The Ultimate Guide to Mouth-Watering Smoked Pulled Pork Recipe

Hey y’all! Are you ready to learn how to make the ultimate mouth-watering smoked pulled pork recipe? Look no further, because I’ve got you covered. Whether you’re hosting a summer BBQ or just want to spice up your weeknight dinner routine, this recipe is sure to satisfy your cravings.

The Ultimate Guide to Mouth-Watering Smoked Pulled Pork Recipe

Pulled pork is a classic Southern dish that has become a staple in kitchens all over the world. And for good reason! The tender, juicy meat combined with a smoky flavor is just too good to resist. In this guide, I’ll be sharing all of my tips and tricks to ensure that your pulled pork is as delicious as can be. Trust me, your taste buds will thank you.

How to make a Mouthwatering Smoked Pulled Pork Recipe?

If you’re looking for an impressive dish that’s perfect for any occasion, then you should try this smoked pulled pork recipe. This flavorful and tender meat recipe is tantalizing, and it’s easy to cook using an electric smoker or a charcoal grill – with a little patience, you’ll have a delicious dish that will have your family and friends asking for seconds.

What You Will Need

You will need a pork butt or shoulder that’s around 5-7 pounds, a dry rub seasoning of your choice, wood chips, a smoker or charcoal grill, and some patience. The dry rub can be purchased or made from spices in your kitchen cupboard.


Begin preparation the day before to allow the meat to have enough time for flavors to be absorbed. Start by trimming the excess fat from your pork. The fat will melt during the smoking process, which flavors the meat. But leaving too much of it could result in greasy meat. Apply the dry rub generously to the meat and massage it into the nooks and crannies of the meat. After applying the rub, wrap the meat with plastic wrap and rest it in the refrigerator overnight. Marinating overnight guarantees that every bit of the meat is saturated with flavors.

Cooking Time

After you’ve got the meat marinated overnight, bring it out and let it stand for about 20-30 minutes to acclimate to room temperature before cooking. Preheat your smoker or charcoal grill to around 225°F and add wood chips according to the machine’s specifications – Hickory chips are the best for pork. Once the smoker or grill has reached the desired temperature, place the meat in it leaving space between each piece to smoke correctly. Keep the heat constant at 225°F, adding extra wood chips as needed.

The average cooking time is between 1.5 hours to 2 hours per pound of meat, depending on the meat size. It’s essential to keep the temperature and ensure the meat doesn’t cook too fast or too slow. Temperature control is essential in smoking meat. You can use a thermometer to check the internal temperature of the meat – When the pork reaches 195°F – 205°F, it’s ready to be taken out of the smoker or grill.

Once you’ve removed the meat from the heat, wrap it with aluminum foil and a towel, giving it time to rest for about 30 minutes before shredding. During the resting time, the juices will redistribute throughout the meat, making it juicier and more tender. After unwrapping the meat, shred it with forks or kitchen scissors, and it’s ready to serve.

Congratulations! You’ve cooked a delicious smoked pulled pork dish that is perfect for any occasion. The smoked pulled pork recipe is mouthwatering and will leave your friends and family wanting more.

Choosing the Right Wood Chips

When it comes to smoking pulled pork, the wood chips you choose can make a huge difference in the final taste of your dish. Here are some of the most commonly used types of wood chips, along with their unique flavor profiles:


Mesquite wood chips are known for their strong and intense flavor. This makes them a great choice for beef or jerky, as their smoky taste can stand up to the bold flavors of these meats. However, because the flavor is so strong, it can easily overpower other meats like pork or chicken. If you do decide to use mesquite with these lighter meats, be sure to use it sparingly so that the flavor doesn’t become too overwhelming. Mesquite wood chips are also best suited for hot smoking, as the high heat helps to bring out their unique flavor.


Hickory wood chips are a classic choice for smoking meat, and for good reason. They have a well-rounded flavor that works well with a variety of meats, including pork, poultry, and beef. Hickory smoke adds a subtle sweetness to your food, along with a slightly spicy taste. If you’re new to smoking meat, hickory is a great place to start. It’s easy to find and works well with most types of smokers. If you want a stronger flavor, you can always mix hickory with another type of wood chip.


Applewood chips have a mild and sweet flavor that’s perfect for pork and chicken. The smoke from applewood gives your meat a light fruit flavor that pairs well with the natural sweetness of the meat. Because the flavor is mild, you can use applewood chips generously without worrying about overpowering your meat. Applewood is a great choice for cold smoking, as it burns slowly and produces a gentle smoke. You can also mix applewood with other types of wood chips for a more complex flavor profile.

