Pulled Pork

Fewer cuts of meat are finer than a smoked pork shoulder or pork butt. The high fat content allows this cut of meat to be forgiving, hard to overcook, and perfect for those getting into smoking meat.

The ideal pit temperature is between 225 – 275 degrees. We’re going low and slow the whole way, and the investment of time will be well rewarded.

Pulled Pork


  • 1 Pork Shoulder or Pork Butt
  • Kosher Salt
  • Course Black Pepper
  • Smoke Rub


  • Prepare smoker or pit and bring to a temperature of between 225 – 275 degrees.
  • Season pork shoulder with a light layer of kosher salt and pepper. Then generously season with Smoke Rub, covering the meat.
  • Place pork shoulder fat side up and smoke until internal temp is 165 degrees.
  • Wrap meat in foil or butcher paper and place in a disposable aluminum pan or baking pan. Continue smoking until internal temp reaches 203 degrees.
  • Remove meat from pit and rest for at least 3 hours.
  • Remove meat from foil, retaining all juices. Shred meat with hands, fork or bear claws. Pour juices over meat and serve.