This delicious Smoked Pork Butt has incredible smokey flavor and is fork tender. Smoking a pork butt to sheer perfection is an art form that I have mastered very well!
Family members ask me to cook them a smoked pulled pork all the time because they are that good! Fire up those smokers and enjoy this delicious Smoked Pulled Pork which has an incredible outer shell as well as unbelievable smoke flavor.
Get my step-by-step instructions to make this perfect pork butt recipe on the smoker! This is the kind of recipe that you want to have leftover pulled pork to turn into several other amazing recipes.
If you own a smoker, then mastering a smoked pork butt recipe is a must!! Smoking pulled pork is an all-day process, but the tender taste and amazing flavor is well worth the wait.
When shredding the pork, you will know how much of a great smoke flavor that you have by looking how thick the pink layer is on the meat.
A mixture of secret ingredients and special smoking techniques produces the best pulled pork like no other. This smoked pork is easily made and perfect for serving large crowds.
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Supplies Needed to Make Smoke Pulled Pork
- Smoker of Choice – I like to use a RecTeq Pellet Smoker. You can use a Traeger smoker, Masterbuilt Smoker, or a store brand pellet smoker.
- Pork Butt or Pork Shoulder Butt
- Mustard
- Dry BBQ Rub – Try my homemade BBQ Rub recipe or use your favorite recipe.
- Seasonings of Choice – Lawry’s Seasoned Salt, Morton Natures Seasoning, Salt, and Pepper
- Heavy Duty Aluminum Foil
Chef Sherry’s Tips for the Best Smoked Pulled Pork
Cook the pork low and slow to achieve a very tender piece of meat.
When using the yellow mustard, the mustard flavor does not come through in the final smoked pork shoulder recipe.
You can smoke the perfect pulled pork several days before you serve it.
Shred pork, remove any fat, and place in an airtight container in the fridge for up to 6 days.
Use the leftover smoked pork shoulder to make other recipes like pulled pork wet burritos, pulled pork mac and cheese, and pulled pork grilled cheese sandwich.
Don’t rush the smoking process! Give yourself plenty of time for the smoked pork shoulder to reach 195°F.
Pulled Pork Smoker
My pellet grill of choice is a Rec Teq Smoker Grill. You can use a Traeger Smoker, MasterBuilt, Pit Boss, or any other brand that you like.
Cleaning your smoker should be done on a regular basis. Keep the wood pellets dry and the bin full when starting a smoking recipe.
Remove excess pellet ash or it will create problems in the middle of smoking. Make sure the grease trap is cleaned after every use.
Clean grates and drip pans to prevent a grease fire in the grill. Check out this RecTeq Smoker Review for more in-depth explanation on how to care for your smoker grill.
Best Wood Pellets for Smoker
The best wood pellets for the pellet grill to smoked pulled pork is going to vary from person to person. My preference is to use competition blend pellets for our RecTeq smoker.
If you like a sweeter piece of smoked pork meat, then use fruit wood pellets such as cherry or apple wood. But other great choices would be hickory, walnut, or oak wood pellets.
Best Cut of Meat for Smoked Pulled Pork
The best cut of meat for a smoked pulled pork is a pork butt, pork shoulder butt, or pork shoulder. Other cuts of meat that would work are a pork roast, pork shoulder roast, Boston butt, or picnic roast.
Depending on how the store labels this cut, it might be labeled differently. This cut of meat usually has a bone in the middle of it.
It is a large cut of meat which ranges in size from 7 to 12 pounds. The piece of pork is marbled with meat and fat.
You want a piece of meat with a fair amount of fat because this is what makes the pulled pork very tasty and fall apart delicious!
When making smoked pulled pork, you do not want a pork loin because of the lack of marbled fat through it. The meat will be dry and not as tasty as a pork butt.
Smoked Pulled Pork Rub
This is where you can experiment with different BBQ Rubs or spices of your choice. I am a firm believer in using the seasonings that you are used too.
