Paula Deen’s Pulled Pork Recipe: Slow-Smoked Southern Tradition

This slow-smoked pulled pork delivers the tender, fall-apart texture that defines Southern barbecue tradition.

The secret lies in a low-and-slow cooking process that transforms tough cuts into melt-in-your-mouth perfection, with a seasoning blend that enhances the pork’s natural richness.

Ingredients for Paula Deen Pulled Pork

Nothing fancy here—just pork and spices that sing with Southern soul.

The pork shoulder is the star here—bone-in Boston butt gives you that fall-apart texture with rich flavor. Look for good marbling (those white streaks of fat) at Costco or your local butcher. I’ve had luck with Publix too (they often have pre-trimmed cuts). Avoid the lean pork loin; it’ll dry out. The bone-in version also holds up better during the long cooking process.

No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch. Brown sugar can be swapped for honey or maple syrup if you’re avoiding refined sugar. Out of yellow mustard? Dijon in a 1:1 ratio adds a nice kick. The apple cider vinegar is non-negotiable though—it balances the richness. For the BBQ sauce, Sweet Baby Ray’s or Stubb’s are solid store-bought options.

Pork can be smoked immediately or dry-brined overnight for deeper flavor. Leftovers keep in the fridge for 4 days or freeze for 3 months (portion into meal-sized containers first). The wood chips? Store unused ones in a sealed bag—they’ll keep for 6 months if dry.

Step-by-Step Instructions for Slow-Smoked Pulled Pork

This is how Southern pitmasters do it—low, slow, and full of smoky flavor.

Step 1: Create the Signature Dry Rub

In a bowl, combine all the 2 tbsp Kosher Salt, 2 tbsp Black Pepper, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Smoked Paprika, and 0.5 cup Brown Sugar. I like to use my hands to mix, breaking up any clumps in the sugar so the rub adheres evenly to the meat.

Pat the 4 lb Pork Shoulder dry with paper towels first—this helps the rub stick. Apply the mixture liberally over every surface, pressing it in so it forms a thick crust. Don’t be shy; you want a visible layer of seasoning. Let it sit at room temperature for 30 minutes while you prep the smoker.

Step 2: Prepare the Smoker and Apply the Binder

Soak the 2 cups Hickory Wood Chips in water for 1 hour before starting. Preheat your smoker to 225°F using indirect heat. I prefer a charcoal smoker for that authentic flavor, but an electric or pellet smoker works just as well.

Before placing the pork in the smoker, brush it with the 0.25 cup Yellow Mustard. This might seem odd, but it creates a sticky base for the rub to cling to and helps form a beautiful bark. The mustard flavor disappears during cooking, leaving only its binding power behind.

Step 3: Smoke the Pork Low and Slow

Place the pork shoulder fat-side up in the smoker. Add the soaked wood chips to the coals for steady smoke. Insert a meat thermometer into the thickest part of the shoulder, avoiding the bone. Smoke undisturbed for 6-8 hours until the internal temperature reaches 165°F.

At this point, you’ll hit the stall—a plateau where the temperature stops rising as moisture evaporates. This is normal. Spritz the pork with the 0.25 cup Apple Cider Vinegar every 30-45 minutes to keep it moist and add a tangy depth to the bark.

Step 4: Wrap and Finish the Cook

Once the stall passes, wrap the pork tightly in foil with 1 cup Chicken Stock to speed up the process and keep it juicy. Return it to the smoker and continue cooking until the internal temperature reaches 203°F—this is when the connective tissue breaks down into tender, pull-apart perfection.

This can take another 2-4 hours, depending on the size of your shoulder. Don’t rush it. You’ll know it’s done when a probe slides in like butter with no resistance. Remove it from the smoker and let it rest, still wrapped, for 1 hour.

Step 5: Shred and Sauce the Pork

Unwrap the pork and transfer it to a large cutting board or bowl. Use two forks or meat claws to shred the pork into bite-sized pieces. Discard any large fat chunks or the bone if it’s still attached.

Toss the shredded pork with 2 cups Barbecue Sauce until evenly coated. I like to reserve some sauce for serving, so everyone can add extra if they like. Serve immediately on buns, or keep it warm in a slow cooker for a crowd. The meat should be tender, smoky, and packed with that classic Southern flavor.

Essential Equipment for This Dish

Smoker Options

For authentic Southern flavor, I recommend a charcoal smoker like the Weber Smokey Mountain. It gives that true wood-fired taste. An electric smoker like the Masterbuilt 30-inch is perfect for beginners—easy to control and consistent. 🌡️

Thermometer Essentials

A dual-probe thermometer is non-negotiable for perfect results. The ThermoWorks Smoke lets you monitor both smoker and meat temps remotely. I also keep a instant-read thermometer handy for spot-checking.

Wood Chip Tools

Use a wood chip soaking tray or large bowl to soak your hickory chips for at least 1 hour. A cast iron smokers box helps contain wood chips in gas grills. Always have extra chips on hand for long smokes.

Resting Equipment

After smoking, wrap the pork in heavy-duty foil and rest it in a cooler for 1 hour. This keeps it hot while the juices redistribute. I use a Yeti cooler for this—it retains heat perfectly.

Shredding Tools

Two good bear claw meat shredders make quick work of the pork. I also keep a large cutting board and sharp carving knife nearby for trimming fat. The claws save your hands from heat too.

For serving, a slow cooker on warm setting keeps the pork at perfect temperature for hours. 💡

Frequently Asked Questions