Homemade Wood Fired Pulled Pork Recipe

Trim and Prep

Trim excess silverskin from the pork shoulder, leaving a thin fat cap (about 1/4 inch) to help baste during the cook. Pat the pork dry with paper towels.

Mix Rub

In a bowl, combine kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder, ground cumin, dry mustard, and cayenne (if using). Mix thoroughly to distribute the sugar and spices evenly.

Apply Rub

Coat the pork shoulder evenly with the rub, massaging it into all surfaces and crevices. Cover and refrigerate for 2–6 hours or overnight for deeper flavor. If refrigerating longer than 2 hours, allow the roast to come closer to room temperature for 30–60 minutes before cooking.

Prepare Injection

Combine apple juice, apple cider vinegar, melted butter, and stock in a bowl and mix until homogeneous. This will be used to inject moisture and flavor into the meat.

Inject Pork (optional but recommended)

Using a culinary injector, inject the mixture into the pork shoulder at 1–2 inch intervals, aiming for several injections into the thicker parts of the roast. Inject until you feel slight resistance but avoid overfilling. This improves moisture and flavor during long smoking.

Prepare the Wood Fire

Build a stable, low-temperature wood fire in your wood-fired oven or smoker. Aim for a steady cooking temperature of 225–250°F (107–121°C). Use charcoal to establish coals if needed, then add hardwood chunks (oak, hickory, apple, or pecan) to generate smoke. Maintain a clean, thin blue smoke rather than thick white smoke.

Place Pork and Monitor

Place the pork shoulder fat-side up on the grill grate or in a roasting pan placed on the grill. Insert a leave-in probe thermometer into the thickest part of the roast, avoiding bone. Close the oven or smoker and maintain temperature at 225–250°F (107–121°C). Plan for approximately 1.25–1.5 hours per pound, but monitor internal temperature rather than time.

Spritzing (optional)

Every 60–90 minutes, you may spritz the pork with a mixture of apple juice and apple cider vinegar (about 1:1) from a spray bottle to help keep the surface moist and encourage a good bark. Do not open the smoker more often than necessary.

Cooking to Temperature

Continue cooking until the internal temperature reaches 195–203°F (90–95°C). The shoulder should feel very tender and a probe should slide in with little resistance. Expect roughly 8–10 hours for a 6 lb shoulder, depending on conditions.

Resting

When the pork reaches the target temperature and probe tenderness, remove it from the smoker and wrap it tightly in heavy-duty aluminum foil or butcher paper. Place it in a cooler or insulated container and rest for at least 1 hour (up to 2 hours) to allow juices to redistribute.

Make Sauce

While the pork rests, combine apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, hot sauce (if using), salt, and black pepper in a small saucepan. Bring to a simmer over medium heat, reduce heat to low, and cook for 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Shred and Combine

Unwrap the rested pork and transfer to a large tray or cutting board. Using two forks or meat claws, pull the meat into shreds, discarding large pieces of fat and bone. Place shredded pork in a large bowl and toss with the prepared sauce to taste — start with 1 to 1 1/2 cups of sauce for a 6 lb shoulder and add more if desired. Reserve extra sauce for serving.

Toast burger buns or slider rolls lightly on the grill or in a skillet. Pile warm pulled pork onto buns, top with coleslaw and pickles if desired, and serve with extra sauce on the side.