This smoked pulled pork recipe is worthy of your favorite barbecue restaurant, but it’s easy enough to make at home.
Smoked Pulled Pork Ingredients
These are the ingredients you’ll need for this top-rated 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.
How to Make Pulled Pork In a Smoker
You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make pulled pork in a smoker:
- Brine the pork shoulder.
- Pour the brine into the water pan of the preheated smoker with wood chips.
- Add the onion and ¼ cup of the rub.
- Season the pork with the remaining rub.
- Smoke the pork until tender.
- Let cool before shredding.
What to Serve With Smoked Pulled Pork
Explore our collection of Best Barbecue Side Dishes for delicious serving inspiration. Here are a few of the recipes you’ll find:
How to Store Smoked Pulled Pork
Store the (completely cooled) smoked pulled pork in an airtight container in the refrigerator for up to four days or freeze it for up to six months.
Wondering what to do with leftovers? Check out our collection of Leftover Pulled Pork Recipes.
Allrecipes Community Tips and Praise
“This was the first time that I ever made pulled pork,” says Scott Zenith Lemmon. “It was competition quality. I will definitely be using this recipe every time I smoke a pork shoulder.”
“Super easy and good,” raves kristiepulliam. “Very tender and great flavor. Couldn’t find apple cider so used apple juice instead and it turned out great!!”
“This has become my standard rub for pork and chicken,” according to Emily Patterson Indo. “It’s delicious and always comes out flavorful whether I’m using it in a smoker, oven, or on the stove.”
Editorial contributions by Corey Williams
Ingredients
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1 (8 pound) pork shoulder roast
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1 quart apple cider, or as needed
BBQ Rub:
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5 tablespoons white sugar
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5 tablespoons light brown sugar
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2 tablespoons kosher salt
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2 tablespoons paprika
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1 tablespoon onion powder
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1 tablespoon freshly ground black pepper
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1 tablespoon garlic powder
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3 cups hickory chips, or more as needed, soaked in water
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1 onion, chopped
Directions
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Gather all ingredients.
![Ingredients to make Bob's pulled pork on a smoker]()
Dotdash Meredith Food Studios
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Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl.
![A large pot with apple cider vinegar being poured over pork shoulder]()
Dotdash Meredith Food Studios
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Mix 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours. Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.
![A hand pouring a measuring cup of spice mix into a large pot with pork shoulder submerged in apple cider vinegar]()
Dotdash Meredith Food Studios
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Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.
![A large measuring cup of apple cider vinegar brine being poured into the pan of a smoker]()
Dotdash Meredith Food Studios
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Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.
![A brined, spice-rubbed pork shoulder in a smoker]()
Dotdash Meredith Food Studios
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Smoke pork until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), about 8 hours. Monitor hickory chips and liquid, adding more as needed.
![A brined, spice-rubbed smoked pork shoulder in a smoker]()
Dotdash Meredith Food Studios
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Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
![A cutting board with shredded pulled pork]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 442 | Calories |
| 32g | Fat |
| 15g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 442 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 11g | 56% |
| Cholesterol 104mg | 35% |
| Sodium 2691mg | 117% |
| Total Carbohydrate 15g | 6% |
| Dietary Fiber 1g | 2% |
| Total Sugars 13g | |
| Protein 24g | 47% |
| Vitamin C 1mg | 1% |
| Calcium 34mg | 3% |
| Iron 3mg | 17% |
| Potassium 434mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
