Smoky Pulled Pork is easy to prepare on the grill and ideal for feeding a crowd or for weekly meal prep. Use it for BBQ sandwiches, tacos, sliders, or to top nachos and baked potatoes.
Smoked pork shoulder (also called pork butt) is one of my favorite cuts for weekend grilling. A warm pulled pork sandwich layered with sweet-and-tangy BBQ sauce and creamy coleslaw is the ultimate comfort food.
Ingredients for Smoky Pulled Pork:
- Pork Shoulder – bone-in or boneless; the blade bone is easy to remove if present.
- Olive Oil – helps the rub adhere to the meat.
- Brown Sugar – caramelizes and forms a flavorful crust.
- Granulated Garlic
- Dried Thyme
- Onion Powder
- Smoked Paprika
- Kosher Salt
- Black Pepper
- Dry Mustard
For Sandwiches:
- Buns
- BBQ Sauce
- Coleslaw
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How to Grill Smoky Pulled Pork:
- Remove the pork shoulder from the refrigerator and let it come to room temperature.
- Combine brown sugar, granulated garlic, onion powder, dried thyme, chile powder, smoked paprika, kosher salt, black pepper and dry mustard to make a dry rub.
- Pat the meat dry with paper towels, place on a baking sheet, and drizzle with olive oil.
- Rub the spice mixture over all sides of the pork, pressing it into the meat.
- Prepare the grill using hardwoods like hickory or oak and bring the temperature to roughly 350°F.
- Cook the pork shoulder over indirect heat with the grill lid closed.
- Maintain a grill temperature between 300°F and 325°F and plan for about an hour per pound. Continue cooking until the internal temperature reaches 200–205°F, measured with a digital thermometer.
- For reference, two 4-pound shoulders took about four hours in my setup.
- Remove the pork from the grill and let it rest for about 15 minutes before shredding.
- Shred the meat using meat claws or two forks until it pulls apart easily.
How to Make BBQ Pulled Pork Sandwiches:
- Toss pulled pork with your favorite BBQ sauce or serve the shredded pork warm and drizzle sauce on top.
- Pile the pork onto toasted buns and add a generous scoop of coleslaw for a classic Memphis-style sandwich.
Grilling Details:
- Grill: Big Green Egg Large (or similar ceramic/charcoal smoker)
- Fuel: Hardwood lump charcoal
- Wood: Hickory or oak for smoke
- Target Grill Temperature: 300°–350°F
How to Store and Reheat Smoked Pork:
Let the pork cool, then vacuum-seal or wrap it tightly in two layers of plastic wrap. Refrigerate for up to four days or freeze for up to three months. Label packages with contents and date.
Reheat gently in a skillet with a splash of water or a little BBQ sauce over medium heat, stirring until warmed through to preserve moisture.
It’s easy to smoke two shoulders at once, which is handy for feeding a crowd or keeping ready-to-use protein for weeknight meals. We sometimes remove the bones from one shoulder and use part of the meat to make smoked sausage.
More Ideas for Pulled Pork:
Leftover smoked pork is incredibly versatile: use it for carnitas-style tacos, piled into crispy corn shells, layered into a pulled pork casserole with potatoes and peppers, or stirred into chili and soups for added depth.
Serve BBQ sandwiches with plenty of coleslaw and grilled corn on the cob for a classic family meal. Smoky pulled pork is one of the best things to cook on the grill for weekend cookouts and effortless weeknight dinners.
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Print Recipe
Smoky Pulled Pork
Ingredients
- 2 four pound pork shoulders
- 4 tablespoons olive oil
- 3 tablespoons brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon green or red chile powder
- 1 tablespoon dried thyme
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon dry mustard
For Sandwiches
- Buns
- Sweet and Tangy BBQ Sauce
- Coleslaw
Instructions
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Rest pork shoulder on the counter to come to room temperature.
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Mix brown sugar, garlic, onion, thyme, chile powder, smoked paprika, salt, pepper and dry mustard together in a bowl to make the dry rub.
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Pat the pork dry with paper towels and place on a baking sheet.
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Drizzle olive oil over the pork and rub to coat evenly. Sprinkle the rub on all sides and press it into the meat.
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Build a fire in the grill using hickory or oak and bring the temperature to about 350°F.
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Cook the pork shoulder over indirect heat with the grill closed.
-
Keep the grill temperature between 300°F and 325°F and cook for about an hour per pound until the internal temperature reaches 200–205°F using a digital thermometer.
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Transfer the pork to a cutting board and rest for about 15 minutes before shredding with large forks or meat claws.
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For sandwiches: place pulled pork on buns, drizzle with BBQ sauce, and top with coleslaw if desired.
Notes
Freeze for up to 3 months; label with contents and date.
Reheat in a skillet with a splash of water or BBQ sauce over medium heat, stirring until heated through.