smoke Pork Shoulder.

    You can also explore our no-wrap pork shoulder recipe or our Kalua Pork Recipe for more inspiration.

    Smoked pulled pork on a sheetpan

    Recipe Highlights

    • While there are different ways to smoke this cut of meat this method uses smoke then wrap until finished, which speeds up the cooking time.
    • You can use this recipe on bone-in or boneless pork butts.
    • The smoking process and fat from the connective tissue make this a great recipe to make ahead and then reheat for a crowd.
    Jump to:
    • Recipe Highlights
    • What is Pork Shoulder
    • Selection
    • Tools Needed
    • Trimming
    • Preparation
    • Seasoning
    • Video Tutorial
    • How to Smoke a Pork Shoulder
    • Pulled Pork Spritz
    • How To Wrap Pork Butt
    • How Long to Cook Pork Butt
    • How to Pull a Smoked Pork Shoulder
    • Frequently Asked Questions (FAQ)
    • Additional Recipe Inspirations
    • Uses for Leftover Smoked Pulled Pork
    • Smoked Pulled Pork Butt Recipe

    We’ve cooked A LOT of pork shoulders. Hundreds, in fact, both for our own personal consumption, as well as through our catering company, Ember and Vine. And we are here to share all we have learned through experimentation, awards, and questions from our community. Follow this guide for the perfect pulled pork flavor and texture.

    Cooking 32 Pork Butts (Pork Shoulder) on a Smoker for Catering Event
    (Smoking 32 Pork Shoulders on the Yoder Offset Smoker)

    What is Pork Shoulder

    Pork Shoulder is a dense muscle from the shoulder of the pig. The characteristics of the shoulder include pockets of intramuscular fat that are elongated and stringy in nature. Tucked inside the shoulder is another important muscle called the pork collar (or referred to “money muscle” when used in competition barbecue).

    The shoulder may be called a number of things depending on how they are cut, and can come bone-less or bone-in. We prefer bone-in for smoking because it gives a more uniform shape. But you can use either for this recipe.

    • Whole Pork Shoulder – This is typically a 12 – 14 pound pork shoulder that includes the actual shoulder just off the spine, as well as the upper portion of the leg, or picnic.
    • Picnic – The lower portion of the shoulder and the bone in upper portion of the leg. This is easy to spot because it tapers down toward the leg with a triangular shape. These average 6 – 8 pounds.
    • Boston Butt/Pork Butt – This is the shoulder that has been separated from the picnic. This cut is typically 6 – 8 pounds. The butt is still the shoulder and not to be confused with the ham, which is the rear of the pig.
    • Partial Cuts – At times grocery stores will pre-slice pork shoulders into 3 – 4 pound cuts. We do not recommend using these for smoking.
    • Boneless – Any of these cuts can be boneless. The butcher simply removes the bone and may tie the pork shoulder with butcher string.

    Butchers Tip – When buying pork shoulder, if you see the word “Roast” be sure it is not Pork Loin. Pork Loin is a separate cooking process. Also if the cuts are small (3 – 4 pounds) ask the butcher if they have untrimmed whole shoulder or Boston Butt. Often they have them and you can trim them yourself.

    The best way to cook pork shoulder is to smoke low and slow in order to slowly render the pockets of fat.

    Selection

    With beef, it is generally accepted that marbling is a key to flavor. So you have USDA cuts like choice or prime leading you to a “higher quality” beef. With pork, however, it’s not that easy. You have to go out of your way to get to the story behind the cut.

    (Boneless Boston Butt)

    With pork shoulder or butt, the marbling is just as important to a long cook where you essentially are rendering all the fat as you cook, in order to get moisture into the meat.

    • Look for fresh pink color with no odor. The fat cap and the meat should be firm. Our favorite purveyor of pork is Snake River Farms. Their Kurobuta Pork Shoulder is incredibly marbled and is the entire pork shoulder including the picnic.
    • Buy bone-in shoulder. The bone helps keep the uniform squared shape for a shoulder and allows for more even cooking. The bone also acts as a temperature gauge for when the pork is done when it can easily slide out from the shoulder. However if all you can find is boneless that is fine as this recipe works the same.

    Tools Needed

    The following are some of our favorite tools to help us make killer pulled pork.

    • Silicone Gloves by Ekogrips: These are fantastic when working with hot meat. The best part is that they are dishwasher safe, so you are assured you are working with clean and safe gloves. There are several silicone gloves out there, but these are the ones we use.
    • Pork Puller: When we’re cooking several pork butts for a crowd we use this pork puller for speed and ease. You just attach it, just like a drill bit, to your drill and pull away. So easy and so awesome to make smoked pulled pork!
    • Digital Thermometers: Temperature is key when cooking a large piece of meat like a pork butt. Every transition we make is determined by a specific temperature, so it’s vital to have a good thermometer. We recommend the Thermapen One for instant read and the Thermoworks Smoke Unit for monitoring the internal temperature of the roast throughout the cook.
    • Aluminum Foil or Pink/Peach Butcher Paper for wrapping.
    • For injecting our meat, we use a culinary injector and for a spritz we use a food safe spray bottle.

    Trimming

    There will be a fat cap on top of the pork butt that needs to be trimmed and some removal of any fatty pockets or potential glands using a sharp boning knife or filet knife.

