Smoked Pulled Pork (Butt or Shoulder)

Smoked Pulled Pork is a mouth-watering treat that brings together the tangy, sweet, and smoky flavors characteristic of barbecue.

Smoking the meat at a low temperature for a long period allows it to become incredibly tender, so that it can be easily ‘pulled’ apart. The lengthy smoking process also imparts a deep, smoky flavor that’s irresistible. Just wait until you put that first bite in your mouth. It’s incredibly satisfying.

Whenever we’re smoking something all day, like a pork butt, the anticipation grows for so long that the finale – pulling the meat off the smoker and shredding it – is just one part of a larger excitement that’s built up. It’s making me hungry just thinking about it!

The Ideal Cut for Pulled Pork

When it comes to smoked pulled pork, the cut of meat you use is key. The most commonly used, and indeed the best cut for this purpose, is the pork butt or shoulder, also known as the Boston butt.

This part of the pork has an optimal balance of fat and muscle, ensuring the meat remains moist and flavorful during the long, slow cooking process. Its generous marbling leads to a deliciously tender and rich end product.

As the pork butt cooks slowly over the low heat of the smoker, the fat renders and bastes the meat, resulting in a succulent and tender meat that can be pulled easily and used for all kinds of great dishes, like smoked pulled pork tacos, pulled pork chili, pulled pork pizza, and sandwiches.

What is Pork Butt?

Contrary to what its name suggests, pork butt is not actually from the behind of the pig. Instead, it is a cut of meat from the upper shoulder area, the same area as the pork shoulder, except it has more marbling and fat than pork shoulder.

Pork butt is a well-marbled and flavorful cut, thanks to its higher fat content compared to other cuts of pork. This fat plays a crucial role when it comes to smoking or slow cooking.

As the pork butt undergoes the low and slow cooking process, the fat slowly renders, basting the meat and infusing it with incredible juiciness and flavor. This makes it ideal for smoking, as the fat helps keep the meat moist and prevents it from drying out.

» Looking for a great side dish? Try The Best Smoked Mac and Cheese and Smoked Corn on the Cob.

Ingredients Needed

• Pork Butt – Pork Butt comes in a lot of sizes. Get one that suits your needs. It will take more or less time on the smoker depending on the size so it’s important to use a meat thermometer. You can also use pork shoulder for this recipe. It’s interchangeable.
• Mustard – Use a ground mustard or our delicious Carolina Gold Sauce
• Pork Dry Rub – See our recipe for pork dry rub here, or use any store-bought you like.
• Apple Cider Vinegar – Use any vinegar you have on hand.

Equipment Needed

• Smoker – We use a Traeger Grills Pro 575 for most of our smoking, though I also have a Z Grills 700 series. Whenever we’re smoking something small, we use our Ninja Woodfire Outdoor Grill.
• Wood pellets – There are many types of pellets available. We like Traeger Signature blend or Bear Mountain Gourmet Blend. If you’ve already got pellets in your smoker, use whatever you have.
• Meat thermometer – Many smokers have a thermometer built in, but if yours doesn’t, get an instant-read thermometer. I love this Thermapen.

What Temperature Should Pork Butt Be Smoked At?

When it comes to smoking a pork butt, maintaining a consistently low and slow temperature is key to achieving tender and flavorful results. The recommended smoking temperature for pork butt is 225°F.

Keep in mind that smoking a pork butt is a slow and patient process. It can take several hours, typically ranging from 1.5 to 2 hours per pound of meat, to reach the desired internal temperature. The target internal temperature for a fully cooked and tender pork butt is generally around 195°F to 205°F.

How to Make Smoked Pulled Pork

Take the pork out of the refrigerator 1 hour before smoking. Preheat the smoker to 225° F. Fill the hopper with your preferred pellets. I like to use apple wood. If you like a more robust smoky flavor, try hickory or mesquite. Once you find the best wood for smoking pulled pork, it will totally change the game.

Rub the pork with the mustard or Carolina gold sauce and sprinkle on the dry rub. We use our flavorful pork dry rub for this.

Place the pork butt into the aluminum pan, fat side up. Insert a digital thermometer into the thickest part of the meat. Place the pan on the smoker and smoke, without opening the lid, until the meat reaches 145° F.

Pour the apple cider vinegar into the pan and continue smoking until the pork reaches 165° F.

Remove the pork from the smoker and wrap it in butcher paper. Return the pork to the smoker until the meat reaches between 190-202° F (lower for firmer meat, higher for softer meat).

Remove the pork from the smoker and let it rest at room temperature for 30 minutes before shredding. If you do the shredding while it’s still warm, the meat will come apart very easily. Pulled pork goes really will with this St. Louis BBQ sauce.

Then you can use the pulled pork for any thing you want – from sandwiches, to chili, to tacos, and nachos.

Expert Tips for Smoked Pulled Pork

• Look for a well-marbled pork butt with a good fat cap for optimal flavor and juiciness.
• Use your choice of wood pellets, chips, or chunks (such as hickory, apple, or mesquite) to add a smoky flavor to the pork butt.
• If using wood soak them in water for about 30 minutes before using them to generate more smoke.
• Store any extra meat in an airtight container in the refrigerator and use it for sandwiches, tacos, or other dishes later on.

Uses for Pulled Pork

Pulled pork is a remarkably versatile dish. While it’s traditional to serve it as the star of a sandwich, topped with coleslaw and doused in barbecue sauce, it can also be used in a myriad of other dishes.

You can incorporate it into tacos, nachos, salads, and pizzas, or use it as a stuffing for baked potatoes or empanadas. It can even find its way into breakfast, making an appearance in omelets or breakfast burritos. The possibilities are endless, limited only by your creativity.

Frequently Asked Questions