I always make my Simple Smoked Pulled Pork Butt (also called Smoked Pork Shoulder) when I need to feed a lot of people quickly. With only 3 ingredients, you’re looking at some good, classic BBQ with plenty of flavor.
This process for smoked pulled pork is a delicious way to cook pork butt. It’s a relatively easy process that requires a bit of time, some simple ingredients, and a trusty smoker.
This post is the perfect guide for your first pulled pork. It has a lot of useful information, so make sure you read it all the way through and then scroll down to the printable recipe card to learn even more about pork. Then you’ll be ready to face this tasty beast.
The reason I call this smoked pulled pork butt “simple” is because of how little effort it takes. For this recipe to always turn out perfectly, you don’t need any fancy injections, tools, spritzing mixtures, or wrapping. single. time. You only need a good pork shoulder, my famous sweet BBQ rub, some smoke, and a lot of time for this recipe to work.
Smoking a pork shoulder until it can be easily pulled apart into tender juicy shreds is pure BBQ magic. But exactly how long does it take to transform a tough cut of meat into fall-apart pulled pork perfection? Follow this guide to get estimates on cook times and tips for knowing when your pork butt is done.
Average Smoked Pulled Pork Cooking Times
Cooking pulled pork low and slow allows time for tough connective tissues to break down for ultimate tenderness Here are general timelines
- 8-10 lb pork butt: 12-18 hours
- 4-6 lb pork shoulder: 8-12 hours
- 2-3 lb pork roast: 4-6 hours
These ranges account for differences in meat shape, fat content, and moisture. Bone-in cuts take a bit longer than boneless.
Calculating Exact Cook Time
While the averages above provide a helpful start, using time alone isn’t foolproof. The most accurate way to know when pulled pork is done involves:
- Cook weight – Heavier cuts need more time
- Grill temperature – Lower heat = longer cooks
- Meat thermometer – Track exact internal temp
A basic formula is 1.5 hours per pound at 225°F, or 1 hour per pound at 275°F. But monitor with a thermometer for the best gauge of doneness.
Step-by-Step Pulled Pork Cook Process
Follow these steps for perfect pulled pork every time:
- Prep meat with a dry rub – Let rest 30 minutes
- Smoke at 225-275°F until internal temp hits 160°F
- Power through the stall around 165°F
- Wrap in foil at 170°F for tender results
- Cook until 205°F internal temp
- Rest meat for 1 hour before shredding
Tracking temperature checkpoints lets you estimate total cook time and ensure food safety.
Signs Pulled Pork Is Done
Rely on these cues besides time alone to know when pulled pork is ready:
- Meat probe slides in easily
- Internal temp reads 200-210°F
- Meat shreds without resistance
- Juices run clear (not pink)
The pork may seem slightly underdone, but the temperature will continue rising as it rests. Resist digging in too soon!
Mistakes to Avoid
Smoking pulled pork does require patience. Steer clear of these missteps:
- Starting with frozen meat – Thaw in fridge 1-2 days
- Cooking at high heat – Causes dry, tough pork
- No meat thermometer – Guessing doneness
- Not resting meat – Leads to dryness
- Skipping foil wrap – Can shorten stall time
Follow my step-by-step instructions and use a thermometer for perfect pulled pork every time.
Tips for Maximizing Flavor
Looking to take your pulled pork to the next level? Try these flavor boosters:
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Rub – Coat generously with a sweet & spicy rub
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Spritz – Mist with apple juice or broth while smoking
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Sauce – Drizzle on favorite BBQ sauce after shredding
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Inject – Pump marinade deep into meat pre-smoke
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Wood – Use fruitwoods like apple, cherry or pecan
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Rest – Foil meat before resting to steam and soften
Applying these techniques when smoking pork shoulders results in the most insanely delicious and mouthwatering pulled pork imaginable.
How Long Does Leftover Pulled Pork Last?
Got delicious leftover pulled pork? Here’s how long it lasts:
- 3-4 days refrigerated
- 4-6 months frozen
Refrigerate pork in shallow airtight containers. For freezing, pack cooled pork in airtight bags and lay flat. Reheat gently on the stove or in the oven until 165°F.
