Louisiana Grill Pulled Pork Recipe: Applewood Infused Slow-Smoked Delight

This slow-smoked pulled pork delivers the authentic Louisiana grill experience with applewood infusion. The secret lies in the perfect balance of smoke, spice, and time.

You’ll achieve fall-apart tender meat with a bark that’s richly seasoned and deeply flavored. It’s a testament to traditional pitmaster techniques.

Ingredients for Louisiana Grill Pulled Pork

Pantry staples meet slow-smoked perfection with these bold, balanced ingredients.

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The pork shoulder is non-negotiable here. Look for bone-in, skin-on cuts—they retain moisture and develop that perfect bark. Costco or Sam’s Club are great for bulk buys, but your local butcher can hook you up with quality. Applewood chips are key for that Louisiana flavor; avoid mesquite (too strong) or hickory (too sweet). Soak them for at least an hour before smoking.

No applewood chips? Cherry or pecan wood work in a pinch. Swap brown sugar for turbinado or maple syrup if you want a different sweetness profile. Out of cider vinegar? White vinegar with a splash of apple juice mimics the tang. The BBQ sauce can be store-bought (Stubb’s Original is a solid choice), but homemade takes this to the next level.

Pork keeps beautifully—shred and store in the fridge for 4-5 days, or freeze for 3 months. The wood chips dry out fast, so keep them sealed in a cool, dark place. Leftovers make killer sandwiches, tacos, or loaded baked potatoes (don’t skip the pickles).

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

Here’s the method that delivers tender, smoky perfection every single time.

Step 1: Prepare the Pork Shoulder with a Flavorful Rub

Pat the 4 lb Pork Shoulder dry with paper towels to ensure the rub adheres properly. In a bowl, combine the 0.5 cup Brown Sugar, 2 tbsp Paprika, 1.5 tbsp Garlic Powder, 1.5 tbsp Onion Powder, 1.5 tbsp Kosher Salt, 1 tbsp Black Pepper, and 1 tsp Cayenne Pepper.

Add the 0.25 cup Yellow Mustard and 0.5 cup Cider Vinegar to the dry rub, mixing until it forms a thick paste. I like to massage this paste all over the pork shoulder, making sure every crevice is coated. Let it sit at room temperature for 30 minutes while you prepare the smoker.

Step 2: Set Up the Smoker with Applewood Chips

Soak the 3 cups Applewood Chips in water for at least 1 hour before use—this prevents them from burning too quickly and ensures a steady smoke. Preheat your smoker to 225°F using indirect heat.

Once the smoker reaches temperature, add the soaked applewood chips to the firebox or smoker box. You want a consistent stream of thin, blue smoke, not thick white smoke. Place a water pan in the smoker to maintain moisture during the long cook.

Step 3: Smoke the Pork to Perfection

Place the pork shoulder directly on the smoker grates, fat-side up. Smoke undisturbed for 6-8 hours until the internal temperature reaches 165-170°F. This is when the stall typically begins, so don’t be alarmed if the temperature plateaus.

Every 45-60 minutes, spritz the pork with the 1 cup Apple Juice to keep it moist. This step is crucial for developing that signature bark while preventing the meat from drying out. You’ll know it’s ready for the next step when the outside forms a dark, crusty layer.

Step 4: Wrap and Finish the Cook

Once the pork hits 170°F, wrap it tightly in pink butcher paper or aluminum foil. This helps push through the stall while keeping the meat tender. Return it to the smoker and continue cooking until the internal temperature reaches 200-203°F.

This usually takes another 2-3 hours, but trust the probe test over the thermometer. When a meat probe slides in like butter with no resistance, the pork is ready. Transfer it to a cooler or insulated container and let it rest for at least 1 hour—this keeps it hot while the juices redistribute.

Step 5: Shred and Sauce the Pulled Pork

Unwrap the pork and place it on a large cutting board. Using two forks, shred the meat into your desired consistency. Discard any large fat chunks or connective tissue.

Transfer the shredded pork to a large bowl and mix in 1 cup of the 2 cups BBQ Sauce, reserving the rest for serving. Toss until the pork is evenly coated. Serve immediately on buns with additional BBQ sauce, or keep it warm in a slow cooker for serving later. The meat should be tender, juicy, and packed with smoky applewood flavor.

Essential Equipment for louisiana grill pulled pork

Quality Smoker

A reliable pellet smoker is key—I use my Louisiana Grills LG900 for its precise temperature control and large capacity. The digital interface makes maintaining that perfect 225°F effortless. Invest in quality; you’ll taste the difference in every bite. 🔥

Essential Thermometers

You need two thermometers: one for the smoker and one for the meat. I swear by ThermoWorks Smoke for its dual probes and Bluetooth connectivity. Never guess temperatures—accuracy is everything when smoking for 10+ hours.

Water Pan

A simple stainless steel pan filled with water maintains humidity in your smoker. This prevents the pork from drying out during the long cook. I use a 9×13-inch hotel pan—it fits perfectly in most smokers.

Heat-Resistant Gloves

Handling hot pork and smoker grates requires protection. My Ove Glove gloves allow me to adjust wood chips or move meat without burning my hands. They’re rated to 540°F and provide excellent dexterity.

Spritz Bottle

A 16-ounce spray bottle is perfect for misting your pork with apple juice every hour. I prefer glass bottles—they don’t absorb odors like plastic. The fine mist helps build that beautiful bark.

Butcher Paper

For wrapping your pork during the final cook phase, pink butcher paper is my go-to. Unlike foil, it allows the meat to breathe while still protecting it. You’ll find it at restaurant supply stores or online. 💡

Frequently Asked Questions