Perfect Pulled Pork: Foolproof Method
Master the most beginner-friendly BBQ cut with this step-by-step guide to tender, juicy pulled pork that falls apart perfectly.
Choosing Your Pork Shoulder
**Boston Butt vs Picnic Roast:** • **Boston Butt**: Upper shoulder, more marbling, easier to cook • **Picnic Roast**: Lower shoulder, leaner, skin-on, tougher cut • Boston Butt is preferred for pulled pork **Sizing Guide:** • 8-10 lbs feeds 16-20 people • 5-6 lbs perfect for family dinner • Figure ½ lb raw weight per person • Bone-in has more flavor, boneless cooks faster
Seasoning and Prep
**Classic Pulled Pork Rub:** • ¼ cup brown sugar • 2 tbsp paprika • 2 tbsp salt • 1 tbsp black pepper • 1 tbsp chili powder • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp dry mustard • ½ tsp cayenne **Preparation Steps:** 1. Trim excess fat, leave ¼ inch 2. Score fat cap in crosshatch pattern 3. Apply mustard as binder (optional) 4. Coat generously with rub 5. Refrigerate 2-24 hours
Why Pork Shoulder is Forgiving
Pork shoulder has lots of connective tissue and fat. This means it's almost impossible to overcook - the extra time just makes it more tender. Perfect for beginners!
The Smoking Process
**Setup:** • Target temperature: 225-250°F • Fat cap up for protection • Insert probe in thickest part • Plan 1.5 hours per pound **Timeline for 8lb Shoulder:** • Hours 0-4: Building bark, add wood • Hours 4-8: Bark development, steady temp • Hours 8-12: The stall period (be patient!) • Hours 12-16: Final push to 203°F internal **The Stall:** • Happens around 160-170°F internal • Can last 2-4 hours • Wrap in butcher paper if impatient • Don't raise temperature to "speed up"
Pulling and Serving
**Doneness Signs:** • Internal temperature 195-205°F • Probe slides in like butter • Bone wiggles loose easily • Meat pulls apart with forks **Pulling Technique:** • Remove bone (slides right out) • Discard large fat pieces • Pull with forks or bear claws • Don't shred too fine - chunky is better • Mix bark pieces with interior meat **Serving Ideas:** • Classic sandwiches with coleslaw • Tacos with pickled onions • Mac and cheese topping • BBQ nachos • Breakfast hash with eggs