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Tender Pitmaster BBQ-Style Slow-Smoked Pork Shoulder Recipe Easy Perfect Pulled Pork for Beginners

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A beginner-friendly recipe for slow-smoked pork shoulder that delivers tender, juicy pulled pork with authentic pitmaster BBQ flavor and a crispy bark.

Ingredients

Scale
  • 5–6 pounds pork shoulder (also called pork butt), well-marbled with fat
  • 2 tablespoons yellow mustard
  • 2 tablespoons paprika (preferably smoked paprika)
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper, freshly cracked
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Wood chunks or chips (hickory or applewood recommended) for smoke flavor
  • Water for the smoker’s water pan
  • BBQ sauce of choice (optional)
  • Soft sandwich buns or corn tortillas (optional)
  • Coleslaw as a fresh, crunchy topping (optional)

Instructions

  1. Trim and prepare the pork shoulder by removing excess silver skin or overly thick fat caps, leaving a good layer of fat. Pat dry with paper towels.
  2. Rub the entire pork shoulder with yellow mustard to help the dry rub stick and add subtle tang.
  3. Mix paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, chili powder, and cayenne pepper in a bowl. Generously coat the pork shoulder with the rub, pressing it into every nook and cranny. Let sit uncovered in the fridge for 1-2 hours or overnight if possible.
  4. Preheat smoker to 225°F (107°C). Add soaked wood chips or chunks to the coals or smoker box. Fill the water pan halfway with water to maintain moisture.
  5. Place the pork shoulder fat side up on the smoker grate away from direct heat. Maintain temperature between 225-250°F (107-121°C). Avoid opening the lid frequently.
  6. After about 4 hours, check internal temperature. When it reaches around 160°F (71°C), wrap the pork tightly in foil or butcher paper to push through the stall phase.
  7. Continue smoking until internal temperature reaches 195°F (90°C) or the meat is tender enough to pull apart easily, which may take 2-4 more hours.
  8. Let the pork rest wrapped in foil and a towel for 30-60 minutes to retain heat and redistribute juices.
  9. Shred the pork shoulder into bite-sized pieces using two forks or meat claws. Discard large chunks of fat. Serve with BBQ sauce, buns, or as tacos with slaw.

Notes

Keep a spray bottle filled with apple juice or cider vinegar to spritz the pork every hour during smoking to keep it moist and add tang. Maintain steady smoker temperature between 225-250°F. Wrap the pork at the stall (around 160°F) to speed cooking and retain moisture. Let the meat rest after smoking to redistribute juices. Hickory and applewood are recommended woods for smoking. If no smoker is available, the recipe can be adapted for oven baking at 275°F with a water bath.

Nutrition

Keywords: pulled pork, BBQ, slow-smoked pork shoulder, pitmaster recipe, smoked pork, beginner BBQ, pulled pork recipe, smoked meat

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