Pulled Pork Shoulder BBQ Cook Time
110°C (225°F)
8–12 hours • Internal: 96°C (205°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Pullable | 96°C (205°F) | 8–12 hrs | Falls apart easily, rich smoky flavour |
How to BBQ Pulled Pork Shoulder
1
Apply a generous rub to the pork shoulder (bone-in preferred).
2
Set up BBQ/smoker for indirect heat at 110°C (225°F).
3
Place fat-side up. Add wood chunks.
4
Smoke for 5–6 hours until bark forms and internal hits 70°C.
5
Wrap in butcher paper or foil to push through the stall.
6
Continue until 96°C (205°F) and the bone wiggles easily.
7
Rest wrapped for 30–60 minutes.
8
Pull apart with forks. Mix bark pieces through for flavour.
Pro Tips
- Plan 1.5 hours per 500g — a 4kg shoulder takes 12+ hours.
- The stall at 70°C is normal. Wrapping shortens it.
- Bone-in gives better flavour and the bone slides out when done.
- You can rest in a cooler for up to 4 hours — it stays hot.
Resting Time
Rest for 30–60 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to smoke pulled pork?
8–12 hours at 110°C (225°F), depending on size.
How do I know when pulled pork is done?
Internal temp of 96°C (205°F) and the bone should wiggle and slide out easily.