We have tried “Happy Belly – Smoked BBQ Rub” and “Trade East – Classic Barbecue Rub” with great success. I have created my own best BBQ rub recipe if you would like to give it a try.
A BBQ dry rub is super easy to make and absolutely delicious. Use a good pork rub and you won’t be disappointed.
Pulled Pork Smoke Time
Cooking time will vary. You have to be very careful with the smoking time.
The smoking time on a pork butt varies by the weight of the meat, the smoker you are using, the temperature around the smoker, and how many times you open and shut the smoker door.
I like to use the smoke, wrap, and cook method. This recipe was tested on a RecTeq pellet smoker and a Masterbuilt smoker that has a digital temperature control panel with an internal temperature reader.
Average Pork Shoulder Butt Smoke Time
7 pounds = 7 ½ hours
9 pounds = 8 hours
10 pounds = 9 hours
Important Smoking Temperatures
- Set smoker temperature to 250°F.
- Smoke pork butt unwrapped until the temperature reaches 160°F.
- Wrap pork in foil and place back onto the smoker.
- Continue cooking until the pork butt reaches an internal temperature of 195°F.
- Rest meat wrapped in foil for one hour before opening.
How to Smoke Pulled Pork
Preheat the smoker grill to 250°F. Fill the pellet bin or soaked wood chips of your smoker of choice.
Gather all the ingredients to make the smoked pork butt recipe. On a baking sheet pan, remove the pork butt from its packaging.
Season the pork with seasoned salt and pepper or just regular salt and pepper. Smother the whole piece of meat with yellow mustard.
Use your hand to spread an even layer on the whole outside of the pork. Next, add a generous layer of BBQ rub to completely cover the yellow mustard.
Place the prepared pork butt onto the grill grate in the smoker. Insert the meat temperature probe so that it is in the center of the pork and touching the bone if there is one.
Hook the meat probe up to the temperature control panel of the smoker. Close the smoker lid and let the pork butt cook.
How Long to Smoke Pulled Pork?
The meat temperature that you are wanting is 160°F. This is when the smoked pork butt will stop raising in temperature (also known as the stall).
Depending on several factors, reaching this internal meat temperature could take anywhere from 5 to 6ish hours. As the pulled pork is smoking, prepare the pan to wrap the meat in foil.
Use a clean baking sheet pan. Rip 2 large pieces of heavy-duty aluminum foil. Place the pieces on the baking sheet pan so they are in opposite directions.
Once the pork butt has come to the 160°F internal temperature, remove the meat temperature probe, and use a pair of meat claws to lift the meat off the grill grates and onto the sheet pan of foil.
Double wrap the meat in the foil so that it is completely covering the smoked pork. Place the foil wrapped pork back onto the 250°F smoker grill. Re-insert the meat temperature probe back into the pork.
What Temperature is Smoked Pulled Pork Done?
Close the lid and continue cooking the pork until it reaches an internal temperature of 195°F. Do not rush this last step.
Reaching 195°F could take 2 to 4 hours or longer. You are looking for an internal temperature between 195°F-200°F.
The smoked pork will have an incredible smoky smell. The bone should easily pull away from the cooked pork butt meat.
What is Bark?
Bark is the crust formed on the meat’s outer surface. The mustard and seasoning rub will give the smoked pork a dark caramelized outer bark.
It sticks to the exterior seasoning to produce a solid outer edge – which appears dark red or dark black. Bark crust is sought after for external caramelization of meat that creates an incredible aroma and taste.
This bark has great smokey flavors with a touch of sweetness and a whole bunch of meat juices.
Resting Smoked Pulled Pork
Once it reaches the proper temperature, remove from the smoker grill, and let the pulled pork rest for at least an hour still wrapped in the foil.
Resting the smoked pulled pork in the foil is important because this helps with the final stages of breaking down the connective tissues in the pork. This helps create the easy shredded pork.
After resting the smoked pork, carefully open the foil. When pulling the meat apart, you will notice a layer of pink.
