Smoked pulled pork gets brined in apple juice all day or overnight, rubbed with seasoning, and then cooks all day long on a smoker for up to 8 hours. Low and slow is the BEST way to cook your meat.
This is how all the famous BBQ places down South and Rib Festers do it. If you're wondering what Rib Fest is, they have it every year here where I live. Different BBQ vendors come out and sell their food. It's almost like a bunch of Food Trucks that sit out by the street waiting for people to come buy that are hungry.
If you like smoker recipes try my recipe for Traeger Smoked Whole Chicken, Smoked Lobster Tails, Easy Smoked Salmon, Smoked Salsa, or Smoked Queso .
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Why You Will Love This Recipe
After years of testing rubs, spritzes, and smoker temps (and learning a few lessons the hard way), this is the pulled pork recipe I always come back to—and it never lets me down.
- 🐷 Tender, juicy, fall-apart pork every time
- 🔥 Low and slow smoke for authentic BBQ flavor
- 🧂 Simple dry rub and optional spritz for perfect bark
- 💯 Perfect for meal prep, parties, and leftovers
- 💪 Easily modified for WW and lighter versions without losing flavor
Ingredients Needed
- Pork shoulder roast - This pork roast brines in apple juice or cider overnight to help give the pork it's sweet juicy flavor.
- Unsweetened apple cider - Or 100% Pure Apple Juice (Apple Cider is sometimes not available all year long.
- Light brown sugar - This is added for sweetness. Brown sugar also has a molasses flavor to it which helps flavor the pork shoulder roast even more!
- Smoked Paprika - Smoked Paprika will give that extra added smokey flavor to it
Onion powder - Is used for a less potent onion taste.
Garlic powder - Garlic powder is a better choice than fresh minced garlic because it helps stick to the meat better.
See recipe card below for a full list of ingredients and measurements.
Substitution Tips
- Pork cut: You can use bone-in or boneless pork shoulder, or try a pork loin roast for a leaner WW-friendly version (just expect less fat and moisture).
- Binder: Use yellow mustard or a tiny bit of olive oil spray to help the rub stick. Yellow mustard is zero points.
- Brown sugar: Skip or reduce for lower points and sugar. You can sub in a sugar-free brown sweetener if preferred.
- Seasoning swap: Use your favorite pre-made BBQ rub if you’re short on time—just check the label for sugar if tracking WW points.
- No smoker? Cook low and slow in the oven at 300°F, adding liquid smoke to replicate the flavor. Or you can even make pulled pork in the Instant Pot. Easy Instant Pot Pulled Pork Tenderloin
How to make Smoked Pulled Pork:
Step 1: Place pork shoulder in a large pot and add enough apple cider to cover. Cover pot and refrigerate for 12 hours.
Step 2: Combine brown sugar, chili powder, paprika, onion powder, and garlic powder in a bowl.
Prepare smoker to about 220 degrees F (99 degrees C). Add enough wood chips to smoker.
Spread rub over pork shoulder. Transfer pork to the center of smoker.
Smoke pork until very tender, about 8 hours. Monitor applewood chips adding more wood respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Serving Suggestions
- Serve on toasted buns, Traeger Smoked Potatoes in Foil, with slaw for a classic BBQ sandwich
- Pile into lettuce wraps or over cauliflower rice for a low-carb option
- Make BBQ pulled pork tacos with jalapeño slaw
- Add to mac & cheese, Weight Watchers Microwaved Baked Potato, or nachos
- Use leftovers in omelets, quesadillas, or grain bowls
Recipe FAQs
Yes, you can make smoked pulled pork in a slow cooker or Instant Pot. Simply season the pork shoulder with your preferred dry rub or marinade, and cook it on low heat in the slow cooker for 8-10 hours or in the Instant Pot on the "meat" setting for about 90 minutes.
Some common sides to serve with smoked pulled pork include coleslaw, baked beans, macaroni and cheese, cornbread, and mashed potatoes.
Apple or Cherry give the pulled pork a nice sweet smoky flavor.
With a smoker operating at 225-250° Fahrenheit, it can take from one hour per pound to one and one-half hours per pound to cook, and maybe even longer depending on the size and fat content of the shoulder.
When the pork shoulder reaches about 190°F, start checking it for tenderness with a fork.
The best time to wrap pork in foil is at the 5 hour mark or when the pork is 160 degrees.
Other Smoker Recipes To Try
If you tried this Smoked Pulled Pork or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Smoked Pulled Pork
- Prep Time: 8 hours
- Cook Time: 8 hours
- Total Time: 8 hours
- Yield: 10 1x
- Category: BBQ
- Method: Smoked
- Cuisine: American
Description
Smoked pulled pork gets brined in apple juice all day or overnight, rubbed with seasoning, and then cooks all day long on a smoker for up to 8 hours.
Ingredients
- 1 (4 lb pork shoulder roast)
- 1 quart of unsweetened apple cider
- 5 tablespoons of light brown sugar
- 2 tablespoons of chili powder
- 2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
Instructions
- Place pork shoulder in a large pot and add enough apple cider to cover.
- Combine brown sugar, chili powder, paprika, onion powder, and garlic powder in a bowl. Set aside for later use.
- Cover pot and refrigerate for 12 hours.
- Prepare the smoker to about 220 degrees F (99 degrees C). Add enough wood chips to smoker.
- Spread rub over pork shoulder. Transfer pork to the center of smoker.
- Smoke pork until very tender, about 8 hours. Monitor applewood chips adding more wood respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Notes
Not a WW recipe
Nutrition
- Serving Size: ½ cup
- Calories: 556
- Sugar: 15.1g
- Sodium: 1
- Fat: 34.4
- Saturated Fat: 1
- Unsaturated Fat: 12.7g
- Trans Fat: 1
- Carbohydrates: 16.8g
- Fiber: .2g
- Protein: 42.g
- Cholesterol: 1
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