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When cooked just right, pork butt or shoulder just pulls apart with a fork. So tender and juicy, pulled pork is a mouthwatering way to serve this meat and barbecue fans are well aware of this already. The key is knowing when the pork is “done.” The most important part of acing this style of cooking is to check the internal temperature.
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How to Make Perfect Pulled Pork

When cooked just right, pork butt or shoulder just pulls apart with a fork. So tender and juicy, pulled pork is a mouthwatering way to serve this meat and barbecue fans are well aware of this already. The key is knowing when the pork is “done.” The most important part of acing this style of cooking is to check the internal temperature.
Servings: 8
Author: Izzy

Ingredients

  • 4 lbs pork shoulder

Instructions

  • Start by trimming the fat to clean the cut of meat.
  • Preheat the grill to a medium heat setting and ensure the meat can be cooked indirectly, using an elevated rack. Or preheat your smoker to 325°F.
  • Place the meat fat side up and insert a food thermometer to keep track of the temperature.
  • You’ll start to notice the meat turning opaque when it reaches about 120°F. It should then begin to turn a light brown around 140°F.
  • When the meat reaches an internal temperature of 195°F to 203°F, you can remove your meat from the grill or smoker. A general rule of thumb is to cook the meat for two hours per pound.
  • Allow the meat to rest on aluminum foil for a minimum of 30 minutes. Then pull it apart and serve!