How to Cook Mouthwatering Pulled Pork in an Electric Smoker

As someone who loves hosting backyard BBQs, learning how to cook pulled pork in an electric smoker was a game changer for me. Smoky tender pulled pork has become one of my go-to dishes to serve a crowd. While smoking meat used to seem intimidating I’ve found that using an electric smoker makes the process easy and foolproof – even for beginners.

In this article, I’ll walk you through my simple step-by-step method for making restaurant-quality pulled pork at home. After trying it a few times, you’ll be able to whip up this crowd-pleasing BBQ staple with confidence.

Benefits of Using an Electric Smoker

Electric smokers provide a hands-off way to infuse flavorful smoke into meat over several hours Here are some of the benefits

Maintains consistent temperature – Electric smokers allow you to dial in an exact temperature and will automatically regulate heat. This removes the guesswork and hassle of manually tending a fire.
Easy to use – Electric smokers don’t require much effort. Simply load in wood chips, place the meat, set the temperature, and let the smoker work its magic.
Precise control – You have more control over exactly how much smoke flavor gets absorbed into the meat This leads to consistent results every time.
Convenience – Electric units can safely be left alone to cook for hours while you relax. Some models even have a timer or remote control.

Step 1: Choose the Right Cut of Pork

I recommend using a boneless pork shoulder, also known as a Boston butt. This tough, fatty cut becomes meltingly tender after hours in the smoker. Look for a 5-8 pound roast with good marbling. The bone-in option also works well.

Step 2: Prepare the Pork Shoulder

Remove the pork from packaging and pat dry with paper towels. Trim off any loose fat or skin.

Next, lightly coat all sides in yellow mustard. This helps the spice rub stick and adds subtle tangy flavor.

Finally, liberally season the pork on all sides with your favorite BBQ rub. I like using one with brown sugar, paprika and garlic.

Step 3: Preheat the Electric Smoker

Assemble and preheat your smoker according to the manufacturer’s instructions. For pulled pork, set the temperature between 225-250°F.

Fill the wood chip box with dry chips – I recommend hickory or apple wood. The chips will provide a steady stream of smoke.

Step 4: Smoke the Pork

Carefully place the seasoned pork in the smoker and close the door. Smoke for 8-12 hours, until the internal temperature reaches around 203°F. The low, slow cooking time tenderizes the meat and infuses it with smoky flavor.

Replenish the wood chips as needed to generate continuous smoke. Try not to open the smoker door frequently, which can disrupt the temperature.

Step 5: Rest and Shred the Pork

When the pork hits 203°F, remove it from the smoker. Wrap it tightly in foil and let rest for at least 30 minutes; this allows the juices to redistribute.

Unwrap the pork and use meat claws or forks to shred and pull apart the meat. Discard any excess fat or bone.

At this point you can sauce or season the juicy pulled pork if desired. Serve it up and enjoy!

Helpful Electric Smoker Tips and Tricks

Spray water on the pork occasionally to prevent it from drying out.
Use a meat thermometer so you can monitor the temperature without opening the smoker.
Add a drip pan below the pork to catch any fat and juices.
If you encounter a “stall” where the meat temperature plateaus around 150-170°F, simply power through and keep smoking until it reaches 203°F.
Letting the pork rest for 1-2 hours wrapped in a cooler after smoking allows the juices to redistribute for added moisture.
Mix different wood chips like hickory and apple to layer smokey flavors.
Keep a spray bottle on hand to moisten the pork if the bark seems too dry.
Track your prep and cook times to perfect your technique over multiple smokes.

Cooking pulled pork in an electric smoker results in pork that’s tender, juicy, and infused with just the right amount of wood-fired flavor. It may take the better part of a day, but the hands-off process is worth it for phenomenal homemade BBQ.

Smoked Pulled Pork (Masterbuilt Electric Smoker)

FAQ

How long does it take to smoke a pork shoulder at 225 electric smoker?

Well, then, how long does it take to smoke a pork shoulder at 225? At 225, figure roughly 2 hours per pound of meat, so the same piece of smoked pork shoulder takes from 12- 16 hours at 225.

How do you keep pulled pork moist in a smoker?

Try brine: Choose a wet marinade rather than a dry one. Dry rubs may work fine but brine or a wet rub will add that extra moisture along with the flavor that will penetrate deep inside the meat. Keep a spray bottle handy: Keep spraying the meat during smoking or reheating to replace the lost moisture.

Is it better to smoke a pork shoulder at 225 or 250?

6) Keep It Low and Slow Cooking temperature when smoking pork butt all depends on how much time you have to really work some love and smoke into that pork. If you have the time, 225°F is an excellent sweet spot for low-and-slow cooked pork butt.

Do you cover pulled pork in the smoker?

Use grill-safe heavy duty foil, or food grade butcher paper to wrap the pork shoulder, then place it back on the smoker until it reaches 203°F. Once the internal temperature reaches 203°F, remove the pork from the smoker, keep it wrapped and let it rest for 30-60 minutes.