Quick Recipe Version (TL;DR)
Quick Ingredients
- 6–8 lb bone-in pork shoulder (Boston butt)
- 2 tbsp yellow mustard (binder)
- Rub: 1/4 cup dark brown sugar, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp mustard powder, 1/2 tsp cayenne
- Spritz: 1 cup apple juice + 1/2 cup apple cider vinegar + 1/2 cup water
- Slaw: 6 cups shredded green cabbage, 1 carrot, 1/4 small red onion; dressing: 1/3 cup apple cider vinegar, 2 tbsp sugar, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp celery seed, 2 tbsp neutral oil
- Memphis Red Sauce: 1 cup ketchup, 1/3 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp molasses, 1 tbsp Worcestershire, 1 tsp yellow mustard, spices; simmer 10 min
- or Carolina Gold: 3/4 cup yellow mustard, 1/4 cup apple cider vinegar, 2 tbsp honey, 1 tbsp brown sugar, 1 tsp Worcestershire, 1 tsp hot sauce, spices
- 12 soft buns; dill pickle chips (optional)
Do This
- 1) Coat pork with mustard; mix and apply rub. Refrigerate 8–24 hours (or at least 30 minutes).
- 2) Preheat smoker to 250°F with a water pan; add hickory and apple wood.
- 3) Smoke pork (fat cap up). Begin spritzing after 2 hours, every 45–60 minutes. Cook to 165°F, about 4–5 hours.
- 4) Wrap tightly in foil or peach paper with 1/4 cup spritz. Return to smoker at 250°F.
- 5) Cook to 200–203°F and probe-tender, 3–4 hours. Rest wrapped 45–60 minutes.
- 6) Make slaw and sauces while pork cooks/rests; simmer Memphis sauce 10 minutes; whisk Carolina Gold.
- 7) Shred pork, moisten with juices and a splash of vinegar. Pile on buns, top with slaw and sauce.
Why You’ll Love This Recipe
- Deep, smoky pork with a mahogany bark and melt-in-your-mouth interior.
- A bright, crunchy vinegar slaw balances the richness perfectly.
- Choose your sauce adventure: classic Memphis red or tangy Carolina gold.
- Feeds a crowd and holds beautifully for stress-free entertaining.
Grocery List
- Produce: Green cabbage (1 small head), carrot, red onion, garlic powder, onion powder
- Dairy: Unsalted butter (optional, for Carolina Gold)
- Pantry: Bone-in pork shoulder (6–8 lb), dark brown sugar, kosher salt, black pepper, smoked paprika, mustard powder, cayenne, yellow mustard, apple juice, apple cider vinegar, granulated sugar, celery seed, neutral oil, ketchup, molasses, Worcestershire sauce, hot sauce, buns, pickles (optional)
Full Ingredients
Pork Shoulder & Spritz
- 1 bone-in pork shoulder (Boston butt), 6–8 lb
- 2 tbsp yellow mustard (binder)
- Spritz: 1 cup apple juice, 1/2 cup apple cider vinegar, 1/2 cup water (reserve 1/4 cup for wrapping)
- Smoking wood: hickory and apple, 3–4 fist-size chunks total (optional but recommended)
Brown Sugar Rub
- 1/4 cup dark brown sugar
- 2 tbsp kosher salt (use 1 tbsp if using table salt)
- 1 tbsp freshly ground black pepper
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground mustard
- 1/2 tsp cayenne pepper
Tangy Vinegar Slaw
- 6 cups thinly shredded green cabbage (about 1 small head)
- 1 large carrot, grated or julienned
- 1/4 small red onion, very thinly sliced
- 1/3 cup apple cider vinegar
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp celery seed
- 2 tbsp neutral oil (canola or vegetable)
Memphis Red BBQ Sauce
- 1 cup ketchup
- 1/3 cup apple cider vinegar
- 2 tbsp dark brown sugar
- 1 tbsp molasses
- 1 tbsp Worcestershire sauce
- 1 tsp yellow mustard
- 1 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 cup water (to thin as needed)
Carolina Gold Mustard BBQ Sauce
- 3/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 1 tbsp dark brown sugar
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tbsp unsalted butter, melted (optional, for silkiness)
For Serving
- 12 soft buns (potato, brioche, or classic hamburger buns), toasted
- Dill pickle chips (optional)
Step-by-Step Instructions
Step 1: Dry-brine and rub the pork
Pat the pork shoulder dry and trim any hard exterior fat, leaving about 1/4 inch. Rub all over with the yellow mustard. In a bowl, mix the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, mustard powder, and cayenne. Coat the pork thoroughly on all sides with the rub, pressing to adhere. For best flavor and moisture, place on a rack over a sheet pan and refrigerate uncovered for 8–24 hours. If you’re short on time, let it sit at room temperature for 30 minutes while you heat the smoker.
