Pulled pork is one of those BBQ cooks that looks simple — but the difference between average and properly done is huge.
Done right, you get soft, juicy pork that pulls easily, with a dark, flavour-packed bark on the outside. Done wrong, it’s dry, mushy or lacking that real BBQ flavour.
This method keeps things straightforward. No shortcuts, no unnecessary steps — just good temperature control, proper prep and the right seasoning.
You can run this with a sweeter profile using a rib rub, or go more savoury and bold with something like Hardcore Carnivore Red.
What You Need to Know
Cook pork shoulder at 110–125°C (230–255°F) for 8–12 hours until it reaches around 95°C (203°F) internal, then rest and pull.
Choosing the Right Cut
Look for:
- Pork shoulder (also called Boston butt)
- Bone-in preferred (more flavour and moisture)
- Around 3–5 kg for best results
More fat = more forgiving cook.
Ingredients
- 3–5 kg pork shoulder
- 3–4 tbsp Misty Gully Rib Rub or Hardcore Carnivore Red Rub
- 1–2 tbsp mustard or oil (binder)
- 100–150 ml apple juice or stock (for spritzing or wrapping)
Equipment
- BBQ or smoker set up for low and slow
- Charcoal or pellets
- Smoking wood (apple, cherry or hickory)
- Meat thermometer (recommended)
- Butcher paper or foil
Preparing the Pork Shoulder
Trimming
You don’t need to go overboard, but:
- Trim off any thick, hard fat on the outside
- Leave softer fat — it renders during the cook
Why trim?
- Hard fat won’t render properly at low temps
- It blocks seasoning and smoke
What happens if you don’t?
You’ll end up with chewy, unrendered chunks and uneven flavour.
What to do with the trimmings
- Render into cooking fat
- Use in sausages or mince
- Add to beans for flavour
Seasoning the Pork
- Pat dry
- Apply binder lightly
- Coat evenly with your rub
Which rub should you use?
- Misty Gully Rib Rub → Slightly sweeter, great for classic BBQ pulled pork
- Hardcore Carnivore Red → More savoury, bold flavour and deeper colour
Both work — just depends on the flavour you want.
Method
Step 1: Set Up the BBQ
- Target temp: 110–125°C (230–255°F)
- Set up for indirect cooking
- Add wood for smoke
Keep the temperature steady — that’s the key.
Step 2: Start the Cook
- Place pork shoulder fat-side up
- Insert thermometer if using
- Close lid and let it run
Cook for 4–6 hours untouched.
Step 3: Build Bark
During this stage:
- Bark forms
- Smoke flavour develops
- Fat starts rendering
Optional:
- Light spritz every 60–90 minutes if surface looks dry
Step 4: The Stall
Around 65–75°C (150–167°F) internal, the pork may stall.
What’s happening?
Moisture evaporates and cools the meat — slowing the cook.
What to do
Option 1: Push through (better bark)
Option 2: Wrap (faster cook)
Step 5: Wrap (Optional)
If wrapping:
- Use butcher paper or foil
- Add a splash of liquid
Cook until internal temp reaches 90–95°C (194–203°F)
Step 6: Check for Doneness
It’s done when:
- Probe slides in with little resistance
- Bone loosens easily
- Meat feels soft
Step 7: Rest (Don’t Skip This)
- Rest wrapped for 30–60 minutes minimum
Why rest?
- Juices redistribute
- Meat relaxes
- Easier to pull
Step 8: Pull the Pork
- Remove bone
- Shred with hands or forks
- Mix bark through the meat
Add a little cooking juice if needed.
Cooking Time & Temperature
- BBQ temp: 110–125°C (230–255°F)
- Total time: 8–12 hours (depends on size)
- Target internal: 90–95°C (194–203°F)
Tips for Best Results
- Don’t rush — low and steady wins
- Use a thermometer for consistency
- Keep smoke clean (thin, not heavy)
- Let bark fully form before wrapping
- Rest properly before pulling
Common Mistakes
Cooking too hot
Leads to dry outer layers.
Wrapping too early
Prevents bark from forming.
Not resting
Juices run out, meat dries.
Undercooking
If it won’t pull easily, it’s not done yet.
What to Serve With
- Soft rolls or buns
- Coleslaw
- Pickles
- BBQ sauce on the side
Storage & Reheating
- Fridge: up to 4 days
- Freeze: up to 3 months
- Reheat at 150°C (300°F) with added moisture
Products Used or Recommended
-
Misty Gully Rib Rub
Adds a balanced sweet and savoury flavour that works perfectly with traditional pulled pork.
-
Hardcore Carnivore Red Rub
Great if you prefer a more savoury, bold flavour with a deeper colour and less sweetness.
FAQs
How long does pulled pork take?
Usually 8–12 hours depending on size and temperature.
Do I need to wrap pork shoulder?
No — but it helps push through the stall faster.
What internal temp is pulled pork done?
Around 90–95°C (194–203°F), but feel matters more than numbers.
Can I cook this on a gas BBQ?
Yes — just set up indirect heat and keep temps stable.
Why is my pulled pork dry?
Likely overcooked or not rested properly.
Can I make it ahead of time?
Yes — it reheats very well with added moisture.
Fire up the BBQ early, give yourself time, and let the pork do its thing — this is one of the most rewarding cooks you can get right.