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Smoked Pork Shoulder

This 7 hour smoked pulled pork shoulder is so good that no sauce is needed. Just throw it on some white bread, sweet Hawaiian buns, in a taco, or even an omelette.
Smoked Pork Shoulder - pulled pork on sheet pan horizontal

It’s that wonderful time of year again. The time when we fire up the smoker and enjoy a meal that we spend all day cooking with the sun on our back and a beer in hand. It’s also known as the start to smoking & BBQ season.

Smoking a pork shoulder is a little more of an art than it is a science. At least for me. With so many variables to account for; there isn’t a recipe that is going to make it perfect even when you follow it to a T. It’s totally different than baking a cake, and this is what makes smoking meat so special and enjoyable. You get to be creative. The good news is that it’s pretty hard to mess up smoking a pork shoulder if you do it slow and low.

Ahh pulled pork. There seems to be a pulled pork sandwich on just about every restaurant menu these days. It’s one of those items that I am always so drawn to, yet get disappointed far too often. The menu says “smoked pulled pork,” but when you take a bite, there’s no “smoke” flavor to be found. This can be hugely disappointing and gives the feeling that it was probably just cooked in the oven with some liquid smoke added at the end, or maybe not even that. I’m definitely not opposed to making pulled pork in the slow cooker or oven, but if you want real smoked pulled pork, it’s gotta be smoked, low and slow.

Smoked Pork Shoulder Close Up

Buy Quality Pork.

Just do it. This is a piece of meat that you are spending an entire day with. You want it to be great. I’m not saying you need to know the name of the animal, but buying from your local butcher not only supports local, but you will likely get better quality. One thing that I really love about buying from the local butcher is that they have smaller size cuts (or can cut to a size you want). Most of the time, I don’t need a whole pork shoulder that can be 8 pounds. A 4 pounder is plenty and can go pretty far. Shout out to our local butcher, Sepulveda Meats & Provisions.

How to Make Smoked Pulled Pork

Apply a dry rub at least 12 hours prior to cooking the meat to allow it to be absorbed. Take the pork shoulder out of the fridge at least 1 hour prior to smoking. Pre-heat smoker and add wood chips to start smoking at 250 degrees F. Smoke the pork shoulder until the thickest part of the shoulder reaches 195 to 205 degrees F. Wrap the pork shoulder in butcher paper or aluminum foil and rest for at least 1 hour. Shred and enjoy.

The Rub

The dry rub I use isn’t spicy, but it adds great flavor and helps to form the “bark” on the outside of the smoked meat. The pork dry rub consists of paprika, dark chili powder, cumin, dark brown sugar, kosher salt, dried oregano, granulated sugar, ground black pepper and celery seeds.

All of the rub ingredients get mixed up in a small bowl, then liberally rubbed on the rinsed and dried pork shoulder. There will likely be some extra rub, which can be saved and used for next time.

What Wood Chips to Use for Smoking Pork?

I prefer to use either apple or cherry wood chips when smoking pork. The apple and cherry are sweet and have some subtle fruity complexities I will usually create a combination between those and the mesquite lump charcoal in the charcoal smoker. Chips like pecan are too strong and overpowering for pork.

Low and Slow

Since this cut of meat is so fatty, most of the flavor comes from that wonderful fat. The goal is to cook it at a low temperature (around 250 degrees F) and for a long period of time until the internal temperature of the meat reaches 195 to 205 degrees F. Bringing it to this temperature will break down the connective tissues and render off more fat. This will result in super tender and moist strands of pulled pork.

The cook time for a 4-pound pork shoulder smoking at 250 degrees is around 90 minutes per pound, but it is important to frequently monitor the internal temperature. There will be a stall where the temperature seems stuck at some point. Don’t worry though, with little a patients the temperature will rise quickly once the stall is over.

Smoked Pork Shoulder Overhead on butcher paper

Equipment Used

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The smoker: I have two smokers. One is an electric smoker and the other is the Big Green Egg. Both are great, but I can’t recommend the Big Green Egg enough. It maintains a constant temperature all day without having to add more fuel, which is a phenomenal benefit. The electric smoker also works great, but I find the quality of the smoke to not be quite as good.

The Thermometers: A two-channel thermometer makes for a stress-free BBQ day. The one I recommend is the Thermoworks Smoke Alarm (affiliate). The two channels are for remotely monitoring the temperature of your smoker and the internal temperature of the pork shoulder (or whatever you are cooking).

You just leave it in the pork shoulder and monitor the temperature without having to go outside to open the lid to your smoker. You set a high and low temperature for each, and it will let you know if something goes outside of that range. It’s magical and a tool that I refuse to BBQ without.

