Smoked Pulled Pork–Pork Shoulder or Pork Butt

Step 1

Preheat smoker to 225 degrees F for indirect smoking.

Step 2

Remove your pork from the packaging and pat it dry with paper towels.

Step 3

Put the yellow mustard on the exterior of the pork shoulder and rub it all over, or use a pastry brush and brush it all over the pork.

Step 4

Mix the spice mixture up in a bowl, and reserve 2 Tbs.

Step 5

Season your pork roast on all sides with remaining spice mixture, Rub it all over the top and bottom and coat liberally.

Step 6

Place your seasoned roast on the smoker fat side up. It is bet to put it right in the middle, avoiding any hot spots on your smoker.

Step 7

Insert a meat thermometer you can check without opening the smoker if you can.

Step 8

Smoke the pork until it reaches at least 195 degrees. This can take anywhere between 12-20 hours, depending on the consistency of heat in your smoker and the size of your pork roast.

Step 9

Once your pork reaches the desired temperature between 195-202 degrees, remove the pork shoulder from the smoker and wrap in foil.

Step 10

Rest your pork for a minimum of 1 hour.

Step 11

Once the hour is up, shred the pork shoulder.

Step 12

Sprinkle with reserved seasoning and enjoy.