Smoked Pork Shoulder & Pulled Pork Recipes

Pork shoulder is the forgiving cook. Full of fat and connective tissue, it wants you to succeed. The recipes below cover the regional sauces and the one trick everyone gets wrong: the long rest.

Beginner-friendly 235° · 12h

Carolina Pulled Pork

Boston butt, mustard slather, vinegar mop. Eastern Carolina forever.

Intermediate 250° · 12h

Mae Mae's Molasses Pulled Pork

Dark, sticky, mahogany-glazed shoulder slow-kissed by peach wood — good sticky, the kind that gets on your wrists.

Intermediate 250° · 12h

Cajun Parish Smoked Pulled Pork

Low-and-slow smoke meets the holy trinity — this is the gospel of the pit, cher.

Intermediate 250° · 14h

Lone Star Reaper Pulled Pork

Texas smoke meets ghost-level heat. This is the suplex your butt never saw coming.

Intermediate 250° · 14h

Ghost Pepper Smoked Pork Shoulder Suplex

The ghost doesn't haunt you. It teaches you. Low and slow with bhut jolokia bark that'll rewire your pain threshold.