Classic Smoked Pulled Pork
Tender, smoky pulled pork with a deep bark and juicy texture. A classic low-and-slow BBQ favorite made for relaxed backyard gatherings.
Wood Apple / Peach
Servings 10–12
Difficulty ★★
Target Temp 205°F (96°C)
Ingredients
- 7 lbs pork shoulder
- 1/4 cup yellow mustard (binder)
- 1/2 cup BBQ dry rub
- 1/2 cup apple juice
Step-by-Step
- Apply the binder and rub Apply a thin layer of mustard all over the pork shoulder, then generously apply the dry rub.
- Start smoking Set the smoker above 260°F (127°C) to start smoking, then adjust the temperature down to 225°F.
- Smoke the pork Place the pork shoulder in the smoker and cook until the internal temperature reaches 160–170°F with a dark bark (approximately 5–7 hours).
- Transfer and cover Transfer to an aluminum pan, spritz with apple juice, and cover tightly with foil.
- Continue cooking Continue cooking until the internal temperature reaches 205°F and the bone pulls clean.
- Rest and shred Rest for 1 hour, then shred with meat claws and mix well with pan juices.
BBQ Tip
For extra moisture and flavor, spritz the pork with apple juice during the cook and mix the shredded pork with the pan juices before serving.
