This is the BEST pulled pork recipe for the crock pot! With almost no work, you can get the most tender, melt-in-your-mouth pulled pork. It’s so simple to make, the results are AMAZING, and you can quickly feed a lot of people a fancy dinner. I’m also including instructions for oven roasted pulled pork! Also try my Smoked Pulled Pork recipe. And don’t forget the BBQ Sauce! Originally published July 15, 2022.
Let me tell you the scariest part about moving to a new house. Not the new neighbors, the new commute, or the new grocery store where I have to figure out where everything is again (though that is also pretty high on my list of things I don’t like). WHERE IS THE BBQ SAUCE IN THIS DANG STORE I’VE LOOKED ON 17 AISLES. ).
Not at all. The worst part is that now that you’re in a new house, you can see how many times something has happened since “the move.” Some things are nice, like having our first dinner in our new dining room or having friends over to swim in the pool for the second time!
But then it gets dark. Since I moved in, how many times have I wiped down the whole kitchen counter? I’ll tell you, not once. How many times have I vacuumed? Not a single room. This is why I’m not telling you how long we’ve been here: so you don’t have to give me that mean look.
But even I’m starting to get a little squirmy over here. You mean I haven’t bathed my 2-year-old in the new house yet? NOT ONCE? (To be fair, we swim every day.) That’s like, totally the same as a bath for a toddler, right?).
Okay, fine. Judge me all you want for the lack of general hygiene going on over here. At least we’re not starving. I may not find time to bathe my children, but there’s always time for easy summer dinners. Bust out the slow cooker.
As a barbecue enthusiast I’m always down for a big platter of juicy tender pulled pork. But achieving fall-apart shreds of smokey pork does require some skill. Undercook it, and you’ll end up with tough, chewy meat. Overcook it, and you’ll have bone dry pork bits.
Luckily, I’m here to share my foolproof technique for cooking pulled pork low and slow until meltingly tender. In this comprehensive guide, you’ll learn:
- How long per pound you should smoke pork shoulder
- Step-by-step instructions for rubbed and sauced pulled pork
- Helpful cook time guidelines based on size
- Shredding tips and serving suggestions
- Troubleshooting common pulled pork cooking problems
Let’s dive in so you can start smoking mouthwatering pulled pork worthy of any cookout or tailgate
Calculating Pulled Pork Cook Time
The most important factor for perfect pulled pork is allowing ample time for the tough connective tissues to break down into succulent shreds.
As a general rule of thumb, plan for about 2 hours of smoking time per pound of pork shoulder at 225°F.
So for example:
- 5 lb pork shoulder = smoke for 10 hours
- 8 lb pork shoulder = smoke for 16 hours
- 12 lb pork shoulder = smoke for 24 hours
This low and slow cooking gives the collagen time to transform into gelatin, making the meat irresistibly tender.
Always rely more on feel than time. The pork should twist and pull apart easily when it’s ready.
Step-by-Step Smoked Pulled Pork Method
Here are my steps for mouthwatering pulled pork every time:
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Generously rub pork shoulder all over with dry rub or spice mix. Refrigerate overnight.
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Smoke the seasoned pork at 225°F for 2 hours per pound, 10-12 hours for average size.
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Spritz with apple juice or cider periodically to keep moist if desired.
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Once smoking time is up, check for tenderness. Meat should shred easily.
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Let pork rest wrapped in foil for 30 mins before shredding with forks or pulling by hand.
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Toss shredded pork with barbecue sauce. Serve on buns with extra sauce.
It’s that simple! Low and slow patience leads to the most quintessential pulled pork.
Helpful Tips for Peak Flavor
Here are my top tips for maximizing flavor and tenderness:
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Choose bone-in shoulders for added moisture during smoking.
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Apply a flavorful dry rub like brown sugar, chili powder, paprika, garlic, onion and let marinate overnight.
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Spritz with juice during smoking to keep the exterior from drying out. Apple or citrus juices work great.
