{"id":701,"date":"2020-07-17T14:54:52","date_gmt":"2020-07-17T06:54:52","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=701"},"modified":"2022-12-30T13:55:22","modified_gmt":"2022-12-30T05:55:22","slug":"how-to-smoke-pulled-pork-in-5-different-smokers-using-pork-shoulders","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/how-to-smoke-pulled-pork-in-5-different-smokers-using-pork-shoulders\/","title":{"rendered":"Pitmaster Secrets: The Ultimate Guide To Smoking Pulled Pork (Pork Butt)"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Delicious and flavorful pulled pork is one of the best dishes to cook on your smoker if you want to impress your friends and family. To help you perfect your pulled pork, we’ve gathered some expert tips and guidelines to follow. So fire up your smoker and get ready to cook up a batch of mouthwatering pulled pork!<\/p>\n\n\n\n

To smoke the pork, use a low and slow method, keeping the temperature of the smoker between 225\u00b0F and 250\u00b0F. As the internal meat temperature approaches 160\u00b0F, wrap the pork butt in foil to help it continue cooking to an internal temperature of 200\u00b0F. Once the pork is done cooking, allow it to rest for about an hour before shredding it and serving. <\/strong>With these simple guidelines, you can enjoy perfectly smoked pulled pork every time.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Step<\/th>Description<\/th><\/tr><\/thead>
1<\/td>Trim any large chunks of fat off the pork.<\/td><\/tr>
2<\/td>Combine the rub if making homemade recipe. For a Texan rub, combine a 50\/50 mix of cafe-grind black pepper and kosher salt. If you want some color, add a small amount of paprika. For some savory tones, add some granulated onion and garlic powder.<\/td><\/tr>
3<\/td>Put the rub in a shaker.<\/td><\/tr>
4<\/td>Using olive oil, apply a binder to the meat so the rub sticks. Apply a generous amount of the rub so it\u2019s completely covered.<\/td><\/tr>
5<\/td>Set the temperature of your smoker to between 225\u00b0F and 275\u00b0F.<\/td><\/tr>
6<\/td>Throw on some smoking wood. Hickory blends well with pork. If you want a softer smoke, use apple or cherry.<\/td><\/tr>
7<\/td>Leave the pork in the smoker for 5 hours, spritzing every few hours with apple cider vinegar. <\/td><\/tr>
8<\/td>Assess the bark. Once the bark has cracked, it\u2019s time to wrap.<\/td><\/tr>
9<\/td>Wrap the pork in two layers of thick aluminum foil.<\/td><\/tr>
10<\/td>Before you close the foil, spritz with apple cider vinegar.<\/td><\/tr>
11<\/td>Place back into the smoker at 275\u00b0F for another 3 hours.<\/td><\/tr>
12<\/td>At about the 8-hour mark, check the pork. It should be close to done.<\/td><\/tr>
13<\/td>Perform a tenderness test. If you can pull the bone out of the pork, that\u2019s a sign the meat is tender and ready to be shredded.<\/td><\/tr>
14<\/td>Rest the pork for 30 to 45 minutes to allow the meat to reabsorb the juices.<\/td><\/tr>
15<\/td>Shred the meat for pulled pork.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

How Long Will It Take To Cook? <\/h2>\n\n\n\n

<\/p>\n\n\n\n

The total cook time will depend on the size of the pork, the cooking temperature, the humidity, and the level of doneness. In general, it should take about 7 to 9 hours for a standard-sized pork shoulder. <\/p>\n\n\n\n

Here are the key points to remember when cooking pork shoulder for pulled pork:<\/p>\n\n\n\n