A perfectly barbecued pork shoulder, also known as Boston butt or Boston shoulder, can be the star of any backyard party. When rubbed with spices, smoked low and slow over indirect heat, and finished with a touch of sauce, pork shoulder transforms into a mouthwateringly tender, smoky and flavorful centerpiece that pulls apart easily. Follow this guide to learn the ins and outs of bbqing pork shoulder from start to delicious finish.
Choosing and Preparing the Pork Shoulder
What cut of pork works best?
The best cuts of pork for pulled pork come from the upper part of the front leg, known as the Boston butt or Boston shoulder. This is the top portion of the shoulder, usually weighing 5-8 pounds. The meat is marbled with fat, which helps keep it moist during the long, slow cooking process while also lending flavor.
Bone-in or boneless pork shoulder will both work well, though bone-in may have a slight edge for flavor. Opt for a shoulder roast with the skin removed to help excess fat render during cooking.
How much pork shoulder is needed per person?
Plan on approximately 1/2 pound of uncooked pork shoulder per person. A 6-8 pound shoulder will generally feed 10-15 people. Since barbecued pork shoulder shrinks during cooking, you may want to err on the higher side when estimating quantity. Leftovers, if any, make excellent sandwiches.
What to look for when buying pork shoulder?
Choose a pork shoulder that is evenly shaped without lots of stray flaps or thin ends. The meat should have a rich pink color and white marbling fat distributed throughout. Pass on shoulders with dry, brown spots or unpleasant odors. For best results, allow the pork to sit overnight in the fridge to dry out the exterior layer – this helps promote bark formation.
Should the pork shoulder be trimmed or tied?
Most pork shoulder roasts come already trimmed of excess fat. If your roast has flaps or odd ends, they can be easily removed before cooking. Tying the pork is optional but can help maintain the shape during smoking. Ask the butcher to tie it for you, or watch a quick YouTube video on tying a pork roast and do it yourself.
Seasoning and Rubbing the Pork Shoulder
Applying a spice rub is key for adding flavor and forming a crusty bark on the exterior. While seasoning is a matter of personal taste, here are some tips:
When to add the spice rub?
For maximum flavor and bark development, rub the spice mix over the entire pork shoulder at least 4 hours before smoking and up to the night before.
Homemade vs. store-bought rubs
Store-bought rubs offer convenience, but homemade allows you to control the flavors. Basic homemade rubs contain salt, pepper, paprika or chili powder, brown sugar, and garlic powder. Get creative with ingredients like cumin, oregano, cayenne pepper, coffee, cinnamon, or citrus zest.
How much rub to use?
For a 6-8 pound pork shoulder, estimate 1/4 to 1/3 cup of dry rub. Make sure to coat all sides and edges but don’t worry about an exact measurement. Gently pat and rub the spices evenly over the surface.
Should anything be done to help the rub adhere?
Some pitmasters recommend applying a thin coating of mustard, oil or maple syrup first to help the rub stick and form a nice crust, but this is optional.
Low and Slow Smoking Process
The smoking process for pork shoulder requires patience for delicious rewards. Here are some guidelines:
What type of smoker works best?
Pork shoulder can be smoked on charcoal or gas smokers, offset smokers and kamado style smokers like the Big Green Egg. Small electric smokers may struggle to accommodate a full size pork shoulder.
What temperature and how long to smoke pork shoulder?
- 225°F – 250°F is the ideal temperature range for smoking pork shoulder low and slow.
- Plan on 1 – 1 1/2 hours per pound, so a 6 pound shoulder will take roughly 6 – 9 hours.
- For added flavor, smoke the pork for 4-6 hours with smoke, then finish cooking without smoke.
- Use a meat thermometer and smoke until 195°F – 205°F internal temp for perfect doneness.
Should the pork be smoked over direct or indirect heat?
Always smoke pork shoulder indirectly to prevent burning. For charcoal smokers, pile coals on only one side. For gas smokers, keep the flame low. The pork should sit to the side of the heat source.
How to maintain steady temperature in the smoker?
Monitor the temperature gauges and adjust the air vents to control airflow as needed to hold a steady temp. Add a few fresh coals every 45-60 minutes for charcoal smokers. Try to avoid wide swings in temp.
Is smoker wood important? What types work best?
Smoker wood adds flavor. The best woods for pork are hickory, oak, apple, pecan, cherry or maple. Soak chips in water 30+ minutes before adding to prevent burning. Avoid soft woods like pine. 2-3 chunks or 1-2 cups of chips is sufficient.
Should anything be spritzed or mopped on during smoking?
Applying a diluted vinegar, juice or beer mop every 1-2 hours adds moisture and flavor. Or, skip mopping and simply spritz with apple juice or water. Wrap at 160°F (see next section) to really lock in moisture.
When is it done? How to test for doneness?