Ultimately, the types of wood chips you choose for smoking pulled pork will depend on your personal preferences and what type of smoker you’re using. Keep in mind that different types of wood chips will produce different levels of smoke, so it’s always a good idea to experiment a little to find the perfect mix for your taste buds.

Serving Suggestions


The perfect pairing for any pulled pork dish is a lightly toasted and buttered brioche bun. The soft and pillowy texture of the bun provides a nice contrast to the smoky and savory flavor of the pork. Alternatively, you can opt for a sourdough bun or a Kaiser roll for a heartier bite.


Coleslaw is a classic side dish that perfectly complements any smoked pulled pork recipe. You can choose to make either a mayo-based or vinaigrette coleslaw depending on your preference. Mayo-based coleslaw is creamy and tangy, while vinaigrette-based coleslaw is light and refreshing. Either way, coleslaw adds a nice crunchy texture that contrasts well with the tenderness of the pork.

BBQ sauce

BBQ sauce is an optional but highly recommended condiment to add to your smoked pulled pork sandwich. You can either make your own homemade BBQ sauce or use store-bought ones. Whichever you choose, make sure it complements the flavors of the pulled pork. Some BBQ sauces are sweeter, some are spicier, while others are smokier. Choose the one that you think will work best with your smoked pulled pork recipe and smother it generously on top of the pork.

Overall, serving suggestions for smoked pulled pork are very important in enhancing the flavor and texture of your dish. The combination of a buttered brioche bun, a creamy coleslaw, and a generous amount of BBQ sauce can elevate your smoked pulled pork recipe to the next level.

Happy Smoking!

We hope this ultimate guide to mouth-watering smoked pulled pork has left you drooling and eager to fire up your smoker. Remember, the key to achieving the perfect pulled pork is to take your time and have patience throughout the cooking process. Whether you’re a seasoned pitmaster or a beginner, we believe this recipe will help you achieve a delicious meal packed with flavor that will leave your family and friends impressed.

Thank you for taking the time to read our guide. We appreciate your interest and hope you visit us again for more tips and tricks on smoking and grilling. Here’s to many more successful smoking sessions and delicious meals in your future. Keep experimenting, keep perfecting, and keep enjoying the art of smoking. Happy smoking!


1. What is the best cut of pork for pulled pork?

The best cut of pork for pulled pork is the pork shoulder. This tough cut of meat will become tender and juicy after a long, slow cooking process.

2. Should I trim the fat off my pork shoulder?

It’s recommended to leave a thin layer of fat on your pork shoulder to keep the meat moist during the smoking process. You can trim excess fat, but don’t remove it all.

3. What type of wood is best for smoking pulled pork?

Hickory and applewood are popular choices for smoking pulled pork. They provide a sweet and smoky flavor that complements the pork well.

4. What temperature should I smoke my pork at?

Smoke your pork shoulder at around 225°F to 250°F for at least 8-12 hours. It’s important to maintain a consistent temperature throughout the cooking process.

5. Do I need to wrap my pork shoulder during smoking?

You can choose to wrap your pork shoulder in foil or butcher paper halfway through the cooking process to help maintain moisture and speed up the cooking time.

6. How do I know when my pork shoulder is done?

Your pork shoulder is done when it reaches an internal temperature of 195°F to 205°F. Use a meat thermometer to check the temperature in the thickest part of the shoulder.

7. Should I let my pork rest after smoking?

Yes, it’s important to let your pork rest for at least 30 minutes after smoking to allow the juices to redistribute and ensure a moist and flavorful finished product.

8. Can I make pulled pork in a slow cooker?

Yes, you can make pulled pork in a slow cooker. However, it won’t have the same smoky flavor as if you were to smoke it on a grill or smoker.

9. What are some good BBQ sauces to serve with pulled pork?

Some popular BBQ sauces to serve with pulled pork include sweet and tangy, spicy, and vinegar-based sauces.

10. Can I freeze leftover pulled pork?

Yes, you can freeze leftover pulled pork for up to 3 months. Store it in an airtight container and label with the date before placing it in the freezer.

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About the Author: David Dunlap

Worked in restaurants for years before turning to food writing and has won multiple awards for the work, including more than a dozen awards.

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