If you have ever dreamed of creating tender, juicy barbecue right in your own backyard, then this Smoking Pulled Pork Recipe is the magic ticket. Imagine the smoky aroma of hickory wood filling the air while a perfectly spiced pork shoulder transforms slowly into a mouthwatering masterpiece. This recipe captures the heart of southern comfort food with a blend of essential spices and patient, low-and-slow cooking that produces pork so tender it effortlessly pulls apart. Whether you’re craving the classic BBQ sandwich or just love sinking your teeth into rich, flavorful meat, this Smoking Pulled Pork Recipe brings smoky, savory, and just-slightly sweet notes together in one unforgettable dish.
Ingredients You’ll Need
This Smoking Pulled Pork Recipe calls for a handful of simple ingredients that each play a vital role in delivering those complex flavors and incredible texture. From the spices that build the deep, smoky taste to the pork cut loaded with fat for that melt-in-your-mouth tenderness, every element is thoughtfully chosen.
- Kosher salt: Essential for seasoning and helping to break down the meat for tenderness, use 1 tablespoon or 2 and 1/2 teaspoons if using table salt.
- Black pepper: Adds a sharp bite that balances the sweetness of the rub, 2 teaspoons.
- Paprika: Brings vibrant color and a subtle smoky sweetness, 1 tablespoon.
- Garlic powder: Adds savory depth with just the right punch, 2 teaspoons.
- Onion powder: A mellow undertone enhancing overall flavor, 2 teaspoons.
- Chili powder: Gives a gentle heat and complexity, 1 teaspoon.
- Cayenne pepper: Provides a lively kick of spice, 1 teaspoon.
- Cumin: Infuses an earthy warmth that ties the rub together, 2 teaspoons.
- Dry mustard powder: Adds a subtle tangy sharpness, 1 teaspoon.
- Brown sugar (packed): The secret to that caramelized crust and slight sweetness, 1/3 cup.
- Olive oil: Helps spices adhere to the meat and promotes even browning, 3 tablespoons.
- Pork butt or pork shoulder: This is the star cut packed with fat and connective tissue essential for tender pulled pork, 5 to 7 pounds, fat cap left on.
- Hickory wood chips: Crucial for imparting that authentic smoky flavor, 4 cups dry.
- Heavy duty tin foil or smoker box: Your tool for holding wood chips during smoking.
- Disposable metal pie pans: To hold water and create a moist cooking environment, 2 pans.
- Water: Keeps the smoke environment humid and prevents meat from drying out, 6 cups.
- Disposable 9×13 metal pan: For catching juicy drippings and easy cleanup.
- Meat thermometer: Not optional if you want perfectly cooked pork.
- Propane tank: Make sure you have at least half a tank for consistent heat.
- Oven/grill thermometer: To monitor grill temperature accurately for low and slow cooking.
- Barbecue sauce: Homemade or store-bought, optional but delicious for finishing.
- Brioche buns: Ideal for sandwiches, soft yet sturdy enough to hold the pork.
- Butter (softened): For toasting buns to golden perfection.
- Coleslaw: Adds a fresh, tangy crunch to your pulled pork sandwich—my absolute favorite topping.
How to Make Smoking Pulled Pork Recipe
Step 1: Choose Your Pork
The foundation of a great Smoking Pulled Pork Recipe is choosing the right cut of meat. A pork butt or shoulder is ideal because it’s full of fat and connective tissue that will break down during the slow smoking process, resulting in juicy, tender meat. If you can get bone-in, that’s an added bonus for flavor. Look for a cut well marbled with white fat to ensure maximum richness and moisture.
Step 2: Marinate with Spice Rub
Creating the perfect rub is the soul of this recipe. Combine kosher salt, black pepper, paprika, garlic and onion powders, chili and cayenne peppers, cumin, dry mustard, and brown sugar in a bowl. This blend delivers a balanced taste profile of sweet, smoky, spicy, and savory notes. Reserve a small portion of the rub for a final flavor boost later.
Step 3: Prepare the Meat
Pat the pork dry with paper towels to help the rub stick better. Massage olive oil into the meat thoroughly for moisture and a beautiful sear. Then vigorously rub all but a small amount of the spice mixture onto every inch of the pork, including underneath any flaps. Seal it tightly in a large ziplock bag and refrigerate to marinate for at least 6 hours or up to 48.
Step 4: Set Up Your Smoker
Whether you’re using a smoker box or heavy duty tin foil packets filled with hickory wood chips, this step is crucial for infusing that signature smoky flavor. Position the smoker box or foil packets over the primary burner of your grill, and set disposable pie pans filled with water on the opposite side to keep the environment moist and prevent flare-ups. Preheat everything so your wood chips are producing a steady smoke before adding the pork.
Step 5: Start Smoking the Pork
Rub the reserved spice mix into the pork once more before placing it on the grill grates over indirect heat with the fat cap facing up. Maintain a consistent grill temperature around 300 degrees Fahrenheit, fueling the wood chips to smoke for about an hour. This initial smoke is the heart of the Smoking Pulled Pork Recipe’s distinctive flavor.
