Smoked Pulled Pork

This Smoked Pulled Pork is made with an injection marinade. With a little prep work and some time for letting it smoke on the grill, you will be all set for tender, pull-apart pork, perfect for pulled pork sandwiches.

Smoked Pulled Pork

Pulled Pork smoked on the grill using an injection marinade



  • Meat Thermometer
  • Meat Injection Syringe
  • Heavy-Duty Aluminum Foil
  • Wood Chips or Chunks for smoking
  • Cling Wrap

Injection Marinade Ingredients

  • 3/4 cup apple juice
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 2 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar


  • 1 8-10 pound bone-in pork shoulder roast (aka Boston butt)


Injection Marinade Instructions

  • Combine marinade ingredients in a bowl.
  • Using a meat injection syringe, inject the mixture into several different spots in the pork meat.

Pork Instructions

  • After injecting the meat with the marinade, generously coat pork with your favorite BBQ Pork Rub (we used KC Butt Spice BBQ Rub) and cover with cling wrap overnight.

Smoking Instructions

  • Smoking pork can take between 8-12 hours. You will need a meat thermometer when smoking your pork.
  • Preheat grill to 230˚ making sure that your wood chips/chunks have started to smoke.
  • When internal temperature of meat hits 165˚, wrap meat in heavy-duty aluminum foil.
    Smoked Pulled Pork
  • Once the meat reaches 200˚, remove from grill and place in a cooler for at least 30 minutes
  • Pork should be tender and easily pulled apart
    Smoked Pulled Pork
  • Serve with your favorite BBQ sauce.
    Smoked Pulled Pork