Classic Pulled Pork

Classic Pulled Pork Recipe

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Patrick Johnson


Ahhh, pulled pork. So succulent, so versitile. Try it on a sandwich, by itself or on a fusion taco. Hard to go wrong here.

★★★★★ 1 vote
2 Hr
6 Hr


Add to Grocery List

1/2 c
kosher salt
1/2 c
light brown sugar
4 Tbsp
garlic powder
4 Tbsp
onion powder
4 Tbsp
paprika, smoked
4 Tbsp
chili powder
2 Tbsp
celery salt
2 Tbsp
dry mustard
2 Tbsp
black pepper, freshly ground
2 tsp
white pepper, ground
2 tsp
thyme, dried
8-10 pound pork shoulder, bone-in
2 c
apple or white grape juice (you will need a spray bottle)
1 1/2 c
favorite bbq sauce
10 c
hickory or applewood wood chips, soaked in water for 30 minutes

How to Make Classic Pulled Pork


  • 1Combine spices and mix well.
  • 2Generously season meat with spice mix and rub in very well.
  • 3Cover and place in the fridge for at least two hours.
  • 4Prepare grill or smoker for indirect heat at about 225 degrees.
  • 5Scatter 1/4 of the wood chips when grill or smoker reaches temperature.
  • 6Maintain temperature adding coals and/or wood chips as needed to maintain temp and a light colored, consistent smoke. Spray pork with juice each time you add coals and/or wood.
  • 7When the pork reaches an internal temperature of 165 degrees (4-5 hours), remove from grill and double wrap in foil.
  • 8Return pork to grill or smoker and cook for another 1-2 hours until internal temperature is 195 degrees.
  • 9Remove from grill and let rest for approximately 30-45 minutes in the foil.
  • 10Once rested, remove foil and remove bone.
  • 11Shred removing any large pieces of fat and serve with you favorite BBQ sauce.

Printable Recipe Card

About Classic Pulled Pork

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern
Hashtags: #super, #BBQ, #bowl

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