Pulled pork recipe BBQ — step-by-step guide
Deel
Short answer: Make pulled pork from a pork shoulder at 110–120°C for 10–14 hours. Core temperature: 93–96°C. Use a mustard-based rub for the best bark and depth of flavor.
Pulled pork is the dish that distinguishes BBQ enthusiasts from BBQ beginners. Not because it's difficult, but because it requires patience. Ten to fourteen hours at a low temperature. And then that moment when the meat falls apart with two forks. That's it.
This recipe gives you everything you need: the right cut, the best rub, the exact temperatures, and the technique for a perfect bark.
What do you need?
For 6–8 people:
- 2–2.5 kg bone-in pork shoulder (Boston Butt)
- Carolina Gold rub — 65g per kg of meat
- Apple cider vinegar or mustard as a binder
- Aluminum foil or butcher paper
- Meat thermometer
- BBQ with lid at 110–120°C
- Smoking wood: applewood or cherry wood
Always choose a bone-in pork shoulder — also known as Boston Butt. The bone conducts heat and the high fat content ensures the meat stays juicy during the long cooking time. Without the bone, it dries out faster.
Preparation — the night before
- Pat the pork shoulder dry with paper towels.
- Rub a thin layer of apple cider vinegar or mustard over the meat as a binder.
- Apply the Carolina Gold rub generously on all sides. Rub in firmly.
- Wrap in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- Remove the meat from the refrigerator 45 minutes before the BBQ session.
More about choosing the right rub and dosage can be found on the pulled pork dry rub guide.
The cooking process step-by-step
BBQ up to temperature
Bring the BBQ to 110–120°C indirect heat. Add smoking wood. Wait until the smoke is clear before placing the meat on it.
6–8 hours smoking
Place the shoulder on the BBQ, fat side up. Lid closed. No peeking. Monitor temperature. Add smoking wood if needed.
Breaking the stall
Around 70°C, the temperature temporarily stops — the "stall". Wrap the meat in foil or butcher paper and place it back on the BBQ. This speeds up the process.
93–96°C
Core temperature reached? Remove the meat and let it rest for 1 hour in the foil. Then pull with two forks.
Almost every pulled pork goes through a "stall": the core temperature stops around 70°C for sometimes 2–3 hours. This is normal — moisture evaporates and cools the meat. Wrap in foil to break this. Never raise the temperature.
Times & temperatures
| Phase | Time | BBQ-temp | Core temperature |
|---|---|---|---|
| Smoking | 6–8 hours | 110–120°C | to ±70°C |
| Wrapped (stall) | 3–5 hours | 120°C | 70–93°C |
| Resting | 1 hour | — | 93–96°C |
| Total | 10–14 hours | — | 93–96°C |
Why Carolina Gold rub?
Pulled pork is a Carolina classic. The Carolina Gold rub is based on the South Carolina mustard tradition: mustard powder as a flavor carrier, apple cider vinegar tang, and a golden-yellow color from turmeric.
The result is a bark that is fresh and aromatic — very different from the sweet Kansas City style. The meat is central, the rub is an accent. Exactly as it should be with authentic Carolina BBQ.
Want to compare more options? Check out the pulled pork dry rub guide with dosage per kg and all flavor profiles. More low & slow inspiration? Also check out our spareribs recipe or the Texas-style brisket recipe. For chicken on the BBQ, our Jamaican Jerk chicken recipe is highly recommended.
Ready for perfect pulled pork?
Carolina Gold rub — freshly mixed to order. Free delivery via DHL.
Carolina Gold rub Starter Pack · 3 flavors View All Rubs