Smoked Pulled Pork for a Crowd
An outdoor smoker pork-shoulder recipe intended for tacos, sandwiches or a game-day buffet. A thermometer and plenty of time are essential.
Ingredients
Ingredient quantities scale mathematically; round practical items and adjust seasoning by taste.
- 8 lb pork shoulder (bone-in or boneless)
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp brown sugar
- 1 tsp black pepper
Step-by-step method
- Thaw the pork completely in the refrigerator. Pat dry; remove loose excess fat only if needed.
- Combine the dry seasonings, rub evenly on the pork, and season with salt appropriate for meat weight and any existing brine.
- Preheat the smoker and monitor its chamber temperature with a suitable thermometer. USDA recommends maintaining 225–300°F for smoking.
- Smoke until safely cooked and sufficiently tender to pull easily, rotating or wrapping only if useful for your setup. Plan for a stall and considerable timing variation.
- Check the thickest part with a food thermometer, avoiding bone. Whole pork cuts have a USDA safety minimum of 145°F plus a three-minute rest; pull-apart texture typically requires higher temperatures.
- Rest appropriately, shred using clean utensils, and keep cooked meat hot for serving or refrigerate it promptly.
Safety check: Whole pork cuts: at least 145°F and 3-minute rest. For shredding, cook further for tenderness; doneness texture is separate from the safety minimum. See the food safety guide.
Plan early rather than counting on an hours-per-pound formula. Keep serving meat hot, or refrigerate within 2 hours.