Slow-smoked pulled pork with dry rub and tangy BBQ sauce. This recipe creates tender, flavorful meat with proper bark formation and authentic smoky flavor. Requires 12+ hours total time including overnight rub.
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Mix dry rub - Combine brown sugar, paprika, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne in bowl. Mix thoroughly
Prepare pork shoulder - Pat meat completely dry with paper towels. This is crucial for bark formation. Trim excess fat cap to 1/4 inch thickness
Apply dry rub - Coat pork shoulder generously with dry rub on all sides, pressing firmly into meat. Use all the rub. Wrap in plastic wrap and refrigerate for at least 8 hours or overnight
Remove pork from refrigerator 1-2 hours before smoking to bring to room temperature. This ensures even cooking
Prepare smoker - Set up smoker for indirect heat at 225°F (107°C). If using charcoal, arrange coals on one side. Add water pan. Soak wood chips in water for 30 minutes, then add to coals or smoker box
Smoke the pork - Place pork shoulder fat-side up on grate away from direct heat. Insert probe thermometer into thickest part without touching bone. Close lid and maintain 225°F throughout cooking. Add wood chips every hour for first 4 hours to maintain smoke
Monitor and maintain - Check smoker temperature every 30-60 minutes. Add more charcoal/wood as needed. After 3 hours, begin spritzing pork with apple juice every hour to keep surface moist and build bark
Check for stall - Around 150-165°F internal temp, meat will "stall" and temperature won't rise for 1-3 hours. This is normal. Be patient and maintain smoker temperature. Do not increase heat
Texas crutch (optional) - If stall lasts more than 2 hours, wrap pork tightly in aluminum foil or butcher paper to push through stall. This speeds cooking but reduces bark crispness. Return to smoker
Continue smoking - Smoke until internal temperature reaches 195-205°F (91-96°C). This is where connective tissue breaks down and meat becomes pull-apart tender. Total smoking time will be 10-14 hours for 2kg shoulder
- Remove from smoker and wrap tightly in foil. Place in insulated cooler lined with towels. Rest for at least 1 hour, up to 3 hours. Meat will stay hot and continue to tenderize
Make BBQ sauce - While meat rests, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, and hot sauce in saucepan. over medium-low heat for 15 minutes, stirring occasionally until thickened
Pull the pork - Remove bone (should pull out easily). Using two forks, shred meat into bite-sized pieces, discarding any large fat chunks. Mix in some of the BBQ sauce (about 1 cup) to moisten. Serve remaining sauce on side
