Barbecued Pork Shoulder for 50 Pulled Pork
Transform your next big gathering with this mouthwatering recipe for Barbecued Pork Shoulder for 50 Pulled Pork—a feast-worthy dish perfect for feeding a crowd. Featuring 40 pounds of bone-in pork shoulder, this recipe is seasoned with a bold dry rub of paprika, kosher salt, garlic powder, and brown sugar, accented with a touch of cayenne for a smoky, spicy kick. The pork is slow-smoked for up to 12 hours over hickory or applewood chips, achieving tender, juicy, fall-apart meat that’s bursting with flavor. Perfectly balanced with a splash of apple cider vinegar and optional barbecue sauce, this pulled pork pairs beautifully with hamburger buns for serving. Whether for a barbecue, family reunion, or game day, this recipe combines classic pitmaster techniques and rich, smoky flavor for a crowd-pleasing dish.
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Recipe Information
Ingredients
- 40 pounds Pork shoulder (bone-in, skinless)
- 6 tablespoons Kosher salt
- 6 tablespoons Black pepper, freshly ground
- 8 tablespoons Paprika
- 4 tablespoons Garlic powder
- 4 tablespoons Onion powder
- 1 cup Brown sugar
- 2 teaspoons Cayenne pepper
- 2 cups Apple cider vinegar
- 1 cup Yellow mustard
- 8 cups Wood chips (hickory or applewood)
- 2 quarts Barbecue sauce (optional)
- 50 pieces Hamburger or slider buns (optional, for serving)
Instructions
1. Trim any large visible fat caps from the pork shoulders, leaving a thin layer for flavor and moisture during cooking.
2. In a large bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to form the dry rub.
3. Rub the mustard evenly over the pork shoulders to help the dry rub adhere, then generously coat the pork with the dry rub mixture. Make sure all surfaces are evenly covered.
4. Wrap the seasoned pork shoulders in plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to penetrate the meat.
5. Prepare a smoker or grill for indirect cooking at a temperature of 225°F. Add wood chips to the smoker box or directly on top of the hot coals for flavor.
6. Remove the pork shoulders from the refrigerator and let them sit at room temperature for 30 minutes before cooking.
7. Place the pork shoulders in the smoker, fat side up, and smoke for 10-12 hours, maintaining a consistent temperature of 225°F. Add more wood chips and manage the fire as needed.
8. After 6-8 hours of smoking, when the pork reaches an internal temperature of around 160°F, wrap each pork shoulder tightly in aluminum foil to prevent it from drying out and continue cooking.
9. Cook until the internal temperature of the pork reaches 200°F, which will take an additional 3-4 hours after wrapping.
10. Remove the pork shoulders from the smoker and let them rest, still wrapped in foil, for 1 hour to allow the juices to redistribute.
11. Unwrap the pork and use two forks or BBQ claws to shred the meat into large pieces. Discard any excess fat or bone.
12. Toss the pulled pork with a small amount of apple cider vinegar to enhance its flavor and keep it moist. Optional: Mix in barbecue sauce for extra flavor.
13. Serve the pulled pork on its own, or on hamburger or slider buns with barbecue sauce and additional toppings as desired.
Nutrition Facts
Calories |
56244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3753.3 g | 4812% | |
| Saturated Fat | 1297.4 g | 6487% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12700 mg | 4234% | |
| Sodium | 50001 mg | 2174% | |
| Total Carbohydrate | 2298.1 g | 836% | |
| Dietary Fiber | 105.2 g | 376% | |
| Total Sugars | 1122.6 g | ||
| Protein | 3511.8 g | 7024% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5125 mg | 394% | |
| Iron | 259.3 mg | 1441% | |
| Potassium | 57510 mg | 1224% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
