This smoked pulled pork is made using a bone-in, skin-on pork picnic shoulder, cooked low and slow on a pellet smoker, then finished in a rich butter, brown sugar, and Bold & Smoky sauce wrap for insane moisture and flavour. Tougher than a Boston butt, this cut rewards patience with deep pork flavour, a clean bone pull, and fall-apart tenderness.
Cooked on a Traeger pellet smoker, this method focuses on bark development, fat rendering, and precise temperature control.
Smoked Pulled Pork on a Pellet Smoker
@yasmaniruizbello
Rated 4.3 stars by 3 users
This smoked pulled pork is made using a bone-in, skin-on pork picnic shoulder, cooked low and slow on a pellet smoker, then finished in a rich butter, brown sugar, and Bold & Smoky sauce wrap for insane moisture and flavour. Tougher than a Boston butt, this cut rewards patience with deep pork flavour, a clean bone pull, and fall-apart tenderness.
Cooked on a Traeger pellet smoker, this method focuses on bark development, fat rendering, and precise temperature control.
Ingredients
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Pork Picnic Shoulder
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Skin-On
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Bone-In (Rounded Bone)
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This cut is tougher than a Boston butt, but when cooked properly it delivers next-level pulled pork flavor and texture.
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Maritime Madness Unreal Pepper Rub
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Maritime Madness Bold & Smoky BBQ Sauce (butter gloss and finishing glaze)
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Flip to fat cap DOWN for 2 hours
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Wrap and finish at 275°F
Cut Used
Seasoning & Flavour
Directions
Smoker Temperature Strategy
225°F for the first 4–5 hours (fat cap UP)
Flip to fat cap DOWN for 2 hours
Wrap and finish at 275°F
Butter Bath Wrap (After Bark Is Set). This butter bath keeps the pork incredibly moist while infusing it with a rich, smoky-sweet finish. Once the bark is fully developed and locked in, wrap the pork tightly in heavy-duty foil with:
3 sticks butter
1½ cups brown sugar
Maritime Madness Pepper Rub
½ cup Maritime Madness Bold & Smoky Sauce
Full Cooking Timeline
4–5 hours – Bark set at 225°F (fat cap up)
+2 hours – Fat cap down
Wrap with butter, brown sugar, rub, and Bold & Smoky sauce
Final cook: 275°F for ~4 hours or until internal temp reaches 203°F
Rest: 45 minutes
Pull and serve
Final Target Temperature
Pull at 203°F internal
Probe should slide in like butter
Bone should slide out clean — that’s when you know it’s done
Finishing the Pork (Before Sandwiches)
After pulling the pork, lightly toss the meat with additional Maritime Madness Bold & Smoky Sauce (to taste). This step adds a final layer of smoky richness and keeps the pulled pork juicy without overpowering the bark.
Final Result is juicy, fall-apart pulled pork with:
Dark, flavourful bark
Clean bone pull
Rich butter and Bold & Smoky finish
Perfect for sandwiches, tacos, plates, or meal prep
