I always make my Simple Smoked Pulled Pork Butt (also called Smoked Pork Shoulder) when I need to feed a lot of people quickly. With only 3 ingredients, you’re looking at some good, classic BBQ with plenty of flavor.
This process for smoked pulled pork is a delicious way to cook pork butt. It’s a relatively easy process that requires a bit of time, some simple ingredients, and a trusty smoker.
This post is the perfect guide for your first pulled pork. It has a lot of useful information, so make sure you read it all the way through and then scroll down to the printable recipe card to learn even more about pork. Then you’ll be ready to face this tasty beast.
The reason I call this smoked pulled pork butt “simple” is because of how little effort it takes. For this recipe to always turn out perfectly, you don’t need any fancy injections, tools, spritzing mixtures, or wrapping. single. time. You only need a good pork shoulder, my famous sweet BBQ rub, some smoke, and a lot of time for this recipe to work.
Pork shoulder also known as Boston butt is one of the most flavorful cuts of pork – rich, juicy and full of collagen. When cooked low and slow, all that collagen melts into delicious gelatin, leaving you with succulent, fall-apart meat. But cooking this large cut of meat can be daunting if you don’t know how long it takes.
So how long does it take to cook a 16 lb pork shoulder?
The Magic Number is 18 Hours for a 16 lb Pork Shoulder
The general rule of thumb when cooking a pork shoulder is 1 hour per pound at around 250-275°F. This low and slow cooking gives the collagen time to break down and allows the pork shoulder to become incredibly tender.
For a 16 lb pork shoulder, at 1 hour per pound, you should expect to cook it for around 16-18 hours to reach the ideal internal temperature of 195°F.
This long cooking time may seem extreme, but it’s absolutely necessary for delicious pulled pork. Rushing the process by cranking up the heat will only lead to dry tough pork that never reaches the fall-apart tenderness you want.
Step-by-Step Guide to Cooking a 16 lb Pork Shoulder
Follow these simple steps for succulent pulled pork every time:
1. Prepare the Pork Shoulder
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Thoroughly rinse the pork and pat dry. Trim off any excess fat or sinew.
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Rub the pork all over with your favorite dry rub or seasoning. Get into all the nooks and crannies.
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Allow the rubbed pork to sit out at room temperature for 30 minutes before cooking.
2. Set Up Your Cooker
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For cooking a shoulder this size, a smoker, charcoal grill or oven will all work well.
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If using a smoker or charcoal grill, bring the temperature to 250-275°F and add your choice of wood for smoke. Apple, cherry, hickory and mesquite all pair well with pork.
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For oven roasting, preheat to 275°F. Use a roasting pan and rack to elevate the pork.
3. Cook Low and Slow
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Place the pork on the cooker, fat-side up.
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Maintain the temperature at 250-275°F for the entire cook time. Don’t let it go above 300°F.
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Cook for 1 hour per pound, so about 16-18 hours for a 16 lb pork shoulder.
4. Monitor Temperatures
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Start checking the internal temp of the pork after about 12 hours. Insert a probe thermometer into the thickest part.
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Continue cooking until it reaches 195-205°F. This is the magic temp for ultra-tender and shreddable pork.
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If the outside is getting too dark, tent foil over it. You want a nice bark, not burnt meat.
5. Rest and Shred
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Once at 195-205°F, remove from heat and let rest, tented in foil, for at least 30 mins. This allows the juices to redistribute.
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Using two forks, shred the entire pork shoulder into bite-size pieces.
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Mix in your favorite BBQ sauce and serve on buns for epic pulled pork sandwiches!
Pork Shoulder Cooking Time Q&A
Cooking a 16 lb pork shoulder over nearly a whole day leaves plenty of time for questions. Here are some common ones:
Can I speed up the cook time at a higher temperature?
It’s not recommended, as it will dry out the pork. Stick to 250-275°F.
What if it’s not done in 18 hours?
Pork shoulders can vary a bit. Keep cooking until 195-205°F for tender results.
Do I really need to rest it before shredding?
Yes! Resting allows the juices to reabsorb for moist, flavorful pulled pork.
Can I prep or marinate the pork shoulder?
Absolutely! Dry rubbing, brining, or marinating is highly recommended for added flavor.
What if I don’t have 18 hours?
You can cook two smaller 8 lb shoulders for around 9 hours each. Or try a pork tenderloin for 1-2 hrs cook time.
What wood is best for smoking?
For pork, opt for sweeter fruit woods like apple, cherry and pecan. Hickory and mesquite work too.
How do I keep it moist if cooking so long?
Low and slow cooking, plus resting it well, ensures a moist pork shoulder. Spritzing with apple juice while cooking also helps.
