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Pulled Pork Shoulder

A fool-proof low and slow method

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Fool-proof pulled pork method that works for pork shoulder and butt. Enjoy it on its own or turn it into a meal!
Prep time
10 Minutes
Cook time
Black Wattle Charcoal 4kg Bag
Apple 7.5L Wood Chunks
Best cooked on
Grady Offset Smoker & BBQ


Pork Shoulder or Butt
Rum & Que Rib Rocker Rub
Rum & Que Meat Juice
Choice of Beer
Pineapple Juice

  1. Trim the hard fat off, completely exposing the meat to ensure the rub penetrates the meat for better bark.
  2. Rub the meat with Rum & Que RIb Rocker rub, and leave it on the bench to come up to room temperature. Use this time to get your pit up to temp.
  3. Get the temperature of your smoker up to 275°F which is your cook temp (trying to maintain your temp between 260 and 290F.
  4. Cook the pork naked for 4 hours, spritzing with water at the 1.5 and 3-hour points.
  5. At 4 – 4.5 hours, transfer the pork to a foil tray and add the liquid (equal parts beer and pineapple juice) followed by a generous amount of Rum & Que Meat Juice.
  6. Stick a probe into the fattiest part of the meat avoiding the bone and cover the tray with foil before transferring back to the BBQ.
  7. Cook until the internal temperature reaches 205°F. Once it has reached this temp, take it off the BBQ and rest for 1 hour.
  8. Pull and enjoy!