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BBQ Pulled Pork
Low-and-slow smoked pork shoulder that falls apart into tender, flavorful strands — the cornerstone of American BBQ.
20 mins
480 mins
12 people
American BBQ
Pork shoulder/butt
Bone-in for best flavor
2.5kg
Brown sugar
3 tbsp
Smoked paprika
2 tbsp
Garlic powder
1 tbsp
Onion powder
1 tbsp
Cumin
1 tsp
Cayenne
1 tsp
Salt
Generous — goes through a lot of meat
2 tbsp
Black pepper
1 tbsp
Apple cider vinegar
For spritzing
1/4 cup
BBQ sauce
to serve
Brioche buns
12
🍽️ Offset smoker
→ Oven at 110-120°C, or slow cooker
Lower and slower in an oven approximates smoking time
Rub pork all over with combined spice rub. Rest overnight in fridge uncovered.
💡 Pro Tip: Uncovered overnight dries the surface — better bark formation.
Smoke or oven-cook at 110°C for 6-7 hours, spritzing with apple cider vinegar every hour after the first 2.
💡 Pro Tip: Spritzing keeps the surface moist and helps bark development without washing it away.
When internal temp reaches 74°C, wrap tightly in foil (Texas crutch).
💡 Pro Tip: The Texas crutch pushes through 'the stall' — where temp stops rising for 1-2 hours.
Continue cooking until internal temperature reaches 96-98°C.
💡 Pro Tip: Temperature, not time, determines doneness. You want connective tissue fully broken down.
Rest 1 hour wrapped in towels in a cooler. Then pull into strands.
💡 Pro Tip: 1-hour rest is minimum. Longer rest (2-3 hours) is even better for moisture distribution.
- ✓Low and slow — 110°C is the temperature. Don't rush it
- ✓Internal temperature matters: target 96-98°C
- ✓Texas crutch breaks through the stall
- ✓1-hour rest minimum before pulling
- →On brioche buns with coleslaw
- →With pickle chips and BBQ sauce
- →As a BBQ platter with sides