With just a few simple steps and minimal ingredients, you'll make irresistibly sweet, smoky melt-in-your mouth tender pulled pork at home that is perfect for entertaining. You will transform an inexpensive pork shoulder into the best pulled pork you've ever tasted with this foolproof recipe.
Pork shoulder is the perfect cut if you are a novice smoker - it's affordable, nearly impossible to mess up, and you'll be able to impress everyone on your first try. This recipe takes this large, tough cut and turns it into sweet, smoky, fall-apart heaven. Savory, smokey, and supremely satisfying.
Why You'll Love This Recipe
- This is a tested, trusted and proven formula pork shoulder perfection.
- Flavor-packed - The dry rub helps form an incredible bark on the outside while the smoke penetrates into the meat and gently breaks down the fat and connective tissue fo melt-in-your-mouth tenderness.
- Budget-friendly - Pork shoulder can feed a crowd for just a few dollars per person. It's one of the most economical yet rewarding cuts of meat available.
- Unlimited Uses - There are endless ways to utilize it. From pulled pork sandwiches to pizza.
What You'll Need
Ingredients
Tools & Equipment
Check out all my most recommended smoker accessories or jump down to the recipe card for all the specifics and instructions.
How to Smoke a Pork Shoulder (Pork Butt)
Step-by-Step to smoking a pork shoulder or pork butt. Start the day before you plan on cooking it for the best results.
1. Prep the Pork Shoulder
Trim excess fat to ¼" thickness and score the fat cap in a crosshatch pattern with a sharp knife while the pork is cold.
2. Season the Pork Shoulder
Season at least 1 hour before (24 hrs best). Kosher salt (use 1 teaspoon Diamond kosher or ½ teaspoon Morton's per lb of meat) and a dry rub over the entire surface, then refrigerate uncovered.
*if your dry rub contains salt, omit salting separately.
Remove it from the refrigerator 1 hour prior to cooking and insert a remote probe thermometer into the thickest part of the meat.
3. Setup and Preheat Your Smoker
Prep your smoker for indirect heat smoking.
Use apple or cherry wood for smoke and pre-heat to 250° F (121° C) with a water drip pan in place.
4. Smoke the Pork Shoulder
Place the pork shoulder in the smoker over the drip pan.
Smoke until the internal temperature reaches 195° to 205° F, which will take approximately 90 minutes per pound.
5. Rest It
Rest for at least 1 hour (longer is better).
Wrap it in foil and place in a cooler to keep it warm.
If resting for more than 2 hours, also place clean towels around the pork to provide even more insulation in the cooler so it stays hot.
6. Shred it
Unwrap and remove the bone (if it has one) and shred with your favorite shredding tool, pulling across the grain to maintain texture.
It's much easier to shred the whole thing while it's still warm rather than after it cools.
Place the pork shoulder in the smoker over the drip pan.
Smoke until the internal temperature reaches 195° to 205° F, which will take approximately 90 minutes per pound.
7. Serve & Enjoy
Optionally combine 1 to 2 cups of BBQ sauce or to taste if desired. Keep warm and serve.
Tip: Elevate the pulled pork by crisping it up in a hot cast iron skillet before serving.
Recipe Quick Reference Info
- Prep time: about 10 minutes.
- Seasoning time: 1 to 24 hours.
- Smoker temp: 250° F.
- Cook time: Approximately 80 to 90 minutes per pound.
- Pull temp: 195 to 205° F internal.
- Wood: Apple or cherry.
Recipe Variations
- Use a slather (aka binder) - A slather is a liquid added to the meat before the rub to help it stick to the surface of the meat. You can use mustard, neutral oil, mayo or even just water. It's usually not necessary I don't personally use a slather for pork shoulder, but some people like to.
- Spritz - Optionally spray a spritz in a spray bottle onto the surface of the pork as it smokes to help attract more smoke and keep it from drying out. You can use apple juice or cider vinegar + water as the spritz liquid.
- Wrap - If you are concerned about the pork shoulder drying out or you want to speed up the cooking time, you can wrap it in butcher paper or aluminum foil when the bark is formed and it reaches an internal temp of 165-170° F.
- Finish it in the oven - If you run out of fuel for your smoker, or need to speed up the process, you can wrap and finish cooking the pork shoulder in a 275 to 300° F oven.
