Name: Texas Style Smoked Pulled Pork
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 15 servings
Ingredients: 12 lb Pork Shoulder trimmed; 0.75 cup Kosher salt; 0.75 cup Ground Black Pepper; 0.495 cup Paprika; 3 tbsp Granulated Garlic; 3 tbsp Granulated Onion; 3 tbsp Cayenne Pepper optional; 3 tbsp Brown Sugar optional; 3 tbsp Yellow Mustard; 1.5 cup Apple Cider Vinegar for spritzing

Cooking Instructions

1
Prepare the Pork
Trim any excess fat from the pork shoulder, leaving about 1/4 inch. Pat the pork dry with paper towels, then coat it lightly with yellow mustard, which acts as a binder for the rub.
2
Rub the Pork
In a small bowl, combine the kosher salt, black pepper, paprika, granulated garlic, granulated onion, cayenne pepper (optional), and brown sugar (optional). Generously apply the rub to the pork, making sure all sides are fully coated.
3
Preheat the Smoker
Set your smoker to 235°F (113°C). Use a mix of hickory and applewood chips for a balanced smoky flavor. Let the smoker reach temperature before adding the pork.
4
Smoke the Pork
Place the pork shoulder on the smoker, fat side up. Smoke for 4-5 hours, ensuring to spritz the pork every hour after the first 2 hours using apple cider vinegar. This helps maintain moisture and adds a subtle tang to the meat.
5
Wrap the Pork
When the pork reaches an internal temperature of around 160°F (71°C), wrap it tightly in butcher paper or aluminum foil. Wrapping helps the pork break through the stall (when the temperature plateaus) and ensures the meat stays moist.
6
Finish Smoking
Continue smoking the wrapped pork until it reaches an internal temperature of 195-205°F (90-96°C). This ensures the pork is tender enough to shred easily.
7
Rest the Pork
Remove the pork from the smoker and let it rest for at least an hour, still wrapped, to allow the juices to redistribute. Resting is crucial for juicy, tender pulled pork.
8
Shred and Serve
Once rested, unwrap the pork and shred it using two forks. Serve the pulled pork on buns with barbecue sauce or alongside classic barbecue sides like coleslaw or baked beans.

Instructions

Prepare the Pork — Trim any excess fat from the pork shoulder, leaving about 1/4 inch. Pat the pork dry with paper towels, then coat it lightly with yellow mustard, which acts as a binder for the rub.

Rub the Pork — In a small bowl, combine the kosher salt, black pepper, paprika, granulated garlic, granulated onion, cayenne pepper (optional), and brown sugar (optional). Generously apply the rub to the pork, making sure all sides are fully coated.

Preheat the Smoker — Set your smoker to 235°F (113°C). Use a mix of hickory and applewood chips for a balanced smoky flavor. Let the smoker reach temperature before adding the pork.

Smoke the Pork — Place the pork shoulder on the smoker, fat side up. Smoke for 4-5 hours, ensuring to spritz the pork every hour after the first 2 hours using apple cider vinegar. This helps maintain moisture and adds a subtle tang to the meat.

Wrap the Pork — When the pork reaches an internal temperature of around 160°F (71°C), wrap it tightly in butcher paper or aluminum foil. Wrapping helps the pork break through the stall (when the temperature plateaus) and ensures the meat stays moist.

Finish Smoking — Continue smoking the wrapped pork until it reaches an internal temperature of 195-205°F (90-96°C). This ensures the pork is tender enough to shred easily.

Rest the Pork — Remove the pork from the smoker and let it rest for at least an hour, still wrapped, to allow the juices to redistribute. Resting is crucial for juicy, tender pulled pork.

Shred and Serve — Once rested, unwrap the pork and shred it using two forks. Serve the pulled pork on buns with barbecue sauce or alongside classic barbecue sides like coleslaw or baked beans.

Texas Style Smoked Pulled Pork

Ingredients