Step 6: Continue Low and Slow Cooking
After the primary smoking period, remove the wood chips and place the pork in a disposable pan to catch the juices. Return the pan to the grill and continue cooking over indirect heat for 4 to 7 hours, carefully keeping the temperature steady at 300 degrees. Use your meat thermometer to know exactly when it reaches an internal temperature between 195-200 degrees—this is the sweet spot for shreddable perfection.
Step 7: Rest, Shred, and Serve
Once out of the smoker, tent the pork with foil and let it rest for 20 minutes. This resting allows the juices to redistribute, ensuring moist meat. Next, shred the pork with forks, keeping those prized bits of rendered fat mixed in for unbeatable flavor. Drizzle some pan juices back into the shredded meat, but be careful not to drown the bark that took hours to develop.
How to Serve Smoking Pulled Pork Recipe
Garnishes
The beauty of this Smoking Pulled Pork Recipe is that it shines on its own, but adding a few fresh garnishes takes it over the top. Classic coleslaw provides a crisp, tangy contrast that cuts through the richness, while a sprinkling of fresh herbs or a drizzle of barbecue sauce adds an extra layer of flavor. Don’t be afraid to pile on the toppings—this pork is happy to be the star of a messy, delicious show.
Side Dishes
Nothing complements pulled pork quite like traditional barbecue sides. Creamy mac and cheese, baked beans, cornbread, and grilled corn on the cob make for a well-rounded, satisfying meal. The smoky richness of the pork pairs beautifully with these comforting classics, creating a southern-style feast that’s perfect for gatherings or casual dinners alike.
Creative Ways to Present
Beyond sandwiches, try serving this pulled pork over buttery grits or in soft tacos topped with fresh salsa and avocado for a Tex-Mex twist. Another fun idea is to turn the pork into a loaded barbecue nachos platter layered with cheese, jalapeños, and sour cream—a guaranteed crowd-pleaser. This recipe is incredibly versatile, so play around and enjoy the smoky goodness in any way you like.
Make Ahead and Storage
Storing Leftovers
After enjoying your Smoking Pulled Pork Recipe feast, store the leftovers in an airtight container in the refrigerator. Remember that pulled pork can dry out over time, so add some barbecue sauce or reserved pan juices when reheating to keep it moist and flavorful. It will stay delicious for 4 to 5 days, giving you plenty of time to savor the next meals.
Freezing
Pulled pork freezes beautifully. For best results, pack it in a ziplock bag with some sauce or pan juices to protect against freezer burn and maintain moisture. Frozen pulled pork will last for up to 3 to 4 months. When ready to enjoy again, thaw overnight in the fridge for the easiest reheating experience.
Reheating
Reheating your pulled pork gently is key to retaining its tenderness. You can microwave it covered with a damp paper towel, but for the best texture, heat it in a foil-covered pan in a 300-degree oven for 20 to 40 minutes depending on the quantity. Adding some sauce or pan juices during reheating ensures every bite stays flavorful and juicy.
FAQs
Can I use a different type of wood for smoking the pork?
Absolutely! While hickory is classic for pork, you can use other hardwoods like apple, cherry, or oak to create different smoky nuances. Just make sure the wood chips are dry and suitable for grilling.
What if I don’t have a smoker box or heavy duty foil?
You can improvise by wrapping wood chips in aluminum foil and poking small holes for smoke to escape. Another option is to place soaked wood chips directly over the coals or burners but monitor carefully to avoid flare-ups.
How long should I marinate the pork for best flavor?
While 6 hours is the minimum, marinating overnight or up to 48 hours really allows the spices to penetrate and the flavors to develop deeply, making your Smoking Pulled Pork Recipe even more flavorful.
Why is the temperature range of 195-200 degrees important?
This range allows the collagen and connective tissue in the pork to break down completely without drying out, resulting in meat that’s tender enough to shred easily while still juicy and flavorful.
Do I have to add barbecue sauce?
Not at all! The pork is delicious on its own thanks to the smoky spice rub and natural juices. Barbecue sauce is optional and can enhance the flavor, but the meat itself stands proudly even without it.
Final Thoughts
Now that you have the full scoop on this Smoking Pulled Pork Recipe, it’s time to roll up your sleeves and dive into some seriously satisfying barbecue magic. The slow smoke, the spice rub, and that melt-in-your-mouth texture come together to create a dish you’ll crave again and again. Whether feeding a crowd or treating yourself, this recipe delivers soulful flavor and comfort on a plate. So fire up the grill, gather your ingredients, and get ready to experience pulled pork like never before!
Print
Smoking Pulled Pork Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Description
This recipe guides you through creating tender, smoky pulled pork using a low and slow smoking method on a grill. Featuring a robust spice rub and hickory wood chips for authentic barbecue flavor, the pork is cooked to perfection and shredded to create juicy pulled pork, perfect for sandwiches or served on its own.
