With just a few simple steps and this tried and true recipe, transform an inexpensive pork shoulder into insanely mouthwatering pulled pork so tender, juicy and packed with sweet, smoky flavor, you won't even need sauce.
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!
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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