The Meat Hook

Pulled pork is the weeknight crowd-pleaser that forgives a lot—but not sloppiness on setup. Win the cook before you light the fire: pick the right shoulder, trim for even rendering, run steady heat with clean smoke, and stop cooking when it’s tender, not just when a number dings. I like 275°F on the pit—hot enough to move, low enough to render—and a long, quiet hold so collagen melts into silk. You’ll taste it in the shreds: juicy, clean pork with bark that actually adds flavor instead of ash. This method is built for consistency, from your first shoulder to your fiftieth.