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Texas Style Smoked Pulled Pork

dinner

Texas Style Smoked Pulled Pork

Texas-style smoked pulled pork with a pepper-based rub, smoked low and slow over hickory and applewood for a tender, juicy meal with a perfect bark.

Prep

30 min

Cook

480 min

Total

510 min

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Ingredients

Serves9

Texas Style Smoked Pulled Pork

  • 7.2 lb Pork Shoulder (trimmed)
  • 0.45 cup Kosher salt
  • 0.45 cup Ground Black Pepper
  • 0.297 cup Paprika
  • 1.8 tbsp Granulated Garlic
  • 1.8 tbsp Granulated Onion
  • 1.8 tbsp Cayenne Pepper (optional)
  • 1.8 tbsp Brown Sugar (optional)
  • 1.8 tbsp Yellow Mustard
  • 0.9 cup Apple Cider Vinegar (for spritzing)
Servings: 9−+
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Cooking Instructions

  1. 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. 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. 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. 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. 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. 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. 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. 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.

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