Smoked Pulled Pork (Beer and Apple Basted)

This is my go-to Smoked Pulled Pork recipe!  This fork-tender shredded pork is perfectly smoked and infused with apple juice and beer flavor.

My husband and I have been working on this smoked pulled pork recipe for about 10 years! And I think we’ve come up with the best pulled pork I’ve ever had. 

I developed a simple homemade spice mixture to season the pork shoulder that perfectly complements the flavor of the meat! Then, I smoke the pork over a low temperature while basting with a concoction of beer and apple juice. The finished product is tender and full of flavor and has beautiful, flavorful bark!

If it’s your first time smoking a pork butt, you probably have a lot of questions! I’ve done my best to address them below.

Please leave any comments or questions you have at the bottom, and I’ll respond as soon as I can. 

Should I use pork butt or pork shoulder for pulled pork?

The short answer, use EITHER of these cuts for delicious smoked pulled pork.

The long answer: Why can you use either pork butt or pork shoulder? Because these are from the same part, the upper shoulder of the pig!

You might see this cut of meat labeled several different ways at the grocery store: pork butt, Boston butt, pork shoulder, picnic shoulder or pork picnic roast.

Oftentimes you will see these sold as boneless pork shoulder, but you can also find them bone-in. I truly don’t have a preference as to what you use for this smoked pork shoulder recipe. If you choose a boneless roast, you may want to wrap it with twine to help it hold its shape.

Pork shoulders (butts, or whatever you want to call them) come from a part of the pig that works a lot. This makes this piece of meat muscular and wound with connective tissue. You never want to cook this cut quickly, it’s best cooked low and slow!

You may notice that I recommend you OVERCOOK the pork. This higher temperature is what breaks down all this connective tissue! Cooking it to my recommended temp will make the meat tender and “pullable!”

The Basics: How to smoke a pork butt/shoulder

What’s the biggest ingredient in smoking a pork butt or pork shoulder for pulled pork? Time.

The long smoking process transforms lower quality cuts of meat into something delicious! The meat takes on the smoky flavor during the cooking time. And, the low heat allows the fat in the meat to render, keeping the pork tender.

First, I season the pork shoulder with my simple barbecue rub. For the homemade spice rub, you’ll use brown sugar, paprika, onion, thyme, garlic powder, cayenne and salt. I did not use a yellow mustard binder, but you certainly can if that fits your tastes, and I opted to not do an injection.

I think injections are best when you’re smoking a low-fat cut of meat (like turkey breast). There is no need for fancy injections or brines if you have a good spice rub, high-fat content in the meat, and ample time in the smoker!

Then, I smoke the pork shoulder over low heat using pecan or hickory wood. While the pork smokes, I mop it with liquid to make it extra juicy. The mop is made with beer and apple juice. It’s optional but recommended!

How long should I smoke a pork butt (pork shoulder)? 

How long you need to smoke your pork butt or pork shoulder until it is “pullable” depends on the size of your cut!

I like to buy a 6-7 pound cut of pork, which takes me about 12-13 hours to smoke. We keep our smoker around 225-250 degrees Fahrenheit for smoked pulled pork.

Generally, you need to plan on 2 hours of smoking for each pound of pork. 

You will want to use an instant read thermometer to test the doneness of your pork. At 195 degrees Fahrenheit, the pork will be tender and start to pull. Or, you can choose to keep cooking the pork until about 200 degrees Fahrenheit if you’d like for it to “fall apart.” 

What matters most is the first 2-3 hours of smoking, when the bark forms. After this point, the pork will not take on a lot more smoke, it will just continue cooking! I always finish my pork on the smoker, but after those initial few hours you’re welcome to finish yours in a slow cooker, wrapped in foil or in a Dutch oven in the oven.

Can I prep this the day before?

Yes! Prepare the pork shoulder by removing or trimming the fat cap. Then, give the pork a good rub with the spice blend. Wrap the rubbed pork shoulder in plastic wrap and place it on a tray. Keep it in the fridge until you’re ready to smoke it.

What is the best wood for pulled pork?

