There are a lot of recipes here because my husband loves to cook and eat. This smoked pulled pork shoulder roast recipe is beginner-friendly and this step-by-step guide will help make cooking this fun.

But first, let’s cover some basics before we get into the pork recipe.

You will need a smoker for this recipe. In need of a smoker to cook meat? Try this one on Amazon for $292. It’s a top-selling favorite!

Everything else can be found at your grocery store. For a whole pork shoulder and to make sure you’re getting the best cut of meat, visit your local butcher.

What Is The Difference Between Pork Butt and Pork Shoulder?

The majority of smoked pork shoulder recipes need a bone-in pork shoulder, but this cut is also called pork butt or Boston butt. However, they’re both the exact same cut of pork.

As confusing as it is, none of these cuts actually come from the butt area of the pig. They are cut from the upper part of the pig’s shoulder. This particular cut comes with many overlapping and hard-working muscle groups and a tight connective tissue bonds them together.

This cut is perfect for using a smoking technique. If you don’t cook it for too long, it won’t break down the tight muscles and you could end up with a slice of very chewy meat. 

Smoked Pulled Pork Shoulder Roast Recipe

That is why the preparation of this recipe needs to be planned just right because the slow process of cooking this particular cut is essential for those tissues to break down and transform the chewy meat into tender and succulent pork roast.

Ingredients:

• 8 to 10-pound bone-in pork shoulder roast
• 3 Tbsp. yellow mustard
• 1/4 cup BBQ rub of your preference
• 1 Tbsp BBQ rub… of your preference for later in the recipe

Directions:

1. Making sure that your smoker is running steady at 225 degrees Fahrenheit. Cooking tip: Some good woods for cooking smoked pulled pork are hickory wood chips and apple wood chips. You can also combine both of them. 
2. Coat the pork shoulder with yellow mustard.
3. Season the pork shoulder with BBQ rub making sure all sides are covered.
4. Place it on the smoker grill, starting with the fat side up first. 
5. Close the smoker’s lid and let the meat sit there for around 90 minutes per pound of pork shoulder, or until the internal temperature reaches at least 200 degrees Fahrenheit.
6. Once your pork is done, remove it from the smoker and wrap it in aluminum foil. Then, let it sit for a one-hour minimum.
7. After the resting cook time passes, remove the aluminum foil, shred it and serve on it’s own or in a bun.

What kind of BBQ sauce or dry rub do you like? Sweet barbeque or spicy barbecue? Try this homemade recipe for the sweet stuff! Many people say the best way to make a sauce is right at home, so here we go!

Homemade BBQ Sweet Rub

Ingredients:

• 1/4 cup dark brown sugar
• 1 Tbsp. coarse sea salt
• 2 tsp. cracked black pepper
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. smoked paprika
• 1/2 tsp. ground mustard
• 1/2 tsp. cayenne pepper

Directions:

1. Combine all the ingredients for the rub in a small bowl. Stir well and use a fork to break up any lumps.
2. Store the BBQ Sweet Rub in an airtight container. This rub will keep in your cupboard for up to a month and you can use it on more things that just smoked pulled pork.

How Long Do You Smoke A Pork Shoulder?

If your smoker is constantly running at 225 degrees Fahrenheit, you can usually allow about 90 minutes of cooking time per pound of pork.

For example, an eight-pound pork shoulder will take about 12 hours from start to finish. Each piece of meat is a little different, so plan on an hour or two less or an hour or two more… just in case. Using a meat thermometer is a great way to gauge when you’re finished with this part of the pork shoulder recipe.

How To Freeze Smoked Pulled Pork

If there are leftovers, don’t worry! You can freeze your smoked pulled pork shoulder roast with no problems! Keep this in consideration:

1. Your pork needs to be cooled to room temperature before you put it into the freezer. 
2. Shred the pork before freezing it. This way, the portions will occupy less space and freeze faster.
3. Use freezer bags like zip-top bags,plastic wrap, or vacuum-sealed bags to preserve the freshness and prevent freezer burn.
4. The frozen smoked pulled pork will keep for up to six weeks in a refrigerator or up to six months in the freezer if you remove enough excess air in the freezing bag when storing it.

How to Reheat Smoked Pulled Pork

Are you ready to reheat the pork you have in the freezer? Here are some ways to make your pork have that same great flavor as the same day it came out of the smoker. For best results and to maintain that smoke flavor, follow one of these three cooking processes.

1. Place your frozen pork in the refrigerator to thaw for 24 hours before heating it through. Then, add some cooking fat, such as avocado oil or olive oil, to your cast iron skillet and add the pulled pork. After that, turn the pulled pork pieces every two to three minutes until it’s cooked through.
2. If you want your reheated smoked pulled pork to taste as good as the day you prepared it, a slow simmer in water is the way to go. Make sure your freezer bags are tightly sealed to prevent water from getting into the bag. Bring a large pot of water to a boil and add your frozen bag of pulled pork to the pot. When your pulled pork bag is about one inch thick, you’ll need to simmer it in the water for about 25-30 minutes.
3. Thaw the package enough to remove the meat. Here, the goal is to smoke it some more! Place the pork in an aluminum pan, pour about 1/4 cup of apple juice or apple cider vinegar into the pan with the pork and place in a preheated 225 degree Fahrenheit smoker. Close the lid and smoke the meat for about two hours, stirring it every 30 minutes until it is completely warmed up.

So, how’d it turn out? Find me on Instagram at @ChristinaAllDay and let me know. Fill me in on the barbecue sauce you’re using as well as what kind of slow cooker, roasting pan, or cuts of meat you prefer. Are there any other easy recipes for good pork shoulder or pork rub I should add? Let me know!

For some more pork chop recipes, click here.