There are thousands of different ways to make pulled pork and barbecue sauce to go with it. Everyone you meet who is good at BBQ will tell you that their way is the best and only way to do it.
However, everyone agrees that pulled pork is tasty, and this smoked pulled pork shoulder recipe is no different. It’s perfect for these (almost) summer days, especially now that we’re getting together with family and friends again.
For this the smoked pulled pork, we use either the pork butt or shoulder. You can use either cut, and spite what the name says, pork butt doesn’t come from the pig’s butt. It comes from the area just above the shoulder, behind the neck and before the ribs and loin. The word “butt” comes from loading cheaper pork into barrels called “butts” for transport in colonial times. The actual name of the meat is “Boston Butt.”
For this recipe, you should use either pork butt or shoulder because of the level of fat and the amount of meat. It is important to do this because the fat will melt while the pork cooks and act as a natural baster. This would be equivalent to constantly brushing your meat with bacon fat throughout the entire cooking process. I mean, whatâs not to like about that?.
Other than making sure you have your cut of pork, the rest of the ingredients consist of following:
We season and rub the pork a day ahead of time as the first step in getting it ready to smoke. To get a better idea of how much of each ingredient we are using, we like to season with salt and pepper before the rub. We also add a little salt to the rub when making it but only to amplify the spices.
When seasoning with salt and pepper, you donât want to be stingy. Trust us when we say that you will need more than feels right. Do not be afraid to sprinkle a lot of salt and pepper on the outside of the pork. The salt will go deep into the pork over the next 24 hours, before it is smoked.
After salting and peppering the pork, let it sit at room temperature for 20 minutes. Then, cover it with a lot of the rub. During those 20 minutes, the salt will draw water from inside the pork to the surface. This will give the rub something to stick to when you apply it.
Once again, when applying the rub, donât be afraid to really pack it on. It might seem like a lot, but it’s not so bad when you think about how much is on the outside of the pork.
First and foremost, for this recipe you need a smoker. The pork is unwrapped and left on a tray or rack in the fridge for about six hours before it is smoked. This lets cool air blow over it. The pork will start to get a sticky covering on the outside at this point. This is called the pellicle. The pellicle is important because it gives the smoke something to stick to. This helps the pork get a nice smoke ring and keep its deeply smoky flavor.
When it comes to smoking, there are typically two options to choose between. Charcoal or wood.
We like to use a mix of wood and charcoal because it gives us the best of both worlds. Why not right? The type of wood I use is always either apple, cherry or hickory.
We smoke the pork for three to four hours, checking the heat and smoke levels every thirty minutes. I don’t like my smoked meats to be too smokey, so we finish cooking them in the oven.
If I let the meat smoke for more than three to four hours, it gets too smokey for my taste. My favorite part of a meal is the sides. If the meat is too smoky, that’s all I can taste. That bad boy should stay rolling for 6 to 8 hours while you cook the pork if you like smoke and want all the smoke you can get.
That’s right, 185 F is the right temperature for cooking pork shoulder so that it’s soft. Being careful not to cook it any longer than that is very important if you want the pork to be tender but not so soft that it falls apart. In spite of what most people think, meats that are cooked slowly can be overcooked and become too tender.
Since the meat needs to be between 185 and 190 F when it’s done, we take it out of the oven and let it rest for 20 to 45 minutes so the juices can spread out again. You can strain off the fat and the deep, smokey liquid that runs off the pork in the pan at this point.
For those who want to make their own BBQ sauce, this liquid can be used as a base. If you already have a favorite store-bought BBQ sauce, feel free to whisk this liquid into it. This makes your favorite BBQ sauce turn into a Super Saiyan (for DBZ fans out there, that was my favorite show as a kid). It really is a real game changer.
Once you’ve made the pork into the portions you want, serve it with barbecue sauce on its own or in a sandwich.
In need of some sides? Here are a few to help you celebrate and enjoy the summertime!
Get together with family and friends this summer and enjoy a tender, smokey pulled pork shoulder. For a really great and tasty cookout, serve it with cornbread buns, mac and cheese, pickled cabbage, and asparagus.
Slow smoked pulled pork is a thing of beauty. When done right, the meat is so soft that a light pull is all it takes to break apart. But to get the perfect pulled pork texture, you need to carefully watch the timing and temperature. A lot of people who cook pork in their backyards are wondering if 185°F is hot enough for perfect pulled pork or if they need to go higher.
While 185°F meets USDA food safety standards for pork, most experts agree you need to push closer to 200°F for ideal pulled pork. However, a few key factors impact exactly where in that range your pork hits peak pull-apart texture. Let’s break down what happens in a pork butt as the temperature climbs.
Why 185°F May Not Be High Enough
There are two main reasons 185°F often isn’t sufficient for pulled pork perfection:
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Fat needs higher heat to render – Pork butt has a high percentage of fat marbled throughout. At 185°F much of this fat remains unrendered and solid. Higher heat melts fat to baste the meat.