    Many will say to leave a hefty fat cap on the top of the shoulder. I have found that a super thick fat cap does not render out, resulting in a fairly large mass of fat when you’ve cooked it for 10+ hours and the loss of some potential surface area for bark (or that exterior flavor crust created by the smoke).

    So my recommendation is to cut that fat cap to barely a ¼ inch on the topside. I actually prefer to shave it down to a razor thin layer. The fat inside the meat is what is more important.

    The remaining fat will still render, and you will get more flavor all around the meat. So don’t leave too much fat on the outside. Not to mention you still have fat inside the meat that is also rendering for flavor and moisture.

    Trim the remaining sides. Sometimes you may see some glands on the non fat cap edges. They will be purple or red, those should come off too as the texture is not pleasant if you leave them on.

    Preparation

    We prefer to inject first (using a culinary syringe) then add the seasoning second. We use equal parts apple cider vinegar and apple juice or water to get moisture and flavor into the interior of the meat.

    When injecting use a food injector and inject the liquid into 1-inch virtual cubes of space, you’ll see the pork expand or bulge. This is fine. Remember, you are going to be cooking this for several hours (10-14 hours depending on size), so that liquid will help keep the meat moist over that long duration of the cook as it warms and steams out.

    How to inject a pork butt (or pork shoulder)

    You like heat? Add some hot sauce to the injection. But in the end it’s adding moisture into the meat, that when warmed up will try to escape the meat and add that flavor all throughout the interior of the meat versus just the rub on the exterior.

    Seasoning

    Acidity matters for pork. So we start with a Dijon mustard slather (or binder) to allow the rub to stick. You can use extra virgin olive oil, beef stock, or any liquid you like. We prefer mustard.

    Plan one cup of seasoning for the average 5 to 7 pound shoulder.

    The pork butt rub will adhere to the slather. A good pork seasoning for pork shoulder will contain sugar and be slightly savory. Sugar helps with creating bark (or that dark caramelization that happens when smoking the shoulder). Want more savory? Lessen the sugar and add more salt, garlic, or onion powder. Just add all the ingredients into a bowl and mix.

    Pork Shoulder Dry Rub Ingredients:

    • Brown Sugar (you can use dark or light)
    • Kosher Salt
    • Coarse Black Pepper
    • Cumin
    • Paprika
    • Dry Mustard
    • Cayenne

    You can season the day of, or the day before. If you have time, do it the day before and then wrap the shoulder in foil or plastic wrap and keep in the refrigerator until ready to smoke.

    Video Tutorial

    How to Smoke a Pork Shoulder

    There are a few phases to smoking a pork shoulder after it has been trimmed and seasoned. Generally we plan 1 hour and 15 minutes per pound for total cook time, including the rest period. Better to be done early. A cooler (with no ice) can keep the shoulder warm for hours.

    1. Smoke – Target 250 degrees Fahrenheit for the first 3 – 4 hours.
    2. Spritz – After 3 – 4 hours of smoke, use a spray bottle to lightly spray the shoulder every 30 minutes until the internal temperature of the pork butt reaches 165 degrees F.
    3. Wrap – After the internal temperature of the pulled pork hits 165 degrees, wrap the shoulder in foil or butcher paper and reinsert your remote probe meat thermometer. See below for more details.
    4. Continue Smoking – Place back into smoker at 250 degrees and continue cooking until the pork shoulder reaches a range of 190 – 205 degrees F. In this range you will insert an instant read thermometer and check the temperature. When the probe goes into the shoulder it should feel like it’s entering into room temperature butter with no tension. If it is still a little tough, keep cooking. Another test for doneness is pulling on the bone, if it slides right out, it’s done. This process can take an additional 5 – 7 hours depending on the pork shoulder size. They key is cooking to temperature, not time.
    5. Rest – After the pork reaches the finished temperature, remove from smoker (still wrapped) and place in a cooler (with NO ice) for an hour, covered. This will allow the shoulder to slowly come down in temperature and redistribute all that amazing flavor and moisture. If your pork butt is done early you can hold in the cooler for up to four hours and keep it warm.
    6. Pull – Use your favorite tool and pull the pork into strings, that is when it becomes pulled pork. There will still be some cartilage and stringy fat. Be sure to discard those as you pull. See below for more details.

    Pulled Pork Spritz

    Make sure you have a food safe spray bottle. Fill it with equal parts apple cider vinegar and apple juice (or just apple cider vinegar and water, which is our preference to cut down on excess sweet. Or just get creative with your mixture).

    How to make a spritz (or mop) for ribs

    After three to four hours of smoke, you spray with this spritz every 30 minutes until you wrap. This cleanses off any ash that may have developed, but also coats the pork with a small liquid layer.

    As smoke travels through the cooking chamber it is attracted to moisture. So this adds a lot of smoke flavor as the smoke connects with the spritz. We will spritz until the wrap. It takes only seconds to spritz, so you won’t be loosing much heat when you open up your cooker.

    How To Wrap Pork Butt

    Some choose not to wrap, which is fine, it just takes longer to smoke. I elect to wrap, and make sure I do so after the stall (see below for more details on the stall), which is when the shoulder internal temperature reaches 165 degrees F.

    (The stall is done)

    Place shoulder in a large aluminum baking pan, cookie sheet, or even a glass dish. Add a couple tablespoons of the spritz liquid into the pan and then wrap to top in foil. Insert the remote thermometer probe again through the wrap and then return to the smoker. Be sure the probe is not touching the bone. Using a pan retains a lot of the juices and fat which is flavor when you pull.

    Alternatively you can use aluminum foil or pink butcher paper and wrap it tightly.

    (Added some of the spritz liquid and covered with foil)

    How Long to Cook Pork Butt

    As stated earlier plan 1 hour and 15 minutes per pound, on average, when cooking at 250 degrees Fahrenheit.

    • 5 pounds – 6-7 hours
    • 7 pounds – 8-9 hours
    • 8 pounds – 9-11 hours

    How to Pull a Smoked Pork Shoulder

    • If you have given your meat enough time to properly cool to temperature, you can pull with your hands to make the smoked pulled pork. When we’re cooking at an event and have several to pull, we use a tool that attaches to a drill (it’s awesome). It makes it SOOO easy to finish the job.
    • But when we’re cooking just one or two at home, we love these gloves. They make it very easy to pull, and the gloves are dishwasher safe.
    Shredding Pork Shoulder with Heat Resistant Gloves
    • Remove the pork from the cooler and foil wrap. Take out the bone and start slowly shredding the meat with your fingers. As you pull you may find some minor pieces of fat or cartilage that you want to discard. Get it pulled to your desired consistency and then cover again until ready to serve.
    • Want a little extra flavor? Add some apple cider vinegar after it’s pulled. Or add your favorite BBQ sauce if you want. The key is to enjoy that pork shoulder and flavor and not over-smoke it.
    A pulled pork sandwich made with easy smoked pulled pork
    Best Pulled Pork Sandwiches EVER!

    ***Pork butts come in a variety of sizes and weights. They can get BIG! The “Boston Butt” is typically what we use, the nice rectangular shoulder meat. The “picnic” looks like a ham, it’s the upper part of the leg, with less meat. Usually if cooked, it’s cooked separately. 

    Frequently Asked Questions (FAQ)

    How to Reheat Smoked Pulled Pork

    Preheat oven to 300 degrees. Place pulled pork in an oven safe dish. Add ¼ cup of apple cider vinegar or your favorite barbecue sauce and then cover with foil. Place into the oven for 20 minutes. The liquid from vinegar will steam to re-hydrate the smoked pulled pork and the fat will re-liquefy.

    What is the Stall?

    The stall is when the meat sweats liquid while cooking. As the meat sweats from the cells, it cools the meat down again. The stall is represented when you see very little movement in the internal temperature of the pork shoulder. It may be hours and only moves 5 – 6 degrees.

    You have to make sure to not overreact to the stall when cooking, instead embrace it and cook through it. As the moisture cooks out, which is all that intramuscular fat rendering out, the internal temperature of the pork shoulder will start to rise again at a faster pace. When the pork shoulder internal temperature reaches around 165 – 170 degrees F it is likely out of the stall.

    What is the Best Wood for Smoked Pulled Pork

    Any fruit wood like apple, cherry, or peach is a great wood for pulled pork. Fruit woods burn sweeter with less of a campfire flavor.

    How long does it usually take to go from stall to 203?

    On average it’s an additional 4 to 5 hours from the beginning of the stall until the pork shoulder finishes at 203.

    How long do I smoke pork shoulder at 250 degrees?

    On average a six pound pork shoulder takes roughly 8 hours to cook. Plan 1 hour and 15 minutes per pound as a general range for a pork shoulder.

    Additional Recipe Inspirations

    • Vinegar Based BBQ Sauce
    • Dry Rub Resources 
    • No Mayo Coleslaw
    • Pulled Pork Sliders with Grilled Pineapple

    Uses for Leftover Smoked Pulled Pork

    When you’re experimenting with pulled pork, like we tend to do, you may find yourself with some leftovers. Here are a few favorite uses for leftover pulled pork:

    • Pork Shoulder Tacos
    • Pulled Pork Nachos
    • Pulled Pork Spring Rolls
    • Leftover Pulled Pork Wontons
    • Smoked Pulled Pork Hash The ultimate brunch! 
    • And so much more!  Try it on pizza, pulled pork sloppy joes, pulled pork mac and cheese. The options are endless!

    *This post contains affiliate links for some of our favorite products. We’ve used and abused everything mentioned, and they’re still going strong! We only recommend products we think are totally worthy of your love and investment! 

    This post was originally created in 2016 and has been updated August 2022 with more Q and A and reader questions answered.

    pulled pork on a sheet pan with sauce

    Smoked Pulled Pork Butt Recipe

    How to Smoke Pork Butt (Pork Shoulder) for the most tender and flavorful Smoked Pulled Pork.
    4.40 from 113 votes
    Print Pin Rate Save Saved!
    Prep Time: 1 hour
    Cook Time: 9 hours
    Resting Time: 1 hour
    Total Time: 11 hours
    Servings: 10 people
    Calories: 273kcal
    Author: Mary Cressler | Vindulge
    Cost: $40

    Ingredients

    • 1 8-10 lb pork shoulder, or boston butt
    • 2 tablespoons Dijon mustard

    Dry Rub:

    • ¼ cup brown sugar
    • ¼ cup salt
    • 1 tablespoon chili powder
    • 1 tablespoon smoked paprika
    • ½ tablespoon dry mustard
    • ½ tablespoon cumin
    • ½ teaspoon cayenne
    • 2 teaspoons garlic powder
    • 1 teaspoon onion powder

    Injection:

    • 1 cup of apple cider vinegar
    • 1 cup apple juice

    Spritz:

    • 1 cup apple cider vinegar
    • 1 cup water
    Prevent your screen from going dark

    Instructions

    For the Pork Dry Rub

    • Combine all ingredients in a bowl and mix. Use about ¼ cup of the rub and store the remainder in a mason jar for up to six months.

