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.
Smoking a juicy, flavorful pork shoulder starts with the marinade. But how long should you marinate pork shoulder before smoking to get perfect results? In this comprehensive guide, I’ll share tips, tricks, and recipes to help you take your smoked pork shoulder to the next level through marinating.
Why Marinating Matters
Marinating is a critical step when smoking pork shoulder Here’s why it’s so important
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Penetrates flavor – A good marinade will permeate the meat, infusing it with extra flavor.
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Tenderizes – Marinades help break down collagen and connective tissues making the pork juicy and tender.
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Adds moisture – The liquid in the marinade keeps the pork shoulder from drying out during long smoking times.
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Allows for versatility – You can create different flavor profiles by switching up marinade ingredients
Factors That Impact Marinating Time
Several factors affect how long you should marinate pork shoulder:
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Size – Bigger roasts need more marinating time. Plan for at least 12 hours for shoulders over 5 lbs.
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Bone-in or boneless – Boneless marinates faster. Bone-in may need up to 24 hours.
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Marinade type – Acidic marinades work faster than herb-only marinades.
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Marinade delivery – Injecting marinade speeds up flavor penetration.
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Flavor intensity – Longer marinating equals more intense flavor.
Choosing the Best Marinade
The ingredients in your marinade make all the difference. Try these options:
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Brine marinade – Dissolve salt, sugars, and spices in water for a flavorful brine.
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Yogurt marinade – Tangy yogurt tenderizes meat. Add garlic, citrus, and herbs.
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Fruit marinade – Use pineapple, apple, or orange juice as the base for sweetness.
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Wine marinade – Red or white wine adds acidic notes. Pair with rosemary, oregano, garlic.
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Soy sauce marinade – Use as a base and add ginger, sesame oil, chili paste for Asian flavors.
Marinating Time for Maximum Flavor
For the most intense flavor, marinate pork shoulder for:
- 12-24 hours for shoulders under 5 pounds
- 24-48 hours for shoulders over 5 pounds
If using an extra strong marinade, reduce time to avoid overpowering pork flavor.
Step-By-Step Marinating Instructions
Follow these steps for perfectly marinated pork:
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Trim excess fat and silver skin from shoulder.
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Pierce meat all over with a fork to open it up to marinade.
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Mix marinade ingredients in a bowl or baking dish.
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Submerge pork shoulder in marinade. Inject marinade deep into meat for added flavor.
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Cover and refrigerate, flipping occasionally.
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Remove from marinade after calculated time and pat dry.
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Discard used marinade.
Now your pork is ready for delicious smoking!
5 Savory Marinade Recipes
Here are a few tasty marinades to try on your next pork shoulder:
Jamaican Jerk Marinade
- 1 cup pineapple juice
- 1⁄4 cup soy sauce
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 1 tbsp Jamaican jerk seasoning
- 1 tsp allspice
- 2 garlic cloves, minced
Apple Cider Brine
- 1 gallon apple cider
- 1⁄2 cup salt
- 1⁄4 cup brown sugar
- 2 bay leaves
- 1 tbsp peppercorns
- 3 garlic cloves, smashed
Asian Pork Marinade
- 1⁄2 cup soy sauce
- 1⁄4 cup honey
- 3 garlic cloves, minced
- 1-inch ginger, minced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp crushed red pepper
Coca-Cola Marinade
- 1 cup Coca-Cola
- 1⁄4 cup apple cider vinegar
- 2 tbsp molasses
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 2 tsp garlic powder
- 1 tsp salt
Mediterranean Herb Marinade
- 1⁄2 cup olive oil
- 1⁄4 cup lemon juice
- 4 garlic cloves, minced
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tsp salt
- 1⁄2 tsp pepper
Tips for Maximum Marinating Success
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Use glass or plastic containers to avoid reactions with metal bowls.
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Mix up marinade in a blender or food processor until fully combined.
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Rotate meat in fridge every 8-12 hours for even exposure.
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Reserve some marinade to baste pork while smoking.
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Discard any used marinade – don’t reuse after raw meat soaks.
Mastering the marinade takes your smoked pork shoulder to the next level. Use these tips and recipes as a guide for incredible, full-flavor barbecue pork. Smoked pork perfection, here we come!
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.
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.
HOW TO MARINATE PORK SHOULDER
FAQ
How long should you marinate a pork shoulder?
How long should you season a pork shoulder before smoking?
How long should I brine a pork shoulder before smoking?
Should I prep my pork shoulder the night before?
When should you marinate a smoked pork shoulder?
You need to start marinating it at least the day before (and up to 5 days prior to cooking!) Make sure your meat is fully submerged and refrigerate for 12 to 18 hours. Perfect Smoked Pork Shoulder (or Boston Butt Pork Roast) is RUBBED with marinade spices generously all over the exterior of the raw roast.
How long do you smoke pork shoulder in a smoker?
Smoke the pork shoulder in a smoker for approximately 4 hours, spritzing with a spray bottle every hour. Keep the smoker temperature around 250-275 F degrees during this time.
How do you smoke a pork shoulder (pork butt)?
To smoke a pork shoulder (pork butt), first apply a rub and let it sit for a while until it begins to liquefy from the moisture connecting with the meat. Preheat the smoker to 250 degrees Fahrenheit and use apple or cherry wood. Place the pork fat side up (if left on) and smoke for about three hours. Smoke the pork shoulder for three hours and then check for a bark development. If not present, continue smoking for an additional hour.
How to smoke a pulled pork shoulder?
To smoke a pulled pork shoulder, spritz the pork butt every 30 minutes with a spray bottle after 3-4 hours of smoke, when the internal temperature reaches 165 degrees F. Then, wrap the shoulder in foil or butcher paper and reinsert the remote probe meat thermometer.