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Collagen requires more breakdown – Tough collagen in the connective tissue needs extended time above 190°F to dissolve into unctuous gelatin.
These two factors mean pork butt at 185°F will likely be sliceable but not yet fall-apart tender or juicy enough for peak pulled pork appeal.
What Temperature Is Best For Pulled Pork?
Most pitmasters recommend pulling pork between 195-210°F for the ideal texture. At these temperatures:
- Collagen melts completely into soft gelatin
- Crispy bark forms on the exterior
- Remaining fat fully renders to keep meat moist
The pork should twist and pull with hardly any resistance or should shred under gentle pressure. If you meet too much resistance, it needs more time.
For competition-style ultra-tender pulled pork, cook up to 205°F. But take care not to go much higher or the meat can turn dry.
Doneness Goes Beyond Just Temperature
While 195-205°F is the standard guideline, internal temp alone doesn’t guarantee perfect pulled pork. You also need to assess:
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Tenderness – Meat should twist and pull apart easily. If it seems tough, cook longer.
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Appearance – Look for a dark crusty bark on the exterior.
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Texture – Meat should shred, not slice cleanly like a roast.
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Juiciness – Well-rendered fat keeps finished pork moist.
Use your senses of sight, touch, and taste along with temperature to determine when your pork hits ideal pull-apart tenderness.
Why You Can Get Tender Pork Below 195°F
Though 195°F is the go-to guideline, in certain instances you can get insanely tender pulled pork at slightly lower temperatures:
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Smaller cuts – A 5-pound pork shoulder may hit peak pull-apart tenderness around 185°F.
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Higher humidity – Moist heat accelerates collagen breakdown so pork pulls easier.
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** Extended stall time** – The meat has longer to tenderize if the dreaded stall lasts 6+ hours.
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Higher grade meat – Premium pork may pull sooner due to extra marbling and less connective tissue.
So while 195°F is a foolproof benchmark, excellent pulled pork can happen a few degrees lower given the right cut, conditions, and cooking timeframe.
Should You Ever Pull Pork Above 205°F?
On the flip side, is there any benefit to pushing pork past 205°F into the 210-220°F zone? A few possible advantages:
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Insurance for food safety – Higher heat guarantees any pathogens are eliminated.
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Dried out texture – Some prefer drier pulled pork similar to barbecue joints.
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Crispier bark – The exterior bark continues darkening and crisping with more heat.
However, going above 205°F runs the risk of overdrying the meat or giving it a chalky texture. Most pitmasters stop short of 210°F to retain moisture. But personal taste dictates just how far to push the upper limit.
Tips for Perfectly Cooked Pulled Pork
To nail that ideal tender yet moist pulled pork texture:
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Cook low and slow 225-250°F
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Monitor internal temperature
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Check tenderness by probing with a fork
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Pull between 195-205°F
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Let rest 30 minutes before pulling
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Keep a close eye on it as you near 205°F
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Pull or wrap at 205°F to prevent drying out
When done properly, you’ll have pork that pulls into mouthwatering shreds and strands dripping with its own rendered fat and rich juices.
Mastering the Art of Pulled Pork
Achieving the perfect temperature and texture for competition-worthy pulled pork requires skill. But understanding what’s happening inside the meat at various temperatures helps remove the guesswork.
While 185°F meets the safety standard for pork, holding out until 195-205°F delivers the ideal melt-in-your-mouth shreds that pulled pork dreams are made of. Though juicy, kiss-off-the-bone pork is possible below 195° given the right cut, cook conditions, and pitmaster expertise.
So embrace the long, low smoke. Hone your bark-crisping and probing skills. And keep practicing until you become a master of mouthwatering pulled pork.
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Hot and Fast vs Low and Slow Smoked Pork Butt | Heath Riles BBQ
FAQ
Is 185 too low for pulled pork?
Is it safe to cook pork at 180 degrees?
Is 275 too high for pulled pork?
Can you eat pulled pork butt at 145 degrees?
The high fat-to-meat ratio is what gives pulled pork its juicy texture and rich flavor. To be safe to eat, pork butt needs to reach an internal temperature of at least 145 degrees Fahrenheit. This is true of all pork chops, roasts, and steaks as well.
Can you pull pork butt off a pellet smoker?
You may also pull pork butt off the pellet smoker once it reaches an internal temperature of 195°F since the temperature will continue to rise during resting. After 10 to 15 minutes, check the internal temperature of the pork to ensure it reaches at least 200°F.
What temperature should pork butt be cooked at?
Our guide will help you hit the right pork butt internal temperature at your next cookout. Pork butt is done when it reaches an internal temperature of 200 degrees Fahrenheit. Some pitmasters say you should pull it from the grill at 195 degrees, while others claim that it’s better to wait until the thermometer reads 203 degrees.
What temperature should pulled pork be cooked to?
The best pulled pork internal temperature is 190°F, but you can cook it up to 200°F for a more tender texture if you have the patience. However, it’s essential not to leave the meat on the grill until it reaches 200 degrees because it will continue cooking after being pulled.