How to Make Perfect Pulled Pork: Step-by-Step Guide | DDR BBQ Supply

How to Make Pulled Pork Like a Pro: Step-by-Step for Smoky, Juicy Results

There’s nothing like a pile of tender, smoky pulled pork to steal the show at any cookout. Whether you're feeding a crowd or cooking ahead for the week, pulled pork delivers bold BBQ flavor with every bite. Follow this step-by-step method to make it mouthwatering—every time.

Why This Recipe Works

✔️ Simple steps, even for beginners
✔️ Juicy, flavorful meat using our top-selling Signature Pork Rub
✔️ Perfect bark and balanced smoke with low-and-slow cooking

What You'll Need

Bone-in pork shoulder (also called Boston butt)
Meat Injector + Injection Mix
Olive Oil or W Sauce for a binder
Signature Pork Rub
Your favorite BBQ sauce - here are some of our favorites:
- Craig's BBQ Sauce - great, straightforward flavor
- Char Bar Table Sauce – a tangy, Kansas City-style sauce with a little kick
- Whomp! Competition Sauce – sweet and smoky with a touch of heat
Smoker or grill setup for indirect heat

Step 1: Trim the Pork Shoulder

Start by trimming excess fat and any silver skin from the pork shoulder. Leave a thin fat cap to keep the meat juicy. Clean trimming = better bark + better seasoning penetration. Find our favorite trimming knives HERE.

Step 2: Inject for Juiciness

Try one of our pork injections for an extra layer of flavor and moisture. A good injection delivers seasoning deep into the meat—where rubs can’t reach—helping every bite stay juicy and bold. Whether you go with a classic mix or one of our pre-mixed Pork Injection Seasonings, it’s a game-changer for tenderness and taste.

Step 3: Rub It Down

Apply a thin layer of olive oil as a binder or use W Sauce for more flavor, then coat every surface with our Signature Pork Rub. It’s crafted to help you build rich bark and infuse every bite with sweet and smoky flavor. This rub is our number one customer favorite for pulled pork.

Pro Tips:

Coat evenly: Make sure every surface of the meat is covered, including any crevices or fat folds.
Use a binder: A light layer of olive oil helps the rub stick and builds better bark.
Let it rest: After applying the rub, let the pork sit for at least 30 minutes—or refrigerate overnight—for deeper flavor.

Step 4: Smoke Low & Slow

Set your smoker to 225°F using wood like hickory or apple. Smoke fat-side up until internal temp reaches 160°F, spritzing with apple juice every hour to keep it moist and help develop the bark.

Step 5: Wrap and Finish

Once the bark is set, wrap the pork in foil or butcher paper. Continue cooking until the internal temp hits 203°F. It should feel like butter when you probe it—no resistance.

Here’s the breakdown:

Target Finish Temp: 203°F — This is the sweet spot where the collagen in the pork shoulder (or Boston butt) fully breaks down, making the meat tender enough to pull apart easily.
Wrap Temp: Around 160°F–165°F — This is typically when you wrap the meat in foil or butcher paper to push it through the “stall.”
Safe to Eat: Technically, pork is safe at 145°F, but for pulled pork, you're going for texture—not just food safety.

Step 6: Rest, Shred, and Sauce

Rest the pork shoulder for at least an hour. Then shred with forks or Meat Claws. Mix in some of the juices and finish with your favorite BBQ sauce.

Pro Tip: Always let it rest for at least 1 hour (wrapped in a cooler or warm oven) after it hits temp. That rest makes it juicier and easier to shred.

Not sure what to choose? Here are a few top picks for pulled pork: