Camp Chef Smoked Pulled Pork Recipe: Fall-Apart Tenderness in Your Backyard

Smoking pulled pork on your Camp Chef turns tough pork shoulder into melt-in-your-mouth perfection that’ll have your crew begging for seconds. 🔥 Growing up in Georgia, I learned pork transforms when smoked low and slow, and this recipe nails that backyard magic using your pellet smoker’s precise temperature control.

The secret lies in the slow cook—we’re talking 8-10 hours at 225°F with hickory pellets, letting the collagen break down until the meat falls apart at the touch.

No fancy brining needed here; just a simple salt rub and a splash of apple cider vinegar to tenderize while you’re grilling burgers or roasting veggies nearby.

By the time you’re done, you’ll have fall-apart tender pork that’s juicy, smoky, and packed with flavor—ready to pile onto buns with tangy coleslaw or serve over buttery cornbread. The best part? Your Camp Chef handles all the heavy lifting while you enjoy the process.

This isn’t just pulled pork; it’s the centerpiece of your next backyard feast. Let’s get that smoker fired up and make dinner unforgettable—just like my grandma’s Sunday potlucks used to be.

Ingredients for camp chef smoked pulled pork

A few pantry staples plus one key cut of meat. Your Camp Chef does all the work.

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The pork shoulder is non-negotiable here—bone-in stays juicier than boneless. Grab a 6-pound cut from your local butcher or Costco for the best price. Look for good marbling; that fat keeps the meat moist during those long hours. If you’re buying pre-packaged from the grocery store, Boar’s Head or Hormel are solid choices. Fresh herbs? Whole Foods or farmers markets have the best quality, but the dried stuff works fine too (just halve the amount).

No hickory pellets? Oak or cherry work just as well—anything with a strong wood flavor. Short on vinegar? Lemon juice or apple juice in a pinch. The brown sugar can be swapped for white sugar or honey, though the color will be lighter. Want extra smokiness? Add a 1/2 tsp of cayenne to the rub. The butter is for basting—full-fat works best (none of that low-fat nonsense here).

This keeps beautifully—3-4 days in the fridge, 3 months frozen. I like to slice it thin and freeze portions on a tray before bagging so it reheats perfectly. Leftovers? Pile onto buns or mix into tacos. The flavor only gets better as it sits, so make extra if you can. Store the raw pork wrapped in butcher paper in the fridge until ready to smoke.

Step-by-step instructions for smoked pulled pork on Camp Chef

Here’s how to turn that pork shoulder into melt-in-your-mouth perfection using your Camp Chef smoker.

Start by trimming any large chunks of fat from the pork shoulder, leaving about ¼-inch of fat cap intact—this protects the meat during smoking. Pat the shoulder completely dry with paper towels, including the cavity, to ensure maximum smoke penetration and crispy bark.

In a small bowl, combine the 2 tbsp coarse kosher salt, 1 tbsp black peppercorns, 1 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tbsp onion powder. Rub this mixture all over the pork shoulder, pressing firmly so the spices adhere. For extra flavor, stuff the cavity with the ¼ cup chopped fresh rosemary and ¼ cup fresh thyme leaves, then tie the shoulder closed with kitchen twine to maintain its shape.

Place the seasoned pork shoulder in a shallow dish and pour the ¼ cup apple cider vinegar over it. This helps tenderize the meat and adds a subtle tang. Let it sit at room temperature for 30 minutes before smoking—this ensures even cooking from start to finish.

Fill your Camp Chef smoker with the 2 bags of hickory pellets and preheat to 225°F. I like to use hickory for its bold, classic smoke flavor, but if you prefer something milder, switch to cherry or apple pellets. Let the smoker run for 15-20 minutes until you see steady, thin blue smoke—this means it’s ready for your pork.

Position the pork shoulder fat-side up on the smoker grate. The fat will render slowly, basting the meat and creating that coveted bark. Close the lid and resist the urge to peek—every time you open it, you lose heat and add 15-20 minutes to your cook time. Trust the process and let the smoker do its magic.

Smoke the pork shoulder undisturbed for 6-8 hours, maintaining a temperature between 225-250°F. This low-and-slow method breaks down the connective tissue, turning tough meat into tender, pull-apart perfection. Check the internal temperature using a meat thermometer—it should reach 165-170°F at this stage, which is when you’ll hit “the stall.”

Here’s the thing—when the temperature stops rising, don’t panic. This is normal and happens because moisture evaporates from the meat. To push through the stall, wrap the pork shoulder tightly in aluminum foil along with the ½ cup butter, 2 tbsp brown sugar, and the quartered yellow onion. The butter and sugar create a delicious glaze, while the onion adds sweetness. Return the wrapped pork to the smoker and continue cooking.

Unwrap the pork shoulder and return it to the smoker, fat-side up, for another 1-2 hours until the internal temperature reaches 200-203°F. At this point, the meat should be fork-tender and ready to shred. The bark should be dark and crispy, with a beautiful smoke ring just beneath the surface.

Remove the pork from the smoker and let it rest for 30-60 minutes before shredding. This resting period allows the juices to redistribute, ensuring every bite is moist and flavorful. While it rests, tent it loosely with foil to keep it warm. You’ll know it’s ready when the meat pulls apart easily with two forks—no resistance, just tender, smoky goodness.

Use two forks to shred the pork shoulder directly on the smoker grate or a clean cutting board. Discard any large fat chunks or connective tissue. Taste the shredded pork and adjust the seasoning if needed—you might want to add a pinch more salt or a splash of apple cider vinegar to brighten the flavors.

Serve the pulled pork on soft buns with your favorite toppings, like coleslaw or pickles. The combination of smoky, tender meat with the sweet and tangy glaze will have everyone asking for seconds. Store any leftovers in the refrigerator for up to 4 days or freeze for up to 3 months—it reheats beautifully in a slow cooker with a splash of broth.

Best sauces and condiments for this dish

Classic BBQ Sauce Pairings

Nothing beats the smoky pork with a classic BBQ sauce drizzled on top. I swear by St. Louis-style ketchup-based sauces like Sweet Baby Ray’s Original—its tangy sweetness balances the pork’s richness perfectly.

For extra depth, try Paul Newman’s Original, which has a touch of vinegar and brown sugar to cut through the fat. 🍯

Tangy Coleslaw Twist

A crisp Southern-style coleslaw made with mayonnaise, apple cider vinegar, and a pinch of cayenne adds the perfect crunch and acidity. I use 3 cups shredded cabbage mixed with ½ cup mayo, 2 tbsp vinegar, and 1 tbsp sugar.

The coolness contrasts beautifully with the hot, smoky pork. This combo is a must at my backyard BBQs.

Spicy Chipotle Glaze

For those who love heat, a smoky chipotle glaze made with 1 tbsp chipotle powder, 1 tbsp honey, and 1 tbsp apple cider vinegar adds a fiery kick.

Mix it with 2 tbsp ketchup for a balanced sauce. Drizzle it over the shredded pork right before serving—it’s a crowd-pleaser at the Southeast BBQ circuit. 🌶️

Sweet & Smoky BBQ Rub

If you prefer a dry rub over a sauce, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, and ½ tsp cayenne. Toss the shredded pork in this rub before serving.

The sweetness caramelizes slightly, adding another layer of flavor. I keep a jar of this mix in my pantry for quick use.

Sour Cream & Chive Garnish

Topping your pulled pork with a dollop of sour cream and fresh chives adds a cool, creamy contrast. I like to mix ¼ cup sour cream with 1 tbsp chopped chives and a pinch of salt.

It’s a simple but effective way to elevate the dish—trust me, it’s a game-changer. This garnish is especially great for those who love a little tang.

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