Pork shoulder rubbed with a simple spice mix and cooked low and slow over charcoal and wood chunks until it pulls apart effortlessly. This is a weekend project that rewards patience with extraordinary results.
smokeandsoil.com/recipes/bbq-pulled-pork
by L Field
Prep
20 min
Cook
8h
Total
8h 20m
Serves
8
Level
Hard
Method
BBQ
For the dry rub
Pork shoulder rubbed with a simple spice mix and cooked low and slow over charcoal and wood chunks until it pulls apart effortlessly. This is a weekend project that rewards patience with extraordinary depth of flavour and texture. The key is a balanced rub combining brown sugar, smoked paprika, cumin, and a touch of cayenne to build warmth without overpowering the natural richness of the meat. A hint of apple adds subtle sweetness and brightness, complementing the smoky notes from the fire.
Cooking low and slow over a two-zone setup, with a water pan to maintain moisture, transforms the pork shoulder into tender, juicy meat that separates with ease. Using an instant-read thermometer to monitor internal temperature ensures you hit that perfect point where the collagen breaks down, giving you pull-apart tenderness without drying out the meat. Resting the pork properly after cooking lets the juices redistribute, making every bite satisfyingly succulent.
This recipe is about embracing the fundamentals of fire cooking — simple ingredients, patience, and respect for the process. It’s not about rushing or overcomplicating; it’s about using the BBQ as a tool to coax out the best from quality, seasonal produce. Whether you’re cooking for a small gathering or preparing ahead for the week, this pulled pork delivers a grounded, honest flavour that speaks to the heart of everyday BBQ.
For the dry rub
For the cook
Health Notes
Pork shoulder is a rich source of protein and B vitamins. It is higher in fat than loin cuts, but much of the fat renders during the long cook.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
440
kcal
38g
protein
4g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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For the cook
Apply the rub (prep, no timer)
Mix all dry rub ingredients together. Pat the pork shoulder completely dry with kitchen paper. Apply the rub generously all over, pressing it into every surface. Leave uncovered in the fridge overnight, or at least 2 hours.
Fire setup (30 min)
Set up the BBQ for indirect low-and-slow cooking. Use the snake method or a charcoal basket to one side. Add 2–3 wood chunks to the unlit coals so they smoke gradually as the fire reaches them. Target pit temperature: 110–130°C. Place a drip tray of water under the indirect zone.
Smoke low and slow (480 min — 7–8 hrs)
Place pork fat-side up in the indirect zone. Close the lid with vents adjusted to maintain 110–130°C. Cook for 7–8 hours, adding charcoal as needed to maintain temperature. No need to open the lid for the first 3 hours. **targetTempC**: 95
The stall and the wrap
Around 65–70°C internal temperature, the meat will stall and stop rising for 1–2 hours. This is normal. At this point, optionally wrap tightly in two layers of butcher's paper or foil to power through the stall faster.
Pull and rest (60 min)
When the internal temperature hits 93–96°C and a probe slides in with no resistance, remove from the BBQ. Rest wrapped for at least 1 hour (up to 2). Pull the pork apart using two forks or your hands, discarding any excess fat. Season with a little more salt if needed.
Health Notes
Pork shoulder is a rich source of protein and B vitamins. It is higher in fat than loin cuts, but much of the fat renders during the long cook.
Per serving (estimate)
440
kcal
38g
protein
4g
carbs
28g
fat
Written by
L Field
