Simple Slow Smoked Pulled Pork Shoulder
This simple slow smoked pulled pork shoulder is a true backyard BBQ classic. Cooked low and slow at a steady temperature, the pork becomes meltingly tender, deeply smoky, and packed with flavour.
Known as pork butt in the US, boneless pork shoulder is ideal for smoking thanks to its marbling and fat content. When cooked to the right internal temperature and rested properly, it pulls apart effortlessly into juicy strands — perfect for brioche buns, tacos, loaded fries or as the centrepiece of your next feast.
Whether you’re using a charcoal smoker, ceramic grill, pellet grill or electric smoker, this method delivers reliable results every time.
If you’re new to smoking, read our Beginner’s Guide to BBQ & Smoking (UK) before starting.
For accurate timing, use our Smoker Time Calculator to plan your cook.
Prep Time
20 mins
Cook Time (hours)
6hrs
Cook Time (minutes)
Servings
8
Cuisine:
American BBQ
Course:
Main
Difficulty:
Easy
Keyword:
smoked pork shoulder electric smoker UK
Author:
Kitchen Sizzlers
Cooking Temp
115
Ingredients
3 kg boneless pork shoulder (pork butt in US terms)
Remove skin if planning to pull, but leave a good fat cap
3 tbsp yellow mustard (binder)
4 tbsp BBQ dry rub (use our Number 1 BBQ Dry Rub)
1 cup apple juice (for spritzing)
Maple and apple wood chunks (recommended but optional)
Chef’s Notes
Pulled pork tenderness depends on collagen breakdown, not just reaching a specific temperature.
Cooking to around 93°C ensures connective tissue has fully softened.
Resting is essential — it allows juices to redistribute and prevents dryness.
If you prefer a firmer sliceable texture, cook to around 88–90°C instead.
Leftovers freeze exceptionally well.
Method
1️⃣ Prep the Meat
Trim excess hard fat and remove skin if pulling.
Leave a thin fat cap for moisture and flavour.
Rub a thin layer of yellow mustard over the entire surface.
2️⃣ Apply the Rub
Coat generously with BBQ dry rub on all sides.
Wrap tightly and refrigerate overnight if possible (minimum 4 hours).
3️⃣ Set the Smoker
Preheat smoker to 110–120°C.
Add maple and apple wood for balanced sweetness.
Use a water pan if desired to stabilise humidity.
4️⃣ Smoke the Pork
Place pork shoulder fat side up on the grates.
Smoke uncovered for 4–5 hours.
Lightly spritz with apple juice every 60 minutes after bark has formed.
5️⃣ The Stall & Wrap
When internal temperature reaches around 70°C and the stall begins, wrap tightly in butcher paper or foil.
Return to smoker and continue cooking until internal temperature reaches 93°C.
Pulled pork is done when a probe slides in easily and the bone (if present) wiggles freely.
6️⃣ Rest & Pull
Rest wrapped for at least 1 hour in a warm place or insulated cooler.
Unwrap and shred using forks or meat claws.
Mix juices back through the meat for maximum flavour.
Need help timing your cook?
Scan for our BBQ Smoker Time Calculator:
kitchensizzlers.com/bbq-smoker-time-calculator/