Smoked Pulled Pork

If you love pulled pork then you know the only way to have it is smoked! All you need is a smoker, a pork butt and about 7 hours of time.

pulled pork sandwich

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.

pork butt seasoned with dry rub

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?

pork butt on the grill

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.

pork butt after 6 hours of cooking

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).

pulled pork

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.

smoked pulled pork sandwich

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?

pork cuts diagram

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.

  1. Coat the pork butt with yellow mustard. Generously season all sides with the Dry Rub and let rest at room temperature for 30 minutes.
  2. Meanwhile, start your smoker according to the manufacturer’s direction. Set the temperature to 225°F.
  3. Put the pork butt directly on the grate, fat-side down, and smoke until internal temperature reaches 145-150°F, approximately 3 hours.
  4. 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.
  5. 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.
  6. 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

Smoked Pulled Pork

If you love pulled pork then you know the only way to have it is smoked! All you need is a smoker, a pork butt and about 7 hours of time.
5 from 3 votes
Prep Time10 minutes
Cook Time6 hours
Resting Time 30 minutes
Total Time6 hours 40 minutes
Course Main Course
Cuisine American
Servings 16
Calories 309 kcal

Equipment

  • Smoker

Ingredients
 

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.

Nutrition

Serving: 0.5lbCalories: 309kcalCarbohydrates: 2gProtein: 43gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 136mgSodium: 192mgPotassium: 789mgFiber: 1gSugar: 1gVitamin A: 60IUVitamin C: 1mgCalcium: 56mgIron: 4mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Ronald says:

    Smoked Pulled Pork sandwiches are one of my favourites. The taste from the smoker gives the pork that extra taste. Just loved this recipe.