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Smoked Pulled Pork with Recipe

Pork Shoulder is one of the most versatile meats to prepare on the smoker. Besides some amazing pulled pork sandwiches you can use it on tacos, pizza and nachos and one of my favorites Smoked Baked Beans. I use the Smoke on Wheels Pork Marinade to inject the pork shoulder and then apply some Plowboys Barbque Yardbird Rub and Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning.

Smoked Pulled Pork Shoulder


  • 1 (8 lb) pork shoulder
  • 1.5 cups of Smoke on Wheels Pork Marinade 
  • Plowboys Barbeque Yardbird Rub
  • Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning

Preheat your smoker to 225ºF.

Pork Shoulder is well marbled with intramuscular fat so using a sharp boning knife, remove all of the fat cap to expose the meat. This allows you to apply the rub directly to the meat and create a good bark.  Flip the pork shoulder over and trim any excess fat on the surface. Find the seam near the bone side. Begin to pull the crevice open and carefully cut in-between the two muscles. Trim the excess fat, connective tissue and anything that is not meat from the inside of the opening.

Using a marinade injector, inject 1 cup of the Smoke on Wheels Pork Marinade into the pork shoulder, inserting the needle every couple of inches in a grid pattern. After inserting the needle, move it around a bit to create a pocket and fill the pocket with injection until it begins to come back out.

Pat the surface of the pork shoulder mostly dry with paper towels. Shake on a layer of Plowboys Barbeque Yardbird Rub on all surfaces, including inside the crevice where you trimmed the fat and tissue earlier. Then season all surfaces with the Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning. Let the rub set up on the outside of the pork shoulder until it all looks wet and is fully adhered.

Place the pork shoulder on the smoker preferably on the second shelf. If you don’t have a second shelf position the meat farthest away from direct heat.  Smoke until it has achieved a nice dark mahogany color on the outside, about 5.5 hours, or roughly 155ºF internal temperature.

Remove from the pit and place the roast on top of two sheets of foil, large enough to wrap the roast. Pour the reserved 1/2 cup of injection liquid, on the meat and tightly double wrap in foil. Return to the cooker, increasing the temperature of the grill to 325ºF.

Continue cooking until the blade bone can be easily pulled out of the pork shoulder, and the pork is tender enough to “pull” or shred, roughly 1.5-2 hours more; about 7-8 hours of total cook time.

Using cotton knit gloves covered with nitrile gloves, you can pull the meat by hand.

Serve the pulled pork topped with a drizzle of your favorite BBQ sauce.

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