Can I speed things up in a pressure cooker?
Yes, you can cook a pork shoulder in 1-2 hrs in a pressure cooker or Instant Pot. But it won’t have quite the same texture.
Tips for Moist, Fall-Off-the Bone Pork
Here are a few handy tips to ensure your 16 lb pork shoulder comes out perfect every time:
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Always cook to an internal temp of 195-205°F for ideal shredding. Use a good probe thermometer.
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Let rest, tented in foil, for at least 30 mins before pulling or slicing – don’t skip this step!
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Keep the temp steady at 250-275°F throughout the entire cook time for even cooking.
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Use a water pan or spritz with apple juice if your pork seems to be drying out.
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Inspect the outside bark and tent with foil if it seems to be getting too dark.
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For ultimate flavor, rub with a spice mix or marinate 1-2 days prior.
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Slice into portions and freeze any leftovers for quick weekday meals later on.
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Save the fatty drippings for making decadent gravy or au jus.
Satisfying and Simple Pulled Pork Meals
Tender, 16-hour cooked pulled pork is delicious served up:
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On brioche buns with pickled slaw – classic pulled pork sandwiches!
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Tacos with salsa, avocado and queso fresco for a Mexican twist.
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Over cheesy grits or polenta as a Southern comfort food meal.
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Heaped on baked potatoes and topped with BBQ sauce and bacon.
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Stuffed into omelets or scrambled with eggs for a hearty breakfast.
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In lettuce wraps or stuffed into peppers for a lighter option.
However you choose to use it, slowly cooked pulled pork from a 16 lb shoulder offers the ultimate in rich, mouthwatering flavor and texture. Just be sure to give yourself plenty of time for the process. Patience and low, steady heat leads to mouthwatering rewards.
Ingredients for Smoked Pulled Pork
Here’s all you’ll need to grab to make your simple smoked pulled pork butt:
- 8-10 pound bone-in pork shoulder roast (or Boston butt)
- 2-3 Tablespoons yellow mustard
- 1/4 cup and 1 tablespoon of Signature Sweet Rub, split up. You can make this rub using my Best Sweet Rub recipe, or you can buy it already made at Patio Provisions.
Bam. That’s it. Three ingredients are all that stand between you and some sweet, sweet, smoked pulled pork.
Smoked Pork Butt vs. Smoked Pork Shoulder
Most smoked pork butt recipes call for a pork shoulder with the bones still in it. This cut of meat is also known as a Boston butt roast or a pork butt. All of these labels are for the exact same cut of pork.
It can be hard to tell, but none of them come from the pig’s butt end. Instead, they all come from the upper part of the shoulder. The muscle groups in the pork butt, also called the pork shoulder, overlap and work hard. They are held together by tight connective tissue.
That tight tissue makes this cut particularly well suited for smoking. A pork shoulder roast that wasn’t cooked low and slow to break down the muscles and connective fibers would be hard to just cut up and serve. You’d end up chewing for a long time and not getting anywhere.
By cooking the meat slowly over a wood fire for a long time, those tissues start to break down and become tender, making amazing strands of smoked pork shoulder that are very tasty.
What Temperature Should I Cook My Pork Butt At
FAQ
How many people will 16 lbs of pork shoulder feed?
What is the best temperature to cook a pork shoulder?
How long to smoke a 15 lb pork shoulder at 250?
How long does it take to cook a 12 lb pork shoulder at 350?
How long does pork shoulder take to cook?
Pork shoulder should cook at a rate of 1 to 2 hours per pound, depending on the temperature of the smoker. At 225 degrees, an estimate cooking time of 1.5 to 2 hours per pound is a good place to start. The recommended temperature for pork shoulder is 180-185 for sliced meat, or 195 degrees for pulled pork.
What temperature should a pork shoulder be cooked at?
At 225 degrees, an estimate cooking time of 1.5 to 2 hours per pound is a good place to start. The recommended temperature for pork shoulder is 180-185 for sliced meat, or 195 degrees for pulled pork. Remember that bone-in cuts might take longer to cook. We prefer to set the smoker to 225 degrees when making pork shoulder.
How do you cook a boneless pork shoulder?
To cook a boneless pork shoulder or butt of 4 to 6 pounds in the oven, arrange a rack in the lower third and heat to 325°F. Trim off large pieces of fat from the outside, but leave small pieces and the interior fat. If using boneless pork, cut it into several large fist-sized pieces.
How long do you smoke a pork shoulder in a crock pot?
The pork shoulder should be smoked for about 4 hours at a lower temperature of 225 F degrees in a smoker after it has been completely spritzed one more time and wrapped in aluminum foil or peach paper. Do not spritz during this stage of cooking.