- Sliceable smoked pork - If you prefer to slice the smoked pork instead of shred it, remove it from the smoker when it reaches 165° F, as you would for a roast pork shoulder.
- Sous Vide Pork Shoulder - To make it even more tender and hands-off, you can first sous vide the pork shoulder before finishing it in the smoker.
- Make pulled pork in the slow cooker - The pork shoulder can also be cooked in a slow cooker for the easiest pulled pork, though it won't be as flavorful.
- Make pulled pork in the oven - If you don't have access to a smoker, pulled pork can also be made in the oven just as easily and with great results. You can even add some liquid smoke or smoked salt to get some smoke flavor.
Top Tips & Tricks for Success
- Cook to temperature, not by time: Time is just an estimate (and generally inaccurate), whereas the temperature is exact to your situation.
- Use a remote probe thermometer: This will make the cook stress-free. It will allow you to remotely monitor the temperature of both your smoker and the meat so you don't have to continuously check it. Learn more about the best meat thermometers.
- Plan ahead and start early: Long smokes often take longer than expected. It's done when it's done, so start early (you can even start smoking it the night before).
- Keep the smoker lid closed (as much as possible): Every time you lift the lid, heat escapes and a consistent temperature is important for the best results.
- Speed up the cook (when needed): Some situations require you to speed up the cook. Wrap the meat once the bark is formed and it reaches an internal temp around 165° F. Then either increase the smoker temperature to 275° F or place in the same temperature oven until the desired finished temp is reached.
- Be prepared for the stall - The "stall" is totally normal and happens when the pork shoulder's internal temperature hits 150-170°F, it may pause or even drop as moisture evaporates and cools the meat for up to a few hours. To help push through the stall, wrap the pork shoulder once a nice bark forms at 165°F to speed up cooking.
- Don't skip the rest! - Rest for at least 1 hour wrapped in foil in a cooler to allow meat to relax and the juices to redistribute before pulling and serving. You can hold it in a cooler for many hours as long as the internal temp of the meat remains above 140° F.
Choosing the Right Pork Shoulder or Pork Butt
Pork shoulder comes from the front shoulder of the pig and is divided into two cuts - the upper Boston butt (or pork butt) and the lower picnic shoulder. The Boston butt, also called a pork butt, comes from the upper part of the shoulder, while the picnic shoulder comes from the lower portion. The pork butt tends to have more fat marbling throughout, which makes it more tender and flavorful. The picnic shoulder is leaner with less fat.
Both cuts will work great for pulled pork with the right technique. Bone-in shoulders hold their shape better during smoking, but boneless cooks a bit faster.
Look for well-marbled pork butt or picnic shoulder without "enhanced" (injected) ingredients. Heritage breed pork like Berkshire or Duroc offers premium quality and flavor.
Buy from a local butcher for the freshest, highest-quality pork. Online retailers like Snake River Farms or Crowd Cow also have high-end heritage pork. Costco is a great budget-friendly option that is often my go-to. Aim for 6-8 lbs cut for making pulled pork.
How to Store the Leftovers
Store leftover smoked pork shoulder in the refrigerator for 3 to 4 days. Freeze for up to 6 months. To freeze, shred the pork before freezing and place the desired portion size in either individual vacuum seal bags or freezer ziplock bags. Remove as much air as possible and seal. Label the bags with the date and contents.
Reheating Leftover Smoked Pork
There are a few ways to reheat leftover smoked pork, each with its advantages.
Skillet - For crispy results, use a hot cast iron skillet over medium heat. No oil is necessary.
Sous Vide - Reheat the vacuum-sealed pulled pork in a 140° water bath for about an hour.
Simmer with BBQ sauce on the stove or in a crockpot.
In the smoker or the oven in a pan until it reaches 140°
Microwave - Last resort but it does work works. Add a little sauce to keep the pork from drying out and heat for a few minutes until it reaches about 150* F.
Ideas for Using the Leftovers
The recipe ideas for leftover pulled pork are virtually endless. Serve it on Hawaiian buns with creamy slaw as pulled pork sandwiches. Use it in delicious crispy carnitas tacos with avocado-lime crema and quick pickled onions. Use it to make a comforting ragu, add it to delicate omelets for breakfast, make a BBQ Pulled Pork Pizza, add it to salads, omelets, or crunchy nachos. Just about anything goes and the leftover pulled pork is even better than the first time you eat it.
