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Classic Southern Dad’s Smoked Pulled Pork Recipe

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A traditional Southern BBQ recipe for smoked pulled pork that is tender, juicy, and packed with smoky flavor. Perfect for backyard gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 5–6 lbs pork shoulder (Boston butt), well-marbled
  • 2 tablespoons yellow mustard
  • 1/4 cup packed brown sugar
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 2 cups wood chips (hickory or applewood), soaked in water for 30 minutes

Instructions

  1. Trim the pork shoulder, removing excess fat but leaving about a 1/4-inch layer for flavor and moisture (about 10 minutes).
  2. Mix the dry rub by combining brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper (optional) in a bowl until uniform.
  3. Coat the pork shoulder evenly with yellow mustard (about 2 tablespoons), then rub the dry spice mix all over the meat, pressing it in well. Let sit for 30 minutes at room temperature.
  4. Preheat your smoker to a steady 225°F (107°C). Add soaked wood chips to the smoker box or directly on the coals and maintain this temperature throughout the cook.
  5. Place the pork shoulder fat side up on the smoker rack. Close the lid and smoke for about 6-8 hours until the internal temperature reaches 195°F (90°C).
  6. While smoking, mix apple cider vinegar and water to make the mop sauce. Every 1.5 hours, open the smoker and baste the pork lightly with this sauce to keep it moist and add tang.
  7. Once done, remove the pork and wrap it tightly in aluminum foil. Let it rest for 45 minutes to an hour to allow juices to redistribute.
  8. Shred the pork using two forks or meat claws into bite-sized pieces, discarding any large fat chunks. Serve with your favorite BBQ sauce or coleslaw.

Notes

Maintain a steady smoker temperature around 225°F to avoid drying out the meat. Avoid opening the smoker too often to keep heat consistent. Use a water pan inside the smoker to maintain moisture. Wrap the pork in foil if the temperature stalls between 150-160°F to speed cooking and retain moisture. Resting the meat after cooking is essential for juicy, tender pulled pork.

Nutrition

Keywords: smoked pulled pork, BBQ, Southern BBQ, pork shoulder, smoked pork, pulled pork recipe, backyard BBQ, slow smoked pork

Find it online: https://clunkcook.com/classic-southern-dads-smoked-pulled-pork-recipe-easy-step-by-step-guide-for-perfect-bbq/