This pink is the smoke flavor that has soaked into the meat. The thicker the pink layer, the better smoke flavor the pork will have.
How Do You Shred Smoked Pulled Pork?
Shredding the smoked pulled pork is a fairly easy process. In my opinion, this is what really set you apart from others.
Do you leave the marbled fat in with the pork, or do you remove the fat from the meat? I vote for removing the fat from the meat!!
Yes, it is an extra step in the serving process, but it is so worth it. There is nothing worse than biting into a big piece of fat.
If you have meat claws, use them. Let the smoked pork cool down enough to touch it with your hands.
Separate the meat from the pork butt fat. Shred the meat as you are separating it. Serve warm with your favorite sides or store for a later date.
Raw Pork vs. Cleaned Pork
Are you wondering how much raw meat will turn into smoked shredded pork? In my experience, when smoking a 10-pound raw pork butt, I will end up with about 4 1/2 pounds of cleaned pulled pork. And that is removing as much fat from the pulled pork as possible.
How to Store Smoker Pulled Pork
Storing smoker pulled pork can mean different things. If you are storing the smoked pork butt to serve to your guests then you will want to place the shredded pulled pork into a roaster, slow cooker, or crockpot.
You want to add a little bit of liquid into the bottom of the pan to prevent burning. Use the liquid left in the foil or add a little chicken or pork stock to the bottom.
To store the pulled pork for a later date then place into a Ziplock bag or an airtight container in the refrigerator for up to 6 days. Reheat in the microwave or use in your favorite pulled pork recipes.
How to Freeze Smoke Pulled Pork
Smoked pulled pork freezes very well. I have found that placing the appropriate amount of pork into a food saver bag, removing the air, and sealing the bag shut is the best way to store pulled pork in the freezer.
Freeze for up to 3 months. Remove from the freezer when ready to use and thaw. Use in your recipes as normal.
What to Serve with Smoked Pulled Pork?
When smoked pulled pork comes off the pellet grill, I like to serve it with air fryer broccolini, homemade mashed potatoes, and homemade gravy. Serve shredded pulled pork with smoked asparagus, cheesy smoked potatoes, and smoked mac and cheese.
Put it on some fresh buns, top with a sauce such as homemade BBQ Sauce, and coleslaw. For dessert try this Reeses cheesecake and fruit cookie pizza.
The best way is to BBQ the pulled pork in a slow cooker and serve on a fresh bakery bun. It can also be served in tacos and on top of a homemade pizza alongside a cold glass of this fresh squeezed lemonade recipe.
Leftover Smoked Pulled Pork Recipes
Leftover smoked pulled pork recipes are very popular. You can use smoked pulled pork and regular pulled pork in exchange for each other.
Smoked pulled pork shoulder just adds another layer of flavor to your recipes. Try one or more of the following pulled pork recipes.
Smoked Pulled Pork Mac and Cheese
65 Leftover Pulled Pork Recipes
Make-Ahead and Store
Make shredded pulled pork ahead of time and warm up when ready to use. A hack that the professional uses!
This flavorful pulled pork is a perfect recipe to feed a crowd. Smoke up to 5 days before serving and store in the fridge until ready to serve.
I like to fill up the smoker with several pork butts so that I have some to eat right away, then some for different recipes later in the week, and then some to freeze in small packages to use at a later date.
When having a party or large gathering, this is a perfect main meal dish that can be served in many different ways.
Do I Need to Spritz the Pork When Smoking?
No, there is no need to spritz the cooking pork butt. Spritzing is used to keep the meat moist and tender during smoking.
When using the proper pork meat for pulled pork, the marbled fat will keep the meat nice and moist. Opening and shutting the smoker door to spritz the pork will only hinder and prolong the cooking process.
Use a clean spray bottle for the spritzing. Some people prefer to spritz with apple juice, apple cider vinegar, or orange juice onto the pork shoulder.
Spritzing is mainly used as a way of keeping pork moist, but because the pork shoulder is already so fatty there’ll be no difference between the flavors.
