By Mr. B · Published 2026-07-29 · Updated 2026-08-05
Backyard Pulled Pork
Boston butt or pork shoulder, smoked low and slow until it pulls apart by hand. Simple, forgiving, and crowd-proof.
Ingredients
- 1 bone-in pork shoulder or Boston butt (8-10 lbs)
- Yellow mustard (binder)
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp coarse black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- Apple or cherry wood splits or chunks
Method
- Coat the pork shoulder in a thin layer of yellow mustard as a binder.
- Mix the dry rub ingredients. Apply an even, generous coat to all surfaces.
- Set the pit to 225–250°F with apple or cherry wood for mild, sweet smoke.
- Smoke unwrapped until the bark is dark, dry, and set, commonly near 160–170°F. Expect roughly 5–7 hours, depending on the roast and pit.
- Wrap in foil or butcher paper and return to the pit.
- Begin checking near 195°F and continue until a probe enters the shoulder with very little resistance.
- Rest wrapped before pulling. If holding for service, keep the meat at or above 140°F and verify it with a leave-in probe.
Mr. B's Pitmaster Notes
Pulled pork is forgiving and works well for a crowd. During service, keep the wrapped shoulder at or above 140°F and verify the holding temperature with a leave-in probe.
Why Pork Shoulder Is Forgiving
Pork shoulder carries fat and connective tissue that benefit from a long cook. Steady heat renders fat and softens collagen while the large roast protects itself better than lean cuts. The finish still depends on tenderness, not one exact number.
Cooker Setup
Run an offset with a small clean fire, a kettle with a stable indirect charcoal setup, or a pellet grill at 225–250°F. Keep the meat away from direct radiant heat. Place the thicker side toward the hotter zone and use a drip pan when needed.
When to Wrap
Wrap after the bark is dark, dry, and set, usually around the stall. Foil speeds the cook and captures more liquid. Butcher paper breathes more and protects the bark. Leave it unwrapped when you want the firmest bark and have enough time.
Common Pulled-Pork Mistakes
- Wrapping before the bark is set.
- Pulling by temperature before checking tenderness.
- Adding too much smoke after the first several hours.
- Shredding immediately instead of resting the roast.
Rest, Hold, and Serve
Rest the wrapped shoulder before pulling so the meat handles more cleanly. For a longer service hold, keep it at or above 140°F and verify that temperature with a leave-in probe. Mix the bark through the pulled meat for balanced texture and flavor.
Build the Supporting Skills
Review The Stall, Managing Long Cooks, and Smoke Wood Basics.
Use a calibrated food thermometer and follow the stated safe internal temperatures. Cooking time is an estimate; temperature and tenderness determine doneness.