Smoked Pulled Pork

Last updated on April 15th, 2026

There’s nothing like the smell of a smoker! Total campground vibes! This Smoked Pulled Pork sat in our smoker all day long, wafting its incredibleness through the open windows! This was super easy to do, and the best part is, there’s not much you have to do! We had this Smoked Pulled Pork on some buns with a delicious cabbage slaw! It went over great with the family, and it totally gives that summer cookout spirit!

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What ingredients do I need to make this smoked pulled pork?

For the pork:

US Wellness Pork Shoulder Roast
Oregano
Brown sugar
Cumin
Salt
Chili powder
Paprika
Black pepper
Cajun seasoning
Ground mustard
Garlic powder
Onion powder
Cayenne

For smoking:

Water

For spritzing:

Apple cider vinegar
Water

For serving:

Potato Buns – or bun of your choice
Cabbage Slaw – store-bought or check out my recipe!
BBQ Sauce
Mayo
Mustard
Pickle
Red Onion

How to do I make it?

To prep the pork shoulder for smoking:

In a medium sized bowl add all of the seasonings for the pork and whisk to combine. Lay the roast on a cutting board fat cap up and with a knife, score the top in a few places.

Rub spices all over the roast, until completely covered.

Let roast sit at room temp until the smoker heats up.

To smoke:

On a grill or smoker (we have a kamado style grill) – start the coals. We use lump charcoal, placed off to one side of grill! Soak the woodchips in some water. When smoker is at 250 F, drain woodchips then add directly onto coals. Our grill has a built-in drip pan, if yours doesn’t, you’ll need a disposable aluminum grill pan filled about 1/3 of the way with water.

Put roast on the grill and cook at 250-275 F for several hours, spritzing every hour.

After several hours, remove pork from the grill. Spritz it well and temp – at this stage it should be at about 165 F. If it is, wrap it with foil and smoke a few hours more. If roast is not at 165 F, wait until it is, then wrap and smoke again.

Remove from grill when roast has reached an internal temp of 200 F. By then it should be perfectly tender! Leave roast wrapped for 30 minutes, to rest.

To spritz:

In a spray bottle, mix spritzer ingredients.

When it’s time to spritz, liberally spray the roast! Don’t remove from grill, just spray until all sides are covered and close the grill until next time.

For serving:

Shred Smoked Pulled Pork with two forks and serve on buns, with slaw, or however else you want to enjoy it! It’s delicious with mac and cheese, in a breakfast skillet, even by itself!

Tips:

• A good rule of thumb is you’ll need about an hour to an hour and a half of smoking time per pound of meat!
• This pulled pork will keep for 4-5 days if stored in an airtight container in the refrigerator! It can also be frozen for up to 3 months!

Check out some of my side ideas for the perfect BBQ!

• Rustic Potato Salad
• Cucumber Bacon Pasta Salad
• Creamy Cucumber Salad
• Cobb Salad

Check out my favorite ways to use up leftover pulled pork!

• Pulled Pork Breakfast Skillet
• Pulled Pork Grilled Cheese
• Pulled Pork Fried Tacos

Smoked Pulled Pork

The Wholesome Spoon

There’s nothing like the smell of a smoker! Total campground vibes! This Smoked Pulled Pork sat in our smoker all day long, wafting its incredibleness through the open windows! This was super easy to do, and the best part is, there’s not much you have to do! We had this Smoked Pulled Pork on some buns with a delicious cabbage slaw! It went over great with the family, and it totally gives that summer cookout spirit!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Resting Time 30 minutes mins

Course Main Course

Cuisine American

Servings 7

Calories 302 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

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For the pork shoulder:

• 3.5 lbs US Wellness Pork Shoulder Roast
• 1 tbsp oregano
• 1 tbsp brown sugar
• 2 tsp cumin
• 1 ¾ tsp salt
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp Cajun seasoning
• ½ tsp ground mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne

For smoking:

• water to soak the chips and for the drip pan

For spritzing:

• ¼ cup apple cider vinegar
• ¼ cup water

For serving:

• Potato Buns or buns of your choice
• Cabbage Slaw – store-bought or check out my recipe!
• BBQ Sauce, Mayo, Mustard, Pickle, Red Onion

Instructions

 

To prep the pork shoulder for smoking:

• In a medium sized bowl add all of the spices for the pork and whisk to combine.
• Lay the roast on a cutting board fat cap up and with a knife, score the top in a few places.
• Rub the spices all over the roast, getting into every nook and cranny!
• Allow roast to sit at room temp while you get the smoker going, ours got to temp in about 20-30 minutes.

To smoke:

• On a grill or smoker (we have a kamado style grill) – start the coals. We use lump charcoal, placed off to one side of grill.
• Soak the woodchips in some water.
• When smoker is at 250 ℉, drain your woodchips and add directly onto coals.
• Our grill has a built-in drip pan, if yours doesn't, you'll need a disposable aluminum grill pan and fill it about a 1/3 of the way with water.
• Add roast to grill and cook at 250-275 ℉ for 4 hours, spritzing every hour.
• After 4 hours, remove pork from the grill, spritz, and temp it – at this stage it should be at about 165 ℉. If it is, wrap it with aluminum foil and smoke for about 2 hours and 30 minutes more. If roast is not at 165 ℉, wait until it is, then wrap it.
• Remove from grill when roast has reached an internal temp of 200 ℉, by then it should be perfectly tender!
• Leave roast wrapped for 30 minutes to allow it to rest.

To spritz:

• In a spray bottle, mix spritzer ingredients.
• When it's time to spritz, liberally spray the roast! Don't remove from grill, just spray until all sides are covered and close the grill again until next time.

For serving:

• Shred Smoked Pulled Pork with two forks and serve on buns, with slaw, or however else you want to enjoy it! It's amazing in mac and cheese, in a breakfast skillet, even by itself!

Notes

Tip: A good rule of thumb is you’ll need an hour to an hour and a half of smoking time per pound of meat

Nutrition

Serving: 0.75cupCalories: 302kcalCarbohydrates: 2gProtein: 28gFat: 1gSaturated Fat: 6.7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 96mgSodium: 676mgPotassium: 424mgFiber: 0.6gSugar: 1.5gVitamin A: 198IUVitamin C: 0.4mgCalcium: 22mgIron: 1.3mg

Please be aware that nutritional values are approximate and intended as a helpful guide

Keyword BBQ Recipes, Pork Shoulder Recipes, Pulled Pork Recipes, Smoked Pork Shoulder Recipes, Smoking recipes

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