Smoked Pulled Pork (2024)

4.67 stars (21 ratings)

What’s the difference between a pork shoulder and pork butt?

The name “pork butt” is confusing because this cut of pork does not actually come from the rear end of the pig. Actually a pork butt and pork shoulder both come from the shoulder of the pig. They can be used interchangeably in this recipe, but I recommend a bone-in pork butt whenever possible.

A pork butt has more fat and marbling than a pork shoulder, which means more fat will cook down into the meat, making it juicier and more flavorful. A pork shoulder might also be sold with the skin on, which you don’t want for this recipe.

When picking out a pork shoulder or butt at the grocery store, make sure the fat cap is intact, but there is no skin on the pork. You can purchase a bone-in or boneless pork butt, but I highly recommend buying a bone-in pork butt whenever possible.

When shopping for your pork, note that a pork butt may also be called a “boston butt” and a pork shoulder may be called a “picnic shoulder” or “picnic roast”.

What kind of pellets or wood should I use?

For this pulled pork recipe, I recommend a mild to medium flavored smoke, preferably from a sweet tree. Any of the following will work:

• Apple – this is my personal preference. It pairs perfectly with the flavor of the pork.
• Maple
• Peach
• Cherry

The Texas crutch technique

This is the technique we’re using when we wrap the meat at 160 degrees. It’s a great way to speed up the smoking process on large cuts of meat like a brisket or pork butt. It will also help keep the pork moist and tender. So what is it and what does it do for the meat?

• When a large piece of meat hits a certain temperature it begins to “stall”. (Using pit-master language here y’all!) This basically means that the temperature of the meat has hit a plateau. The pork shoulder is essentially releasing so much liquid that it’s actually cooling down the temperature of the meat.
• The Texas Crutch technique was invented to combat this “stall” time while smoking meats.
• Mark over at Food Fire Friends has a really great and extensive article onThe Texas Crutchon his site. If you’re a smoker nerd like me and want to learn even more, I definitely recommend checking it out!

Frequently asked questions

• What is the best temp to smoke pulled pork? The ideal smoking temperature for a pork shoulder is 275°F.
• What size pork butt should I use? This recipe works for anything from a 5-10 pound pork butt. I recommend planning for about a half pound of meat per person. Also note that the pork butt will cook down and weigh less at the end of the cooking process. I usually plan for a 6 pound pork butt to feed around 10-12 people.
• Should you trim the pork butt? I do not recommend trimming fat from the pork butt, as you want the fat to cook down in the pork. That’s what makes it juicy and delicious!
• Should you wrap a pork butt in foil or butcher paper? Butcher paper is best if you want a super crispy, crunchy bark on the outside, as it is more breathable than foil. I like to use this for brisket, but prefer foil for a pork butt. Wrapping the pork in foil captures the meats fat and juices, therefore making it extra moist, which is what you want for pulled pork.

Ways to use it in recipes

We use a fork (or let’s be real, sometimes our fingers!) to dig directly into the pulled pork straight off the plate, no BBQ sauce required! But if you have leftovers, or want to toss it into meals throughout the week, here are a few ways to use it in different recipes.

• Sandwiches or sliders – toss the pulled pork straight on a toasted bun or Hawaiian roll to make awesome sandwiches or sliders. Great for lunches or a party appetizer! You can drizzle some BBQ sauce on the sandwiches, add pickles or coleslaw, or just go all in with a piled-high pulled pork sandwich, no toppings required!
• Pulled Pork Mac and Cheese – if you’ve ever been to the midwest or south, I guarantee that you’ve seen this on a menu! Whenever we have leftover pulled pork, I like to substitute the chicken for pulled pork in this BBQ Chicken Mac and Cheese recipe.
• Pulled Pork Nachos – use the pulled pork to make these Ultimate Pulled Pork Nachos. They’re perfect for game day!
• Tacos – pile the pork up in warm tortillas with slaw or roasted corn salsa. Add a drizzle of this creamy chipotle sauce, for some seriously delicious tacos!
• Stuffed Sweet Potatoes – one of my favorite BBQ joints of all time, Pecan Lodge, in Dallas, Texas makes a dish called the “Hot Mess”. It’s a smoked sweet potato, filled with shredded brisket barbacoa, chipotle cream, shredded cheddar cheese, butter and green onions. I like to recreate this with pulled pork instead of the barbacoa. The flavor combination is unreal! Use the chipotle sauce linked above and feel free to smoke or bake the sweet potatoes.

What to serve with it

Throw an epic BBQ by pairing this smoked pulled pork with any of these delicious side dishes!

• Red White and Blue Cheese Potato Salad
• Bacon Tomato Avocado Pasta Salad
• Watermelon Salad
• Grilled Zucchini
• Cheesy Grilled Potatoes
• 10 Minute Broccoli Salad
• Air Fryer Baked Potatoes or Instant Pot Baked Potatoes
• Smoked Cream Cheese

• Smoker– this is theTraeger Pro Series GrillI have at home and used for this recipe.
• Wood or Pellets– I recommend Traeger Apple Pellets for this recipe.
• Water pan – place this pan in the smoker to keep the pork moist throughout the cooking process.
• Spray bottle – for spritzing the meat throughout the cooking process.
• Thermometer– on the Traeger, I use the probes that come with the smoker. If you do not have a smoker with a meat probe, I recommend thisthermometer.
• Grill-safe heavy duty foil or food grade butcher paper for wrapping the meat.
• Large cutting board
• Heat resistant gloves or meat claws for shredding the meat.

Smoked Pulled Pork

Combine the perfect rub with an overnight brine, and a low and slow smoke, to create melt in your mouth Texas-style Smoked Pulled Pork!

Nutrition Facts

Calories 281kcal (14%)Carbohydrates 9g (3%)Protein 33g (66%)Fat 12g (18%)Saturated Fat 4g (20%)Cholesterol 111mg (37%)Sodium 9556mg (398%)Potassium 685mg (20%)Fiber 2g (8%)Sugar 4g (4%)Vitamin A 387mg (8%)Vitamin C 2mg (2%)Calcium 63mg (6%)Iron 3mg (17%)