How To Prepare And Make Pulled Pork In A Smoker
Date Posted:1 July 2025
If you’re serious about outdoor cooking, nothing beats slow-smoking a pork butt or pork shoulder roast until it falls apart at the touch of a fork. The smell alone brings people to the table. And with the right setup (your trusty Ozpig and attachments), you can pull off a smoked pulled pork recipe that’ll have your crew raving.
This guide walks you through how to prep, season, cook, and serve the perfect smoked pork shoulder in smoker setups like the Ozpig Big Pig, Ozpig Oven Smoker, or the Ozpig Series 2 Smoker Combo.
Why Pulled Pork Smoker Recipes Are Worth It
Cooking pulled pork in a smoker gear it gives you flavour, aroma, and a proper campfire experience. A good pulled pork smoker setup helps you go low and slow, keeping in moisture while building that bark we all love. Whether you’re using charcoal, hardwood, or trying a pulled pork pellet smoker, the method is the same: time, patience, and a good smoke.
What You’ll Need
Gear:
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Spray bottle for spritzing
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Disposable aluminum pan for drips
Pulled Pork Ingredients:
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2–4 kg bone in pork butt or pork shoulder roast
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2 tbsp kosher salt
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2 tbsp brown sugar
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1 tbsp smoked paprika
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tsp black pepper
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1 tsp mustard powder
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1/2 tsp cayenne pepper (optional, for heat)
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2 tbsp yellow mustard or Dijon mustard as a binder
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Apple juice + apple cider vinegar for spritz
Prepping The Pork
Start by patting the pork dry. Rub it all over with yellow mustard or Dijon mustard. This helps your BBQ rub stick. Mix your seasoning and apply it generously, covering every side. Let it sit for at least an hour, or leave it overnight for a deeper flavour.
Setting Up Your Smoker
Fit the Big Pig Smoker Adapter Baffle Plate for even heat. Add your Oven Smoker Adapter for better airflow control. Fire up your charcoal, wood, or use pellets if going with a pellet grill approach. Aim for a steady 120°C (250°F) to cook low and slow.
Place your pork in a disposable aluminum pan to catch drips or set it right on the rack. Keep your spray bottle handy; this will help maintain moisture as you cook.
The Smoking Process
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Preheat your smoker to 120°C (250°F).
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Place your pork fat-side up. This helps baste itself as it cooks.
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Smoke uncovered for 4–5 hours, spritzing with your apple juice + apple cider vinegar mix every hour.
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When it reaches an internal temperature of about 70°C, wrap it tightly in foil or butcher paper.
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Continue until the pork reaches an internal temperature of 95°C: this is your sweet spot for juicy, tender meat.
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Rest it in a covered container or wrapped on a board for at least 30 minutes before shredding.
How To Shred And Serve
Use forks or tongs. The meat should fall apart, leaving you with properly shredded pork full of smoky flavour. Mix the bark through for max taste.
Serve as pulled pork sandwiches, on plates, or with sides like slaw and mac and cheese. Slather with your favourite BBQ sauces or serve plain, it’ll be absolutely delicious either way.
Tips For The Best Smoked Pulled Pork
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Monitor internal temperature, not just cook time.
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Spritz often to keep that bark moist.
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Let it rest properly before pulling.
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A meat thermometer is your best mate; don’t leave it to chance.
Why Ozpig Gear Gets It Done
From the Big Pig Smoker Combo to the Series 2 Smoker Combo, Ozpig gives you control over your fire, temp, and airflow. The Baffle Plate spreads heat, so you don’t have to stress. The Oven Smoker Adapter dials in the cook. Whether you’re smoking a pork roast, pork butt, or classic shoulder, this gear helps you nail it every time.
It’s Time To Let The Fire Do The Work
When it comes to a proper campfire cook-up, you can’t beat smoked pulled pork. With the right prep, the right gear, and a bit of patience, you’ll have smoky, juicy pork that disappears as soon as you plate it up.
Give this a go on your next Ozpig session, because nothing beats the flavour of doing it yourself, low and slow.
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