Smoked Pulled Pork with Molasses Brine

There are a lot of ways to make smoked pulled pork, but this has become one of my favorite methods. The pork starts with an overnight molasses brine, gets covered in a simple homemade dry rub, and then spends a few hours on the smoker before finishing low and slow in a covered Dutch oven.

The result is tender pork that pulls apart easily and has plenty of smoky, seasoned flavor without being complicated.

Ingredients

Pork

• 1 pork butt, also called pork shoulder

Molasses Brine

• 8 ounces molasses
• 8 ounces pickling salt
• Water, enough to completely cover the pork

Dry Rub

• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin

Instructions

1. Place the pork butt in a large container.
2. Add the molasses and pickling salt.
3. Add enough water to completely cover the pork and stir until the molasses and salt are distributed through the brine.
4. Cover and refrigerate for 12 to 24 hours.
5. Remove the pork from the brine and discard the brining liquid. Pat the pork dry with paper towels.
6. Combine the garlic powder, paprika, chili powder, cayenne pepper, coriander, and cumin in a small bowl.
7. Coat the pork generously on all sides with the dry rub, pressing the seasoning into the meat.
8. Place the seasoned pork in a Dutch oven with the lid off.
9. Preheat the smoker to 225°F. I use my Traeger.
10. Place the uncovered Dutch oven in the smoker and smoke the pork for about 3 hours.
11. Remove the Dutch oven from the smoker and place the lid on it.
12. Transfer it to a 225°F oven and cook for approximately 5 more hours, or until the pork is very tender and pulls apart easily.
13. Let the pork rest briefly, then shred it directly in the Dutch oven so it can mix with the juices in the bottom.

How Do You Know When Pulled Pork Is Done?

The cooking time is a good guide, but tenderness matters more than the clock. The pork should pull apart easily with very little resistance. If it is still difficult to shred, give it additional time.

For a more precise check, pork shoulder is typically at its best for pulling when the internal temperature is around 195–205°F. A probe should slide into the meat with very little resistance.

Why Brine the Pork?

The brine gives the pork time to absorb seasoning before it ever reaches the smoker. The molasses adds a subtle sweetness that works especially well with the paprika, chili powder, cumin, and smoke.

Because the pork spends the second half of the cook covered in the Dutch oven, it also holds onto a lot of moisture instead of drying out during the long cooking time.

Tips for Better Smoked Pulled Pork

• Give the brine time. Twelve hours works, but I prefer getting closer to 24 hours when possible.
• Don’t rush the cook. Pork shoulder benefits from low heat and plenty of time.
• Smoke uncovered first. Those first few hours are when you are building the smoke flavor.
• Finish covered. Once the lid goes on the Dutch oven, the pork essentially braises in its own juices.
• Shred it in the juices. Don’t throw away everything left in the bottom of the Dutch oven. Mix some of those juices back into the shredded pork.

Serving Ideas

We usually serve this as traditional pulled pork sandwiches, but it also works really well for tacos, nachos, baked potatoes, quesadillas, or just on its own with barbecue sauce.

If you’re feeding a group, this is also a great recipe to make ahead. Pulled pork reheats very well, especially when you save some of the cooking juices with it.

Recipe Notes

The exact cooking time will vary depending on the size of the pork butt. A larger roast may need more than eight total hours. Use tenderness rather than time alone to determine when it is finished.