BBQ Sauce for Smoked Pork Shoulder?
Pairing the smoked pork butt recipe with some BBQ sauce depends on the final flavor that you want. I’d like to suggest adding BBQ sauce in moderation to complement & even enhance the shredded pork flavor.
Use your favorite BBQ sauce or make your own. Here is my brother, Joel’s amazing and super easy BBQ sauce recipe with a great brown sugar taste.
You can add a thin layer of barbecue sauce to the bark in the final stages of cooking the pork. If you want, add BBQ sauce to the shredded pork and stir to combine the meat. Or drizzle over the meat right before serving.
Smoked Pulled Pork – FAQ
Wrapping smoked pulled pork saves time and helps to keep the pork meat tender and juicy. The smoked pork will take less time to come temperature because the heat is held inside the foil. Wrapping the pork doesn’t affect the bark. 
Pulling pork is not difficult, and there are a few gadgets you can use. A meat claw makes short work of your smoked pork butt, but you can also use a pair of forks. Another great option is placing the meat in a mixing bowl and use a stand mixer or hand beater to shred the cooked meat.
Smoked Pulled Pork Recipe
For the full smoked pork shoulder recipe and nutrition facts, click below.
Smoked Pulled Pork Recipe
This delicious Smoked Pork Butt has incredible smokey flavor and is fork tender. Smoking a pork butt to sheer perfection is an art form that I have mastered very well! Family members ask me to cook them a smoked pulled pork all the time because they are that good!
Ingredients
- Pork Shoulder Butt 10 pounds
- Lawry's Seasoned Salt 3 tablespoons
- Morton's Nature Seasonings 2 tablespoons
- Mustard, Yellow 3/4 cup
- BBQ Rub Seasoning 1/4 cup
Instructions
How to Smoke a Pulled Pork
- Please read my blog post because there is so much helpful information.
- Preheat the smoker grill of your choice to 250°F. Fill the pellet bin or soaked wood chips of your smoker.
- Gather all the ingredients to make the smoked pork butt.
- On a baking pan, remove the pork shoulder butt from its packaging. Season the pork with seasoned salt and pepper. Smother the piece of pork meat with yellow mustard. Use your hand to spread an even layer on the outside of the pork. Add a generous layer of BBQ rub seasonings to completely cover the yellow mustard.
- Place the prepared piece of pork butt onto the grill of the smoker.
- Insert the meat temperature probe so that it is in the center of the pork butt and touching the bone. Connect the meat probe up to the temperature control panel of the smoker.
- Close the smoker lid and let the pork butt cook for several hours.
How Long to Smoke Pulled Pork
- For the second cooking stage, the internal pork temperature that you are wanting is 160°F. Depending on many factors, reaching this internal meat temperature could take anywhere from 5 to 6ish hours.
- While the pulled pork is smoking, prepare the pan to wrap the meat in foil. Use a clean baking sheet pan and 2 large pieces of heavy-duty aluminum foil. Place the foil pieces on the baking sheet pan so they are in opposite directions.
- Once the smoking pork butt has come to the 160°F internal temperature, remove the meat temperature probe. Use a pair of meat claws (or sturdy cooking utensils) to lift the meat off the grill grate and onto the sheet pan of foil.
- Double wrap the smoked meat in the foil so that it is completely covering the pork.
- Place the foil wrapped pork butt back onto the 250°F smoker grill.
- Re-insert the meat temperature probe back into the foil wrapped pork piece.
What Temperature is Smoked Pulled Pork Done
- Close the smoker lid and continue cooking the pork until it reaches an internal temperature of 195°F. Do not rush this final step. Reaching 195°F could take 2 to 4 hours or longer. You are looking for an internal meat temperature between 195°F-200°F.
Notes
I have a ton of helpful information in my blog post. Please make sure to check it out.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 767Total Fat 55gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 30gCholesterol 232mgSodium 1159mgCarbohydrates 3gFiber 1gSugar 2gProtein 61g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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