Entree: United States – Texas – Texas Pulled Pork (Smoked Pork Shoulder) (Smoked pork shoulder (pulled pork), Texas-style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 10 hrs

Additional 1 hr

Total 11 hrs 20 min

Ingredients

- 1 pork shoulder (Boston butt), approx. 8 lb (3.6 kg) total
- 1/4 cup (60 g) coarse kosher salt
- 1/4 cup (60 g) coarse black pepper
- 2 tbsp (30 g) smoked paprika
- 2 tbsp (30 g) packed brown sugar
- 1 tbsp (15 g) garlic powder
- 1 tbsp (15 g) onion powder
- 2 tbsp (30 ml) yellow mustard (as binder)
- Oak or hickory wood chunks for smoking
- 1 cup (240 ml) apple cider vinegar mixed 1:1 with water for spritzing (optional)
- Barbecue sauce and buns for serving (optional)

Instructions

1. Trim excess fat cap to 1/4–1/2 inch; pat pork shoulder dry and coat with yellow mustard.
2. Combine salt, pepper, smoked paprika, brown sugar, garlic powder, and onion powder; rub evenly over entire shoulder.
3. Preheat smoker to 225–250°F (107–121°C) with oak or hickory; place pork shoulder fat-side up and smoke.
4. After 3–4 hours, begin spritzing shoulder every 45–60 minutes with apple cider vinegar mixture to maintain moisture and build bark.
5. When internal temperature reaches 165–175°F (74–79°C), wrap in foil or butcher paper and continue smoking until 195–203°F (90–95°C) and meat is easily shreddable, about 10–16 hours total depending on size.
6. Rest wrapped shoulder for 1 hour, then shred meat with forks or hands, mix with any juices, and serve on buns with pickles or sauce if desired.