An instant-read probe thermometer is also essential for spot checking the internal temperature of the meat when it is close to being done. I highly recommend the Thermapen (affiliate). You definitely want to invest in one of these if you don’t have one. I promise you will be thanking me every time you cook and need to take the temperature.

Drip Pans: Buy disposable aluminum steam pans in bulk because they come in so handy. Not only are they essential for BBQ and smoking, but they come in handy when bringing food to a pot luck and you don’t want to risk not getting your expensive baking pan back.

Wood Chunks: Wood for smoking isn’t necessarily equipment, but it’s just as important. For a charcoal smoker, I love Apple or cherry wood chunks for long smokes.

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Smoked Pork Shoulder - pulled pork on sheet pan horizontal

Smoked Pork Shoulder

4.83 from 23 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours
Resting Time: 1 hour
Servings: 8


  • 4 to 5 lb Boneless Pork Shoulder or Boston Butt , trimmed

Dry Rub

  • 1/8 cup Paprika
  • 2 tbsp Packed Dark Brown Sugar
  • 2 tbsp Kosher Salt
  • 1 tbsp Dark Chili Powder
  • 1 tbsp Cumin
  • 1/2 tbsp Dried Oregano
  • 1/2 tbsp Granulated Sugar
  • 1/2 tbsp Ground Black Pepper
  • 1/2 tbsp Celery Seeds


  • Combine all the dry rub ingredients in a small bowl or a shaker. 
  • Trim excess fat from the pork shoulder. If it's Boston Butt, you don't have to trim any. Score the fat side with a sharp knife.
  • Rub a liberal amount of the rub all over the pork. You should have some extra dry rub that can be saved for next time. 
    Cover and refrigerate overnight, or for at least 12 hours.
  • Remove the pork shoulder from the refrigerator at least 1 hour prior to cooking it. 
  • Follow your smoker's instructions and bring the temperature up to 250 degrees Fahrenheit and add wood chips. Place a water-filled aluminum drip pan under the grates to catch drippings.
  • Place the pork shoulder on the grate above drip pan after the smoker begins to smoke and is at 250 degrees.
  • Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Continuously monitor the temperature with a probe thermometer
  • Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. 
  • Shred the pork using or a large fork or BBQ meat forks, pulling across the strands to maintain the texture.


  • This recipe works for both small and large pork shoulders. Larger will just take longer. 
  • Applying the dry rub ahead of time is optional. You can apply it while you prep the smoker and temper the meat and it will still be great because of the long smoke time. 
  • Apple or Cherry wood is best for smoking pork. 

Smoked Pork Shoulder - pulled pork on sheet pan

Join the discussion 80 Comments

  • Giles says:

    Awesome recipe! I did this on my Weber kettle with a 5 lb bone-in Boston butt and it turned out fantastic. The recipe calls for boneless but I prefer bone-in and it didn’t seem to affect the cook time too much from what I could tell. The meat stalled at about 160-170 degrees so for time purposes I wrapped it in foil for the last hour or so and that was able to get me past the stall a little more quickly and get up to 200. I put the meat on at 9am and took off at 5pm so that was 8 total hours of smoke for me. I had been hoping for more like 6-7 hours as the recipe calls for but each piece of meat is different and my Weber probably doesn’t hold the heat as well as an Egg which is what the recipe calls for so maybe that was on me. I didn’t let it sit for too long at all (maybe 15-20 minutes) just cus I had hungry guests to feed and didn’t want to wait a whole hour. The meat still pulled really easily and tasted fantastic so it wasn’t a problem for me. For the dry rub, I cut the cumin in half because I think it can be overpowering and I added a tbsp of garlic powder because that is a must have for me. I also put the dry rub on the night before and let it sit in the fridge overnight. Flavor/bark turned out awesome. Thanks for some of the best damn pulled pork I’ve ever had!

  • Adriana says:

    I stumbled across your method and have stuck by it every time I smoke a pork butt. I use my own seasoning / marinade for a Cuban style pork butt I make and it comes out PERFECT. I use a vertical propane smoker with apple wood chips. Thanks for sharing!

    • justin says:

      Hi Adriana,
      Cuban style? That sounds so amazing. A Cuban sandwich doesn’t get any better. 🙂

    • Jennifer Cockrell says:

      HELP! I made this for tonight and it didn’t turn out. I followed your recipe, I had a 6lb boneless pork shoulder and it was on the smoker from 1130am to 730pm and never got past 156 degrees! I know you said it would stall but it was already on 8hrs and was at around 150 degrees for a long time too. Did I just not have it on long enough? I’m new to smoking meats and this is my first smoker (pellets). Not sure if that just takes longer? The flavor was wonderful just tough 🙁

      • justin says:

        Hi Jennifer. I’m here to help. It sounds to me like it was just a long “stall” which can really mess with you. It needed to just keep going and would start to rise probably after a little longer. What was your smoker’s temperature? And was it consistent?

  • Suzanne says:

    I’m using wood chips instead of chunks. Would you add them for the whole cooking time or just the first 4 hours?

  • Brian says:

    Should I make any adjustments to this recipe if I am using a Traeger?

    • justin says:

      Hey Brian. No adjustment needed for a pellet smoker except for the obvious of using pellets vs chips/chunks. I hope it turns out great.

    • Volker says:

      This took much longer than 90 minutes per pound at 250 degrees. I am using a brand new Rec Tec Smoker grill. I put a 2 lb Boneless Pork shoulder roast on at 12:15 PM. At 4:40 PM the internal temp still was only 177 degrees.

  • Frank Cackowski says:

    I’ve been looking for a straight shredding fork like the one you use. Are they still available and where? Thanks!

    • justin says:

      Hi Frank, are you referring to the shredding fork I used in the recipe video? If so, the funny thing is that is actually an ice chipper which turns out to be the perfect tool for shredding pork. Here’s an amazon link to the one I have and another version with a different handle that looks like it might be nicer (affiliate links). I always like a good multi-use tool. 🙂

  • Sean says:

    Tried this recipe on a 9 hour cook with 4.5 of smoke. Came out incredibly well and flavorful. Super easy recipe to follow, and although I was concerned with the cumin…it was an incredible flavor and was super tender. Thanks for the best pulled pork my family has ever had!

    • Glo says:

      What do you add to the pulled pork to keep it moist in pan once pulled???

      • justin says:

        It should stay really moist on its own, but I will usually keep it covered with aluminum foil. You can of course also mix in your favorite bbq sauce for pulled pork sandwiches, but I have always found that not necessary with how good this smoked pork shoulder comes out every time.

  • Donda says:

    Thank you for this recipe! It came out perfect, muah! Even though I had to triple the recipe for a big family. I cook this almost every week for my husband and son! We love it! I usually serve it with some potatoes and asparagus.

    • justin says:

      So so glad to hear it, Donda! Love that you triple it. Your husband and son sure are lucky. I have been using this method for years now and now smoke about 20 pounds of pork shoulder at a time so I have plenty to give away.

  • Ang says:

    How would you adjust the cook time for a smaller size Boston Butt? We have a 2.5 lb. Thank you!

    • justin says:

      Hi Ang,
      That’s a really small piece of butt, but it will still work. I’d go with a lower temperature at 225 degrees F and let it cook until the internal temp gets to 195 degrees F. The time will be a lot less, but it’s really about the internal temp and not the time.
      I hope it came out great.

  • Paul says:

    Great recipe! The apple chips give it a great smoke flavor throughout the meet. Im on my third shoulder and love the way it comes out. Thanks for sharing!

  • Gordon Holt says:

    This recipe is the absolute best!!! Seriously, just follow it as written and you’ll be addicted to smoked pork. I’ve made this recipe probably six times and never tried anything else. I used to be a beef ribeye guy, but this changed all that. It’s so moist that you can heat up leftovers two or three times and it’ll still knock your socks off. Give it a try and you won’t regret it.

    • justin says:

      Hey Gordon! Thank you so much. That is so wonderful to hear. I have to say that I totally agree with you. Every time I smoke a pork shoulder, I am just amazed by how good it is, how many meals you can get out of it and how much you can share. Happy smoking!

    • Sean says:

      How long did you run the smoke for?

      • justin says:

        Hey Sean,
        I add about 4 to 5 large wood “chunks” which will last for several hours. What type of smoker and fuel are you using?

  • Bill Murray says:

    Using this recipe once again. I also use their coleslaw recipe and both turn out fantastic. The meat comes out very moist and tender with a great smoke flavor. The coleslaw is on point. I also cook for 2 of my elderly neighbors and got nothing but rave reviews. This recipe is definitely a keeper.

  • Gary Leach says:

    How is this the day after? Due to timing of our guests, I have to make this the day before we eat it (or else start smoking at 2am). So how does it work to eat it the day after I smoke it? Should I keep it whole, then shred it before we eat it? Thanks

    • justin says:

      Hey Gary! It’s so good the day after. It’s easier to shred when it is still warm. You can then crisp it up in a hot skillet or slowly warm it in a low oven or slow cooker. I hope it came out great.

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