Why it works
The layered rub builds bark, the wrap powers through the stall, and a finishing toss with reserved juices keeps the pulled pork glossy instead of greasy.
This cook is built for intermediate pitmasters running a smoker setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.
- Trim only loose fat and season heavily with mustard and rub.
- Smoke unwrapped until the bark is dark and the internal temperature hits the stall, usually in the 160s.
- Wrap tightly with a splash of apple cider vinegar and return to the pit.
- Cook until the shoulder feels loose all over and probes tender, often between 200 and 205 F.
- Rest for at least 45 minutes before pulling.
- Mix the shredded pork with the rendered juices and an extra pinch of rub.