Prep the Pork
Trim thick outer fat but leave most of the fat cap. Pat dry.
Season
Rub with mustard
XXX User our Recipe for Basic Rib Rub XXX or
Apply salt, pepper, paprika, and optional brown sugar.
Let rest at room temperature for 30–45 minutes.
Preheat the Smoker
Stabilize your offset smoker at 250°F.
Note: Use post oak or hickory for bold smoke, or apple wood for something milder.
Smoke Unwrapped
Place pork shoulder fat side up in the smoker.
Let it smoke for about 5–6 hours, spritzing with apple juice or vinegar every hour after the bark starts to form.
Wrap and Continue Cooking
At around 165°F internal temp, once the bark is dark and firm, wrap the pork tightly in butcher paper or foil.
Note: This is known as the stall - a phenomenon during low-and-slow smoking where the internal temperature of large cuts of meat plateaus or even drops, despite the smoker's consistent heat.
Cook to Finish
Continue smoking until internal temperature reaches 203°F, and the probe slides in with little to no resistance (like softened butter).
Rest and Pull
Let rest, wrapped, in a cooler or oven (turned off) for 1–2 hours before shredding.
Note: XXXX Read our Secrets to Brisket Resting: How to Rest Like a Pro XXXX
Pull or shred pork - bone should pull out clean from the meat
Pro Tip: Taste the freshly pulled pork - Does it need some more seasoning? Go Wild but taste as you go to compliment the meat.
2 Responses
Any recommendations on how to keep the pulled pork moist and warm until it’s served the following day?
Hi Mark – Thanks for dropping by. If you want to cook today and serve the next, then this is the method I would suggest. For large meat like this that you intend on pulling or shredding. The Pork butt should be supper tender at this point where the bone pulls out clean around 205 degrees. Rest the meat to 165 degrees retaining all pork drippings. Pull the meat like you would be serving the meat immediately. Instead of serving, mix in all the reserved pork juices into the pulled pork and store it in an air tight container and refrigerate. The next day, Reheat Low and Slow 2 -3 hours before service. You can use an Oven set to 250 degrees and place the shredded pork in an aluminum pan sealed with foil. Add more broth or sauce as needed and warmed through. An alternate method is using a slow cooker to bring it to temperature and hold until serving.