If brisket is the showpiece, pulled pork is the workhorse. Pork shoulder is fatty and forgiving, which makes it the perfect first big smoke.
It feeds a crowd, reheats beautifully, and works in tacos, sandwiches, or straight off the cutting board.
Combine the dry rub ingredients and coat the shoulder on all sides. Wrap and refrigerate overnight for the deepest flavor.
Smoke at 250°F with apple or cherry wood, fat-side up, until the internal temperature hits 165°F (about 6 hours).
Wrap in foil with a splash of apple juice and return to the smoker until it reaches 203°F and feels probe-tender.
Rest for at least an hour, then pull apart with forks or gloved hands, discarding any large fat pockets.
Pitmaster tip
Save the juices from the foil wrap and mix them back into the pulled pork — it's the easiest way to keep it moist and flavorful.
Tell us about your event — date, headcount, and vibe — and we'll put together a tailored menu and quote for you.
From the Pit
