Nothing says Memorial Day quite like a platter of tender, smoky pulled pork fresh off the smoker. This Smoked Pulled Pork Recipe delivers rich barbecue flavor, melt-in-your-mouth texture, and crowd-pleasing results that are perfect for backyard cookouts, family gatherings, and holiday celebrations. Slow-smoked low and slow, this classic pork shoulder recipe is beginner-friendly yet impressive enough for seasoned pitmasters. Serve it piled high on buns, alongside classic sides, or as part of a festive Memorial Day spread everyone will remember.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Rest Time: 1 hour
- Total Time: 11 hours 20 minutes
- Servings: 12
- Yield: About 6 pounds pulled pork
Ingredients
- 1 (8–10 pound) pork shoulder (Boston butt), bone-in preferred
- 2 tablespoons yellow mustard (binder)
Dry Rub:
- ¼ cup brown sugar
- 2 tablespoons paprika (smoked paprika recommended)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional, for heat)
Optional for Serving:
- Barbecue sauce
- Hamburger buns or brioche rolls
- Coleslaw
Directions
Step 1: Prepare the Pork
Pat the pork shoulder dry with paper towels. Coat lightly with yellow mustard on all sides to help the seasoning adhere. In a small bowl, mix all dry rub ingredients together, then generously rub the mixture over the entire pork shoulder, pressing it into the meat.
Tip: For deeper flavor, wrap the seasoned pork tightly and refrigerate overnight. If short on time, let it rest at room temperature for 30–45 minutes.
Step 2: Preheat the Smoker
Preheat your smoker to 225–250°F (107–121°C). Use hardwoods such as hickory, apple, cherry, or oak for best flavor. Maintain consistent temperature throughout the cook.
Step 3: Smoke the Pork
Place the pork shoulder fat-side up directly on the smoker grate. Smoke uncovered until the internal temperature reaches 160–165°F, about 6–7 hours. Spritz lightly with apple juice or water if desired to keep the surface moist (optional).
Step 4: Wrap and Finish Cooking
Remove the pork from the smoker and wrap tightly in heavy-duty aluminum foil or butcher paper. Return to the smoker and continue cooking until the internal temperature reaches 195–203°F, another 3–4 hours. The meat should be very tender when probed.
Best Practice: Do not rush this step—pulling pork before it reaches proper temperature will result in tough meat.
Step 5: Rest and Pull
Remove the wrapped pork from the smoker and let it rest for 45–60 minutes. Unwrap carefully, reserving the juices. Shred the pork using forks or meat claws, discarding excess fat. Mix some of the reserved juices back into the meat for added moisture and flavor.
Nutrition Facts (per serving) — Estimated values
- Calories: 410
- Protein: 34g
- Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 125mg
- Sodium: 780mg
- Carbohydrates: 6g
- Sugar: 5g
Nutrition values are estimates and may vary depending on ingredients used and portion sizes.
Pro Tip:
If you don’t already own a smoker—or you’re ready to upgrade—an electric smoker can make this Smoked Pulled Pork Recipe even easier and more foolproof. Electric smokers maintain steady low temperatures with minimal effort, which is key to achieving tender, juicy pulled pork without constant monitoring. They’re especially helpful for long holiday cooks like Memorial Day, allowing you to spend more time with guests while your pork slowly smokes to perfection. If you’re looking for consistent results, easy setup, and great smoky flavor, investing in a quality electric smoker is a smart move for any home cook or BBQ enthusiast.
Conclusion
This Smoked Pulled Pork Recipe is a Memorial Day classic that brings people together around bold flavor and slow-cooked perfection. Whether served as sandwiches, sliders, or piled onto plates with traditional barbecue sides, this pulled pork is guaranteed to be a highlight of your holiday menu. With simple ingredients, proven techniques, and plenty of smoky goodness, it’s a recipe you’ll return to for every summer celebration to come.
