Pork Shoulder (Pulled Pork) Temperature Chart & Cook Time Calculator
The most forgiving low & slow cut there is. Plenty of intramuscular fat means a wide window where it pulls perfectly.
Cook time by weight
| Weight | Cook time at 225 °F | Pull temp | Rest | |
|---|---|---|---|---|
| 4 lb | 4h 27m | 202 °F | 1h | Timeline → |
| 5 lb | 5h 26m | 202 °F | 1h | Timeline → |
| 6 lb | 6h 24m | 202 °F | 1h | Timeline → |
| 7 lb | 7h 21m | 202 °F | 1h | Timeline → |
| 8 lb | 8h 18m | 201 °F | 1h | Timeline → |
| 10 lb | 10h 8m | 201 °F | 1h | Timeline → |
⚠️ Plan for the stall
Every pulled pork cook hits a wall between 150 °F and 170 °F where the temperature simply stops rising, often for hours. Each size guide above gives you the predicted onset and the wrap point for that exact weight.
Recommended Tools for Perfect Results
The chart is only as good as your thermometer. These are the tools worth owning.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Frequently Asked Questions
What internal temperature should pulled pork be?
205 °F / 96 °C final. Pull it earlier — around 201 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
225 °F / 110 °C for smoker (low & slow).
How long should pulled pork rest?
1 hour for a typical pulled pork. Hold it above 140 °F wrapped in a dry cooler — long rests genuinely improve the texture.