Texas-Style
Pulled Pork
Low and slow over hickory and apple wood. A bone-in pork shoulder smoked to fall-apart perfection — deep mahogany bark, smoke ring, and juices that pool on the cutting board. This is the one that started it all.
Ingredients
Serves 10–14 · 8–10 lb pork shoulder
The Rub
- 4 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp coarse black pepper
- 1 tbsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- ½ tsp dry mustard
- ½ tsp cumin
The Pork
- 1 bone-in pork shoulder (Boston butt), 8–10 lbs
- 2 tbsp yellow mustard (binder)
- ½ cup apple cider vinegar (for spritzing)
- ½ cup apple juice (for spritzing)
The Injection (Optional)
- ½ cup apple juice
- ¼ cup water
- ¼ cup brown sugar
- 2 tbsp salt
- 2 tbsp Worcestershire sauce
Hickory for bold smoke · Apple for sweetness · 50/50 blend for the perfect balance
Step-by-Step Instructions
Prep the Pork
30 minRemove the pork shoulder from the fridge 1 hour before cooking to bring it to room temperature. Trim any excess fat cap to about ¼ inch — you want some fat to render and baste the meat, but not so much it prevents smoke penetration.
Pitmaster tip: Score the fat cap in a crosshatch pattern to help the rub penetrate and the fat render more evenly.
Inject & Bind
15 minIf using the injection, mix all injection ingredients until the sugar dissolves. Using a meat injector, inject the solution throughout the shoulder in a grid pattern, spacing injections about 1 inch apart. Then coat the entire pork shoulder with a thin layer of yellow mustard — this acts as a binder for the rub and adds zero mustard flavor after cooking.
Pitmaster tip: Inject at an angle and pull the needle out slowly while depressing the plunger for even distribution.
Apply the Rub
10 minMix all rub ingredients together in a bowl. Apply generously to every surface of the pork shoulder — top, bottom, and all sides. Press the rub firmly into the meat with your hands. Wrap loosely in plastic wrap and refrigerate overnight, or cook immediately if time is short.
Pitmaster tip: For maximum bark development, apply the rub at least 12 hours ahead and leave uncovered in the fridge overnight.
Fire Up the Smoker
45 minPreheat your smoker to 250°F (121°C). For wood selection, use hickory for bold smoke flavor, apple or cherry for a sweeter profile, or a 50/50 mix of both. Establish a clean, thin blue smoke before adding the meat — thick white smoke means incomplete combustion and will make your pork bitter.
Pitmaster tip: Place a water pan in your smoker to maintain humidity and help the smoke adhere to the meat surface.
The Long Smoke
8–10 hrsPlace the pork shoulder fat-side up on the smoker grate. Smoke at 250°F, maintaining consistent temperature throughout. Every 90 minutes, spritz the pork with a 50/50 mix of apple cider vinegar and apple juice to keep the surface moist and build layers of flavor. Do not open the smoker more than necessary — every peek adds 15 minutes to your cook time.
Pitmaster tip: The pork will hit a 'stall' around 150–165°F where the temperature stops rising for hours. This is normal — it's evaporative cooling. Be patient.
The Texas Crutch
2–3 hrsOnce the internal temperature reaches 165°F and you're happy with the bark color (it should be a deep mahogany), wrap the pork tightly in two layers of pink butcher paper (or heavy-duty aluminum foil). Return to the smoker. This 'Texas Crutch' pushes through the stall and retains moisture while preserving the bark.
Pitmaster tip: Butcher paper allows some moisture to escape, giving a better bark than foil. Use foil only if you want maximum moisture retention.
The Probe Test
Target 203°FContinue cooking until the internal temperature reaches 195–205°F. But temperature is only a guide — the real test is the probe test. Insert a thermometer probe or skewer into the thickest part of the shoulder. When it slides in with zero resistance, like pushing into warm butter, your pork is done. This is the moment collagen has fully converted to gelatin.
Pitmaster tip: Check multiple spots — the flat and the point cook at different rates. Every probe should feel like butter.
The Rest
1–2 hrsThis step is non-negotiable. Remove the pork from the smoker, still wrapped, and place it in a dry cooler lined with towels. Let it rest for a minimum of 1 hour, ideally 2. This allows the juices to redistribute throughout the meat. Skipping the rest means dry pulled pork — all that work for nothing.
Pitmaster tip: A well-insulated cooler will keep the pork hot for up to 4 hours, making this perfect for timing around guests.
Pull & Serve
20 minUnwrap the pork over a large tray to catch all the juices. Remove the bone — if cooked correctly, it will slide out clean with a gentle pull. Using two forks or your hands (with heat-resistant gloves), pull the pork apart into chunks and shreds. Pour the collected juices back over the meat. Season with a pinch of salt if needed.
Pitmaster tip: Mix in some of the crispy bark pieces throughout the pulled pork for the best flavor in every bite.