Recipe Blog - Pulled Pork - Feature

Perfect Smoked Pulled Pork Recipe

By: Andrea Alden

For the perfect 4th of July, you need the perfect food. So, try this amazingly Perfect Smoked Pulled Pork recipe. Feed the masses and impress all with your barbecue prowess. Learn how easy it is to make pulled pork by smoking a pork shoulder roast (aka Boston butt). Use your charcoal kettle grill like a smoker and you will never make pork shoulder the same way again.

Prep Time
10 min
Cook Time
540 min
Yield
6+
Difficulty
Medium

Perfect Smoked Pulled Pork Recipe

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Ingredients

Method

Photos

Ingredients
  • 1, 8 lb. (4 kg) pork shoulder/Boston butt
  • 1 cup (137 g) pork spice blend
  • 2 cups (500 ml) liquid, apple juice, cider vinegar, white wine, beer
  • 1 bag lump charcoal
  • 1 bag wood chips/chunks in your favorite flavor
Method
  1. Trim the fat cap on the pork shoulder as needed, leave a little fat, because fat equals flavor, but don’t go crazy either way. Season the pork thoroughly on all sides, pressing the seasoning into the meat so that it sticks. Optionally, leave it on a rack over a baking tray overnight in the fridge. 
  2. Prepare your barbecue. Temperature can depend on many factors including weather, humidity levels, and even elevation, so keep a close eye. Pour a small amount of unlit lump charcoal into the kettle barbecue around the outside to create a ring. Leave a gap at the beginning/end of this ring so there is a space between where the charcoal stops and starts. Place handfuls of chips or single chunks at intervals around this ring and a water pan filled with hot water in the middle. Light ¼ of a load of charcoal using a charcoal starter. Once lit, add the lit charcoal to one part of the unlit charcoal so that it will slowly ignite the unlit charcoal. Adjust your airflow to partially open and let the barbecue preheat. 
  3. Once up to 275°F (135°C) place the pork shoulder onto the grids over the water pan. Smoke the pork for up to 5 hours, spraying periodically with apple juice, cider vinegar, etc., until it reaches an internal temperature of 165°F (74°C). 
  4. *Cooking times will vary depending on size, grill temperature, and other factors. Use a thermometer to monitor the internal temp of the pork during the cook. 
  5. Once at 165°F (74°C), remove the pork to a foil-lined baking tray/pan. Add about a cup of apple juice, wine, or beer, and then wrap with foil. Return the smoked pork to the barbecue to finish cooking. 
  6. Remove the pork from the barbecue when it reaches a temperature of 205°F (96°C). Rest for at least an hour before shredding. 

PRO TIP:
If you are pre-cooking your smoked pork shoulder for an event, do not shred it until you are ready to prepare and serve. Keep it wrapped tightly with all of the juices, in the fridge until needed – up to 3 days ahead of time. 
To reheat: 

  1. Preheat your barbecue or oven to 250°F (121°C) and place a little extra liquid in with the wrapped pork, then onto the barbecue/oven. Reheat until an internal temperature of at least 165°F (74°C) is reached. You can take the pork back up to 205°F (96°C), however, that is unnecessary. 
  2. Remove the pork from the oven/barbecue and remove the bone. Shred inside the foil container. 
  3. Sauce at your pleasure and serve on your favorite buns with your preferred toppings.  

This Perfect Smoked Pulled Pork recipe is nearly failproof and will please even the pickiest pork people. The meat is succulent and so full of flavor, you won’t believe your tastebuds. What is your favorite Fourth of July food for the barbecue? Share your 4th of July recipe, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!
 

Recipe Blog - Pulled Pork - season

Season thoroughly with pork seasoning. Optionally, rest for 24 hours in the fridge

Recipe Blog - Pulled Pork - smoke1

Smoke at 275°F (135°C) for up to 5 hours

Recipe Blog - Pulled Pork - Smoke2

Spritz periodically

Recipe Blog - Pulled Pork - Smoke3

Smoke until 165°F (74°C), then wrap in foil. Continue cooking until 205°F (96°C)

Recipe Blog - Pulled Pork - shred

Shred and sauce

Recipe Blog - Pulled Pork - serve1

Serve on buns with your favorite toppings

Recipe Blog - Pulled Pork - serve2

So delicious, perfect for parties

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Recipe Blog - Pulled Pork - season

Season thoroughly with pork seasoning. Optionally, rest for 24 hours in the fridge

Recipe Blog - Pulled Pork - smoke1

Smoke at 275°F (135°C) for up to 5 hours

Recipe Blog - Pulled Pork - Smoke2

Spritz periodically

Recipe Blog - Pulled Pork - Smoke3

Smoke until 165°F (74°C), then wrap in foil. Continue cooking until 205°F (96°C)

Recipe Blog - Pulled Pork - shred

Shred and sauce

Recipe Blog - Pulled Pork - serve1

Serve on buns with your favorite toppings

Recipe Blog - Pulled Pork - serve2

So delicious, perfect for parties