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Gravel & Dine

Smoked Pulled Pork

My favorite pulled pork recipe. Cooked low and slow for almost a full day, this smoky, moist pulled pork is juicy and succulent as soon as it’s pulled and makes wonderful leftovers.
Print Recipe
Prep Time 1 day
Cook Time 22 hours
Total Time 1 day 22 hours
Ingredients Method Notes

Ingredients
  

  • De-boned pork shoulder roast also called pork butt or Boston butt
  • ½ t kosher salt per lb
  • 1/3 c Memphis Dust rub per roast

Method
 

  1. Place overlapping long strips of plastic wrap on the counter. Place pork roast on plastic and rub with salt. Ensure you set into all the crevices where the bone was removed. Wrap tightly. Place in a large plastic bag or on a sheet tray in the fridge overnight.
  2. Remove pork from plastic and rub with Memphis dust, making sure to get all the nooks and crannies.
  3. Place pork on a cold smoker. Fit a probe thermometer into the thickest part of the meat. Add a chafing dish full of water.
  4. Set the smoker to smoke. Smoke for 1 hour.
  5. Increase heat in the smoker to 225 degrees.
  6. Smoke until meat reaches 203 degrees F.
  7. Transfer pulled pork to a chafing dish and cover tightly with foil.
  8. Place in a faux Cambro for at least one, ideally two hours (or more if needed).
  9. Using meat claws, pull the meat.

Notes

  • The rub recipe can be found on Amazingribs.com.
  • I always smoke this in pairs because that’s how Costco sells them, approximately 15 lbs between the two. If you have smaller roasts they will likely cook in less time, but focus on the temperature not the time.
  • I cook on a Traeger pellet grill that allows you to cook on smoke, with almost no heat. If your smoker can’t accommodate that, just start right at 225 degrees.