Operation Hog Collapse is our low-and-slow smoked pulled pork recipe built around a bone-in pork shoulder, Rub & Tug BBQ seasoning, and your choice of Smokin’ Soldier or Blazin’ Battle BBQ sauce.
The pork shoulder is smoked at 250°F until the bark develops, wrapped, and cooked until 203–208°F internal OR probe tender. After a one-hour rest, pull it apart and sauce it to taste.
What You’ll Need
- Smoker set to 250°F
- Wood of choice — hickory or apple suggested
- Aluminum pan
- Butcher paper or foil
- Wire rack or cooling rack
- Gloves
- Tongs
- Spritz bottle
Ingredients
- 7–10 lb. pork shoulder, bone-in preferred
- Olive oil or binder of choice
- ¾ cup Rub & Tug Seasoning
- BBQ sauce of choice — Smokin’ Soldier for mild or Blazin’ Battle for spicy
Instructions
1. Prep the Shoulder
Trim excess fat. Oil lightly. Coat heavily with Rub & Tug.
2. Load the Smoker
Set the smoker to 250°F and add hickory or apple wood.
3. Smoke Phase — Part 1
Place the shoulder on the smoker. Do not spritz until the 2-hour mark.
4. Spritz & Build the Bark
Once the bark forms, spritz every 40 minutes. Continue cooking until the pork reaches approximately 165°F internal.
5. Wrap It Tight
Wrap the pork shoulder in butcher paper or foil and return it to the smoker.
6. Smoke Phase — Part 2
Continue cooking until the pork reaches 203–208°F internal or is probe tender.
7. Rest & Collapse
Rest for 1 hour in a cooler. Pull the pork, sauce with Smokin’ Soldier or Blazin’ Battle, and serve.
Barracks Tip
If your pork shoulder hits the dreaded stall, don’t panic—the wrap is your air support. Deploy and push through.
Frequently Asked Questions
What temperature should I smoke pulled pork at?
Smoke the pork shoulder at 250°F. This gives it enough time to develop bark and absorb smoke while slowly breaking down the connective tissue.
When should I wrap a pork shoulder?
Wrap it when the internal temperature reaches around 165°F and the bark has developed to your liking.
What internal temperature should pulled pork reach?
Cook until the pork reaches approximately 203–208°F and a temperature probe slides into the meat with very little resistance.
How long should pulled pork rest before shredding?
Let it rest for at least 1 hour after removing it from the smoker. Resting helps retain moisture and makes the pork easier to pull.
What BBQ sauce works best with pulled pork?
Pulled pork works well with several styles of BBQ sauce. Smokin’ Soldier adds smoky, balanced sweetness, Blazin’ Battle adds cayenne and chipotle heat, and Mustard Gas gives it a tangy Carolina-style mustard flavor.
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