Simple Slow Smoked Pulled Pork Shoulder

Name: Simple Slow Smoked Pulled Pork Shoulder
Prep time: 20 min
Cook time: 600 min
Total time: 620 min
Yield: 8
Cuisine: American BBQ
Ingredients: 3 kg boneless pork shoulder (pork butt in US terms); Remove skin if planning to pull, but leave a good fat cap; 3 tbsp yellow mustard (binder); 4 tbsp BBQ dry rub (use our Number 1 BBQ Dry Rub); 1 cup apple juice (for spritzing); Maple and apple wood chunks (recommended but optional)

This simple slow smoked pulled pork shoulder is a true backyard BBQ classic. Cooked low and slow at a steady temperature, the pork becomes meltingly tender, deeply smoky, and packed with flavour.

Known as pork butt in the US, boneless pork shoulder is ideal for smoking thanks to its marbling and fat content. When cooked to the right internal temperature and rested properly, it pulls apart effortlessly into juicy strands — perfect for brioche buns, tacos, loaded fries or as the centrepiece of your next feast.

Whether you’re using a charcoal smoker, ceramic grill, pellet grill or electric smoker, this method delivers reliable results every time.

If you’re new to smoking, read our Beginner’s Guide to BBQ & Smoking (UK) before starting.

For accurate timing, use our Smoker Time Calculator to plan your cook.

Prep Time

20 mins

Cook Time (hours)

6hrs

Cook Time (minutes)

Servings

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Cuisine:

American BBQ

Course:

Main

Difficulty:

Easy

Keyword:

smoked pork shoulder electric smoker UK

Author:

Kitchen Sizzlers

Cooking Temp

115

Ingredients

3 kg boneless pork shoulder (pork butt in US terms)
Remove skin if planning to pull, but leave a good fat cap

3 tbsp yellow mustard (binder)
4 tbsp BBQ dry rub (use our Number 1 BBQ Dry Rub)

1 cup apple juice (for spritzing)

Maple and apple wood chunks (recommended but optional)

Chef’s Notes

Pulled pork tenderness depends on collagen breakdown, not just reaching a specific temperature.

Cooking to around 93°C ensures connective tissue has fully softened.

Resting is essential — it allows juices to redistribute and prevents dryness.

If you prefer a firmer sliceable texture, cook to around 88–90°C instead.

Leftovers freeze exceptionally well.

Equipment Used

Sale

ThermoPro TP16 Digital Kitchen Meat Thermometer...

Masterbuilt 710 WiFi Digital Smoker, Vertical...

Smoking/Smoker Wood Dust for Cold Smokers 0-1mm...

Method

1️⃣ Prep the Meat

Trim excess hard fat and remove skin if pulling.

Leave a thin fat cap for moisture and flavour.

Rub a thin layer of yellow mustard over the entire surface.

2️⃣ Apply the Rub

Coat generously with BBQ dry rub on all sides.

Wrap tightly and refrigerate overnight if possible (minimum 4 hours).

3️⃣ Set the Smoker

Preheat smoker to 110–120°C.

Add maple and apple wood for balanced sweetness.

Use a water pan if desired to stabilise humidity.

4️⃣ Smoke the Pork

Place pork shoulder fat side up on the grates.

Smoke uncovered for 4–5 hours.

Lightly spritz with apple juice every 60 minutes after bark has formed.

5️⃣ The Stall & Wrap

When internal temperature reaches around 70°C and the stall begins, wrap tightly in butcher paper or foil.

Return to smoker and continue cooking until internal temperature reaches 93°C.

Pulled pork is done when a probe slides in easily and the bone (if present) wiggles freely.

6️⃣ Rest & Pull

Rest wrapped for at least 1 hour in a warm place or insulated cooler.

Unwrap and shred using forks or meat claws.

Mix juices back through the meat for maximum flavour.

Need help timing your cook?
Scan for our BBQ Smoker Time Calculator:

kitchensizzlers.com/bbq-smoker-time-calculator/

Quick smoker timings. Perfect for weekend beginners

Cooking for a crowd? Calculate exact meat yields easily

Never serve dry chicken again, brine like a pro

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50kg Digital Catering Scales

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Smart Wireless Meat Thermometer