This electric smoker pulled pork is cooked on low heat for about 7 hours until the meat is fall-apart tender while staying juicy and flavorful. This is a no-stress pulled pork recipe that works whether you're hosting game-day, a party or just meal-prepping for the week.
A simple mustard base, good BBQ rub, and steady heat do all the heavy lifting for this recipe. We make this anytime we're hosting because it's hands-off, leaving you plenty of time to put together your favorite toppings and sides. This electric smoker pulled pork is the perfect base for sandwiches, sliders, bowls, or tacos.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
How to Make Electric Smoker Pulled Pork
- Step 1: Preheat your electric smoker to 250°F using a mild wood like oak, hickory, or cherry. Pat the pork shoulder dry. Rub all over with mustard.
- Step 2: Coat evenly on all sides with BBQ rub.
- Step 3: Place the pork in the smoker (don't forget the water tray) and cook for 7-8 hours, until the internal temperature reaches 195-203°F.
- Step 4: Remove the pork and rest for 20-30 minutes (optional to wrap in foil). Shred the pork with forks, toss with BBQ sauce, and serve.
Tips for Juicy Pulled Pork
- Don't rush the cook. Low heat is the key to breaking down the connective tissue. Patience is your friend here.
- You can tell pulled pork is done by temperature and feel, not time. You're looking for 195-203°F and meat that pulls apart easily. Ideally, the pork should fall apart in your hands; if not, it needs more time.
- Rest before shredding. This keeps the meat's juices in and prevents it from drying out.
- Sauce after shredding. This prevents the pork from getting soggy while cooking.
Serving Suggestions
We love serving this smoked pulled pork on buns with coleslaw, but it's also great as part of a larger spread. If the smoker is already going, I'll add creamy smoked mac and cheese or smoked bacon-wrapped jalapeño poppers so everything finishes around the same time.
If we want something a little lighter the next day after a rich, smoky meal, we usually throw together this smoked BBQ chicken salad for the same BBQ feel in a fresher way.
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-we'd love to hear how it turned out. Your feedback helps other backyard cooks, too!
Tap stars to rate!
Electric Smoker Pulled Pork
See the full post for extra tips and photos
Save this Recipe!
Get the recipe link sent to your inbox!
Ingredients
- 4-5 pound boneless pork shoulder, pork butt
- 1-2 tablespoons yellow mustard, or Dijon mustard
- 3-4 tablespoons BBQ seasoning
For Serving (optional)
- ½ cup BBQ sauce, plus more for serving
Instructions
- Preheat the smoker. Preheat your electric smoker to 225°F. Add wood chips or chunks (apple, hickory, or a mix).
- Pat the pork shoulder dry with paper towels. Rub all over with yellow mustard, then coat evenly with the spice mixture.4-5 pound boneless pork shoulder, 1-2 tablespoons yellow mustard, 3-4 tablespoons BBQ seasoning
- Place the pork in the smoker and smoke until the internal temperature reaches 195-203°F, about 7-8 hours.
- Remove the pork from the smoker and allow it to rest for 20-30 minutes.
- Shred the pork with forks, toss with BBQ sauce (if desired), and serve.½ cup BBQ sauce
Notes
- You know the pork is done when it falls apart in your hands; if not, it needs more time.
- Don't shred until it has rested at least 20 minutes or you will end up with dry pork.
Equipment Needed
- Electric Smoker
Comments
No Comments