    For the Spritz

    • Combine the apple cider vinegar and water in a food safe spray bottle.

    How to Smoke Pork Shoulder

    • The night before cooking, prepare pork. Remove excess fat cap, and any glands. Pat dry with paper towel and then place onto a baking sheet, and inject the meat. Discard any liquid that pools in the pan and then pat dry the pork again.
    • Apply mustard and then dry rub thoroughly. If you don’t have time to do the night before try to apply at least an hour before cooking. You’ll see the rub begin to liquefy as the moisture connects with the meat.
    • Preheat smoker to 250 degrees Fahrenheit. We use apple or cherry wood. Insert a thermometer if you have a remote probe, and leave in place.
    • Place the pork fat cap side up (if you left the cap on) and smoke for about three hours. You’ll see a bark begin to develop, if it hasn't continue smoking one more hour. After you see a mahogany color and bark, spritz (or spray) every 30 minutes. After about five hours total, check the temperature. When the pork hits on or around 165 degrees Fahrenheit, it’s likely coming out of the stall and ready to wrap. This will change from meat to meat, you will see the temperature hover and only go up in a few degrees per hour. It pushes through the stall when you start to see the temperature increase in a much faster pace (between 165 to 175).
    • As you complete the stall, (remove the thermometer at this point if you have one) place the pork shoulder into a pan, add a small amount (two tablespoons) of your spritz into the pan and wrap in foil tightly. Put the thermometer back in place.
    • Continue cooking wrapped until the internal temperature is between 200 and 203. Use an instant read thermometer. It should slide right in as if it is room temperature butter.
    • Remove from smoker (leave wrapped). Place into a cooler (with NO ice) and let it rest for an hour. It will act as a warmer and keep the pork warm for hours, so if you are planning an event, better to be done early and let it sit.
    • After one hour, remove from cooler and begin pulling. Remove the bone (it will just slide right out clean), and then pull with your favorite tool or with your hands. It is likely there will be some cartilage or other fatty pieces, be sure to pull those out (it’s not a good texture).
    • You may also opt to add a few tablespoons of BBQ sauce to mix in as well, or just top your pulled pork sandwiches with it. See BBQ sauce in notes, and also a link below the video.

    Video

    Notes

    *Serving Tip: Pull meat as close to service as possible, once you pull, it starts to cool down fast. If you need to reheat, put back into smoker or oven covered with a little apple cider vinegar.
    *Time – This time is for a 7 – 8 pound shoulder. Every shoulder will cook differently, so adjust your cooking time up if a larger shoulder. Typically we plan 1 hour and 15 minutes for every pound including the rest time for total cook time.
    *Please see extended instructions above for full description.
    *For our favorite dry rub for pulled pork, see this post and video for variations.
    *For the Vinegar Based BBQ Sauce. 
    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 273kcal | Carbohydrates: 13g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 3710mg | Potassium: 625mg | Fiber: 1g | Sugar: 10g | Vitamin A: 796IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

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    Reader Interactions

    Comments

    1. Laurie says

      February 28, 2023 at 5:13 am

      5 stars
      Thanks for the smoked pulled pork butt recipe, I used onion powder and added apple juice, it was delicious.

      Reply
    2. Tim says

      November 12, 2022 at 10:17 am

      Doing this recipe now, doubt I will get response in time but next time! Do I need to add chips and water to pan after wrapping for the stall? Not thinking it will penetrate foil, but so not to upset the balance of heat? Thoughts? Need to or dont need to? I am using an electric smoker, apple pellets.

      Reply
      • Sean Martin says

        November 12, 2022 at 11:30 am

        Tim once it’s wrapped you don’t need to add any wood chips or chunks. Just keep the charcoal or normal heat source going for the ambient temperature.

        Reply
    3. Jounayet Rahman says

      November 09, 2022 at 12:23 am

      I will be doing this recipe this weekend. Great Recipe.

      Reply
    4. Todd says

      October 29, 2022 at 10:57 am

      It’s interesting that this recipe specifically states to wrap the butt AFTER coming out of the stall. My understanding has always been that the whole point of wrapping it (AKA the “Texas Crutch”) is to get you through the stall faster, and that you should do it at the beginning of the stall (around 150 or so). Any comments on why you recommend doing it after?

      Reply
      • Sean Martin says

        October 29, 2022 at 11:43 am

        Technically the stall can happen anywhere from 150 to 170. We have found that 165 ish tends to be the best balance between the right amount of bark and pushing it through the stall using the Texas Crutch method. So it really comes down to your preference on when you want to wrap and for us we just like the color at 165.

        Reply
        • Todd says

          October 30, 2022 at 5:47 pm

          5 stars
          Thanks! I took your advice and wrapped at 165 exactly and it turned out beautifully. Can’t argue with results! 🙂

          Reply
          • Sean Martin says

            October 31, 2022 at 10:42 am

            Excellent!

