Description
A tender, flavorful pulled pork recipe featuring a sticky, caramelized brown sugar bark and deep smoky flavor, cooked low and slow in a smoker for 8 hours.
Ingredients
Scale
- 6–8 lbs pork shoulder (Boston Butt), bone-in
- 1/2 cup light brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 2 tbsp kosher salt
- Yellow mustard (for binder)
- 1–2 cups hickory or apple wood chips
- 1/4 cup apple cider vinegar
Instructions
- Preheat smoker to 225°F (107°C). Soak wood chips for 30 minutes if using.
- Pat pork shoulder dry and trim large hard fat chunks, leaving a thin fat cap.
- Mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, and kosher salt in a bowl.
- Coat pork shoulder with a thin layer of yellow mustard, then generously apply the rub, pressing it into the meat.
- Place pork fat-side up on the smoker grate. Smoke for 4-5 hours until internal temperature reaches 160-165°F and bark is formed.
- Remove pork and wrap tightly in heavy-duty aluminum foil with a splash of apple cider vinegar (Texas Crutch).
- Return wrapped pork to smoker and cook until internal temperature reaches 203°F (95°C) and probe slides in easily.
- Remove pork from smoker, keep wrapped, and place in a cooler (no ice) to rest for 1-2 hours.
- Unwrap pork, discard foil, and shred meat using two forks. Mix with cooking juices for moisture.
Notes
The stall is a normal part of smoking where temperature plateaus; wrapping helps push through it. Resting is crucial for juiciness. Pork is done when internal temp hits 203°F and feels like a warm stick of butter.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 4 oz meat pe
- Calories: 280
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 8
- Protein: 25
Keywords: pulled pork, smoker recipe, brown sugar pork, barbecue, slow cooker alternative, weekend cooking, comfort food