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.
Cooking a massive 20 pound pork shoulder may seem intimidating, but with the right technique, you can achieve incredibly moist, fall-off-the-bone shred-with-a-fork pulled pork perfection. A smoked pork shoulder of this size does require patience and plenty of time but the results are so incredibly worth it. In this comprehensive guide, we’ll walk through everything you need to know to cook a 20 lb pork shoulder from start to delicious finish.
Why Cook a 20 lb Pork Shoulder?
Pork shoulders are one of the best and most economical cuts of meat for pulled pork, delivering delicious, succulent meat and plenty of fat to keep things flavorful and moist. A 20 lb shoulder has a few key advantages:
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Much more meat to feed a lot of people—this size pork shoulder can easily feed up to 30 people, making it perfect for parties, potlucks, family reunions, and other big events. You’ll have plenty of delicious pulled pork to go around.
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Maximize your time – It takes considerable time and effort to smoke a pork shoulder, so cooking a massive one maximizes your time investment. The process won’t take much longer than a smaller roast.
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Cost savings – Larger cuts of meat are usually more economical per pound than smaller roasts. Buying in bulk means saving some money.
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Leftover possibilities – With so much meat, you’ll inevitably have tasty leftovers Pulled pork freezes beautifully and can be used in all sorts of dishes like sandwiches, tacos, pizza, pasta and more for weeks to come
Choosing and Preparing a 20 lb Pork Shoulder
When selecting a pork shoulder in the 20 lb range, you want to look for a few things:
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Bone-in or boneless—either choice will work great, so pick the one that you like best. Shoulders with the bones still in them usually have more connective tissue and fat, which makes the meat more tender.
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Fat cap: Look for a shoulder that has a fat cap that is about 1/4 to 1/2 inch thick. This renders during cooking, keeping the meat incredibly moist.
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Marbling – Some marbling inside the meat adds flavor and tenderness as it melts during cooking.
Once you’ve selected the perfect 20 lb pork shoulder, trim off any excess hard fat to leave the 1/4 to 1/2 inch fat cap behind. Plan on about 20 minutes per pound for cooking at 225-250°F, so this will be an all-day endeavor. Be sure to allot enough time!
The Keys to Cooking a Perfect 20 lb Pork Shoulder
To achieve ultimate pulled pork success with a 20 lb shoulder, there are a few key techniques to implement:
1. Season Well
Generously coat all surfaces of the pork with a flavorful dry rub. Use around 1/4 cup per 5 pounds of meat. The spices will form a delicious, crispy bark.
2. Smoke Low and Slow
Cooking low and slow is absolutely essential, ideally at 225-250°F. This gently breaks down the collagen and fat over several hours, resulting in succulent, pull apart tender meat.
3. Spritz Every 45-60 Minutes
A spritz of apple juice, cider vinegar or chicken stock every hour bastes the meat, adds flavor and moisture, and helps form a nice bark.
4. Wrap at 165°F
When the internal temp hits 165°F, wrap the pork tightly in foil or butcher paper. This steam-finishes it so it shreds easily.
5. Rest before Pulling
Let the pork rest wrapped for at least 30 minutes before pulling so the juices redistribute. Resist digging in too quickly!
Follow these steps and your 20 lb pork shoulder will deliver incredibly moist, fall-apart meat that makes for epic pulled pork sandwiches and more.
Step-by-Step Guide to Smoking a 20 lb Pork Shoulder
Now that we’ve covered the keys to pork shoulder greatness, let’s walk through the full process from start to finish:
1. Prep the Pork Shoulder
- Choose a 20 lb bone-in or boneless pork shoulder with a nice fat cap
- Trim any excess hard fat, leaving a 1/4 – 1/2 inch layer
- Thoroughly coat with a dry rub, using around 1/4 cup per 5 pounds
- Allow to sit at room temperature while you prep your smoker
2. Prep the Smoker
- For ideal low and slow cooking, set up your smoker for cooking at 225-250°F
- Use your favorite smoking wood like hickory, oak or apple wood
- Create drip pans filled with water below the cooking grates
- Bring the smoker up to temperature
3. Smoke the Pork
- Place the seasoned 20 lb pork shoulder on the cooking grates, fat cap up
- Maintain your smoker at 225-250°F for the entire cook
- Smoke for around 18-24 hours, depending on your specific smoker
- Spritz with a flavorful liquid like apple juice every 45-60 minutes
4. Wrap and Finish
- When the internal temp reaches 165°F, wrap the pork tightly in foil or butcher paper
- Continue cooking until the internal temp reaches 200-205°F
- The pork should probe very tender and pull apart easily
5. Rest and Pull
- Carefully remove the pork and let rest still wrapped for at least 30 minutes
- Unwrap and gently pull or shred using two forks
- Discard any bones or excess fat
- Season the pulled pork with your favorite barbecue sauce
- Enjoy immediately or allow to cool before freezing leftovers
Tips for Pulled Pork Perfection
Smoking a 20 lb pork shoulder may take patience and plenty of time, but the effort leads to incredible, unforgettable pulled pork. To ensure pork shoulder success, keep these tips in mind:
- Use a digital thermometer with a probe to carefully monitor temperatures
- Maintain an even, constant temperature in your smoker
- Add more charcoal and wood as needed for consistent smoke
- Don’t rush! Low and slow always wins.