Ingredients
Spice Rub
- 1 tablespoon kosher salt (or 2 and 1/2 teaspoons table salt)
- 2 teaspoons black pepper
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin
- 1 teaspoon dry mustard powder
- 1/3 cup packed brown sugar
Meat and Preparation
- 3 tablespoons olive oil (for rubbing on meat)
- 5 to 7 pound pork butt or pork shoulder (with fat cap on)
Smoking Setup
- 4 cups hickory wood chips
- Heavy duty tin foil (if making foil smoker packets) or smoker box
- 2 disposable metal pie pans
- 6 cups water (to fill pie pans)
- 1 disposable 9×13 inch metal pan
Additional Equipment and Serving
- Meat thermometer
- Propane grill with at least half a tank of propane
- Oven/grill thermometer
- Barbecue sauce (homemade or store bought)
- Brioche buns (for sandwiches)
- Softened butter (for toasting buns)
- Coleslaw (recommended to serve with pulled pork sandwiches)
Instructions
- Choose your pork: Select a well-marbled pork butt (Boston butt) or pork shoulder, preferably bone-in for best flavor and texture. These cuts have the necessary fat and connective tissue for tender pulled pork.
- Make the spice rub: In a small bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, chili powder, cayenne pepper, cumin, dry mustard powder, and brown sugar. Set aside 3 tablespoons of this rub separately for later use.
- Prepare the meat: Pat the pork dry with paper towels. Massage olive oil evenly over the meat, then thoroughly rub all the spices except the reserved 3 tablespoons into every surface of the pork. Seal in a large ziplock bag.
- Marinate: Refrigerate the pork in the ziplock bag for at least 6 hours and up to 48 hours to absorb flavors.
- Prepare your smoker: Either fill a smoker box or make two foil packets with the hickory wood chips, each approximately 8×5 inches with 2 cups wood chips. Cut 2-inch slits on both sides for smoke ventilation.
- Set up your grill: Place the smoker box or foil packets over the primary burner. On the opposite side, place two disposable metal pie pans filled with 3 cups of water each to create a moist, indirect heat environment. Replace grill grates.
- Preheat grill: Light all burners—high heat if using smoker box, medium for foil packets—and close the lid for 10-15 minutes to start the wood chips smoking.
- Finish seasoning the meat: Remove the pork from the bag and rub the remaining 3 tablespoons of spice rub onto it.
- Arrange pork on grill: Turn off burners beneath the water pans to create indirect heat. Set primary burners with smoker box or foil packets to medium heat maintaining approximately 300°F grill temperature. Oil the grates over water pans, then place pork fat side up on the indirect heat side.
- Smoke the pork: Maintain grill temperature at about 300°F. Smoke the pork for 1 hour, ensuring the wood chips continue to smoke by adjusting heat briefly as needed.
- Replenish smoke (optional): If you prefer extra smoky flavor, replace wood chips and repeat smoking. Otherwise, remove smoker box or foil packets once they stop producing smoke, then transfer the pork to a disposable 9×13 pan placed over indirect heat and water pans.
- Continue cooking low and slow: Grill the pork over indirect heat at 300°F for another 4 to 7 hours. Monitor until the internal temperature reaches 195-200°F for optimal tenderness.
- Rest the meat: Remove the pan from the grill, tent pork with foil, and let rest for about 20 minutes to redistribute juices.
- Shred the pork: Transfer the pork to a cutting board. Pour pan juices into a fat separator. Using two forks, shred the pork, retaining some rendered fat for flavor. Mix in a portion of the pan juices to keep the meat moist without losing crispy bark.
- Serve: Enjoy the pulled pork as is or toss with 1 to 2 cups barbecue sauce mixed with some smoky pan juices for enhanced flavor.
- Make sandwiches: Butter brioche buns and toast in a skillet over medium heat for 2-4 minutes until golden. Fill with pulled pork, BBQ sauce, and a generous helping of lemony herb coleslaw. Press the top bun and serve immediately.
- Store leftovers: Keep leftover pulled pork in an airtight container in the fridge for 4-5 days; sauce helps maintain moisture. For longer storage, freeze in ziplock bags up to 3-4 months. Thaw refrigerated overnight and reheat in microwave or covered in oven at 300°F for 20-40 minutes.
Notes
- Maintain consistent grill temperature at about 300°F for optimal low and slow cooking.
- Use a reliable meat thermometer to ensure pork reaches 195-200°F for perfect tenderness.
- Keep the fat cap on pork to enhance moisture and flavor during cooking.
- Early smoking phase is crucial for good smoke absorption; additional smoking is optional.
- Do not discard the rendered fat when shredding—it’s key for flavor.
- Use water pans to create moisture and prevent meat from drying.
- Butter and toast brioche buns for best pulled pork sandwiches.
- Store leftovers with BBQ sauce to prevent drying out.
