Mouth-watering pulled pork shoulder smoked low and slow until perfectly tender. A backyard BBQ classic that’s ideal for sandwiches, tacos, or serving as the centrepiece of your next feast.
AuthoradminPrep the Meat
Trim excess fat from the pork shoulder and the skin if you plan on pulling the meat when it's done but leave a good fat cap. Rub a thin layer of yellow mustard all over.
Apply the Rub
Generously coat the pork shoulder in your BBQ dry rub. Wrap and refrigerate overnight if possible.
Set the Smoker
Preheat your smoker to 110–120°C (230–250°F). Use a water pan if desired. Add a mix of hickory and applewood chunks.
Smoke the Pork
Place the pork shoulder on the smoker grates. Smoke uncovered for the first 4–5 hours, spritzing with apple juice every hour.
Wrap the Meat
When the internal temperature hits ~70°C (160°F), wrap tightly in butcher paper or foil. Continue smoking until it reaches ~93°C (200°F).
Rest and Pull
Let it rest, still wrapped, for at least 1 hour in a cooler or warm oven. Shred and serve with BBQ sauce, slaw, or buns.
8 servings