- Let the pork rest sufficiently before pulling
- Keep sauce on the side for serving to avoid sogginess
- Pull in advance for a party so you aren’t rushed before guests arrive
With the right preparation and techniques, you can master cooking a massive 20 pound pork shoulder and have amazing pulled pork to feed a whole crowd. Now fire up that smoker and get ready for incredible barbecue!
How to Smoke a Pork Butt
Old-school BBQ techniques and flavors are used to make this simple smoked pulled pork shoulder. The pulled pork is very authentic and very tasty. Here’s how to do it:
- Preheat. Get your favorite smoker running steady at 225 degrees F. For smoked pulled pork, either hickory or apple wood (or a mix of the two) is my favorite. Both of them are mild enough to go with pork without being too smokey.
- Slather in mustard. Put on some nitrile gloves and cover the pork shoulder with mustard all over.
- Season. Season on all sides with my signature sweet BBQ rub. This rub is one of the main ingredients in Hey Grill Hey. It is made with brown sugar mixed with smoked paprika, onion, garlic, and a little cayenne.
- Smoke. After getting the pork ready, put it right on the smoker’s grill grates, fat side up if possible. Close the lid and smoke the pork for 15 to 20 hours, or until it reaches 195 to 201 degrees F inside.
- Rest, shred and serve. As soon as the pork is cooked, take it out of the smoker and tightly wrap it in aluminum foil. Allow the roast to rest for at least an hour.
- Shred and serve. After giving the pork some time to rest, get some forks or my awesome Hey Grill Hey shredder claws and start shredding. Remove the bone and discard any fat or gristle. For a tasty pulled pork sandwich, serve it on its own or on a bun with homemade coleslaw.
How to Freeze Smoked Pulled Pork
You might get hungry for pulled pork a lot when you only have to feed a small family, like I do. If you find yourself in this predicament, simply freeze the leftovers!.
- Before putting the pork in the freezer bag, let it cool to room temperature or less. When pulled pork is hot, it will steam and make water crystals in the bag. It also makes the pulled pork mushy when it’s heated up again.
- Shred the pork before freezing. This will let you flatten the bags before putting them in the freezer. This will save space and freeze the pork faster, which means it tastes better when it’s reheated.
- Use freezer-safe bags. Put the pork in either gallon-sized zip-top bags or freezer-safe vacuum-sealed bags and freeze them. This helps preserve freshness and cut down on freezer burn. It is also crucial during the reheating process.
- Remove excess air in the bag. Get rid of as much air as you can in your freezer bag, whether it’s a food saver or a regular zip-top bag. This will help your meat last longer frozen.
- Use it or lose it. If you take out enough air, frozen pulled pork will last up to 6 months in a deep freezer or 6 weeks in a fridge/freezer combo. You can keep track of your freezer bags by writing their names and dates on them.
I made Oven-Roasted Pork Shoulder
FAQ
How long does it take to cook a 20 pound pork shoulder?
How long does pork shoulder take at 225 in the oven?
How long does it take to cook a pork shoulder in the oven at 250 degrees?
How many people will 20 pounds of pulled pork feed?
How long do you cook a pork shoulder at 450?
Be careful that the thermometer isn’t touching the bone. Roast at 450°F for 20 minutes. Then, reduce the temperature to 325°F for about an hour per pound. When the internal temperature reaches 205°F, remove it from the oven and allow the pork shoulder to rest for about an hour before shredding.
How long do you cook a pork shoulder in a crock pot?
Unwrap the pork shoulder and place in the roasting pan. Insert the in-oven thermometer into the center of the roast. Be careful that the thermometer isn’t touching the bone. Roast at 450°F for 20 minutes. Then, reduce the temperature to 325°F for about an hour per pound.
How long do you cook a pound of pork?
Put the pork in a large roasting pan, skin-side-up. You do not need a rack in the pan. Add about half an inch of broth to the pan. Roast uncovered until the internal temperature is 180°F, 45 to 55 minutes per pound. This may seem high for pork but your goal is really tender, slow-cooked pork, almost like the texture of pulled pork.
What is the best way to cook a pork shoulder roast?
We talked about the best way to cook a pork shoulder roast: basically just letting it slow cook in the oven for ages at a very low temperature so that it practically falls apart. Chris told me that long ago a chef has explained to him that meat likes to be cooked at around the temperature that it reached when it is done.