Famous Dave’s BBQ Pulled Pork Recipe: Slow-Smoked Competition-Style Shreds

Getting my first whiff of hickory smoke at a backyard cookout hooked me for life. This slow-smoked method delivers competition-style tenderness that falls apart at the touch.

With a balanced rub and patient cooking, you’ll achieve that signature bark and juicy interior. The result is restaurant-quality pulled pork worth the wait.

Ingredients for Famous Dave’s Bbq Pulled Pork

Pantry staples meet bold smokehouse flavors for competition-style pulled pork worth the wait.

[recipe_ingredient_scaler]

The pork shoulder is non-negotiable here. Bone-in gives you that fall-apart texture and deeper flavor—look for good marbling at Costco or your local butcher. Hickory wood chips are classic for that authentic smokehouse taste, but apple or cherry wood works too if you want a sweeter profile. Soak them overnight (don’t skip this step) so they smolder instead of burn.

No pork shoulder? Pork butt is basically the same cut—just ask your butcher. Fresh out of smoked paprika? Regular paprika plus a pinch of chipotle powder gets you close. The BBQ sauce can be store-bought (I won’t tell), but Famous Dave’s or Stubb’s are solid choices. Want more bark? Add a little extra brown sugar to the rub.

Smoked pork freezes beautifully—portion into quart-size bags and it’ll keep for 3 months. The rub can be mixed ahead and stored in an airtight container for up to 2 weeks. Leftovers reheat best with a splash of apple juice to keep them moist.

Step-by-Step Instructions for Slow-Smoked Pulled Pork

Here’s my tested method for competition-style results with perfect bark and tender shreds.

Step 1: Create the Flavor-Packed Rub

In a bowl, combine the 0.5 cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, 1 tsp ground cumin, 1 tbsp kosher salt, 1 tbsp black pepper, and 0.5 tsp cayenne pepper. I find whisking breaks up any clumps in the brown sugar for even distribution.

Add the 0.25 cup yellow mustard and 2 tbsp olive oil, then mix until it forms a thick paste. The mustard acts as a binder to help the rub adhere to the meat, while the olive oil adds moisture to prevent the surface from drying out during the long smoke.

Step 2: Prep and Season the Pork Shoulder

Pat the 5 lb pork shoulder roast dry with paper towels, removing any excess moisture from the surface. This step is crucial—dry meat accepts the rub better and develops a superior bark. Trim any large fat caps if needed, but leave a thin layer for flavor and moisture.

Apply the rub mixture generously all over the pork, pressing it into the meat so it sticks. I like to work it into every crevice and fold. Let the seasoned pork sit at room temperature for 30-45 minutes while you prepare the smoker—this allows the salt to begin penetrating the meat.

Step 3: Smoke Low and Slow with Hickory

Preheat your smoker to 225-250°F using the 4 cups hickory wood chips (soaked overnight and drained). Once the smoker is stable and producing thin blue smoke, place the pork shoulder fat-side up on the grate. The fat cap will render down during cooking, basting the meat naturally.

Smoke undisturbed for the first 4-5 hours. After that, spritz the pork every 45-60 minutes with the 0.5 cup apple cider vinegar to keep the surface moist and build layers of flavor. You’ll know it’s ready for the next step when the internal temperature reaches 165-170°F and the bark is a deep mahogany color.

Step 4: Wrap and Finish for Maximum Tenderness

When the pork hits the stall (temperature plateaus), wrap it tightly in pink butcher paper or foil. This step, called the Texas crutch, powers through the stall while keeping the meat moist. Return it to the smoker and continue cooking until the internal temperature reaches 200-205°F.

At this point, the pork should be probe-tender—your thermometer should slide in like butter with no resistance. This usually takes another 3-4 hours after wrapping, depending on the size of your roast and your smoker’s consistency.

Step 5: Rest, Shred, and Sauce to Perfection

Remove the pork from the smoker and let it rest wrapped in a cooler or warm oven for at least 1 hour. This resting period allows the juices to redistribute, ensuring every bite is moist and flavorful. Unwrap the pork and transfer it to a large cutting board or pan.

Shred the pork using two forks or meat claws, discarding any large fat chunks. Mix in 1 cup of the 2 cups BBQ sauce initially, then add more to taste. I prefer to serve the remaining sauce on the side so everyone can adjust their preferred level of sauciness. The result should be tender, smoky shreds with a perfect balance of bark and juiciness.

Essential Equipment for famous daves bbq pulled pork

Quality Smoker

Invest in a reliable smoker that maintains steady 225-250°F temperatures. I swear by my Traeger Pro 575 for its precision and ease of use. For beginners, a Weber Smokey Mountain offers great results without breaking the bank. 🔥

Accurate Thermometers

Never trust built-in thermometers alone. A dual-probe ThermoWorks Smoke lets you monitor both smoker and meat temps simultaneously. I check internal temperature at multiple spots to ensure even cooking.

Butcher Paper

For wrapping during the stall, pink butcher paper is my go-to. It breathes better than foil while still trapping steam. 18-inch wide rolls work perfectly for a 5 lb pork shoulder. I buy mine in bulk at restaurant supply stores.

Heat-Resistant Gloves

Handling hot meat and grates requires protection. I use Ove Glove gloves rated to 540°F. They’re flexible enough for dexterity but tough enough for safety. Always keep a pair near your smoker.

Spritz Bottle

A simple 16-oz spray bottle is essential for keeping the pork moist during long cooks. I fill mine with apple cider vinegar and spritz every 45-60 minutes. Look for one with an adjustable nozzle.

Meat Claws

For shredding, Bear Paws meat claws are worth every penny. They make quick work of pulling apart 5 lbs of pork and are dishwasher safe. I also use them to handle hot pork straight from the smoker. 💪