Recipe FAQs
The cook time for pork shoulder is around 90 minutes per pound in a 250° F smoker.
A 4-pound pork shoulder will take approximately 6 hours.
A 9-pound pork shoulder will take approximately 13 ½ hours.
Sweet fruit woods like apple and cherry are perfect for pork. Oak, pecan and maple are great as well. Avoid stronger flavored woods like mesquite, as they can overpower the sweet flavor of the pork.
Experiment and try mixing a few different types of wood to develop your own personal blend. I like to use apple and post oak. Learn more about the best woods for smoking.
No, there is usually no need to wrap pork shoulder until it is time to rest it. Because of how forgiving a pork shoulder is, wrapping it is generally not necessary. I prefer to develop extra bark and not wrap it and have always had fantastic results.
You might choose to wrap your pork shoulder around 165° F if you are concerned about it drying out or if you need to speed up the cook.
The general rule of thumb is to plan for about ¾ pound (12 ounces) of raw, boneless pork shoulder per person to give enough for ½ pound (8 oz) of cooked meat to serve for each person.
This accounts for trimming some fat and the cooking process, which will cause weight loss due to moisture evaporation and rendering of fat. However, if you anticipate leftovers or have hearty eaters, you might consider leaning towards the higher end of this range or even 1 pound per person.
What to Serve it With
Pulled pork goes so well with all the classic barbecue sides.
- Creamy Coleslaw
- BBQ Baked Beans or Smoked Baked Beans
- Sweet & Tangy BBQ Sauce
- Classic Potato Salad
- Macaroni Salad
More Delicious Smoker Recipes
View all BBQ and Grilling Recipes
Smoked Pork Shoulder (Pork Butt) Recipe
Ingredients
- 6 to 10 lb Pork Shoulder or Boston Butt
- 3 tablespoon Diamond Kosher Salt
Dry Rub
- ⅛ cup Smoked Paprika
- 2 tablespoon Packed Dark Brown Sugar
- 1 tablespoon Dark Chili Powder
- 1 tablespoon Cumin
- ½ tablespoon Dried Oregano
- ½ tablespoon Granulated Sugar
- ½ tablespoon Ground Black Pepper
- ½ tablespoon Celery Seeds
Instructions
Prep the Pork Shoulder
- Trim off excess fat using a sharp knife. Score the fat side with a 1" crosshatch pattern, being careful not to slice into the flesh.
- Make the dry rub by combing all the dry rub ingredients in a shaker or small bowl.
- Season the entire pork shoulder with about 2 tablespoons (1 teaspoon of Diamond kosher salt (or ½ teaspoon Morton Kosher salt) per pound of meat and sprinkle a liberal amount of the rub all over the pork. Refrigerate uncovered for 12 to 24 hours if possible.
Smoke the Pork Shoulder
- Remove the pork shoulder from the refrigerator at least 1 hour prior to cooking it. Insert a remote probe thermometer into the thickest part.
- Setup the smoker according to the manufacturer's instructions for indirect heat cooking and bring the temperature up to 250° F.
- Place the pork in the smoker on the grate and smoke for about 90 minutes per pound, or until the internal temperature reaches 195-205° F. Continuously monitor the temperature with a probe thermometer.
Rest and Shred
- Remove the pork shoulder from the smoker and wrap it tightly with aluminum foil or butcher paper and place it in an insulated cooler to rest for at least 1 hour, or up to 4 hour.
- Shred the pork using or a large fork or BBQ meat forks, pulling across the strands to maintain the texture. Optionally combine with BBQ sauce. Serve and enjoy!
Video
Notes
- This recipe will work for both small and large pork shoulders. Larger roasts will just take longer.
- Important: If your dry rub already contains salt, then be cautious about adding too much more. If it's not in the rub, then it should be added separately.
- Applying salt and a dry rub ahead of time is optional, but highly recommended. If you can't season the day before, season it at least 1 hour before.
- Apple or Cherry wood is best for smoking pork. Use 3 to 4 wood chunks for a charcoal smoker.
