Pulled pork has become my go-to when I’m feeding a crowd. I use a Boston butt, which stays juicy and tender when you smoke it low and slow. It’s more forgiving than brisket and needs just a simple dry rub and patience. The connective tissue breaks down over time until the meat practically falls apart. This dish always disappears first at our cookouts, whether it’s a weekend gathering, tailgate, or family reunion.
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Pulled Pork in the Electric Smoker
I’ve found that pulled pork is one of those dishes that makes hosting easier. You can prepare it ahead, then reheat it when people are ready to eat, which gives me more time to actually enjoy the company instead of tending the smoker. I usually go with pork butt or shoulder since they have enough fat and connective tissue to stay moist during the long cook. When it’s done, I serve it on soft buns with coleslaw, a bit of kewpie mayo, BBQ sauce, and pickles. People always come back for more.
Ingredients you’ll need
Boston Butt, pork shoulder or picnic roast
Dry Rub
BBQ Sauce
Apple Juice
Apple Cider Vinegar
Equipment You’ll Need
Smoker
Digital Meat Thermometer
Paper Towels
Aluminum Foil or Pink Butcher’s Paper
Spray Bottle
Forks or Bear Claws
Cherrywood or Applewood Chips
How to smoke pulled pork on an electric smoker
Step 1. Prep and Trim
You don’t have to trim much from the Boston butt just remove any loose meat or fat. You can remove the fat cap, I just score it right down to the meat.
Scoring your meat in perpendicular cuts to help with tenderizing the pork as well as seasonings penetrate. Then coat the meat with a binder (I like to use yellow mustard), which ensures the rub sticks to the pork.
Step 2: Apply The Dry Rub
You can use either a homemade or a store-bought rub. If you’re using a homemade rub, combine all the ingredients in a bowl first. You can see the measurements for my homemade dry spice rub below.
Then apply generously on the pork; cover and gently massage it into the meat ensuring you get into all the nooks and crannies. Then place pthe ork in the refrigerator for at least an hour before smoking.
Homemade Dry Spice Rub
All you need to do to create this rub is combine all the ingredients towards in a bowl and stirring.
To create a homemade dry spice
- 6 tablespoons brown sugar
- 4 tablespoons kosher salt
- 2 ½ tablespoons paprika
- 2 tablespoons chili powder
- 1 tablespoon black pepper
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 2 tablespoons ground fennel
- 2 ½ tablespoons coriander
- 2 ½ tablespoons cayenne pepper
Step 3: Preheat
Preheat your smoker to 230°F. Add your wood chips or pellets; I like to use applewood, cherrywood, or pecan wood with pork. I prefer using wood chips over wood chunks as they produce a better smoker.
Place a pan under the grates of where you will place your pork. This will help to catch the drippings and keep your smoker clean. Here are my favorite type of wood to use for pork.
Step 4: It’s Time to Cook Low and Slow
Place the pork directly on the smoker grates, fat cap down. Then place a temperature probe in the pork so you can monitor the temperature without opening the door. At 230°F it ill take around 8 – 10 hours to cook.
Spritz your meat every 60 to 90 minutes to keep the meat moist, you can use apple juice, water or beer. Just make sure you don’t spritz to much as the chamber of the smoker will be pretty moist.
Step 5: Wrap The Pork
Most times, your meat will stop rising in temperature at about 150°F to 165°F, which is known as a stall. To get past the stall, take your pork out of the smoker and wrap it in butcher’s paper or Aluminum foil. Then pop it back into the smoker to continue cooking.
If you want your pork to fall apart even when you look at it, make sure you get the internal temperature to 205°F. This will ensure it is tender enough to shred.
Step 6: Rest
Allow the pork to rest for 1-2 hours. You should remove some of the foil and tent it over the meat.
Step 7: Shredding The Pork
Now it’s time to shred the pork. First, ensure that the cooked pork is tender and easily pulled apart. If it’s not tender enough, continue cooking until it reaches the desired tenderness.
Once the pork is cooked, let it rest for a few minutes to retain its juices. Then, transfer it to a clean cutting board or a large bowl.
Use two forks or meat claws to pull the meat apart. Hold one fork steady and use the other to shred the pork against the grain. Alternatively, you can use your hands (after ensuring the meat is cool enough to handle) to shred the pork.
Continue pulling and shredding the meat until you achieve the desired texture. Drizzle some of your favorite hot sauce or BBQ sauce until you are happy with the flavor and texture.
How To Store The Leftovers
To store pulled pork, wrap it tightly in foil once it has cooled. Place it in a container or zip lock bag, removing as much air as possible, and refrigerate for up to four days. If you’ve already shredded it, combine the pulled pork with its juices and BBQ sauce, then store in an airtight container. It can be refrigerated for up to four days or frozen for up to four months.
My Favorite Ways to Use Leftover Pulled Pork
My other favorite ways to use the shredded pork are in sandwiches, salad, tacos, baked beans, with rice, with omelettes, and in wraps. Here are some more of my favorites.
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Sides For Pulled Pork
- Smoked Baked Beans
- Smoked Corn Bread
- Cheesy Potato Casserole
- Pickled Cucumber
- Crispy Grilled Broccoli
How to Smoke Pulled Pork in an Electric Smoker
Ingredients
- 8 lb Boston butt or pork shoulder
- 4½ tablespoons yellow mustard or binder of your choice
- 1 cup BBQ sauce of your choice
- 1/4 cup BBQ rub use this if you don't want to make your own rub
Dry Spice Rub
- 6 tablespoons brown sugar
- 4 tablespoons kosher salt
- 2 ½ tablespoons paprika
- 2 tablespoons chili powder
- 1 tablespoon black pepper
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 2 tablespoons ground fennel
- 2 ½ tablespoons coriander
- 2 ½ tablespoons cayenne pepper
Spritz
- 2 part apple juice
- 1 part part ACV
Instructions
- You don’t have to trim much from a Boston butt, just remove any dangling or loose meat or fat. You can remove the fat cap, however I just score it right down to the meat. Scoring your meat in perpendicular cuts to help with tenderizing the pork as well as seasonings penetrate. You will find that the fat cap also help help to keep the meat moist.
- Coat the meat with a binder (I like to use yellow mustard) this ensures the rub sticks on the pork.
- Coat meat with yellow mustard; this ensures the spicy rub sticks on the pork. Then combine all the ingredients for your dry spice rub and apply generously on the pork meat; cover and keep in the refrigerator overnight or for a few hours before smoking.
- You can either use a homemade rub dry or a store brought rub. If your using a homemade rub combine all the ingredients in a bowl first.
- Then apply generously on the pork ; cover and gently massage it into the meat ensuring you get into all the nooks and crannies. Then place pork in the refrigerator for at least an hour before smoking.
- Preheat your smoker at 230°F. Add your wood chips, I like to use applewood, cherry wood or pecan with pork. I prefer using wood chips over wood chunks as produce better smoker. Make sure you also fill up your water pan.Place a pan under the grates of where you will place your pork . This will help to catch the drippings and keep your smoker clean.
- Place the pork directly on the grates of the smoker with the fat cap down. Then place a temperature probe in the pork so you can monitor the temperature without opening the door. At 230°F it ill take around 8 – 10 hours to cook.
- Spritz your meat every 60 to 90 minutes to keep the meat moist, you can use apple juice, water or beer. Just make sure you don’t spritz to much as the chamber of the smoker will be quite moist.
- Most times, your meat will stop rising in temperature at about 150°F to 165°F, his is known as a stall To get past the stall, take your pork out of the smoker and wrap it in butcher’s paper or Aluminum foil.
- Then pop it back into the smoker to continue cooking.If you want your pork to fall apart even when you look at it, make sure you get the internal temperature to 205°F, this will ensure it is tender enough to shred.
- The pork is done cooking when your meat thermometer reads an internal temperature of around 195°F to 205°F.
- Make sure you allow enough time for resting the pork. You should remove some of the foil and tent it over the meat. I usually try to allow at least one to two hours of resting, just make sure you no one is sneaky and try’s the meat
- Now it’s time to make your pulled pork. Get your forks or bear claws to pull apart your meat, giving you a nicely shredded Boston butt.
- Now it’s time to shred the pork. First, ensure that the cooked pork is tender and easily pulled apart. If it’s not tender enough, continue cooking until it reaches the desired tenderness.Once the pork is cooked, let it rest for a few minutes to retain its juices. Then, transfer it to a clean cutting board or a large bowl.Use two forks or meat claws to pull the meat apart. Hold one fork steady and use the other to shred the pork against the grain. Alternatively, you can use your hands (after ensuring the meat is cool enough to handle) to shred the pork.Continue pulling and shredding the meat until you achieve the desired textureDrizzle some of your favorite hot sauce, BBQ sauce or seasoning and you’re good to go.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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