I use a charcoal smoker for this recipe. But of course, you can use your pellet smoker or electric smoker for this pork shoulder recipe!

For the wood chips, I love pecan wood or hickory wood. Both of these woods will provide a robust flavor. If you’d like a milder smoke flavor, choose apple wood or cherry wood chips.

Should I remove the fat cap from the pork?

Yes, you can remove the fatty side of the pork before smoking. You will end up throwing away this fat as you shred it, so some people prefer to do this work upfront. My preference is to trim it down to about 1/2 inch, then score it.

And let’s do a little myth busting. Removing or trimming the fatty side of the pork will NOT give you dry pork! There is plenty of fat inside of this cut of meat to help it stay juicy.

Do I need to wrap my pork shoulder?

No! It is completely normal for the meat to stall while cooking. Your patience will pay off! This stall period is when the pork develops the majority of its “bark,” the dark outer coating. The bark adds SO much flavor to smoked pulled pork.

Wrapping the cut of pork can speed your cooking process. But it will also inhibit the formation of bark. If you’re pressed for time, you can choose to wrap your smoked pork shoulder in foil. Wrapping does help the pork through the “stall period.” This stall period happens between 140- and 165-degrees Fahrenheit.

How much pulled pork per person?

I plan on 4-6 ounces of pulled pork per person. Man, woman, and child! This takes into account both large and smaller appetites. Children usually eat around 2 ounces of pulled pork. Larger men can eat upwards of 8 ounces of pulled pork per meal.

If you’re making pulled pork sandwiches, plan on:

• Slider: 2 ounces of pork per item
• Hamburger bun: 4-5 ounces of pork per item

How do you re-heat pulled pork?

I like to reheat pulled pork in the oven to keep it moist. I put the pork in a pan, drizzle some water or chicken broth over it, and cover it with aluminum foil.

Then, reheat the pulled pork in the oven at 250 degrees Fahrenheit. It will take about 20 minutes, or until warmed through! Reheating the smoked pulled pork using this method keeps it nice and juicy. 

But, smoked pulled pork is pretty forgiving. If you are running short on time, it’s okay to nuke it in the microwave. Start at 30 seconds, check it, and add more 30 second segments until the pork is warm.

Again, how you re-heat your pulled pork is up to you, but be mindful that when you re-heat, you will lose moisture! It never hurts to add a bit of chicken broth or barbecue sauce before reheating.

For frozen pulled pork, allow it to thaw in the fridge for 8 hours. Then, reheat it using the oven method above.

How long is pulled pork good for?

When stored in an airtight container, pulled pork will last in the fridge for up to 3-4 days.

Pulled pork can last in the freezer for up to 6 months. Please store in an airtight bag and make sure to remove any air from the package before sealing it.

Serving Suggestions

I love using leftover pulled pork on sandwiches topped with coleslaw, pork tacos with mango salsa, pulled pork nachos or burrito bowls! You can top either with your favorite BBQ sauce or make your own.

I love putting my Apricot BBQ Sauce on pulled pork because it’s sweet and fruity flavor pairs so well. But, store bought sauces are fine. Just look for one that is brown sugar based!

And, if you’re looking for side dishes, I put together this list of Healthy Side Dishes for Pulled Pork.  Or you can make your sides on the smoker with my Smoked Mac and Cheese recipe or this Smoked Corn on the Cob!

Saving Leftover Pulled Pork 

If you have leftover smoked pork shoulder roast, I recommend shredded or pulling it, then saving it in vacuum-sealed freezer bags! I actually think it’s a blessing to have leftovers, since it’s so easy to thaw a packet of frozen pulled pork and use it for a quick dinner.

I hope that you enjoy my smoked pulled pork recipe, and it becomes a favorite for your family! If you make it, I’d love to hear how it went in the comments below.

If you love this smoked pulled pork recipe, I think you’ll also enjoy these other recipes made on the smoker:

• Smoked Chicken Breast
• Smoked Corn on the Cob
• Smoked Chicken Quarters
• Perfect Smoked Chicken Rub
• Brown Sugar Smoked Salmon
• How to Smoke a Whole Turkey for Thanksgiving