Low-and-slow smoked pork shoulder with a bold dry rub, pulled into tender, juicy strands and finished with a tangy homemade BBQ sauce — the real deal.
INGREDIENTS
• 8 pounds bone-in pork shoulder (pork butt), trimmed
• 3 tablespoons brown sugar
• 3 tablespoons smoked paprika
• 2 tablespoons kosher salt
• 1 tablespoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoons cayenne pepper
• 1 teaspoons dry mustard
• 1 teaspoons dried thyme
• 0.3 cups yellow mustard (binder)
• 1.5 cups ketchup
• 0.5 cups apple cider vinegar
• 0.3 cups brown sugar (for sauce)
• 2 tablespoons Worcestershire sauce
• 1 tablespoons hot sauce
• 1 teaspoons garlic powder (for sauce)
• 1 teaspoons smoked paprika (for sauce)
• 8 pieces brioche or potato buns
• 0.5 cups apple juice or apple cider (for spritzing)
STEPS
1. Apply the dry rub: Mix 3 tablespoons brown sugar, 3 tablespoons smoked paprika, 2 tablespoons kosher salt, 1 tablespoons black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoons cayenne pepper, 1 teaspoons dry mustard, and 1 teaspoons dried thyme together in a bowl to form the dry rub. Coat 8 pounds bone-in pork shoulder (pork butt), trimmed all over with 0.3 cups yellow mustard (binder) as a binder, then apply the dry rub generously on all sides, pressing it firmly into the meat. Wrap tightly in plastic wrap and refrigerate overnight.
2. Prep the smoker: Remove the pork from the fridge and let it come closer to room temperature. Preheat your smoker to 250°F (120°C) using hickory or applewood chips.
3. Smoke the pork: Place the pork shoulder fat-side up on the smoker. Smoke low and slow, spritzing with 0.5 cups apple juice or apple cider (for spritzing) every hour after the first 3 hours to keep the bark moist and build color.
4. Wrap and push through the stall: When the internal temperature reaches 165°F (74°C), wrap the pork tightly in a double layer of butcher paper or heavy-duty foil. Return to the smoker and continue cooking until the internal temperature reaches 203°F (95°C) and a probe slides in with zero resistance.
5. Make the BBQ sauce: While the pork cooks, combine 1.5 cups ketchup, 0.5 cups apple cider vinegar, 0.3 cups brown sugar (for sauce), 2 tablespoons Worcestershire sauce, 1 tablespoons hot sauce, 1 teaspoons garlic powder (for sauce), and 1 teaspoons smoked paprika (for sauce) in a small saucepan over medium heat. Stir to combine and simmer for 10 minutes until slightly thickened. Taste and adjust seasoning. Set aside.
6. Rest the pork: Remove the pork from the smoker and let it rest, still wrapped, for at least 45 minutes. This step is non-negotiable — it allows the juices to redistribute and makes the pork significantly more tender.
7. Pull the pork: Unwrap the pork over a cutting board to catch the juices. Remove the bone — it should slide out cleanly. Using two forks or your hands (with heat-resistant gloves), pull the pork into strands, discarding any large pieces of fat. Drizzle the reserved juices back over the meat and toss.
8. Serve: Pile the pulled pork high onto 8 pieces brioche or potato buns. Spoon BBQ sauce over the top and serve with extra sauce on the side. Classic sides include coleslaw, pickles, and baked beans.
NOTES
**Tips:** The pork shoulder is done when it reaches an internal temperature of 203°F (95°C) — not 165°F. That higher temp is what breaks down the collagen and makes it pull apart effortlessly. The “stall” (where the temp plateaus around 160–170°F for hours) is totally normal — push through it. Wrapping in butcher paper at the stall speeds things up while preserving the bark. If you don’t have a smoker, this works beautifully in a 275°F oven in a covered Dutch oven — you’ll sacrifice the smoke ring but the flavor is still incredible. Letting it rest wrapped in a cooler for up to an hour keeps it hot and lets the juices redistribute.