Southern Smoked Pulled Pork is a true barbecue classic made by slow-smoking a pork butt until it’s fall-apart tender, then pulling and chopping the meat for sandwiches, tacos, nachos, and more. This smoked pork shoulder is seasoned simply, cooked low and slow, and finished with a perfect bark that gives it that authentic Texas-style barbecue flavor. Whether you’re cooking for a backyard barbecue, game day, or meal prep for the week, this smoked pulled pork recipe is one you’ll come back to again and again.
If you’re putting together a full Southern-style meal, smoked pulled pork goes perfectly with Southern Baked Mac and Cheese, Creamy Southern Mashed Potatoes, or Southern Style Green Beans. Add a side of Buttermilk Biscuits or Coleslaw, and you’ve got a true comfort food plate.
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Why You'll Love This Recipe
This smoked pulled pork is tender, juicy, and packed with smoky flavor from slow cooking over wood. The simple seasoning lets the pork shine, while the low and slow cooking process creates that beautiful bark on the outside and melt-in-your-mouth meat on the inside. This recipe makes a large batch, which makes it perfect for feeding a crowd, meal prepping, or using leftovers for sandwiches, tacos, nachos, and more throughout the week.
Ingredients
Pork Butt (Bone-In Pork Shoulder)
Yellow Mustard (Binder)
BBQ Rub or Salt and Black Pepper
Post Oak or Pecan Wood Chunks
See the recipe card below for full information on ingredients and quantities.
Step-By-Step Instructions
Step 1. Prep the Pork Butt
Start by rinsing and patting the pork butt dry with paper towels. Spread a thin layer of yellow mustard all over the pork butt to act as a binder for the seasoning.
Season the pork generously on all sides with your BBQ rub, or use a simple Texas-style seasoning made with kosher salt and coarse black pepper.
Wrap the pork butt in plastic wrap and refrigerate overnight to allow the seasoning to penetrate the meat.
Step 2. Prepare the Smoker
Prepare your smoker for indirect cooking at a temperature between 250°F and 275°F. Add 3–5 chunks of Post Oak or Pecan wood for smoke.
Once the smoker is holding a steady temperature and producing clean smoke, place the pork butt on the smoker fat side up.
Step 3. Smoke the Pork Butt
Smoke the pork butt until the internal temperature reaches about 160°F and a dark bark has formed on the outside. This usually takes about 5–6 hours, but cook to bark, not just temperature.
Once the bark has formed, remove the pork butt and wrap it tightly in butcher paper.
Place the wrapped pork back on the smoker and continue cooking until the internal temperature reaches about 195°F and the probe slides in with little resistance.
Step 4. Rest and Pull the Pork
Remove the wrapped pork butt from the smoker and place it in a cooler. Cover with towels and let it rest for at least one hour.
After resting, unwrap the pork and pull or chop the meat as desired. Mix the bark pieces throughout the meat for maximum flavor.
Expert Tips
- Cook to bark, not just temperature — the bark is where a lot of the flavor comes from.
- Use a remote thermometer so you can monitor the internal temperature without opening the smoker.
- Let the pork rest for at least an hour so the juices redistribute.
- Mix the bark into the pulled pork so every bite has flavor.
- This recipe makes a lot of pulled pork, which is perfect for leftovers.
How to Store Pulled Pork
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.
How to Reheat Pulled Pork
The best way to reheat pulled pork is in a covered pan in the oven at 300°F with a little chicken stock, leftover juices, BBQ sauce, or Vinegar Sauce to keep the meat from drying out. Heat until warmed through.
You can also reheat pulled pork in a skillet over medium-low heat with a splash of liquid.
Can You Freeze Pulled Pork
Yes. Pulled pork freezes very well. Let the meat cool completely, then place it in freezer bags with a little of the cooking juices. Freeze for up to 3 months or even longer if using a vacuum sealer, which I highly recommend.
To reheat, thaw in the refrigerator overnight and reheat in the oven with a little liquid.
What to Serve With Pulled Pork
Smoked pulled pork pairs perfectly with classic Southern side dishes. Some of the best sides to serve with pulled pork include Southern Baked Mac and Cheese, Creamy Southern Mashed Potatoes, Southern Style Green Beans, Coleslaw, Baked Beans, Buttermilk Biscuits, Potato Salad, or Squash Casserole.
You can also use pulled pork for sandwiches, tacos, nachos and loaded baked potatoes. It's also perfect for Brunswick Stew or for Leftover Pulled Pork Fried Rice.
Recipe FAQs
Pork butt (also called pork shoulder or Boston butt) is the best cut for pulled pork because it has enough fat to stay tender during long cooking.
Smoke pulled pork at 250°F to 275°F for best results.
Pulled pork is done when it reaches an internal temperature of about 195°F to 203°F and is tender enough to pull apart easily.
Yes, wrapping the pork butt in butcher paper after the bark forms helps protect the bark while the meat finishes cooking.
Plan for about 1.5 hours per pound at 250°F, but always cook to temperature, not time.
Yes. Pulled pork reheats very well, which makes it great for making ahead for parties or meal prep. It can even be reheated in a slow cooker when having a party.
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📖 Recipe
Smoked Pulled Pork
Ingredients
- 8 Lb Bone-In Pork Shoulder Roast (Pork Butt)
- Yellow Mustard Binder
- BBQ Rub or Salt and Black Pepper
- Post Oak or Pecan Wood Chunks
Instructions
- Unwrap your Pork Butt and run under cold water to rinse.
- Place the Butt on a large tray and pat it all dry with paper towels.
- Turn the fat side up and use your yellow mustard as a binder by spreading completely.
- Season Fat Side generously with the rub of your choice.
- Flip your Pork Butt over and repeat steps 3 and 4 on this side.
- Wrap the entire Pork Butt with plastic wrap and place it in the refrigerator overnight.
- Remove Pork Butt from the refrigerator and unwrap it.
- Prepare your smoker/grill for indirect cooking at a temperature between 250° - 275°f using 3 - 5 chunks of Post Oak or Pecan Wood for the smoke.
- Place your well-seasoned Pork butt on your smoker for about 2 - 3 hours.
- Insert your meat probe to begin monitoring the temperature. At this point, you will be looking for an internal temp of 160°f, and a dark Burgundy-colored bark will have formed. The bark is more important than the temp. So if you haven't achieved the bark, keep Smoking until you have.
- Once you have hit the proper temperature and texture, remove the Pork Butt from the smoker and wrap it in Red Butcher Paper.
- Place the wrapped meat back on the smoker, reinsert your meat probe, and watch the temperature until you have reached 195 Degrees Fahrenheit.
- Remove your Pork Butt from the smoker, keep it wrapped, and place it in a cooler for at least one hour to allow it to rest.
- After the resting period, remove from the cooler and unwrap. Now it's time to pull, shred, chop, etc.
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