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Rest before shredding so juices reabsorb for moist, juicy pulled pork.
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Toss with sauce just before serving to coat the meat and prevent sogginess.
Follow these suggestions and your pulled pork will be out of this world!
Serving Your Pulled Pork
Pork shoulder makes very generous portions, so your delicious smoked meat can go a long way. Some fun serving ideas include:
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Piled high on burger buns or slider rolls with extra sauce.
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Tacos or burritos with Tex-Mex fixings like lettuce, cheese and salsa.
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BBQ nachos or loaded potatoes with pulled pork as a topping.
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Omelets, breakfast burritos or hash with pulled pork and eggs.
Get creative with leftovers! Pulled pork makes delicious sandwiches, salads, wraps and more.
Troubleshooting Common Pulled Pork Problems
It takes a few tries to master the art of smoking pork shoulder. Here are some common issues and how to fix them:
Problem: Pork is still tough and won’t shred after long smoke.
Solution: Cook for longer at 225°F allowing more time for collagen to break down.
Problem: Pork is dry and stringy.
Solution: Don’t let it overcook. Check earlier for tenderness. Keep spritzing with juice.
Problem: Bark is burnt but inside underdone.
Solution: Lower heat temp slightly if outside is cooking too fast.
Problem: Pork lacks flavor.
Solution: Amp up the seasoning and let rub marinate into meat overnight before smoking.
I hope these troubleshooting tips help you solve any pulled pork struggles! With practice, you’ll be smoking juicy, fall-apart pork in no time.
Final Takeaways for Pulled Pork Perfection
Here’s a quick summary of my top tips:
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Allow 2 hours smoking time per lb of pork shoulder at 225°F.
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Check for shred-able tenderness more than relying on time.
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Apply a bold dry rub at least overnight before smoking.
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Keep pork moist by spritzing with juice during smoking.
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Let pork rest wrapped in foil before shredding for juiciness.
Master these methods and your pulled pork game will reach new heights! Next backyard barbecue, impress your family and friends with incredibly tender, flavor-packed smoked pulled pork.
What temperature do you cook pulled pork to?
The meat should be about 200 degrees F when it’s done cooking, no matter how you make pulled pork. You can smoke it, slow cook it, or roast it in the oven. When it gets to about 195 degrees, take it off the heat. The pork will continue to heat up a few degrees after you take it off the heat. You could dry out the pork if you let the temperature rise above 203 degrees.
A decent meat thermometer is absolutely essential for making pulled pork! You cannot rely on the clock; the range on times is way too high. Get yourself a meat thermometer and once you are approaching internal temps of about 185, check the temperature of the pork about every 15-30 minutes.
How to make oven roasted pulled pork
I love me some slow cooker pulled pork, and you can’t beat it for convenience. But shhhh…. I love me some oven roasted pulled pork even better. The crispy blackened edges on the outside of oven pulled pork (called “bark”) is just unstoppable. You can’t get that from a slow cooker. (The meat from the slow cooker is still great. We’re just talking about the edges. ).
- To begin, we will first cut the pork butt into three equal pieces. The more edges, the more blackened flavor. The smaller the pieces, the faster they cook. Win-win.
- Follow the same steps as above: dry off with paper towels, rub with some oil and liquid smoke (if you want), and rub with most of the spice rub (but not all of it).
- Heat your oven to 425 degrees F and put a cooling rack on top of a baking sheet with a lip around the edge. Spray the baking sheet with nonstick spray. Put the pieces of pork butt on the cooling rack. This will keep the bottom of the pork crispy. Add about a cup and a half of water to the pan so that the pork can cook in a moist place.
Here’s the pork after 30 minutes at 425. Starting to get beautiful brown edges already!
Gordon Ramsay’s Ultimate Pulled Pork
FAQ
How many hours does it take to cook pulled pork?
Do you cook pulled pork at 225 or 250?
How long to cook pulled pork at 350?