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Smoked Pulled Pork Shoulder Recipe Perfect Juicy BBQ with Rich Bark

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This smoked pulled pork shoulder recipe delivers juicy, tender meat with a rich, flavorful bark. It’s easy to prepare, perfect for gatherings, and customizable for any BBQ lover.

Ingredients

Scale
  • 7–8 lbs bone-in pork shoulder (Boston Butt)
  • 2 tbsp olive oil
  • 2 tbsp kosher salt
  • 2 tbsp black pepper, freshly ground
  • 2 tbsp paprika
  • 2 tbsp brown sugar
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp ground mustard
  • 4–6 cups applewood or hickory wood chips (soaked if using electric smoker)
  • 1 cup apple juice or cider vinegar (for spritzing)
  • BBQ sauce (optional, for serving)
  • Buns or slider rolls (optional, for serving)
  • Coleslaw (optional, for topping)

Instructions

  1. Remove pork shoulder from fridge and let sit at room temperature for 30-45 minutes. Trim excess fat, leaving about 1/4-inch cap. Pat dry with paper towels.
  2. Rub olive oil all over the pork shoulder. Mix dry rub ingredients in a bowl, then coat the meat generously, pressing spices into every nook. Let rest while prepping smoker.
  3. Preheat smoker to 225°F. Add applewood or hickory chips. For kettle grill, set up for indirect heat and place a water pan underneath.
  4. Place pork shoulder on smoker grate, fat side up. Close lid and smoke for 4-5 hours, spritzing with apple juice or cider vinegar every hour. Bark should start forming after 2-3 hours.
  5. If pork hits the stall (150-165°F internal temp), optionally wrap tightly in foil and return to smoker. Or let it power through for richer bark.
  6. Continue smoking until internal temp reaches 195-203°F, usually another 3-4 hours (total 8-10 hours depending on size). Meat should feel jiggly and probe should slide in easily.
  7. Remove from smoker and let rest (still wrapped) for at least 45 minutes.
  8. Unwrap pork and transfer to large cutting board. Shred with meat claws or two forks. Mix in any juices collected in foil for extra flavor.
  9. Serve on buns, with sauce, or straight up. Top with coleslaw if desired.

Notes

Always use a meat thermometer for doneness. Spritz regularly for moist bark. For gluten-free, double-check spice labels and buns. For keto, skip brown sugar or use a substitute. Resting the pork after smoking is crucial for juicy results. Prep rub and spritz bottle the night before for efficiency. Leftovers store well and are great for tacos, nachos, or breakfast hash.

Nutrition

Keywords: smoked pulled pork, pork shoulder, BBQ, smoker recipe, bark, easy pulled pork, family BBQ, summer cookout, comfort food, gluten-free, low-carb, keto, southern barbecue

Find it online: https://blingbite.com/smoked-pulled-pork-shoulder-recipe-perfect-juicy-bbq-with-rich-bark/