How long to BBQ pulled pork (shoulder)? Cook for 1-1.5 hours per 500g at 110°C (225°F) at 107-121°C (225-250°F). Complete temperature guide in °C and °F with step-by-step instructions.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Alberta Studios on Pexels
BBQ Pulled Pork (Shoulder) at 107-121°C (225-250°F) for 1-1.5 hours per 500g at 110°C (225°F). Internal temp: N/A. Rest for 1-2 hours wrapped in towel in a cooler.
Here is everything you need to know about cooking pulled pork (shoulder) on the BBQ. We cover direct grilling, indirect heat, and smoking times with temperatures in Celsius (and Fahrenheit) so you get perfect results every time.
| Method | Temperature | Time |
|---|---|---|
| Smoking | 107-121°C (225-250°F) | 1-1.5 hours per 500g at 110°C (225°F) |
Thickness: 3-5kg whole shoulder | Rest time: 1-2 hours wrapped in towel in a cooler
Use a calibrated digital meat thermometer for accuracy. Insert the probe into the thickest part of the meat, away from bone or fat pockets, which can give false readings.
| Doneness | Internal Temperature |
|---|---|
| Well Done | 93-96°C (200-205°F) — must be shreddable |
Whole muscle cuts of pork are safe at 63°C (145°F) with a 3-minute rest, according to food safety authorities. Use a calibrated meat thermometer in the thickest part, away from bone.
Low and slow is the only way. Expect 10-16 hours. Apply mustard as a binder before the rub. Spritz with apple cider vinegar every 2 hours.
Temperature accuracy matters more than timing. Factors like wind, ambient temperature, grill type, and meat thickness all affect cook times. Always verify doneness with a thermometer rather than relying solely on the clock. — AmazingRibs.com
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Open CalculatorHow long do you BBQ pulled pork (shoulder)?
Cook pulled pork (shoulder) for 1-1.5 hours per 500g at 110°C (225°F) at 107-121°C (225-250°F). Always use a meat thermometer to check the internal temperature reaches N/A.
What temperature should pulled pork (shoulder) be when cooked?
The safe internal temperature for pulled pork (shoulder) is N/A. Use a digital meat thermometer inserted into the thickest part of the meat, away from any bone.
How long should pulled pork (shoulder) rest after BBQ?
Rest pulled pork (shoulder) for 1-2 hours wrapped in towel in a cooler after removing from the BBQ. This allows the juices to redistribute throughout the meat, resulting in a juicier, more flavourful result. The internal temperature will continue to rise 2-3°C during this time.
Should I cook pulled pork (shoulder) on high or low heat?
Cook pulled pork (shoulder) low and slow at 107-121°C (225-250°F) for tender, pull-apart results.