            Reply
    5. Nestor Goldak says

      January 20, 2022 at 12:04 am

      Excited to start grilling! Can’t wait to get out there and give this a shot. Appreciate the post.

      Reply
    6. Paul Kretzschmar says

      January 19, 2022 at 11:33 pm

      Looking forward to grilling season! Thanks for sharing – trying to learn as much as I can before we start hosting again.

      Reply
    7. Stacy Johnson says

      September 08, 2021 at 12:29 pm

      5 stars
      This was perfect. Thank you for a great recipe

      Reply
    8. Kim says

      July 08, 2021 at 11:03 pm

      Your picture of you pulling the pork looks so juicy, mine did not !!! Should it be ok ?

      Reply
      • Sean Martin says

        July 09, 2021 at 12:05 pm

        Kim – the underlying pork shoulder will define the juiciness. If the pork was leaner, than that fat may not be there to render out as much. If you find that the shoulder after pulled is not as juicy as you like, add a small amount of BBQ sauce, or apple cider vinegar. We do the same when reheating it.

        Reply
    9. Kelsey Schumaker says

      June 10, 2021 at 11:39 am

      Hi there! I am wanting to cook 2 pork butts with this recipe tomorrow. I was reading that you suggested injecting and putting rub on the night before and leaving in the fridge over night. Would that be okay? I read some of your comments and replys that said not to put rub on the night before. Or do I inject and marinate right before I put on the smoker. Just wondering what would be best for best flavor?

      Reply
      • Sean Martin says

        June 10, 2021 at 7:17 pm

        Kelsey, great questions. The main reason we inject and season the day prior – is so we can wake up and just start the smoker early and put them on. The injection and seasoning will add some minor flavor elements if done the night before. If you plan to wake up and do it all right before you cook it, that will also be just fine. But what we have learned is make it easy on us by injecting, and then seasoning the day prior. Wake up, get the smoker going, then throw them into the smoker.

        Reply
    10. Alli says

      May 13, 2021 at 5:22 pm

      Hi! This recipe looks amazing!! I have a 4lb pork shoulder, since there are only two of us, will this still be ok if I just adjust time wise? I assume I would have to start spritzing after only and hour and a half or so? It will be my first attempt at smoking pork butt so any helpful tips on a smaller size piece of meat would be appreciated!

      thank you so much for this recipe, so excited to make it tomorrow!

      Reply
      • Sean Martin says

        May 14, 2021 at 10:03 am

        Alli – yes, the shoulder will cook slightly faster, but even a four pounder (assuming it’s boneless) will take at least 6 hours because the smaller cuts still need to cook through completely. It will still have a stall. So I would plan 6 – 7 hours and if it’s done early you can rest it in the cooler (no ice) until ready to pull. Can’t wait to hear how it turns out.

        Reply
    11. Serge says

      January 09, 2021 at 11:50 pm

      5 stars
      I made this today. First time doing pork butt. I opted out of injecting. Everything else I did to the letter of the recipe. It came out great. The flavor profile of the rub is perfect. I will definitely be making this again.

      Reply
    12. Alex says

      November 22, 2020 at 12:03 am

      5 stars
      Great recipe, I used it on my first time smoking. I wished I would have done some stuff differently (over smoked it a bit) but it still tasted amazing. Love it

      Reply
    13. Sarah says

      October 26, 2020 at 9:40 am

      5 stars
      This is my go to recipe for smoking pork’! I’ve made it probably 5x now and can’t find anything that compares. I also never remember to prep the night before, I don’t have an injector so it’s mostly the rub and the timing that makes this so perfect! And that’s saying a lot coming from a KC girl who grew up on the the best bbq

      Reply
      • Sean Martin says

        October 26, 2020 at 10:59 am

        Awesome!!! Thank you so much for taking the time to share.

        Reply
    14. Dusty says

      March 31, 2020 at 10:00 am

      I have injected and rubbed down my butt. Wondering how long I can keep it in my fridge? Should I try to cook at 12 hours or will 36 be okay?

      Reply
      • Sean Martin says

        March 31, 2020 at 10:31 am

        Dusty, great question. I would suggest keeping the fridge no more than 12 hours. And don’t be surprised if you see the rub liquefy and get pasty, that is normal.

        Reply
    15. Gerald BOGAN says

      February 22, 2020 at 8:26 pm

      Read but havn’t tried yet Will so Sounds great

      Reply
    16. Cheryl Cooney says

      January 31, 2020 at 11:17 pm

      5 stars
      Have tried several great barbecue recipes but this one is the bomb! Awesome!! I made the vinegar based sauce, wow, it’s good enough to drink. (I did add a little more brown sugar to my taste)

      Reply
      • Sean Martin says

        February 01, 2020 at 12:36 pm

        Awesome!!! I love that you modified to your flavor preference!!

        Reply
    17. Brittany says

      October 16, 2019 at 12:36 am

      5 stars
      Absolutely perfect! Used Worcestershire instead of Dijon mustard before rub. Spritz for mine was just apple juice! Best pulled pork I’ve ever had!

      Reply
      • Sean Martin says

        October 17, 2019 at 3:55 pm

        NICE!! Thank you so much for the feedback!

        Reply
    18. GEOFF says

      October 13, 2019 at 3:36 pm

      4 stars
      Very good instructions, rub was awesome! Have have smoked several butts before. However, i like to try different methods and ideas. This was simple and thorough!

