Slow-Smoked Texas-Style Pulled Pork Shoulder

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy, tender pulled pork shoulder smoked low and slow over hickory wood, perfect for sandwiches or main plates. This bbq & smoked-inspired pork ready in about 615 minutes pairs pounds pork shoulder (bone-in), tablespoons kosher salt, tablespoon black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 600 min Serves 8 BBQ & Smoked cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Combine 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 2 tablespoons brown sugar in a bowl to create a dry rub. Rub the mixture all over the 5-pound pork shoulder, pressing it into the meat, and let it rest uncovered in the refrigerator for at least 4 hours or overnight.
  2. Step 2: Preheat your smoker to 225°F using indirect heat and add 2 cups of soaked hickory wood chips to the smoker box. Place the pork shoulder fat side up on the smoker grate.
  3. Step 3: Smoke the pork shoulder at 225°F for about 8 to 10 hours, or until the internal temperature reaches 195°F, adding soaked hickory chips every hour to maintain smoke.
  4. Step 4: Every two hours, spritz the pork shoulder with a mixture of 1/4 cup apple cider vinegar and 2 tablespoons yellow mustard to keep it moist and enhance flavor.
  5. Step 5: Once done, remove the pork shoulder and wrap it tightly in foil. Let rest for 1 hour before shredding with two forks for serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Smoked Texas-Style Pulled Pork Shoulder take to make?

Total time is about 615 minutes (15 min prep + 600 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Smoked Texas-Style Pulled Pork Shoulder?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons kosher salt from drying out.

Can I substitute ingredients in Slow-Smoked Texas-Style Pulled Pork Shoulder?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Smoked Texas-Style Pulled Pork Shoulder for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Smoked Texas-Style Pulled Pork Shoulder?

BBQ & Smoked pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes