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.
Smoked pulled pork is a staple at backyard barbecues and one of the most popular things to smoke. But knowing exactly when to pull the pork from the smoker can be tricky Undercook it, and the meat will be tough and dry. Leave it in too long, and you risk drying it out So what’s the right time to pull pork after smoking?
As an avid smoker and pulled pork enthusiast I’ve experimented with different doneness levels. In this article, you’ll learn the signs for when pork is ready for pulling ideal internal temperatures, and how long to let it rest.Follow these tips for incredibly moist, fall-off-the-bone pulled pork every time you fire up the smoker.
How to Tell When Pork is Ready for Pulling
Relying on temperature alone doesn’t always guarantee tender juicy pulled pork. There are a few visual and textural signs that indicate when pork is perfectly ready for pulling
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The meat has visibly shrunk, pulling back from the bones. As collagen melts during the low, slow smoking process, the pork shoulder shrinks inward. If the meat has receded from the bone by at least an inch, it’s a good sign it’s ready.
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Bark has formed. The spice rub will turn into a flavorful, crispy bark when smoked for hours at low heat. A dark, caramelized bark signals the pork has smoked long enough.
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Meat jiggles like jello. When you nudge the pork with tongs, it should shake and quiver. If the meat bounces back quickly when pressed, that’s another indicator it’s good for pulling.
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Bone slides out easily. Give the bone a test wiggle with heat-resistant gloves. It should twist and slide out with little resistance if the connective tissue has sufficiently melted.
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Fork tender. Use a fork to poke into the thickest areas. The meat is ready if the fork slides in with no resistance.
Rely on multiple signs over just temperature readings for best results. But speaking of temperature…
Ideal Internal Temp for Pulled Pork
For ultra moist, fall-apart texture, aim to pull the pork when it reaches an internal temperature of:
- 195°F – 203°F (90°C – 95°C) – This is the ideal temperature range for pulled pork. At 195°F, the collagen will have melted completely, allowing the meat to pull apart easily.
Going up to 203°F makes the meat even more tender. But higher temperatures risk drying it out. Use 195° as your minimum, 203° as your max target temp.
- At least 145°F (62°C) – Pork must always reach this Food Safe minimum internal temperature to safely eat. Aim higher though for ideal pulled pork.
I recommend using a good quality digital meat thermometer with a probe to monitor the internal temp. Insert it into the thickest part of the shoulder, away from bone. Track temperature progress periodically without opening the smoker.
Once the pork hits your target between 195°-203°, it’s ready for pulling!
Allow Time for Meat to Rest
Pork needs time to rest after smoking before you go pulling it. Here’s why you should let it rest:
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Gives juices time to redistribute. As meat rests, the juices have time to absorb back into the tissue instead of spilling out when you cut or pull it.
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Allows temperature to equalize. The outer areas of the meat are hotter than the center immediately after cooking. Resting gives the internal temperature time to even out.
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Makes it easier to pull. Ever tried shredding meat right off the grill? It’s harder when the meat is still piping hot and tense. As it cools slightly during resting, it pulls apart easier.
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Prevents dryness. Meat loses less moisture when allowed to rest compared to cutting into right away.
So how long should you rest pulled pork after smoking? At least 1 hour wrapped in foil is ideal. Some pitmasters even let it rest for 2 hours.
The foil wrap traps in heat to continue gently cooking the pork as it rests. But it still allows the steam to loosen the meat fibers.
After the hour rest, unwrap the pork and get ready to pull it!
Step-by-Step Guide for Smoking and Pulling Pork
Follow this simple process for foolproof smoked pulled pork every time:
1. Trim and Prep Pork Shoulder – Remove skin and excess fat. Inject with apple juice or broth if desired.
2. Apply Dry Rub – Coat all sides with your favorite dry rub. Let rest 30 minutes to form a tacky surface.
3. Preheat Smoker to 225°-250°F – Use indirect heat and wood chunks like hickory, apple, or cherry.
4. Smoke Pork for 6-12 Hours – Place fat side up or down. Monitor temperature until 195°-203°F.
5. Wrap and Rest for 1 Hour – Remove pork once at ideal temp. Wrap tightly in foil and let rest 1-2 hours.
6. Pull and Shred Pork – Unwrap pork, wearing heat-resistant gloves. Use forks or bear claws to pull meat into shreds.
7. Toss with BBQ Sauce – Mix in your favorite bbq sauce to taste. Serve piled high on buns.
8. Enjoy Your Smoked Pulled Pork! – Dig into incredibly moist, smoky, fall-apart pulled pork.
Now that you know what signs to look for and ideal timelines, you can nail perfectly pulled pork every time. Just be sure to resist peeking too often, maintain a steady low temperature, and allow ample resting time. Follow this guide for the juiciest pulled pork that your guests will rave about.
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 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 Pork Butt / How to Make Pulled Pork Recipe
FAQ
How long to wait to shred pork after smoking?
Should I pull pork at 195 or 203?
Will pork shred at 190?
How long should pork rest after smoking?
How long do you smoke pulled pork at 225?
I’ve got you covered! This is a step by step recipe to make simple pulled pork. Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking.
Why is pork not recommended to eat?
This is not true, some cuts like sirloin and pork rump steak, for example, are very healthy, even healthier than beef and chicken. Only the fattest cuts like bacon and crackling should be avoided.
Can you smoke pulled pork?
When smoking pulled pork, the roast needs to be in the smoker for many hours, which can make it prone to drying out or tasting bitter. Using strong smoking woods such as mesquite or hickory can also give the meat a strong smoke flavor. To avoid these issues, it is recommended to use mild smoking woods like apple, cherry, or pecan.
When should you leave pulled pork alone?
It is important to leave the pork alone during the first 4 or 5 hours of the cook because this is the time when the bark is developing. The bark on pulled pork is a combination of dehydrated meat, fat, barbecue rub, and smoke, and it is important for providing crunch to the final dish.