Texas Style Smoked Pulled Pork

This Texas-style smoked pulled pork recipe brings out all the bold flavors of classic barbecue. With a simple pepper-based rub, the pork shoulder is slow-smoked over hickory and applewood for hours, creating a tender, juicy result that melts in your mouth. The key to achieving that perfect smoky flavor and juicy texture is the low and slow cooking process, which allows the pork to absorb all the delicious smoky goodness while forming a flavorful bark on the outside.
Throughout the cooking process, the pork is spritzed with apple cider vinegar to maintain moisture, ensuring each bite is succulent and packed with flavor. Once the pork reaches the right internal temperature, it’s wrapped to lock in the moisture and cook through to perfection. After resting, the pork is shredded easily and ready to serve.
This smoked pulled pork is perfect for gatherings, backyard barbecues, or even meal prep for the week ahead. Serve it with classic sides like coleslaw, baked beans, or cornbread, or pile it onto a bun with your favorite barbecue sauce for the ultimate pulled pork sandwich.

1. Prepare the PorkTrim any excess fat from the pork shoulder, leaving about 1/4 inch. Pat the pork dry with paper towels, then coat it lightly with yellow mustard, which acts as a binder for the rub.

2. Rub the PorkIn a small bowl, combine the kosher salt, black pepper, paprika, granulated garlic, granulated onion, cayenne pepper (optional), and brown sugar (optional). Generously apply the rub to the pork, making sure all sides are fully coated.

3. Preheat the SmokerSet your smoker to 235°F (113°C). Use a mix of hickory and applewood chips for a balanced smoky flavor. Let the smoker reach temperature before adding the pork.

4. Smoke the PorkPlace the pork shoulder on the smoker, fat side up. Smoke for 4-5 hours, ensuring to spritz the pork every hour after the first 2 hours using apple cider vinegar. This helps maintain moisture and adds a subtle tang to the meat.

5. Wrap the PorkWhen the pork reaches an internal temperature of around 160°F (71°C), wrap it tightly in butcher paper or aluminum foil. Wrapping helps the pork break through the stall (when the temperature plateaus) and ensures the meat stays moist.

6. Finish SmokingContinue smoking the wrapped pork until it reaches an internal temperature of 195-205°F (90-96°C). This ensures the pork is tender enough to shred easily.

7. Rest the PorkRemove the pork from the smoker and let it rest for at least an hour, still wrapped, to allow the juices to redistribute. Resting is crucial for juicy, tender pulled pork.

8. Shred and ServeOnce rested, unwrap the pork and shred it using two forks. Serve the pulled pork on buns with barbecue sauce or alongside classic barbecue sides like coleslaw or baked beans.

Pork Shoulder8 lb

- Meat

Kosher salt1/2 cup

- Spices

Ground Black Pepper1/2 cup

- Spices

Paprika1/3 cup

- Spices

Granulated Garlic2 tbsp

- Spices

Granulated Onion2 tbsp

- Spices

Cayenne Pepper2 tbsp

- Spices

Brown Sugar2 tbsp

- Baking

Yellow Mustard2 tbsp

- Condiments

Apple Cider Vinegar1 cup

- Condiments

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Texas Style Smoked Pulled Pork