Satisfying Pulled Pork Recipes
Once you’ve mastered smoking times for juicy pulled pork, try serving it in fun recipes like:
- Pulled pork sandwiches with slaw
- Tacos with mango salsa
- Nachos loaded with cheese
- Chili with beans and spices
- Pork hash with potatoes and eggs
The possibilities are endless for using tender shredded smoked pork shoulder in mouthwatering dishes.
With the right techniques, smoking and shredding pork butt into succulent pulled pork takes around 1-2 hours per pound. A meat thermometer is essential for monitoring doneness instead of relying on cook times alone. My tips help remove the guesswork, so you can relax and enjoy the smoky, finger-licking deliciousness of juicy pulled pork.
FAQs About Cooking Pulled Pork
What is the right temperature for pulled pork?
Cook pulled pork to an internal temp of 200-210°F for ideal shredding texture. Use a meat thermometer for accuracy.
Should you wrap pulled pork in foil?
Wrapping around 170°F shortens the stall and helps pork shred easily. Omit foil for maximum smoke flavor and bark.
Is pulled pork done at 195°F?
195°F indicates it’s close, but pork should reach 200-205°F for best shredding results. Always check multiple doneness signs.
How long does pulled pork take at 250°F?
At 250°F, plan for around 1.5 hours per pound. A 10 lb pork butt takes about 15 hours. Exact time varies.
What if my pulled pork stalled and is taking too long?
Wrapping in foil can help speed it along. Increase heat to 300°F if needed. Check your thermometer’s accuracy too.
How Long to Smoke a Pork Butt
Your smoker should stay at 225 degrees F the whole time. Each pound of pork should take about two hours to cook.
For example, an 8-pound pork shoulder will take about 16 hours from start to finish. Note: The cook time will vary depending on the cut of meat you choose. For example, some 8-pound smoked pork butts finish in 12 hours, while others 10 pounds take 20 hours.
I recommend a good instant read probe thermometer to keep track of the internal temperature of the meat, and for this one reason. You’ll notice a pattern emerge as you start to smoke pork butts more frequently. Your meat rises in temperature up to about 145 degrees F pretty quickly, then the cooking process will slow dramatically and take hours to increase in temperature from 145 degrees F to 165 degrees F. This phase is called the “Stall” and is completely normal. Don’t panic, just let everything keep cooking and eventually the temperature will start to rise again.
A lot of pitmasters choose to wrap their smoked pork butt in foil or butcher paper at this point to speed up the process and get the meat through this time of waiting (you can see how I do this HERE). For this simple smoked pork butt recipe, I did not wrap at all.
I let the smoke keep working on the pork shoulder instead, and it helped create a great crust on the outside of the meat that is called “bark.” People who aren’t into BBQ might think this top layer looks burned, but people who do know what they’re doing love that dark caramelized bark!
How to Reheat Smoked Pulled Pork
Ready to thaw the pork you have in the freezer? Here are some tips that will make it taste as good as the day it came off the smoker.
- Defrost first for crispy pork. Put your frozen pork in the fridge for 24 hours to defrost before cooking it. Next, add some cooking fat, like avocado oil, to your cast iron skillet. Then, add the shredded pork. Flip the pulled pork pieces over every two to three minutes until they are fully cooked. This is how I usually make pulled pork tacos or burritos.
- Simmer from frozen for freshest flavor. It’s best to let the pork slowly simmer in water if you want it to taste as good as the day you made it. Make sure the lids on your freezer bags are tight so that water doesn’t get inside. Slowly bring a large pot of water to a boil. Then, add your frozen bag of pulled pork to the pot. The pulled pork bag should be about an inch thick. Let it cook in the water for 25 to 30 minutes.
- Smoke it some more! I’ve also heated up frozen pork in the smoker. Defrost the package enough to remove the meat. Put the pulled pork in a disposable aluminum pan. Add about 1/4 cup of apple juice to the pan. Then, put the pan into a smoker that has been heated to 225 degrees F. Close the lid and smoke the pork for about two hours, stirring and breaking it up every 30 minutes or so until it’s 100% hot again.