Make incredibly tender, juicy and flavorful Smoked Pulled Pork with this easy recipe. With the right rub, a brine that sits overnight, and a low and slow smoke, you can make Texas-style pulled pork that melts in your mouth!
For a full meal, eat the smoked pork shoulder with my dad’s famous BBQ baked beans and smoked mac and cheese.
Beef was big in Oklahoma where I grew up. My family’s Smoked Brisket recipe has been passed down for three generations and is still one of the most-read blog posts.
After getting my first Traeger grill in 2017, I set out to make a Smoked Pulled Pork recipe that was just as good as my family’s smoked brisket.
I spent years reading about techniques from award-winning pitmasters, watching videos of Aaron Franklin, the Texas BBQ king, and putting recipes to the test on the smoker. Now I’m excited to share this tested and perfected Smoked Pork Butt recipe with you!.
Are you scared to smoke your own pulled pork at home? Most of the time, you just need to let the smoker do its thing. For breakfast, we love to put a pork butt and brisket on the smoker. During the day, we like to hang out with friends, drink, and play games. At the end of the day, everyone is rewarded with an incredible meal!.
When you’re done reading this post, you’ll know everything you need to know to make the best smoked pork shoulder of your life!!
Wrapping pulled pork in foil or paper while smoking is a common technique to speed cooking retain moisture and enhance flavor. But before sealing up that flavorful pork in an airtight wrap, you have the opportunity to add extra ingredients.
Knowing what to put on pulled pork before wrapping can take your smoked meat from good to spectacular. Let’s look at the best flavor-boosting ingredients to mix into the pork or place underneath the wrap.
Why Wrap Pulled Pork?
Wrapping pork butt or shoulder during smoking offers several advantages:
- Prevents drying out – Keeps moisture locked inside
- Speeds cooking – Helps push through stall periods
- Evens out heat – Distributes it gently and evenly
- Intensifies flavor – Absorbs spices and liquids
Wrapping partway through smoking gives you the chance to further season the pork. Once sealed, the ingredients infuse deeply into the meat to ramp up flavor
Flavorful Liquids for Under the Wrap
Adding liquid under the pork keeps it braising and moist. Popular options include:
Broth or Stock:
- Chicken, beef or pork broth provide meaty flavor
- Vegetable or mushroom broth for vegetarian diets
- Use low-sodium varieties to better control saltiness
Fruit Juice:
- Apple juice is traditional, tangy and sweet
- Try citrus, pineapple, cranberry or pomegranate
- Go for 100% pure juice without added sugar
Beer or Wine:
- Light or amber beer varieties work well
- Avoid heavy, bitter or dark beer
- White wine, hard cider or ginger beer also options
Soda:
- Dr. Pepper, cola or ginger ale lend sweetness
- Watch sugar content to prevent burning
Pour 1-2 cups of your chosen liquid into a foil pan. Place the seasoned pork on top and tightly seal the foil around it. As the pork cooks, the steam and liquid will further tenderize and add flavor.
Seasonings for Under the Pork Wrap
Dry and wet seasonings on the bottom of the pan will coat and penetrate into the meat as it cooks. Consider:
Extra Dry Rub:
- Sprinkle on a few tablespoons of your original pork rub
- Supercharge spice flavors like cumin, chili powder and paprika
Herbs and Spices:
- Rosemary, thyme, sage and oregano provide earthiness
- Smoked paprika, cumin and garlic amp up flavor
- Try a five-spice blend for Asian zing
Sauces:
- Use a couple tablespoons of barbecue sauce or glaze
- Try hot sauce, mustard or salsa for a kick
- Mix in hoisin, teriyaki or oyster sauce
Butter:
- Adds richness and enhances browning
- Mix with honey, garlic, herbs or citrus zest
Liquid Smoke:
- For extra smoky flavor if needed
- Use sparingly – 1⁄2 to 1 teaspoon
The steam and heat will draw moisture and seasonings into the meat, giving a flavor boost. Avoid excessive liquids that could make the pork soggy.
Rubbing the Outside of the Pork
Before sealing the pork in an airtight wrap, consider giving the outside one more layer of seasoning. This extra rub will impart even more flavor.
Second Coat of Original Rub
For more intense spice flavor, pat on another coating of the original dry rub before wrapping. Allow to sit for 5-10 minutes before wrapping so the rub adheres.
Finishing Rubs
Specialty finishing rubs are designed to be applied before serving. Try one before wrapping to really drive flavor into the meat.
Spice Blends
Custom spice blends can give pork a flavor profile shake-up. Experiment with Mexican, coffee, harissa or herbes de Provence blends.
Sugary Rubs
A light coating of brown sugar, maple sugar or honey gives pork extra sweetness and crunch.
Mustard Slather
Brush on a thin layer of yellow, Dijon or whole grain mustard before wrapping. The tang complements pork.
Fruit Preserves
For sweet fruity flavor, spread on a thin coating of orange marmalade, apricot jam or cranberry sauce.
Internal Flavorings
For even more flavor infusion, you can place ingredients inside slits cut into the pork:
- Garlic slivers
- Herb sprigs like rosemary or thyme
- Slices of citrus fruits like orange or lemon
- Chiles or pepper slices
- Fennel fronds or stalks
Slice halfway into the pork and stuff seasoning ingredients into the slits. The heat and moisture will release their flavors directly into the meat.
