Perfect Pulled Pork Recipe

Make the spice blend: Place the brown sugar, turbinado sugar, paprika, garlic powder, onion powder, salt, pepper, and thyme in a small bowl and stir to combine. Set aside.

Pat the pork dry with paper towels.

Brush the pork all over with the mustard.

Pat the spice rub in real well all over the meat and put the pork shoulder into a roasting pan.

Prepare your smoker on the smoke setting.

Place the roasting pan into the smoker. A pan will catch all the drippings that we will use later.

Allow the pork to smoke on the smoke setting for 1 hour.

Turn the heat to 225°F and allow the pork to cook until an internal temperature reaches 203°F. This can take 8-12 hours.

Take off the smoker and cover it with aluminum foil; allow it to rest for 30 minutes to an hour.

Take the shoulder out and place it on a sheet tray or serving platter.

Drain the liquid into a fat separator.

Shred the meat with two forks and discard any larger chunks of fat if desired.

Add kosher salt to taste and drizzle with the leftover juices; avoid the leftover separated fat. Serve immediately, if at any point you think the meat may be drying out, toss it with a little more of the cooking liquid.