      Reply
    19. Cherie says

      September 03, 2019 at 2:56 pm

      5 stars
      Am following this method for the third time – love it! I don’t have an injector and just do the mustard and a Costco rub the night prior. We get the shoulder from Costco (double pack) and smoke them both to freeze leftovers. Usually 14lbs and takes 16-17 hours from start to finish. The only time I welcome a 3:45am wake up call. 😉 Thanks for sharing!!!

      Reply
      • Sean Martin says

        September 04, 2019 at 10:22 am

        Awesome!!! And you nailed it, you really don’t need to inject in a pork butt, we do to add a little extra, but it’s not necessary. Freezing is a perfect way to save those, and of course we have a number of leftover pork recipes 🙂

        Reply
    20. RAUL SORIANO says

      September 02, 2019 at 1:57 pm

      5 stars
      Thank you for sharing your pork shoulder recipe I followed your recipe to the T I start on sep 1 at 3:30 am I used apple wood chips to smoke my family came over for dinner and it was a big hit that bark was even my mother in law loved and she is a big critic and she gave me thumbs up I will put this recipe in my book thank you again.

      Reply
      • Sean Martin says

        September 08, 2019 at 12:12 pm

        Raul thank you so much and very happy to keep your mother in law happy!!!! (I know from experience 🙂 )

        Reply
    21. Marc says

      September 01, 2019 at 2:40 pm

      5 stars
      I have used this recipe multiple times a year for the past few years. I use a Weber Smokey Mountain Smoker with apple, hickory, and pecan wood. I am more of a purist and do not wrap. However, this has come out perfect every time. I had people over who worked at barbecue joints tell me this is way better than what they served at those place.
      Thanks again for the recipe. I pass it onto everyone I know!!!

      Reply
      • Sean Martin says

        September 03, 2019 at 12:31 pm

        Thank you so much for the feedback, we very much hearing it!

        Reply
    22. Madrienne Crow says

      July 13, 2019 at 12:17 pm

      5 stars
      I have made your pulled pork and it’s fantastic! Here’s my question: We are having a party next weekend for the 50th Anniversary of the first moon landing.

      Should I just serve the pork it in a big bowl? It will come to room temperature after a while.

      Or should I put it in the crockpot to stay warm?

      I will have buns, bbq sauce, French Bread rounds, and mayonnaise for my guests to fix their own sandwiches.

      Reply
      • Sean Martin says

        July 17, 2019 at 8:29 am

        Madrienne, we can keep a pork shoulder warm in a cooler (no ice) for up to four hours. So if you can do that you can pull right before, and can certainly use a slow cooker to keep it warm. I would add a little sauce/liquid. Another option is to go buy at a grocery store, the one time use serving trays and sterno to light up and keep it warm. Then you can keep it warm also, but sounds like you already have a slow cooker, so makes sense to just do that!

        Reply
    23. D. Propper says

      July 08, 2019 at 1:10 pm

      5 stars
      I have never smoked a Pork Butt before this past Thursday (July 4th). As an avid follower of your Instagram page, I love most everything you show. Therefore, found your recipe and tips and gave it a go. The Pork turned out absolutely incredible. It was as good, if not better, than any pulled pork I have ever gotten at a restaurant…. and I love pulled pork. I loved the tip about letting the pork rest in the cooler longer than 1 hour, if needed. I kept the pork wrapped up and in the cooler for approx. 2 hours and then pulled it by hand just before eating. Everything was still hot, moist, and absolutely perfect. I usually follow recipes that I find online and look as to how I can improve it after the first run, but I see nowhere where I can make this any better. Thanks so much!

      Reply
      • Sean Martin says

        July 10, 2019 at 11:15 am

        Thank you so much for the feedback!!

        Reply
    24. Erin says

      May 25, 2019 at 5:52 pm

      5 stars
      Have you ever tried wrapping in butcher paper instead of foil? If so how did it turn out?

      Reply
      • Sean Martin says

        May 26, 2019 at 10:06 pm

        Yes we have, and we find it works just as well as foil We are now experimenting with all things wrap with pink butcher paper. Great question!!

        Reply
    25. Brent Davis says

      March 01, 2019 at 1:36 pm

      5 stars
      Came out absolutely perfect. Never had done a pork butt before. Followed recipe to a “T” (except didn’t inject and wait over night – bought from store at 5 pm, in the smoker by 8 pm). Out of the smoker at 12 midnight – injected bourbon and maple syrup, double foil wrap, in the oven at 210 F until 6 am. 3 hr towel wrap in the cooler for resting. Awesome.

      Reply
      • Sean Martin says

        March 02, 2019 at 11:11 am

        Awesome Brent!!!! Love the bourbon syrup combo for sure!!

        Reply
    26. Axel says

      February 09, 2019 at 2:08 pm

      5 stars
      This was the absolute best pulled pork ever. Everyone loved it. I did not inject (yet). Maybe this coming summer. I will do many times over. Thank you for this information. I’ve done other recipes from you also. All of them amazing. My friends and I all thank you for the food heaven.

      Reply
      • Sean Martin says

        February 10, 2019 at 7:02 pm

        Awesome Axel, it means so much you would drop us a comment!!!! And thanks so much for sharing your experience. If you modify or add your own twists, that is where the fun begins, let us know too and share photos on Instagram or Facebook!

