How To Smoke Pulled Pork On A Masterbuilt Gravity Fed Smoker

There’s something magical about pulled pork when it’s cooked low and slow over charcoal and wood. The smoke, the citrus-tangy rub, the tenderness that melts as you shred it, it’s the kind of cook that makes your mates hang around for seconds. Using the Masterbuilt Gravity Fed Smoker, we show how simple it is to take a 1.8kg pork shoulder and turn it into fall apart pulled pork with just a few clever tricks.

The Story Behind This Cook

Pulled pork is a BBQ classic, but the flavour here comes from a winning combo: Porkinator rub with its sweet, salty hit and citrus tang, plus a smoky salsa made with red kissed tomatoes, jalapeños, onion, lime and coriander. Oh, and of course the Masterbuilt Gravity Fed Smoker. This cook is about more than just meat, it’s about layering flavour from start to finish. With the Masterbuilt Gravity Series Smoker holding steady at 300°F, the process is straightforward and delivers consistent results every time.

Recipe: Smoked Pulled Pork

Ingredients

For the pork

• ​​​1.8kg pork shoulder net
• Yellow mustard (binder)
• Porkinator seasoning (sweet, salty, citrus tang)
• 1 cup chicken stock
• 1 cup orange juice plus orange rind
• 1/2 cup water

For the salsa

• 3 overripe tomatoes
• 2 jalapeños
• 1 white onion
• Juice of 1 lime
• Small bunch of fresh coriander
   

Equipment

• Masterbuilt Gravity Series Smoker
• Quality briquettes or lump charcoal
• Stainless steel manifold cover and water pan brackets
• Meat thermometer
• Butcher paper or foil
• Food safe gloves and shredding claws
   

Step-By-Step Instructions

1. Prep The Pork
 

• Smother the pork shoulder with yellow mustard as a binder.
   
• Coat generously with Porkinator rub, making sure it sticks all over.

2. Set Up The Smoker
 

• Fire up the Masterbuilt and set to 300°F.
   
• Fit the stainless steel manifold cover and water pan brackets to protect the unit from dripping fat.
   
• Place a tray with water underneath the meat.
   

3. Start Smoking
 

• Put the pork on the centre rack, directly over the water tray.
   
• Let it run for 3 hours uncovered in the smoker.

4. Wrap With Extra Flavour
 

• After 3 hours, place the pork into a tray with chicken stock, orange juice and the rind.
   
• Cover tightly with foil and return to the smoker for another 2.5–3 hours until the pork is fall apart tender (total cook time about 6 hours).
   

5. Rest And Shred
 

• Remove from the smoker and rest for 20–30 minutes.
   
• Shred the pork using claws or gloved hands, mixing it through the juices.
   

6. Crisp It Up
 

• Place the shredded pork back in the Masterbuilt for 1-2 minutes to crisp up the shredded edges.
   

7. Make The Salsa
 

• While the pork rests,in a bowel mix in the chopped tomatoes, jalapeños and onion.
   
• Blend with lime juice and coriander to create a fresh salsa.
   

Want more recipes? Click below to download our guide! 

Tips & Tricks

• Binder First: Mustard helps the Porkinator stick, and the rub’s citrus notes balance the richness of the pork.
• Protect Your Smoker: Always use the stainless manifold cover and brackets as pork fat can be messy.
• Juicy Trick: Adding stock, orange juice and rind when wrapping keeps the pork moist and adds layers of flavour.
• Crisp Finish: A quick return to the smoker after shredding gives you crunchy edges that everyone fights over. 

Frequently Asked Questions

Q: Why set the Masterbuilt to 300°F instead of lower temps?
A: 300°F balances cooking time and tenderness which is perfect for a smaller 1.8kg pork net that doesn’t need a 12-hour cook.

Q: Can I substitute the salsa?
A: Yes, but using fresh tomatoes and jalapeños adds unique depth. You can also use store bought salsa if your low on time.

Q: How do I know it’s ready to shred?
A: When the probe slides in with little resistance and the pork feels tender all the way through.

Serving Ideas

• Pile the pork into tortillas with the fresh salsa, coriander, and fresh lime.
• Load up soft buns with pulled pork, slaw, and a drizzle of BBQ sauce.
• Add leftovers to nachos or baked potatoes for an easy weekday dinner.

Next Steps

Want to try this cook at home? Grab your Masterbuilt Gravity Fed Smoker and a bottle of Porkinator rub and fire it up this weekend.

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by: Sasha Halabi