Use a meat thermometer to test doneness, not time. When internal temperature hits 195°F – 205°F, it’s perfectly cooked. The meat should pull and shred easily when poked with a fork.
Wrapping and Resting the Pork Shoulder
Proper wrapping and resting are important finishing steps. Here’s how to finish strong:
Should the pork shoulder be wrapped during smoking?
Optional, but wrapping at around 160°F internal temp (after 4-6 hours), will steam the meat and help push it past the possible “stall” phase quicker. Wrap tightly in foil or butcher paper to power through the stall.
How long should pulled pork rest before serving?
Once it hits 195°-205°F, remove pork from smoker and let rest wrapped for 1-2 hours. This allows juices to redistribute and makes it easier to pull/shred.
Should anything be added while pork is resting?
For added moisture and flavor, place some broth, juice or beer inside the foil while wrapped. Apple juice, cola, Dr. Pepper or beer work well. The pork will soak up the flavors as it rests.
Shredding and Serving the Pork
You’ve made it! Follow these final steps for amazing pulled pork:
Can pork shoulder be held or reheated after smoking?
Yes, smoked pork shoulder holds well for 4-5 days refrigerated. Reheat gently in a 300°F oven or microwave with a splash of juice until warm, about 165°F.
How is smoked pork shoulder made into pulled pork?
Use forks, tongs or bear claws to gently shred and pull the smoked pork shoulder into long, tender strands of juicy pulled pork. Discard excess fat and gristle.
What is the best way to season pulled pork?
Taste the pork first before seasoning. The rub and smoke may provide plenty of flavor. If desired, add reserved pork drippings, BBQ sauce or vinegar sauce to moisten and add flavor. Serve additional sauce on the side.
How can you use leftover pulled pork?
- Sandwiches and tacos
- Omelets, breakfast burritos or hash
- Pizza and nachos
- Soups, stews, chili
- Casseroles or pot pies
- Salad topping
With the right preparation, spice rub, smoking process and some patience, you’ll be rewarded with the most mouthwatering, juicy and flavorful pulled pork that your family and friends will devour. Get your smoker or grill fired up and enjoy pure barbecue bliss with smoky, tender pork shoulder.
FAQs about BBQ Pork Shoulder
Still have some questions? Here are answers to some frequently asked questions:
What’s the difference between pork butt and pork shoulder?
Pork butt and Boston shoulder refer to the exact same cut – the upper portion of the front leg. Pork shoulder may also include the lower portion (picnic shoulder). For pulled pork, the butt/Boston shoulder is preferred.
Can you smoke a pork shoulder without a rub?
Yes, pork shoulder can be smoked without a rub but the rub helps form a flavorful, textured bark. If omitting the rub, make sure to season the raw meat well with salt and pepper before smoking.
Is it necessary to brine pork shoulder before smoking?
Brining is not required since pork shoulder is naturally high in moisture and fat. If you want to impart additional flavor, soaking in a simple brine for 1-2 hours can work well. But an overnight brine is generally overkill.
Do you remove the bone before pulling pork shoulder?
Yes, the bone should be removed after smoking and before shredding. The bone will slide out cleanly during the rest time. Any stubborn meat left on the bone can be easily scraped off and added to the pulled pork.
Can you use rub on pork shoulder after smoking?
Absolutely. After shredding and/or reheating, sprinkle on more of the original rub or splash on some barbecue sauce to add extra flavor. Go light at first – the leftover smoke flavor still comes through.
How can you tell if smoked pork shoulder is done?
The most reliable test is internal temperature, not time. When the internal temp hits 195°F – 205°F, the pork is fully cooked and ready for pulling. It should feel very tender when pierced with a meat fork.
Is it okay if the pork shoulder temperature stalls around 150°F-165°F?
Yes, the stall is common during smoking when the meat hits a plateau around 150°F – 165°F. Just stay patient, keep smoking, and it will eventually power through and continue rising to 195°+F for tender pulled pork.
Can you speed up pork shoulder smoking time?
Smoking at up to 275°F can reduce time, but 225°F-250°F is ideal for tender, juicy pork shoulder. Injecting brine speeds cooking but also adds unnecessary moisture. Wrapping at 160°F helps minimize the stall. Patience leads to the best results.
How much barbecue sauce is needed per pound of pulled pork?
As a general rule of thumb, plan on about 1/2 cup of barbecue sauce per pound of finished pulled pork. Always serve extra sauce on the side too. Start with less sauce when mixing into the pork to avoid over-saucing.
With the right preparation and smoking process, you can make competition-worthy pulled pork at home. Bone up on the basics, get your smoker dialed in, and enjoy incredible barbecue. The aromatic smell alone as the pork shoulder transforms for hours over a fragrant wood fire is half the fun. Then devour juicy, smoky, melt-in-your-mouth pulled pork and you’ll never look back. Get smoking!