Smoked Pulled Pork Shoulder

By Ben · cooked up in Sprig

Brown sugar meets smoky paprika in this hickory-kissed pork shoulder that transforms into fork-tender strands after hours of patient smoking. The mustard in the rub creates a subtle tang that balances the sweetness, while the bone keeps everything impossibly moist. When it hits 205°F and pulls apart like cotton candy, you'll understand why pitmasters guard their recipes so closely.

Ingredients

• 1 bone-in pork shoulder (pork butt), 8-10 pounds
• 3 tablespoons yellow mustard

• 1/2 cup packed brown sugar
• 1/4 cup paprika
• 2 tablespoons kosher salt
• 1 tablespoon black pepper, coarsely ground
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper

• 4-6 chunks hickory wood
• Apple juice or beer for spritzing

Instructions

1. Remove pork shoulder from refrigerator 1 hour before cooking to bring to room temperature. Pat completely dry with paper towels.
2. In a medium bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix thoroughly.
3. Rub yellow mustard all over the pork shoulder, creating an even coating. This acts as a binder for the dry rub.
4. Apply the dry rub generously to all surfaces of the pork, pressing it into the meat. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight.

1. Prepare your smoker for indirect cooking at 225°F-250°F. Add hickory wood chunks to create steady, clean smoke.
2. Place pork shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the meat, avoiding the bone.
3. Smoke for 6-8 hours, maintaining temperature and adding wood chunks as needed for consistent smoke. Spritz with apple juice every 2 hours after the first 4 hours.
4. When internal temperature reaches 160°F-170°F, wrap tightly in butcher paper or aluminum foil to prevent stalling and retain moisture.
5. Continue smoking until internal temperature reaches 205°F. The meat should feel like butter when probed and the bone should wiggle freely.

1. Remove pork from smoker and let rest wrapped for 30-60 minutes. This allows juices to redistribute throughout the meat.
2. Unwrap and remove the bone, which should slide out easily. Using two forks or bear claws, shred the meat into bite-sized pieces.
3. Mix the pulled pork gently, incorporating any accumulated juices from the wrapping. Taste and adjust seasoning if needed before serving.

Chef's tips

Nutrition (per serving, estimated)

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