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 is a tough, flavorful cut that requires patience and technique to cook properly. When done right, these sizable roasts become succulent, mouthwatering centerpieces worthy of any celebration. But cooking a 20 lb pork shoulder can be daunting for many home cooks.
Follow this guide to gain the knowledge and confidence needed to perfectly roast this prized cut of meat.
All About Pork Shoulders
Before we dive into techniques, let’s go over some pork shoulder basics:
-
Pork shoulder comes from the front leg/shoulder of the hog. It’s also called Boston butt or picnic shoulder.
-
It contains a good amount of connective tissue and fat, which needs long, slow cooking to break down.
-
Bone-in cuts take longer to cook but have more flavor. Boneless cuts offer more uniform cooking.
-
The preferred internal temp is 145°F for juicy pork or 160°F for well done.
Trussing Boneless Pork Shoulder
A 20 lb pork shoulder is often sold boneless, cut into two sections. For even cooking tie each piece tightly together with butcher’s twine. This ensures uniform thickness.
Seasoning is Key
Generously coat the pork shoulder with a dry rub or wet marinade at least 12 hours prior to cooking. The seasoning will permeate the meat and build big flavor
-
Dry rub ideas: brown sugar, chili powder, cumin, garlic powder, salt, pepper
-
Marinade ideas: apple cider vinegar, mustard, olive oil, garlic, rosemary
Low and Slow Oven Method
Cooking low and slow is ideal for large cuts like pork shoulder. Cook at 250°F for about 1-1.5 hours per pound, until the internal temp reaches 200-205°F.
For a 20 lb roast, this equals 20-30 hours total cooking time. Time and patience are required for mouthwatering pulled pork.
Maintaining Even Heat
Consistent, even heat distribution is critical when roasting pork shoulder low and slow.
-
Use a heavy pan like cast iron to retain and conduct heat.
-
Cover tightly with foil to trap moisture and heat.
-
Place a pan of water in the oven to keep humidity levels ideal.
Monitoring Temperature
Rely on an instant read thermometer to assess doneness, not just cooking time. Insert into the thickest part without touching bone.
-
140-145°F = slightly pink, juicy pork shoulder
-
160°F = well done, firmer meat
-
200-205°F = collagen melts, meat shreds easily
Allow Proper Resting Time
Once the target temp is reached, let the pork rest 30-60 minutes before pulling or slicing. This allows juices to reabsorb for incredibly moist, tender meat.
Serving Suggestions
A perfect 20 lb pork shoulder can be used in many mouthwatering ways:
-
Classic BBQ pulled pork sandwiches
-
Tacos, burritos, nachos topped with shredded pork
-
Hearty pork stew with veggies
-
Pork hash with eggs for breakfast
-
Stir fry with rice and vegetables
Helpful Cooking Tips
-
Invest in a good digital meat thermometer for accuracy.
-
Use apple juice, stock or beer in the roasting pan for added moisture and flavor.
-
Let come to room temp before cooking for more even roasting.
-
Save the bone after cooking to add to beans or soup for flavor.
Cooking a 20 lb pork shoulder requires patience and attention, but results in incredibly tender, juicy meat with the best texture. Low and slow roasting and monitoring temperature are key for allowing collagen to break down. With the right techniques, you can achieve pork shoulder perfection and impress any barbecue fanatic.
Frequently Asked Questions
What is the best way to cook a 20 lb pork shoulder?
The best way to cook a 20 lb pork shoulder is with a low and slow roasting method. Cook at around 250°F in a heavy pan like cast iron, tightly covered to retain moisture. Allow 1-1.5 hours per pound, monitoring temperature until 205°F for shredded meat. The long cooking time lets collagen melt, ensuring tender pork.
How long does it take to cook a bone-in pork shoulder?
A bone-in pork shoulder requires more time to cook thoroughly than a boneless roast. Estimate about 30 minutes per pound at 325°F for bone-in, compared to 25 minutes per pound for boneless. The bone conducts less heat, so meat next to it needs more time. Check temperature to confirm doneness.
What temperature is best for juicy pork shoulder?
For optimal juiciness, cook pork shoulder to an internal temperature of 145°F. This yields a slight hint of pink with plenty of moisture. Higher temps up to 160°F will result in well done, drier pork. For pulled pork, cook up to 205°F until the meat shreds easily.
Can you speed up cooking a pork shoulder?
There are a few tips to reduce pork shoulder cooking time somewhat. Cut into smaller roasts, cook at a higher 275-300°F temp, or butterfly the meat for more uniform thickness. But keep in mind, much faster cooking won’t break down connective tissues properly. Time and low heat are essential.
How do I know when my pork shoulder is done?
The most reliable way to know pork shoulder is fully cooked is to use an instant read thermometer. Check the internal temp, aiming for 145°F for slightly pink meat or 160°F for well done. When the thermometer reads 195-205°F the collagen has melted completely, so the meat shreds apart easily.
How to Reheat Smoked Pulled Pork
Ready to thaw the pork you have in the freezer? Here are some tips that will make it taste as good as the day it came off the smoker.
- Defrost first for crispy pork. Put your frozen pork in the fridge for 24 hours to defrost before cooking it. Next, add some cooking fat, like avocado oil, to your cast iron skillet. Then, add the shredded pork. Flip the pulled pork pieces over every two to three minutes until they are fully cooked. This is how I usually make pulled pork tacos or burritos.
- Simmer from frozen for freshest flavor. It’s best to let the pork slowly simmer in water if you want it to taste as good as the day you made it. Make sure the lids on your freezer bags are tight so that water doesn’t get inside. Slowly bring a large pot of water to a boil. Then, add your frozen bag of pulled pork to the pot. The pulled pork bag should be about an inch thick. Let it cook in the water for 25 to 30 minutes.
- Smoke it some more! I’ve also heated up frozen pork in the smoker. Defrost the package enough to remove the meat. Put the pulled pork in a disposable aluminum pan. Add about 1/4 cup of apple juice to the pan. Then, put the pan into a smoker that has been heated to 225 degrees F. Close the lid and smoke the pork for about two hours, stirring and breaking it up every 30 minutes or so until it’s 100% hot again.
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.