What Not to Put Under Pulled Pork
Avoid excessive liquids that will make the meat soggy. Also refrain from ingredients that could burn or create off-flavors:
- Sugary sauces or sodas
- Excess butter or oils
- Strong marinades
- Heavy smoke wood flavors
- Excess vinegar
Use a light hand with liquids to prevent soupiness or burning. Wood chips on bottom can create bitterness.
Putting it All Together
Follow these steps for flavorful wrapped pulled pork:
- Prepare pork with dry rub, let sit.
- Sear pork in skillet to develop bark.
- Smoke uncovered at 225-250°F for 4-6 hours until bark sets.
- Meanwhile, pour liquid in foil pan, add seasonings.
- Apply second dry rub coating to pork exterior.
- Transfer pork to pan, wrap tightly in layers of foil.
- Return to smoker for 2-3 hours until 205°F.
- Rest wrapped 30 mins then unwrap, shred and serve!
With the right rubs, liquids and spices added under and atop the pork before wrapping, your pulled meat will be infused with moistness and mouthwatering flavor. Use theseflavor-boosting ingredients and techniques for your best pulled pork yet.
The Texas crutch technique
This is the technique we’re using when we wrap the meat at 160 degrees. Large cuts of meat, like a brisket or pork butt, can be smoked faster with this method. It will also help keep the pork moist and tender. So what is it and what does it do for the meat?.
- Large pieces of meat start to “stall” when they reach a certain temperature. (This is pit-master language!) This basically means that the meat’s temperature has reached a steady state. It seems like the pork shoulder is letting out so much liquid that it’s actually making the meat cooler.
- The Texas Crutch method was created to cut down on this “stall” time when smoking meats.
- Mark at Food Fire Friends has a great, long article on The Texas Crutch that you can read here. If you’re super interested in smoking like I am and want to learn more, you should check it out!
- Temper the meat, not the time! There are many things that can change how long a smoked pork butt takes to cook. Because of this, I always say to use temperature, not time, to decide when to take the pork out of the smoker. In any case, the Texas Crutch method will take about 90 minutes per pound of meat and the other method will take about 2 hours per pound of meat.
- Let it rest! After taking the pork shoulder out of the smoker, give it at least 30 minutes and a good hour to rest. This is the only way to make sure that the meat’s juices stay inside.
- You can use dijon or dijon mustard instead of olive oil to give the recipe a little tang. Spread the mustard on the pork butt, then sprinkle the dry rub on top.
- In a sealed container, pulled pork that has been left over will stay good in the fridge for up to 5 days. Put the leftover pork on a plate and cover it with a wet paper towel. Heat it up in the microwave. Microwave for 2 minutes. The wet paper towel will help keep the pork moist. To heat the pulled pork back up in the oven, add some apple juice, water, or chicken broth to it to make it more moist. Put it in a dish that can go in the oven and bake it at 325°F for 20 to 30 minutes.
- How hot should it be to smoke pulled pork? 275°F is the best temperature for meat shoulder.
- What size pork butt should I use? A 5 to 10 pound pork butt will work for this recipe. I think each person should have about half a pound of meat. Also, keep in mind that the pork butt will lose weight as it cooks. I always plan for a 6-pound pork butt to feed 10 to 12 people.
- Should you cut the fat off the pork butt? No, you shouldn’t cut the fat off the pork butt because you want it to cook down. That’s what makes it juicy and delicious!.
- Should you wrap a pork butt in foil or butcher paper? If you want the outside to be really crispy and crunchy, butcher paper is better than foil because it lets air pass through. For brisket, I like this, but for pork butt, I like foil better. When you wrap the pork in foil, the fat and juices inside stay inside, making the meat extra moist, which is what you want for pulled pork.
What kind of pellets or wood should I use?
For this pulled pork recipe, I recommend a mild to medium flavored smoke, preferably from a sweet tree. Any of the following will work:
- Apple – this is my personal preference. It pairs perfectly with the flavor of the pork.
- Maple
- Peach
- Cherry
How & When to Wrap a Pork Butt in Foil & Place it Back in the Smoker – Baker’s BBQ
FAQ
What is the best thing to put on pulled pork?
What do you put on a pork shoulder before smoking?
Should I rub my pulled pork the night before?
What is the best liquid to keep pulled pork moist?
Should you wrap pork butt?
Let it be known that large meat cuts can stall and hold their internal temperature steady for hours on end. You can either choose to ride out the stall or wrap your pork butt. By wrapping it, you’re ensuring the temperature continues to rise quickly and you trap the moisture. A juicy pork butt will be the end result.
How do you wrap pork butt in foil?
Here are two options for wrapping pork butt in foil: 1. Just wrapping: Once the pork butt reaches an internal temperature of 160°F, take it off the smoker and wrap it in two layers of heavy-duty aluminum foil. The sheets should be four times as long as the pork butt’s widest side. The second layer is just a backup.
Should you wrap pork butt in foil or butcher paper?
Wrapping the pork butt in foil or butcher paper helps to tenderize the meat and prevents it from drying out. By wrapping the pork butt, it can continue to cook until the internal temperature reaches 190 degrees Fahrenheit without getting dry and tough. Instead, the meat will remain juicy and become very tender.
How do you wrap a pork butt in a smoker?
Once the pork butt is wrapped, place it back in the smoker and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit. To wrap your pork butt with foil, place the pork butt in the center of a large sheet of heavy-duty foil. Then, fold up the sides of the foil so that it covers the pork butt.