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5 from 2 votes

Easy Smoky BBQ Pulled Pork

BBQ Pulled Pork is a classic backyard dinner dish and for good reason! Smoky, juicy, shredded pork is incredibly tasty piled high on potato rolls, topped with coleslaw, and drizzled with sweet and tangy BBQ sauce. Traditionally, smoked pulled pork can take 18-20 hours, but I’ll teach you how to do it in just 8 hours with the help of our sponsor, Reynolds Wrap® Heavy Duty Foil. It’s the perfect sturdy foil for this smoker recipe. They’ve even added an easy open and close tab to the box to make storage even easier.
Prep Time15 minutes
Cook Time7 hours
Resting Time30 minutes
Total Time7 hours 45 minutes
Course: Main Dish
Cuisine: American, Barbecue
Keyword: BBQ Pulled Pork
Servings: 12 people
Author: Susie Bulloch (heygrillhey.com)

Ingredients

  • 1 8-pound bone-in pork shoulder aka pork butt
  • ¼ cup Sweet Rub
  • ¾ cup BBQ sauce
  • Reynolds Wrap® Heavy Duty Foil

Instructions

  • Preheat your smoker. You want your smoker running at 275 degrees for this recipe. You can use your favorite hardwood for flavor, but I recommend apple, cherry, or maple.
  • Trim your pork shoulder. Use a sharp knife to remove some of the fat cap on top of the pork shoulder. You want about 1/8th inch of fat left on top of the shoulder. I don’t generally remove the fat cap, but with this higher heat cooking process and the foil wrap (read on for that step), I wanted to remove excess fat now.
  • Season your pork shoulder. Use your favorite BBQ seasoning and shake on all sides of the pork shoulder. I am using my Signature Sweet Rub (you can find the recipe HERE or purchase your own bottle HERE).
  • Smoke the pork. Place your seasoned pork shoulder on the grates of your smoker, close the lid, and smoke at 275 degrees F until the pork reaches an internal temperature of 165 degrees F. This process typically takes about 4.5-5 hours for an 8-pound shoulder.
  • Wrap your pork shoulder. Using Reynolds Wrap® Heavy Duty Foil, wrap your pork shoulder tightly with a healthy drizzle of 3/4 cup of your favorite BBQ Sauce. The thick layer of Heavy Duty Foil will keep all of the moisture and the heat in the pork shoulder during the last phase of the cooking process.
  • Finish cooking the pork. Place the tightly wrapped pork shoulder back on the smoker at 275 degrees F and cook until an internal thermometer reads at least 200 degrees F in the thickest part of the shoulder. You want the thermometer to slide into the meat easily with very little resistance. Every pork shoulder is different and yours might not be super tender until 203 or even 205 degrees F. This wrapped cooking phase typically takes 90 minutes, to 2 hours.
  • Rest the finished pork. When your pork shoulder is nice and tender, turn off the smoker and transfer the foil-wrapped pork shoulder to a baking pan or dish. Allow the roast to rest at room temperature in the foil for at least 30 minutes, or up to an hour.
  • Shred your BBQ Pulled Pork. Unwrap the pork shoulder and allow all of the extra moisture in the foil to drip into the baking dish. Use forks or meat shredder claws to shred apart the pork and discard any gristle or chunks of remaining fat. Toss the pulled pork with the juices in the pan.

Video

Nutrition

Calories: 46kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 185mg | Potassium: 75mg | Fiber: 1g | Sugar: 6g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg