This Hey Grill Hey-inspired pulled pork is the ultimate low-and-slow barbecue classic: a heavily seasoned pork shoulder cooked until it shreds like butter, then tossed in a tangy, slightly sweet sauce. It works because the combination of a bold dry rub, a long cook at a low temperature, and a rest before shredding breaks down the collagen into gelatin, giving you juicy, tender meat every time. Whether you use a smoker or a conventional oven, this recipe delivers that authentic, crowd-pleasing flavor.
Ingredients
- 1 bone-in pork shoulder (also called pork butt or Boston butt), about 6-8 lbs (2.7-3.6 kg)
- 1/4 cup (60 g) yellow mustard (as a binder, optional)
- 1/2 cup (100 g) brown sugar, packed
- 2 tablespoons (16 g) smoked paprika
- 1 tablespoon (8 g) garlic powder
- 1 tablespoon (8 g) onion powder
- 1 tablespoon (6 g) chili powder
- 1 teaspoon (2 g) cayenne pepper (adjust to taste)
- 1 teaspoon (5 g) black pepper
- 1 teaspoon (5 g) salt (plus more for seasoning)
- 1 cup (240 ml) apple juice or cider, for spritzing (optional)
- 1 cup (240 ml) barbecue sauce (your favorite, or homemade), for serving
Instructions
- Prep the pork: Remove the pork shoulder from the fridge 30 minutes before cooking. Pat it dry with paper towels. If the roast has a thick fat cap, score it lightly in a crosshatch pattern, but leave most of the fat intact—it bastes the meat as it cooks.
- Make the dry rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cayenne, black pepper, and salt. Stir until well mixed.
- Apply the binder and rub: If using, spread a thin layer of yellow mustard over the entire surface of the pork. (It won’t add a strong mustard flavor; it helps the rub stick and adds a subtle tang.) Generously sprinkle the dry rub all over the pork, patting it in with your hands. Cover the roast completely—use all the rub. Let it sit at room temperature for 30 minutes while you preheat your cooker.
- Preheat and prepare the cooker: For a smoker: preheat to 225°F (107°C) using your preferred wood (hickory, apple, or cherry are great). For an oven: preheat to 225°F (107°C) as well. Place a drip pan under the roast to catch the fat.
- Cook low and slow: Place the pork on the smoker or on a rack in a roasting pan (if using the oven). Cook undisturbed for 6 hours. If you’re using a smoker, spritz the pork with apple juice every hour after the first 3 hours to keep the surface moist. In the oven, you can skip spritzing, but you can also brush lightly with apple juice if you like.
- Wrap (optional but recommended): After 6 hours, the internal temperature should be around 180°F (82°C). At this point, you can wrap the pork in aluminum foil or butcher paper to speed up the final cook and keep it moist. Add about 1/4 cup (60 ml) of apple juice to the wrap before sealing.
- Continue cooking until probe-tender: Return the wrapped pork to the cooker and continue cooking until the internal temperature reaches 195-205°F (91-96°C). This usually takes another 1.5 to 2.5 hours. The meat should feel very soft when probed with a thermometer—it should slide in like butter. The USDA FSIS safe minimum internal temperature for whole cuts of pork is 145°F (63°C) with a 3-minute rest, but for pulled pork you need to go much higher to break down the collagen. Always check with a food thermometer.
- Rest: Once the pork reaches the target temperature, remove it from the cooker and let it rest, still wrapped, in a cooler or on the counter for at least 1 hour. This allows the juices to redistribute and makes the meat easier to shred.
- Shred: Unwrap the pork and transfer it to a large cutting board. Remove any large pieces of fat (you can leave some for flavor). Using two forks or your hands (if cool enough), shred the meat into bite-sized pieces. Discard the bone.
- Add sauce and serve: Toss the shredded pork with your favorite barbecue sauce. Start with 1/2 cup and add more to taste. Serve immediately, or keep warm in a slow cooker on the “warm� setting.
Tips
- Substitutions: If you don’t have smoked paprika, use regular paprika and add a drop of liquid smoke. No apple juice? Use water or a mix of water and cider vinegar. For a sugar-free rub, replace brown sugar with a low-carb sweetener like erythritol.
- Storage: Leftover pulled pork keeps in the fridge for 3-4 days in an airtight container. It also freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating.
- Common mistakes: Don’t rush the cook. If you pull the pork too early (below 195°F/91°C), it will be tough and chewy. Also, resist the urge to open the smoker or oven frequently—every time you do, you lose heat and extend the cooking time. Finally, don’t skip the rest; it’s essential for juicy meat.
- Bone-in vs. boneless: A bone-in roast has more flavor and stays moist longer, but a boneless roast is easier to shred. If using boneless, reduce the total cook time by about 30 minutes.
Serving Suggestions
Pulled pork is incredibly versatile. Serve it on soft brioche buns with coleslaw and pickles for classic pulled pork sandwiches. It also shines on nachos, in tacos, over mac and cheese, or as a topping for baked potatoes. For a low-carb option, serve it on lettuce wraps or alongside roasted vegetables.
Variations
- Spicy: Add 2-3 minced chipotle peppers in adobo to the sauce, or increase the cayenne in the rub.
- Carolina-style: Skip the tomato-based sauce and serve with a vinegar-pepper sauce (mix 1 cup cider vinegar, 1 tbsp sugar, 1 tsp red pepper flakes, and salt to taste).
- Mexican-style: Use the shredded pork in carnitas-style tacos with cilantro, onion, and a squeeze of lime.
- Korean BBQ: Toss the shredded pork with a gochujang-based sauce (gochujang, soy sauce, honey, garlic, and ginger) and serve in lettuce wraps.
Storage and Reheating
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. To freeze, portion into zip-top bags, press out the air, and freeze for up to 3 months. To reheat, place the pork in a baking dish with a splash of apple juice or water, cover with foil, and warm in a 300°F (150°C) oven for 20-30 minutes, or until heated through to 165°F (74°C). You can also microwave individual portions, but the oven gives better texture.
Frequently Asked Questions
Can I use a pork loin instead of shoulder? No, pork loin is too lean and will dry out and become tough. Pork shoulder (or butt) has the fat and collagen needed for slow cooking and shredding.
Do I have to wrap the pork? Wrapping is optional but recommended. It helps push the meat through the “stall� (a plateau in temperature caused by evaporative cooling) and results in a moister final product. If you don’t wrap, just allow extra time—the meat will still be delicious, but the bark may be drier.
Can I cook this in a slow cooker? Yes, you can. Rub the pork as directed, place in a slow cooker with 1/2 cup of liquid (apple juice or broth), and cook on low for 8-10 hours or until fork-tender. The bark won’t form, but the flavor will still be great. You can finish it under the broiler for a few minutes to crisp the edges.
How do I know when it’s done? The internal temperature should be between 195-205°F (91-96°C), and a probe or fork should slide into the meat with no resistance. This is the surest test—temperature alone isn’t always enough.
My pork is dry—what went wrong? Most likely it was cooked too hot or too fast, or it wasn’t cooked to a high enough internal temperature. Make sure you cook at 225°F (107°C) and don’t rush it. Also, always rest the meat before shredding.
Can I make this ahead of time? Absolutely. Cook and shred the pork a day ahead, then reheat gently with a little sauce or liquid. The flavor often improves overnight.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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