Smoked Pulled Pork Recipe on the Grill

This smoked pulled pork recipe rivals the best BBQ joints, yet it’s simple enough to prepare right in your own kitchen.

Ingredients for Smoked Pulled Pork

Here’s a list of everything you’ll need for this award-winning smoked pulled pork recipe:

• Pork shoulder: Pork shoulder is perfect for pulled pork because it’s inexpensive, forgiving to work with, and tends to have a lot of marbling (which means it’ll result in tender meat). An 8-pound pork shoulder roast should make about 20 servings.
• Apple cider: A simple apple cider brine ensures irresistible flavor and tender, juicy pulled pork. 
• Sugar: Use a blend of white and brown sugars for the rub. 
• Seasonings: The sweet and savory rub is flavored with kosher salt, paprika, onion powder, ground black pepper, and garlic powder.
• Hickory chips: You’ll need three cups of soaked hickory chips for your smoker. 
• Onion: An onion gives the pork even more bold flavor as it smokes. 

Step-by-Step Guide to Making Pulled Pork in a Smoker

Below you’ll find the detailed recipe, but here’s a quick preview of the process when preparing pulled pork in a smoker:

1. Prepare the brine for the pork shoulder.
2. Fill the smoker’s water pan with the brine and wood chips, then preheat.
3. Add onion and ¼ cup of the seasoning mix.
4. Coat the pork with the remaining seasoning.
5. Smoke the pork until it reaches a tender consistency.
6. Allow the pork to cool before shredding.

Perfect Pairings for Smoked Pulled Pork

Check out our selection of Top Barbecue Side Dishes for tasty serving ideas. Here are just a few recipes you can try:

• Baked Beans from Scratch
• Simple Macaroni and Cheese
• Traditional Creamy Coleslaw
  

Properly Storing Smoked Pulled Pork

Once the smoked pulled pork has fully cooled, keep it in an airtight container in the fridge for up to four days, or freeze it for as long as six months.

Got leftovers? Take a look at our collection of Leftover Pulled Pork Recipes for tasty ideas on how to enjoy them.

Dinogo Community's Feedback and Tips

"This was my first time making pulled pork," shares Scott Zenith Lemmon. "It turned out competition-worthy. I’ll definitely be using this recipe every time I smoke a pork shoulder."

"So simple and delicious!" says kristiepulliam. "The pork turned out super tender with amazing flavor. I couldn’t find apple cider, so I used apple juice instead, and it worked perfectly!"

Emily Patterson Indo shares, "This has become my go-to rub for pork and chicken. It’s packed with flavor and always delivers great results whether I’m using it on the smoker, in the oven, or on the stovetop."

Contributed by Corey Williams

Ingredients List

• 1 (8 pound) pork shoulder roast

• 1 quart apple cider, or as needed

BBQ Spice Mix:

• 5 tablespoons white sugar

• 5 tablespoons light brown sugar

• 2 tablespoons kosher salt

• 2 tablespoons paprika

• 1 tablespoon onion powder

• 1 tablespoon freshly ground black pepper

• 1 tablespoon garlic powder

• 3 cups hickory chips, or more as needed, soaked in water

• 1 onion, chopped

Instructions

Prepare all the ingredients before starting.

Place the pork shoulder into a large pot, covering it with apple cider. In a separate bowl, mix together white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder.

Stir 1/4 cup of the sugar rub into the cider and set aside the remaining rub. Cover the pot and let it chill in the fridge for 12 hours. Preheat the smoker to 210°F (99°C) and add wood chips to the smoker.

Pour the cider brine into the smoker's water pan, then add onion and an additional 1/4 cup of sugar rub.

Coat the pork shoulder with the remaining sugar rub, then place it in the center of the smoker.

Smoke the pork until it’s extremely tender or until it reaches an internal temperature of 200°F (95°C), which should take around 8 hours. Keep an eye on the hickory chips and liquid, adding more as necessary.

Once the pork is done, transfer it to a large platter and allow it to cool for 30 minutes before shredding with forks.

Nutrition Information (per serving)