Step 2: Preheat the smoker
Set your smoker to 250°F. Add a water pan to stabilize temperature and moisture. Use a mix of hickory and apple wood for classic flavor. When thin blue smoke is rolling, you’re ready to cook. Insert an ambient probe if you have one to monitor chamber temperature.
Step 3: Smoke to build bark
Place the pork on the smoker, fat cap up. Insert a meat probe into the thickest part, avoiding the bone. Smoke at 250°F. After the first 2 hours, spritz the surface lightly with the apple juice–vinegar–water mixture every 45–60 minutes. Continue until the bark is deep mahogany and the internal temperature reaches 163–170°F, typically 4–5 hours for a 6–8 lb shoulder.
Step 4: Wrap to push through the stall
Lay out two sheets of heavy-duty foil or peach butcher paper. Place the pork in the center and pour 1/4 cup of the spritz liquid over it. Wrap tightly to prevent steam from escaping (peach paper keeps bark a bit drier; foil makes it softer). Return to the smoker, seam side down.
Step 5: Finish to tender
Continue cooking at 250°F until the internal temperature reaches 200–203°F and a probe slides in with very little resistance in several spots (especially near the blade bone). This usually takes 3–4 more hours. If you’re behind schedule, you can increase the smoker to 275°F for the last hour.
Step 6: Rest the roast
Remove the wrapped pork from the smoker and set it in a cooler lined with a towel or a turned-off oven. Rest 45–60 minutes (up to 2 hours). Resting allows juices to redistribute, keeping the pork succulent.
Step 7: Make the slaw and sauces
While the pork cooks or rests, make the slaw: In a large bowl, whisk the apple cider vinegar, sugar, salt, pepper, celery seed, and oil. Add the cabbage, carrot, and red onion; toss to coat. Let stand 20–30 minutes, tossing occasionally.
For Memphis Red Sauce: Combine all Memphis sauce ingredients in a saucepan. Simmer over medium-low heat for 8–10 minutes, stirring, until glossy. Adjust thickness with water and seasoning to taste.
For Carolina Gold: Whisk all ingredients in a bowl until smooth. Taste and adjust heat or sweetness. Both sauces can be made up to a week ahead.
Step 8: Pull, season, and assemble
Unwrap the pork, reserving any juices. Remove and discard large fat deposits. Shred the meat with two forks or meat claws. Skim fat from the reserved juices and mix the juices back into the pork along with a splash (1–2 tbsp) of apple cider vinegar and a pinch of salt if needed. Toast buns. Pile about 4 oz shredded pork on each bun, top with a generous handful of vinegar slaw, and finish with Memphis Red or Carolina Gold sauce. Add pickles if you like.
Pro Tips
- Plan time by weight: at 250°F, estimate 1.25–1.5 hours per pound plus 45–60 minutes to rest.
- Don’t rush the bark: avoid spritzing in the first 2 hours so the rub sets and the bark forms.
- Probe for tenderness, not just temperature: when it feels like warm butter under the probe, it’s done.
- Hold like a pro: after resting, you can hold the wrapped pork in a 150–160°F oven or an insulated cooler for up to 4 hours.
- Serve sauce on the side: great pork should stand on its own; let guests choose Memphis or Carolina Gold.
Variations
- Oven Method: Roast on a rack at 300°F until 165°F (about 4–5 hours), wrap with 1/4 cup cider, then continue to 200–203°F (2–3 hours). Broil briefly unwrapped to re-crisp bark.
- Slow Cooker Shortcut: Rub and sear the pork, then cook on LOW for 8–10 hours. Shred and finish under the broiler to add texture before saucing.
- Spicy Kick: Add 1–2 tsp chipotle powder to the rub and extra hot sauce to your chosen BBQ sauce.
Storage & Make-Ahead
Pulled pork keeps 4 days refrigerated and up to 3 months frozen. Store with its juices to prevent drying. Reheat gently in a covered skillet with a splash of apple juice or sauce until hot. Slaw is best within 24 hours; if making ahead, keep vegetables and dressing separate and toss 30 minutes before serving. Both sauces keep refrigerated up to 2 weeks (Memphis sauce can also be frozen).
Nutrition (per serving)
Approximate per sandwich with 4 oz pork, bun, 1/2 cup slaw, and 2 tbsp sauce: 540 calories; 24 g fat; 48 g carbohydrates; 29 g protein; 6 g fiber; 16 g sugars; 1050 mg sodium.
