This recipe for how to make Smoked Pulled Pork is so versatile you can use it for BBQ Sandwiches, Sliders, Mac & Cheese or even as a topping for Baked Potatoes.
When it comes to selecting the pork, you can use either a pork butt or pork shoulder, bone-in or boneless. Bone-in will yield a bit more flavor but I like the convenience of a boneless pork butt. Did you know that Costco and Sam’s Club have great quality meats at great prices?
Coating the pork butt with yellow mustard acts as a binder and allows the seasoning to stick to the meat. This is an optional step. You can also use a good quality olive oil instead of mustard if you want.
If you don’t have any poultry seasoning or any kind of dry rub for pork, I suggest you coat the pork butt with a generous amount of SPG (Salt, Pepper and Garlic Powder).
If this is not your first rodeo, use your favorite dry rub. Additionally, the quantity of yellow mustard and seasoning listed on the recipe card is an approximate amount. Subject to vary based on the size of the pork butt and how much you use.
And finally, the nutritional information listed on the recipe card is based on 16 servings. On average a serving of meat is approximately 1/2 a pound so an 8-pound boneless pork butt will yield about 16 servings.
If you’ve ever wondered what part of the pig the Pork Butt comes from check out the picture below. Surprised?
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You will need the following ingredients to make this Smoked Pulled Pork recipe (see recipe card for quantities): Pork Butt or Shoulder, Yellow Mustard and Poultry Seasoning.
How to Make Smoked Pulled Pork
- Coat the pork butt with yellow mustard. Generously season all sides with the Dry Rub and let rest at room temperature for 30 minutes.
- Meanwhile, start your smoker according to the manufacturer’s direction. Set the temperature to 225°F.
- Put the pork butt directly on the grate, fat-side down, and smoke until internal temperature reaches 145-150°F, approximately 3 hours.
- Transfer to an aluminum foil pan large enough to hold the pork butt and cover the pan with foil. Increase the temperature to 275°F, place the pan on the grill and continue to cook until the internal temperature reaches 200°F, approximately 3 to 5 additional hours.
- Remove the pan from the grill. Carefully transfer the meat to a clean disposable pan and let it rest for 20 minutes. Reserve the juices from the bottom of the pan.
- Using your hands or a couple of forks, shred the pork into the desired size. Discard the bone and any lumps of fat, including the cap if applicable. Pour some of the reserved pork juice over the pork till moistened.
Printable Recipe Card
Smoked Pulled Pork
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Ingredients
- 8 lbs Pork Butt or Shoulder
- ¼ Cup Yellow Mustard
- ½ Cup Poultry Seasoning
Instructions
- Coat the pork butt with yellow mustard. Generously season all sides with the Dry Rub and let rest at room temperature for 30 minutes.
- Meanwhile, start your smoker according to the manufacturer's direction. Set the temperature to 225°F.
- Put the pork butt directly on the grate, fat-side down, and smoke until internal temperature reaches 145-150°F, approximately 3 hours.
- Transfer to an aluminum foil pan large enough to hold the pork butt and cover the pan with foil. Increase the temperature to 275°F, place the pan on the grill and continue to cook until the internal temperature reaches 200°F, approximately 3 to 5 additional hours.
- Remove the pan from the grill. Carefully transfer the meat to a clean disposable pan and let it rest for 20 minutes. Reserve the juices from the bottom of the pan.
- Using your hands or a couple of forks, shred the pork into the desired size. Discard the bone and any lumps of fat, including the cap if applicable. Pour some of the reserved pork juice over the pork till moisten.
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Smoked Pulled Pork sandwiches are one of my favourites. The taste from the smoker gives the pork that extra taste. Just loved this recipe.