Learn how to make tender, juicy smoked pulled pork using a pork butt and a bold dry rub. Perfect for BBQs, meal prep, or sandwiches. Smoky, simple, and deeply flavorful.
Table of Contents
Smoked Pulled Pork Butt (with Homemade Rub)
There’s something undeniably satisfying about smoked pulled pork. It’s smoky, tender, full of flavor, and practically pulls itself apart after hours of slow cooking. This recipe guides you through the process of smoking a pork butt (also known as a pork shoulder) low and slow, using a simple, balanced dry rub. Whether you’re serving a crowd or freezing leftovers for future meals, this method delivers every time.
Ingredients and Estimated Cost
Per Serving Cost: $2.13
Recipe Cost: $25.56
Here is everything you need to make this smoked pulled pork recipe, along with some simple substitution recommendations.
For the Pork:
- 8-10 pound pork butt (shoulder) – The star of the recipe. A pork butt is marbled with fat which helps contribute to the tender and juicy taste. A picnic shoulder roast will also work for this recipe.
- ½ cup yellow mustard – Binds the rub to the meat and creates a slight tang with the overall taste. Try Dijon mustard as a substitute.
Rub For Smoked Pulled Pork:
- ⅓ cup brown sugar – Adds sweetness to the pork and caramelizes the outside of the pork as it smokes.
- 3 tablespoons sea salt – Enhances the overall flavor. You can use Kosher salt instead of sea salt.
- 2 Tablespoons cracked black pepper – The slight heat from the pepper complements the smoky flavor.
- 2 Tablespoons garlic powder – Adds a savory base to the pork.
- 1 Tablespoon chopped dried onion – Use one teaspoon of onion powder if you do not have dried onion.
- 1 Tablespoon paprika – Adds a mild sweetness. Use smoked paprika or chili powder for a little spicier taste.
- 1 Tablespoon ground mustard – The tangy flavor balances the sweet and savory taste from the other spices.
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Smoked Pulled Pork
Cover the pork with mustard and the dry rub, smoke it, let it rest, and serve. It’s that simple to make this recipe, let me show you how.
- Prep the pork butt. Pat it dry with paper towels and trim excess fat down to a ¼-inch cap.
- Make the rub for smoked pulled pork. Mix all the dry spices and seasonings in a bowl.
- Slather the pork all over with yellow mustard.
- Cover the pork butt with the rub blend.
- Place pork directly on the smoker grates in a 225°F preheated smoker, fat-side up, centered on the grill.
- Close the lid and smoke until the internal temp hits 195 to 205°F. This can take anywhere from 10 to 14 hours, depending on the size of your pork butt and the consistency of your smoker.
- Rest the pork. Once smoked, remove and double-wrap in foil. Let it rest for at least 1 hour (up to 2 hours is even better) to allow the juices to redistribute.
- Shred. Remove the bone and pull the pork apart with your hands or forks. Discard any excess fat or gristle. Serve and enjoy!
Top Tips for Smoking Pulled Pork
- Use a good thermometer. Internal temperature is key. Aim for 195 to 205°F for that perfect pull-apart texture.
- Let it rest. Don’t skip the rest period—this is when the juices settle and the meat becomes ultra tender.
- Build a bark. The combination of mustard and rub forms a crust (bark) that’s full of flavor and texture. Be generous with both.
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Smoked Pulled Pork
Equipment
- measuring cups and spoons
- mixing bowl
- mixing spoon
- Smoker grill
Ingredients
- 8-10 pound pork butt shoulder
- ½ cup yellow mustard
- ⅓ cup brown sugar
- 3 tablespoons sea salt
- 2 Tablespoons cracked black pepper
- 2 Tablespoons garlic powder
- 1 Tablespoon chopped dried onion
- 1 Tablespoon paprika
- 1 Tablespoon ground mustard
Instructions
- Preheat your smoker to 225°F.
- Wipe down the pork butt with a paper towel to remove any moisture or bone fragments. Trim fat covering to within ¼ inch thickness.
- Mix the dry ingredients in a small bowl.
- Slather yellow mustard over the entire pork butt and season the entire pork butt with rub blend.
- Place pork directly on grates, centered within the smoker. Close the lid and smoke the pork until you have an internal temperature between 195-205°F.
- Remove the pork shoulder from the smoker and double wrap in aluminum foil, and allow to rest for at least an hour before shredding.
- Pull the bone from the pork and shred with your hands; discard any chunks of internal fat or gristle.
Notes
Nutrition
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Smoked Pulled Pork Recipe FAQs
What is the difference between pork butt and pork shoulder?
Both cuts come from the shoulder of the pig, but pork butt (also called Boston butt) is higher on the shoulder and has more marbling, making it ideal for smoked pulled pork. It’s richer and stays juicier during long smoking times.
Can I make smoked pulled pork ahead of time?
Absolutely. Smoked pulled pork can be made a day or two ahead, stored in the fridge, and gently reheated. Add a splash of broth or BBQ sauce to keep it moist.
What type of wood should I use for smoking pulled pork?
Hickory and applewood are great classic choices. Hickory brings a strong, traditional BBQ flavor, while applewood adds a milder, slightly sweet smoke that complements the pork beautifully.
How do I know when smoked pulled pork is done?
It’s ready when the internal temperature reaches between 195 and 205°F and the pork pulls apart easily. Use a meat thermometer for accuracy. Don’t rely on time alone.
Do I need to use mustard as a binder?
The mustard helps the rub stick and builds that craveable crust, but it won’t make the meat taste like mustard. If you prefer, you can use olive oil or a small amount of apple cider vinegar instead.
Do I need to wrap the pork during smoking?
You don’t have to, but wrapping in foil (also known as the Texas Crutch) once it reaches the stall (around 160–170°F) can help it power through the stall and retain moisture. In this recipe, we wrap it after smoking and let it rest.
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