Go Back

Simple Pulled Pork Recipe

Fall apart, tender and juicy, shreds of smoked pork that will literally melt in your mouth. Use the meat for sandwiches, tacos, salads or serve naked for a low-carb main dish.


  • 1 8-10 pound bone-in pork butt or shoulder roast
  • 2 TBSP yellow mustard
  • 1/4 cup BBQ Rub


  1. Preheat your smoker to 225 degrees F. Add your apple, pecan or hickory wood chips to the smoker box.
  2. Remove your roast from the packaging and pat it down with paper towels to remove any moisture.
  3. Coat the entire exterior of the roast with yellow mustard.
  4. Sprinkle the BBQ Rub Seasoning all over the roast, on all sides.
  5. Place your seasoned roast, fat side up, in the smoker, away from direct heat.
  6. Close the lid and smoke the pork until it reaches an internal temperature of at least 201 degrees F. Plan on smoking yor pork shoulder for approximately 1 1/2 - 2 hours per pound.
  7. Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding.
  8. Pull apart the shoulder, discarding any chunks of fat or gristle.
  9. Serve immediately plain or with your favorite barbecue sauce.

Recipe Notes

Recipe courtesy of Old World Garden Farms