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Flavorful Smoked Pulled Pork Shoulder Recipe with Easy Rich Barbecue Sauce

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A tender, juicy smoked pulled pork shoulder paired with a rich, tangy homemade barbecue sauce. Perfect for family gatherings and crowd-pleasing meals.

Ingredients

Scale
  • 5–6 pounds pork shoulder (bone-in)
  • 2 tablespoons kosher salt
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder (optional)
  • Wood chips for smoking (hickory or apple wood recommended)
  • Olive oil or mustard (for rubbing the spice mix)
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste

Instructions

  1. Trim excess fat from the pork shoulder, leaving a thin layer. Pat dry with paper towels. Rub olive oil or mustard all over the pork.
  2. In a bowl, combine kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and chili powder (if using). Mix well.
  3. Massage the dry rub all over the pork shoulder. Let rest at room temperature for 30 minutes.
  4. Preheat smoker to 225°F (107°C). Soak wood chips for 30 minutes and add to smoker.
  5. Place pork shoulder fat side up on smoker grate. Insert meat thermometer probe into thickest part, avoiding bone. Smoke maintaining 225°F until internal temperature reaches 195°F (about 5-6 hours).
  6. Optionally wrap pork in foil or butcher paper after 3 hours if it gets too dark or dry.
  7. Remove pork from smoker and let rest wrapped for 30-45 minutes.
  8. While pork rests, combine ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and salt in a saucepan. Simmer on low heat for 10-15 minutes until thickened.
  9. Unwrap pork and shred meat with two forks, discarding large chunks of fat.
  10. Toss pulled pork with warm barbecue sauce, reserving some sauce for serving. Serve on buns with sides like coleslaw.

Notes

Keep smoker lid closed as much as possible to maintain temperature and smoky flavor. Wrapping the pork after 3 hours helps retain moisture and push through the stall phase. Resting the meat is essential for juicy pulled pork. Simmer barbecue sauce gently to avoid burning sugars. Adjust vinegar and sweetness to taste.

Nutrition

Keywords: smoked pulled pork, barbecue sauce, pulled pork shoulder, smoked pork, barbecue recipe, slow cooked pork, family dinner, crowd-pleaser

Find it online: https://elvafood.com/flavorful-smoked-pulled-pork-shoulder-recipe-with-easy-rich-barbecue-sauce/