- Cook time: Approximately 90 minutes per pound at 250° F
Jacob says
I got a double pack of shoulder roasts from Costco. If I were to smoke both at the same time, how much extra time would you expect them to take?
justin says
It depends on your smoker, but it could take 1 to 3 hours longer to have both in there. I recently smoked two butts from Costco and had probe thermometers in each. Interestingly, one took over an hour longer to reach the target finish temp than the other. Could be the makeup/size/shape of the meat, fat content, the smoker, etc. So it's a good idea to get a probe in each one as they will likely cook at different rates and you want each to be perfect. 🙂
Jacob says
Perfect. Thanks! I'll have them both with a probe and will just plan for them to be done slightly separately.
Bob says
A lot of info truly The best very helpful
Aaron says
Confused by this:
"Use 1 teaspoon of Diamond kosher salt per pound or ½ teaspoon of Morton kosher salt per pound of pork shoulder."
Why half the amount of Morton? Kosher salt is kosher salt.
justin says
Hi Aaron. The grain size of the two brands is different, so they have different salt levels by volume.
Nathan says
Wow! The author was right when he said you won’t need sauce. I made this as my first meal on my new smoker and even with figuring out a new unit, it turned out absolutely amazing. I was able to grab the bone and pull it right out with zero effort. It was actually difficult to pick up off the grill because it wanted to fall apart. I will be making this again
justin says
Sounds like it came out fantastic! Thanks for the great feedback and great job on your first smoke in the new machine. Keep up the great work. 🙂
Joe R. says
First time smoking a 7.5 pound pork butt, at 225 F using a pellet unit. Took 13 hours to reach 192 F internal temp plus a one hour rest time. Came out moist and tender, thank you for the recipe. Finished at 3:30 AM This morning
justin says
Sounds excellent, Joe! Glad to heat it came out delicious.
Aaron says
Pellet grill is equal to a crock pot, anyone can do it. Takes a lot more dedication to do it on a wood/charcoal smoker.
Jeff says
This recipe is the first one I ever tried with my CharGriller Akorn 2 years ago and it is the same one I’ve used ever since. I’ve smoked pork butt with this exact rub since. I like to use hickory and cherry wood when I smoke pork butt. Every time I make this everyone raves about how good it is. Thanks.
justin says
So glad to hear it, Jeff!
Doug says
This was the first recipe I tried on this site and it turned out absolutely amazing.
I used a 6lb Boston Butt just so I did not have to trim it. I made the rub that was suggested here and followed the recipe. Since I had a larger than recommended cut of meat it took a little longer for the internal temp to reach 195. I ended up bagging up 1/4lb portions and sharing with friends and family. They all want more.
I used a PittBoss 3-series electric upright smoker.
justin says
I'm sure your friends loved you for sharing. When I wrote this recipe it was for the smaller portion listed. But pretty much ever since, I smoke a full size shoulder that is usually 12 pounds or more, which take a heck of a long time. Usually in there for 15 hours, but then there is more to share with friends. 🙂 Thanks for sharing your comment with us, Doug!
Devan says
Hey Justin,
LOVE this recipe. Smoked pork shoulder is always worth the wait.
BBQin’ and smoking meat will always hold a special place in my heart!
(Photos are on point too!)
Stay awesome,
Devan from Braised & Deglazed
justin says
Hey Devan! Thanks so much for checking it out! Come back soon. Cheers!
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?
justin says
Hi Suzanne,
What type of smoker are you using and how are you adding the chips to the smoker?
Suzanne says
I have a vertical water smoker using charcoal.
Melissa says
Great rub! We love it! The combination of spices is fantastic, the pork comes out juicy and flavorful.
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 https://amzn.to/2YQaIif and another version with a different handle that looks like it might be nicer https://amzn.to/31zDDsE (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.
Aaron says
The fat and juices coagulate (sp?), they are still there, they are just hardened into the meat, soon as you re-heat it the juices and fat will re-liquify. Try heating some up in a sautee pan with orange juice, it will caramelize it.
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.
Cheers,
Justin
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!
justin says
Hey Paul,
Thanks so much for stopping by and letting me know. Keep on smoking that pork. Try out some of my other smoker recipes if you are interested in trying something new.
Cheers,
Justin
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!
Justin
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.
justin says
So so glad to hear it, Bill! Thanks again for coming back and for the positive comments. Keep on smoking that pork. 🙂
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.