Last updated: June 27, 2026 · Originally published: October 7, 2024

Alright, y’all, get ready to fire up some serious flavor with this easy pulled pork recipe by Liz Evans! This here’s your ticket to a laid-back gathering or a cozy family supper where folks’ll be linin’ up for seconds, guaranteed.

Easy Pulled Pork Recipe Finished Dish — Deliciously tender pulled pork made easy with this simple recipe

Ingredients for Easy Pulled Pork Recipe

3.3 lbs rolled pork shoulder
1 tbsp kosher salt (or sea salt)
1 tbsp garlic powder
½ tsp chili flakes
1 tsp onion granules
1 tsp ground cumin
2-3 tbsp soft dark brown sugar
1 tsp sweet smoked paprika
1 tsp mustard powder
¼-½ cup apple cider vinegar
2-4 tbsp blackstrap molasses

Step-by-Step Guide for Easy Pulled Pork Recipe

Step 1: Prepping the Easy Pulled Pork Recipe

Listen up, folks, we’re kickin’ this off right. Rip that pork shoulder outta its packagin’, pat it dry with some paper towels, and hit it with a good sprinkle of kosher salt all over. Now, stash it in the fridge uncovered overnight. That’s your dry brine workin’ its magic for a killer crust.

Step 2: Applying the Flavorful Rub

Next mornin’, let that pork shoulder warm up to room temp. Mix up your garlic powder, onion granules, cumin, smoked paprika, mustard powder, and a pinch of chili flakes in a bowl. Rub that gritty goodness all over the meat like you mean it. Then, pack on that brown sugar, especially on the skin side—trust me, it’s gonna caramelize into somethin’ downright sinful.

Step 3: BBQ Smoking Method

Time to get serious. Fire up your BBQ with some top-notch charcoal and toss in a chunk of hickory or applewood—your call, but I’m a hickory man myself. Crank it to 300-390°F to start, then slap that pork shoulder skin-side down for a quick sear. Give it 10 minutes to lock in that sweet crust, then dial it back to a low-and-slow 210-220°F for indirect smokin’. That’s where the smoke ring magic happens.

Step 4: Low and Slow Cooking

Once that internal temp hits 140°F, haul the pork into a roastin’ tin. Splash in the apple cider vinegar and molasses, seal it up tight with foil, and send it back to the BBQ. Now, patience is key—let it ride low and slow ‘til it’s fallin’ apart at 195°F inside. That’s when you know you’ve nailed it.

Step 5: Serving Your Pulled Pork

Peel off that foil, and you’ll see a sauce that’s pure gold—vinegar, molasses, and pork juices all melded together. Grab two forks, shred that meat up good, and mix it into that smoky, tangy goodness. Serve it hot, and watch your crew dig in like there’s no tomorrow. Ready to impress at your next gathering? Try this easy pulled pork recipe today and enjoy effortless, mouthwatering results! Need some sides? Check these out- 25 Sides for Pulled Pork (What to Serve with Pulled Pork) How about a spicy appetizer? Weber Kettle Grill Mango Habanero Chicken Lollipops are awesome!

More smoked pork recipes & guides: Go deeper with our guide to smoking pork butt, try it on a Big Green Egg, turn leftovers into pork belly burnt ends, fire up fall-off-the-bone smoked baby back ribs, or wow guests with pork belly lollipops.

Ready for a bigger cook? Step up to our smoked brisket guide.