        Reply
    27. Wayne says

      January 13, 2019 at 7:36 am

      5 stars
      I picked up a pellet smoker this summer and this was the first recipe I tried. I have no previous experience smoking large pieces of meat.

      I followed the steps as written and the results were outstanding. I injected, used the mustard, made the rub recipe. All these things helped me make the best pulled pork I ever tasted. Thanks for posting this!

      Reply
      • Mary says

        January 13, 2019 at 10:52 am

        Wayne welcome to the smoker club!!!! Thanks so much for sharing your experience. We started this journey ourselves on a pellet grill and a kettle, we learn something every cook too. It never ends and so glad your on the journey too!!

        Reply
    28. Ron Kast says

      December 27, 2018 at 7:11 pm

      5 stars
      This is my third time smoking a port butt per your suggestion. I am a true believer to the adage low and slow. I appreciate the step by step instructions. Thank you so much for posting your secrets.

      Reply
      • Mary says

        December 28, 2018 at 10:35 am

        Ron thank you so much for sharing this, you made our day!!! We will keep the secrets coming!

        Reply
    29. BBQonMain.com says

      December 18, 2018 at 12:16 am

      Hey Mary, Just wanted to let you know we love your recipe so much we featured it as part of our 101 favorite smoker recipes! You can check it out here – https://bbqonmain.com/101-smoker-recipes/ The walk through on trimming and whether or not to inject is super helpful, and we love the idea of using smoked pork butt to make spring rolls!

      Thank you for pushing yourself in the kitchen and sharing it with us all =]

      – Team at BBQ on Main

      Reply
      • Mary says

        December 22, 2018 at 1:38 pm

        Thank you so much for the feature!!

        Reply
    30. Jim Button says

      December 07, 2018 at 10:07 am

      5 stars
      At what point do you switch from apple or cherry wood to oak or pecan?

      Reply
      • Mary says

        December 07, 2018 at 3:16 pm

        Jim, great question, so first we typically do this on an offset smoker. In this case we alternate logs (oak, then fruit wood, oak, then fruit wood).

        If you are using a pellet smoker, then mix in the hopper equal parts.

        If a kamado style like the Big Green Egg, we mix equal parts of the chunks with the charcoal.

        Reply
    31. Cathey Grossman says

      June 30, 2018 at 12:06 pm

      5 stars
      I’m making pulled pork in advance for a party the following week.
      How would you recommend maintaining quality. Thinking of cooking,
      Shredding, vac seal, freeze then sous vide before serving.
      Thoughts. Thank You

      Reply
      • Mary says

        July 06, 2018 at 12:34 pm

        Yes! That is exactly how I would do it. Or, you can re-smoke the pulled pork in a pan with a little apple cider vinegar covered. Or in the oven. We have done both.

        Reply
    32. oie says

      May 09, 2018 at 12:38 pm

      5 stars
      I did just for kicks I cook my pork over an fire pit in a buch oven pot.
      I used bloody Mary mix with night train as my injection basic .
      Then basic dry rub I got from Savoy website took about four to six to fully cooked and smoke.

      The favorite came out awesome.

      Reply
    33. Jillian says

      April 10, 2018 at 5:27 pm

      I have learned so much from reading this!! Thank you so much, awesome post. Now, you may have listed this already and I somehow missed it, but three questions. You WOULDN’T inject with vinegar if leaving for a few hours to “marinate” before smoking? Would you lather with mustard, then rub, wrap and leave in the fridge overnight? I was told to leave the butt on the counter for a few hours before smoking to let it get to room temp as that is best – is this true?
      Thank you!!

      Reply
      • Mary says

        April 11, 2018 at 12:43 am

        Jillian thanks for the comment, lots of great questions. So we don’t marinate our meat for this, but if you do, I wouldn’t bother with the injection. And with pork shoulder, consider a brine versus a marinate. Brines have a specific salt to flavor and liquid ratio. You can certainly slather with mustard and leave in fridge. The salt in your rub will work into the outer layers of the meat and get good flavor.

        As for the room temp, we are not a fan when smoking. We just take straight from fridge and put onto the smoker. As the meat comes to temp in the smoker it will sweat and I like the moisture as it takes on more flavor. Even with steaks if you have the right flame and a direct heat, you wouldn’t need room temp. Some even take straight from freezer to cook. Hope those help!

        Reply
        • Jillian says

          April 11, 2018 at 8:13 am

          Thank you for the response!! Certainly helps. To clarify, when I said “marinate” I meant to inject and let it sit in the fridge over night. So back to that real quick, would you omit the vinegar in that case if injecting hours before smoking? Or would you just inject your sauce before smoking and throw it right on?

          Reply
          • Mary says

            April 11, 2018 at 11:55 pm

            You could totally do that, it’s like brining anyway and it won’t hurt the meat. You can also add some rub into the injection if you have the right injector too. If it’s BBQ sauce you are thinking of injecting, I would go with a vinegar based sauce, the tomato based are very thick and may jam and not permeate through the meat as easily. Take photos and post on FB for us!!!

            Reply
    34. Tim says

      February 13, 2018 at 8:59 pm

      What can we coat the meat with if we don’t like mustard?

      Reply
      • Mary says

        February 13, 2018 at 11:25 pm

        You can easily substitute with olive oil. The point is to have something for the dry rub to bind to. We just love the flavor of mustard so it’s our default.

        Reply
      • BBQBusch says

        March 29, 2019 at 10:00 pm

        Suggest you try using the mustard even if you don’t care for it. Unless you’re absolutely major sensitive to mustard, you’ll never taste it if you use just the slightest glaze of it plus the rub and don’t heavily slather the mustard on your meat.

        Reply
    35. Jimmy cardwell says

      December 09, 2017 at 10:42 pm

      5 stars
      Very well put , good information

      Reply
    36. Julie says

      October 09, 2017 at 8:21 pm

      Question – approximately how many hours does it take to smoke a 7 lb roast? I am looking to try this technique and need to know what time to get up in the morning!

      Reply
      • Mary says

        October 12, 2017 at 11:47 pm

        Julie,

        Plan 90 minutes per pound. That includes smoke time, time wrapped, and time in the cooler coming to temp.

        Reply
    37. Leo says

      August 31, 2017 at 8:17 am

      I will be doing this recipe this weekend. At what temp do you cook at after you wrap the the park?

      Reply
    38. Kimberly Kennedy says

      August 23, 2017 at 12:52 pm

      Question, I just got a smoker so trying pulled pork for the first time. I am wanting to use Red’s Apple Cider. Have you ever tired it and is it any good? If you have do you have any tips to go with it?

      Reply
      • Mary says

        August 23, 2017 at 11:42 pm

        Kimberly we have not tried Red’s Cider, I would love to hear how it goes!!

        Reply
      • MB says

        September 04, 2017 at 7:47 am

        5 stars
        Reds is not cider but apple flavored beer. Try a good, dry craft cider, that’s what I do with great results on the spritz.

        Reply
        • Mary says

          September 12, 2017 at 12:33 am

          Love this idea!!!

          Reply
    39. Jamie Ostrowski says

      August 22, 2017 at 3:34 pm

      4 stars
      Thanks for the great article. I’m pretty new to smoking meats – one thing really puzzles me. You mention you get the pork up to 203 degrees. That is much higher than the done temp of pork, which (and the USDA has just revised this) is 145 degrees. It’s my understanding that bringing the meat beyond around 145-165 degrees makes it begin to toughen.

      How is it that you bring it up to 203 and it stays tender? Would it be better to cook just until the done temp of 145?

      Given all your experience in cooking meat, I don’t doubt for a moment you are doing it correctly, but can you explain this?

      Reply
      • Mary says

        August 23, 2017 at 11:52 pm

        Jamie a great question. In this case you are correct, USDA recommends to cook pork to 145, that said, the pork shoulder is something special. Something with a lot of marbling and fat that needs to cook to a higher temperature in order to render that fat out so you can pull it and still get it moist. If you only cooked the pork shoulder to 145 – 165 it will not have gone through the magical phase of the fat rendering. And sliced pork is great.

        Once the temp hits 165 and crawls to about 205 ish, that is the time that the juices flow from the rendering fat and liquefies in the meat keeping it moist and tender. Cook too much beyond 205 and the liquid begins to steam out of the meat and it will get dry. So in this case, the cut of meat and the type of fat or marbling matters in how long you cook it.

        If it was a pork chop, you are spot on, cook to 140, pull the meat. While resting it will continue to heat up to about 145 and is right where you want the temperature.

        Reply
        • Brett Merriman says

          February 23, 2018 at 11:44 pm

          5 stars
          how long does it usually take to go from stall to 203?

          Reply
    40. Monica Louie says

      August 01, 2016 at 2:49 pm

      Yes, I am officially hungry after reading this post! It looks so good, and I love all the ways that you can eat pork butt. 🙂 Thanks for the detailed step-by-step too! This will be great to reference in the future!

      Reply
    41. Warren @ Blog to Taste says

      July 29, 2016 at 3:39 am

      5 stars
      It’s after midnight, and I’m lying in bed, but I am starving after reading this. The pictures were perfect, and the end result…OMG! Plus I love how scientific this post got 🙂

      Reply
    42. Catherine says

      July 28, 2016 at 1:45 pm

      It may be my inner 13-year-old, but I can’t stop giggling about this. “What I learned from pork butt!” 🙂

      Reply
    43. Pech says

      July 28, 2016 at 1:23 pm

      I have never cooked pulled pork but I appreciate all the experience and expertise you shared here for anyone who is looking for tips. Those photos once you get to the The Pull section of this post though… man, food porn! I might just scoop the juices and meat and all onto rice and call it good… I’m also a big fan if I have leftover pulled pork for some reason I’ll use it in mac and cheese

      Reply
    44. Marlynn @ UrbanBlissLife says

      July 28, 2016 at 1:47 am

      What an excellent set of tips! I’m NOT at all versed in smoking food, so I truly appreciate all of these tips. The only way I’ve done pulled pork is the ol’ classic slow cooker method. Time for me to try something new, I think!

      Reply
    45. Brianne says

      July 27, 2016 at 7:48 pm

      You are making me hungry! I love pulled pork and everything looks amazing (especially that hash). 🙂

      Reply
    46. Erin @ Platings and Pairings says

      July 27, 2016 at 4:24 pm

      So much to learn!!! What a great informational post – From the pictures, to the detailed steps, I feel like I may be able to conquer pulled pork on the grill now!

      Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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