Pulled pork
👥 Community recipe by John - not tested by MeatSmokingCalculator. Always verify doneness with a thermometer. Food safety · More recipes
John · Stanwood WA
Smoking off and on since the late 80’s. Got serious 4 years ago, still learning!
🔥 Smokes on: Offset / stick burner, Pellet smoker
🎓 Enthusiast
🥩 Loves to cook: Pork Butt / Shoulder, Baby Back Ribs, Prime Rib / Standing Rib Roast, Whole Chicken, Whole Turkey, Turkey Breast, Pork Belly, Pastrami…
Using 1/3 cherry pellets, 1/3 apple pellets and 1/3 pecan pellets
Setup at a glance:
7 lb · Pork Butt / Shoulder · Pulled · Slow and Low- Pull at: 195°F / 91°C
- Smoke - smoker at 225°F / 107°C until 195°F / 91°C internal
- Wood: Apple, Cherry, Pecan
- Dry brine: 12 h
- Marinate: 4 h
- Rub rest: 0.5 h
- Rest: 2 h
New to pork butt / shoulder? See the Pork Butt / Shoulder smoking guide and calculator.
🍖 Cooked this? Rate it
Sign in and tell us how it turned out. Ratings come from real cooks only.