My Simple Smoked Pulled Pork Butt (AKA Smoked Pork Shoulder) is a go-to any time I am looking to feed a hungry crowd and don’t want too much fuss. With only 3 ingredients, you’re looking at some good, classic BBQ with plenty of flavor.
This process for smoked pulled pork is a delicious way to cook pork butt. It’s a relatively easy process that requires a bit of time, some simple ingredients, and a trusty smoker.
This post is the perfect guide for your first pulled pork. Make sure to read it to the end (lots of good info here) as well as scroll below to the printable recipe card to take in all the pork knowledge so you’ll be fully ready to take on this delicious beast.
The reason I call this smoked pulled pork butt “simple” is because of how little effort it takes. This recipe doesn’t require any fancy injections, tools, spritzing concoctions, or wrapping to have it come out absolutely perfect every. single. time. All you need to make this recipe a success is a good pork shoulder, my famous homemade sweet BBQ rub, good smoke, and plenty of time.
I smoke the pork shoulder with hickory wood until it gets a nice bark on the outside and hits around 150-160 internal. At that point I wrap the pork shoulder and cook until it hits 192 internal. Once the Smoked Pork Shoulder hits 192 internal, I unwrap it and apply The BBQ Sauce as a glaze.
How to Reheat Smoked Pulled Pork
Ready to reheat that pork you have ready in the freezer? Here are some ways to get your pork tasting just as good as the day it came off the smoker.
- Defrost first for crispy pork. Pop your frozen pork into the fridge to defrost for 24 hours before heating through. Next, add some cooking fat, like avocado oil, to your cast iron skillet and add your shredded pork, flipping the pulled pork pieces every 2-3 minutes, until cooked through. I use this method most often for pulled pork tacos or burritos.
- Simmer from frozen for freshest flavor. If you want your reheated pork to taste as good as the day you made it, a slow simmer in water is the way to go. Make sure your freezer bags are sealed tightly, so no water gets in the bag. Bring a large pot of water up to just barely a simmer (don’t boil!) and slide your frozen bag of pulled pork into the pot. If your pulled pork bag is about 1 inch thick, you’ll need to let it simmer in the water for about 25-30 minutes.
- Smoke it some more! I’ve also used the smoker to reheat frozen pork. Defrost the package enough to remove the meat. Place the pulled pork in a disposable aluminum pan, pour about 1/4 cup of apple juice into the pan with the pork, and place it into a preheated 225 degree F smoker. Close the lid lid smoke for about 2 hours, breaking apart and stirring the pork every 30 minutes or so, until it is fully reheated.
How to Smoke a Pork Butt
This simple smoked pulled pork shoulder is made using old school BBQ techniques and flavors to give you super authentic and extra tasty pulled pork. Here’s how to do it:
- Preheat. Get your favorite smoker running steady at 225 degrees F. My favorite woods for making smoked pulled pork is either hickory or apple (or a combination of the two). Both are mild enough to complement the pork without overwhelming you with smoke.
- Slather in mustard. Grab some nitrile gloves and liberally coat the pork shoulder with mustard.
- Season. Season on all sides with my signature sweet BBQ rub. This rub is a cornerstone of Hey Grill Hey made from a brown sugar base seasoned with smoked paprika, onion, garlic, and a little cayenne.
- Smoke. Once the pork has been prepped, place it directly on the grill grates of the smoker (preferably fat side up). Close the lid, and smoke for 15-20 hours, or until the internal temperature of the pork reaches 195-201 degrees F.
- Rest, shred and serve. Once your pork has reached temperature, remove it from the smoker, and wrap it tightly in aluminum foil. Allow the roast to rest for at least an hour.
- Shred and serve. Once your pork has had time to rest, grab some forks or my awesome Hey Grill Hey shredder claws and go to town. Remove the bone and discard any fat or gristle. Serve as-is or on a bun with some Homemade Coleslaw for a delicious pulled pork sandwich.
Sunday Smoked Pork Shoulder Roast
FAQ
How long does it take to smoke a pork shoulder blade?
Is pork shoulder the same as pork shoulder blade roast?
Can I use shoulder blade roast for pulled pork?
Is a blade roast good for pulled pork?