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Smoked Pulled Pork Overnight Recipe Easy 3-Step Perfect BBQ Guide

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This smoked pulled pork overnight recipe delivers tender, smoky, and juicy pulled pork with minimal prep and slow cooking overnight. Perfect for BBQ lovers seeking authentic flavor without constant attention.

Ingredients

Scale
  • 4 to 5 pounds pork shoulder (Boston Butt), bone-in preferred
  • 2 tablespoons yellow mustard
  • 1/4 cup (50 g) brown sugar
  • 2 tablespoons paprika (smoked paprika optional)
  • 1 tablespoon coarse sea salt or kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 cup (60 ml) apple cider vinegar
  • About 2 cups wood chips (hickory, applewood, or cherry), soaked in water for at least 30 minutes

Instructions

  1. Pat the pork dry with paper towels. Slather a thin layer of yellow mustard all over the pork to help the rub stick and add tang.
  2. In a small bowl, mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using). Generously rub the spice mix all over the pork, covering every nook and cranny. Let it sit at room temperature while preparing the smoker.
  3. Preheat smoker to 225°F (107°C). Add soaked wood chips to smoker box or directly on coals for smoke.
  4. Place pork shoulder fat side up on grill grate away from direct heat for indirect cooking. Close lid and smoke overnight for about 10 to 12 hours.
  5. Every hour or so, spritz pork with apple cider vinegar to keep it moist and flavorful.
  6. When internal temperature reaches around 160°F (71°C), wrap pork tightly in aluminum foil or butcher paper to push through the stall phase without drying out.
  7. Return wrapped pork to smoker and continue cooking until internal temperature reaches 195°F to 205°F (90°C to 96°C).
  8. Remove from smoker and let rest for at least 30 minutes before shredding.

Notes

Maintain a steady smoker temperature of 225°F (107°C) to avoid drying out the meat. Rest the pork after cooking to let juices redistribute. Soak wood chips for at least 30 minutes before smoking. Wrapping the pork at the stall phase helps retain moisture and speeds cooking. Use a meat thermometer to ensure proper internal temperature.

Nutrition

Keywords: smoked pulled pork, BBQ pulled pork, overnight pulled pork, smoked pork shoulder, easy BBQ recipe, slow smoked pork, pulled pork recipe

Find it online: https://blairrecipes.com/smoked-pulled-pork-overnight-recipe-easy-3-step-perfect-bbq-guide/