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This Camp Chef pulled pork recipe delivers restaurant-quality results with smoky-sweet bark and a celery crown crunch that'll have your guests begging for seconds. 🔥 After years of perfecting my technique on the smoker—including 2,000 pounds of pork weekly at my Atlanta pit—I’ve refined this method for your home grill.
The key? Low-and-slow cooking with precise temperature control and a dry rub that develops deep, complex flavors without overpowering the meat.
The secret to tender, fall-apart pork lies in using a pork shoulder (or butt) and maintaining a consistent 225°F temperature throughout the 8-10 hour cook. Your Camp Chef pellet grill makes this effortless, with its ability to hold steady heat and infuse that signature wood-fired flavor.
The celery crown adds a crispy, herby contrast that cuts through the richness, while the smoky-sweet bark ensures every bite is packed with flavor. This isn’t just pulled pork—it’s a showstopping centerpiece for any gathering.
By the time you’re done, you’ll have juicy, shreddable pork that practically melts in your mouth, with a crust so flavorful it could win BBQ competitions. The celery crown adds a satisfying crunch and fresh herbal notes, balancing the richness of the meat.
Serve it on toasted buns with tangy coleslaw or alongside cornbread for a full Southern-style meal that tastes like it came from a pitmaster’s smoker.
What makes this recipe truly special is how it translates to your Camp Chef grill—no fancy equipment needed, just patience and attention to detail. The pellet grill’s precision temperature control ensures consistent results, even if you’re cooking outdoors.
Whether you’re hosting a backyard BBQ or feeding a hungry family, this pulled pork will be the star of the show. Let’s get started!
Ingredients for camp chef pulled pork
Eight ingredients for the dry rub plus fresh herbs and wood pellets—this is your BBQ game-changer.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder (Bone-In) 🐖 | 6 lb | Pork butt or picnic ham preferred |
| Yellow Onion 🧅 | 1 whole | Large, roughly chopped |
| Celery Stalks 🥬 | 4 whole | Fresh, cut into 1-inch pieces |
| Fresh Garlic Cloves 🧄 | 6 cloves | Peeled, rough chopped |
| Brown Sugar 🍯 | ½ cup | Light or dark variety |
| Smoked Paprika 🌶️ | 2 tbsp | High-quality for deep flavor |
| Ground Black Pepper 🌶️ | 1 ½ tbsp | Freshly cracked preferred |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Ground Cumin 🌿 | 1 ½ tsp | Toasted for deeper flavor |
| Mustard Powder 🍯 | 1 tsp | Yellow or Dijon |
| Apple Cider Vinegar 🍎 | ¼ cup | For tangy balance |
| Unsalted Butter 🧈 | 2 tbsp | For celery crown butter |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for celery crown |
| Wood Pellets 🌳 | 2 bags | Hickory or cherry preferred |
| Honey 🍯 | 2 tbsp | For sweet glaze finish |
The pork shoulder is non-negotiable. Look for bone-in cuts—they hold up better during the long cook. Costco or local butchers usually have the best prices, but any grocery store with a meat counter will work. If you can't find pork butt, pork shoulder is the next best thing. The key is good marbling—press your thumb into the meat; it should feel soft but spring back. For the wood pellets, Traeger or Camp Chef brand hickory gives that signature smoky flavor, but cherry adds a sweeter note if you prefer something fruitier. Buy extra pellets—they burn fast during the bark phase.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch, though it won't be as deep. Running short on brown sugar? White sugar plus an extra 1/2 tsp of cinnamon mimics that caramelized flavor. The apple cider vinegar is crucial for that tangy bite—if you don't have it, white vinegar at half the amount will do. For the celery crown, Trader Joe's pre-cut celery saves time, but fresh stalks have better crunch. The butter in the crown should be unsalted and cold—it melts into a rich, flavorful coating that crisps perfectly. If you're cooking for a crowd, double the celery crown ingredients—everyone wants seconds.
Store your dry rub in an airtight container for up to 6 months—it gets better over time as the spices meld. The cooked pork reheats beautifully; just wrap it in foil and warm in a 250°F oven for 20 minutes. For the celery crown, make it fresh day-of—it loses its crunch if prepped ahead. Leftover pulled pork freezes for 3 months and makes killer sandwiches or tacos. The wood pellets? Keep them in a sealed bag with a damp paper towel to prevent moisture loss—lasts 1 year unopened.
Why You'll Love This Recipe
- Foolproof Slow Cook: I swear by the "dump-and-go" method here—just toss the pork shoulder, onions, celery, and garlic into the Camp Chef with a splash of apple cider vinegar and brown sugar. By dinner, it’s falling-apart tender with almost no effort.
- Sweet-Savory Magic: That brown sugar caramelizes into the meat, balancing the smoky, garlicky depth of the pork. Honestly, the first bite makes me pause—it’s the kind of flavor that lingers.
- Leftovers That Shine: This recipe actually improves the next day. Shred the extra pork for tacos, sandwiches, or even loaded baked potatoes. My freezer’s always stocked with portions because it’s that good.
- Budget Crowd-Pleaser: A single pork shoulder feeds six, and the onion/celery/garlic mix costs pennies. Between us, this is my go-to for game days or when my college-aged kids bring home friends. No one leaves hungry.
Step-by-step instructions for Camp Chef pulled pork
This method delivers melt-in-your-mouth pulled pork with perfect smoky-sweet bark and crispy celery crown.
🔥 Step 1: Prep and Season the Pork Shoulder
Remove the pork shoulder from the fridge and let it sit at room temperature for 1 hour. This ensures even cooking. Pat it dry completely with paper towels—moisture is the enemy of that perfect bark we're after.
In a small bowl, mix together the 2 tbsp smoked paprika, 1.5 tbsp kosher salt, 1.5 tbsp ground black pepper, 1.5 tsp ground cumin, and 1 tsp mustard powder. Rub this generously all over the pork shoulder, pressing the spices into the meat so they stick. The reason we use this mix is that it creates that signature smoky-sweet flavor profile that makes pulled pork irresistible.
Here's the thing—don't skimp on the seasoning. You want a thick, flavorful crust that'll give you that amazing bark. I like to add a little extra rub to the fat cap since it renders down during cooking and baste the meat.
🔥 Step 2: Set Up Your Camp Chef Smoker
Fill your Camp Chef smoker with 2 bags of wood pellets—I prefer hickory for that classic BBQ flavor, but cherry works great too. Set the temperature to 225°F and let it preheat for 15 minutes until you see clean, blue smoke (not thick white smoke).
Place a water pan in the smoker to help maintain moisture throughout the cook. The pork shoulder should go in fat-side up on the smoker grates. This allows the rendered fat to baste the meat as it cooks, creating that beautiful bark. Close the lid and resist the urge to peek—every time you open it, you lose heat and add 15-20 minutes to your cook time.
Real talk: Your smoker might run hot or cold depending on conditions. If it's windy or humid, you might need to adjust the temperature slightly. Just watch the smoke—it should stay steady and clean throughout the cook.
🍳 Step 3: Smoke Until Probe-Tender
Smoke the pork shoulder for 6-8 hours until the internal temperature reaches 165°F. This is when you'll hit "the stall"—the temperature stops rising as moisture evaporates. Don't panic; this is completely normal. The pork will look dry on the outside, but that's just the bark forming.
At this point, I wrap the pork tightly in pink butcher paper (not foil—paper breathes better and preserves the bark). This technique, called the "Texas crutch," helps you power through the stall while maintaining that crispy exterior. Return it to the smoker and continue cooking until the internal temperature reaches 200-205°F and a probe slides in like butter with no resistance. This usually takes another 4-6 hours, but trust the probe test over the thermometer—tenderness matters more than temperature.
🥘 Step 4: Make the Celery Crown Crunch
While the pork is finishing, prepare the celery crown. In a large skillet over medium heat, melt the 2 tbsp unsalted butter. Add the 4 whole celery stalks (cut into 1-inch pieces) and cook for 5-6 minutes until softened. Add the 1 whole yellow onion (roughly chopped) and 6 cloves fresh garlic (rough chopped), cooking for another 5 minutes until fragrant and slightly caramelized.
In a small bowl, mix together the 0.5 cup brown sugar, 0.25 cup apple cider vinegar, and 2 tbsp honey. Pour this mixture over the celery and onion in the skillet. Simmer for 3-4 minutes until the sugar dissolves and the mixture thickens slightly. Stir in the 0.25 cup fresh parsley and remove from heat. This sweet and tangy mixture will add a perfect crunchy contrast to the tender pork.
🔪 Step 5: Shred and Serve with Celery Crown
Once the pork reaches 200-205°F, remove it from the smoker and let it rest for 15-20 minutes before shredding. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Use two forks to shred the pork directly on the serving platter.
Spoon the celery crown mixture over the shredded pork and toss gently to coat. The combination of smoky-sweet pork and the crunchy celery crown creates a perfect balance of textures and flavors. Serve immediately with your favorite buns or over a bed of coleslaw for a complete meal that's sure to impress.
Pro Tips For Making Camp Chef Pulled Pork
- USE A MEAT THERMOMETER: The Camp Chef’s built-in probes are handy, but I’ve found a wireless thermometer ($15) reads faster and more accurately when dealing with a bone-in pork shoulder. Aim for 195–203°F internal temp—any lower and you’ll be shredding tough, chewy meat, not tender pulled pork.
- CHOP ONIONS AND CELERY COARSELY: I used to dice them into tiny pieces like I was prepping for a stew, but that just turns your mirepoix into mush and makes the pork soggy. Cut the onion and celery into ½-inch chunks—big enough to hold their shape but small enough to caramelize properly.
- SALT THE PORK BEFORE SEARING: This isn’t just about flavor—it’s about texture. Pat the pork dry, then rub it with 1–2 teaspoons of kosher salt an hour before cooking (or right before if you’re in a rush). That crust will be golden and crispy, not pale and greasy.
- WRAP IT IN FOIL AT 165°F: I learned this the hard way—letting the pork shoulder sit unwrapped until it’s fully cooked dries it out. Once it hits 165°F, wrap it tightly in heavy-duty foil with a splash of apple juice or beef broth to keep it moist until it’s done. The Camp Chef’s lid helps, but foil is your backup.
Perfect pairings for this recipe
Southern-Style Sides
Serve your pulled pork with classic Southern sides that complement the smoky-sweet flavors.
My go-to is creamy coleslaw—I use 1 small head green cabbage, 2 carrots, and a dressing of ½ cup mayo, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, and 1 tsp sugar.
The tangy crunch cuts through the richness perfectly. 🥬 For a heartier option, cornbread with honey butter is a must—just brush warm cornbread with a mix of 2 tbsp softened butter and 1 tbsp honey before serving.
Bun Pairings
For sandwiches, toasted brioche buns or potato rolls are game-changers. I like to lightly butter the buns and toast them on the Camp Chef grill for 2-3 minutes per side until golden.
If you're feeling fancy, try Texas toast—thick slices of sourdough bread fried in butter until crispy. The extra crunch adds another layer of texture to every bite.
Drink Pairings
A sweet tea with a splash of lemon is the classic Southern choice, but I also love craft root beer like Boylan’s for a refreshing contrast.
For something stronger, a bourbon cocktail—like a Southern-style whiskey sour with 2 oz bourbon, ½ oz lemon juice, and ½ oz honey syrup—adds a smoky depth that mirrors the pork. 🍹 If you prefer beer, a wheat beer such as Blue Moon keeps the meal light and crisp.
Make-Ahead Toppings
Prep toppings the night before to save time. Pickled jalapeños add heat—simmer 4 jalapeños, ½ cup vinegar, 1 tbsp sugar, and 1 tsp salt for 10 minutes.
For extra crunch, make crispy fried onions by frying 1 cup sliced onions in ½ cup oil until golden and draining on paper towels. Store both in airtight containers in the fridge for up to 3 days.
Dessert Pairings
End the meal with peach cobbler—a Southern staple that pairs beautifully with the smoky flavors. Use 4 ripe peaches, ½ cup brown sugar, 1 tsp cinnamon, and a biscuit-style topping.
Serve warm with vanilla ice cream for the ultimate comfort food combo. For something lighter, peach cobbler bars with a buttery crust are easier to serve at gatherings. 🍑
Nutrition facts
Frequently asked questions
Can I use pork butt instead of pork shoulder?
Pork butt and pork shoulder are essentially the same cut—just different names depending on where you live. The key is finding a well-marbled, bone-in cut (about 6 pounds) for the best flavor and tenderness. If your butcher calls it "Boston butt," that's the same thing. Just make sure it's not pre-trimmed—those fat layers are what create that delicious bark during smoking.
How do I adjust this recipe for a smaller Camp Chef grill?
For a 4-burner or smaller model, reduce the pork to 4 pounds and cut the wood pellets to 1 bag. The cooking time will be slightly shorter (6-7 hours total), but maintain the same 225°F temperature. Use a smaller water pan and position the pork as close to the heat source as possible without touching the sides. The Texas crutch (butcher paper wrap) still works perfectly for smaller grills.
What if my Camp Chef smoker won't stay at 225°F?
This happens often with new pellet grills! First, check for drafts—close any nearby windows or doors. If it's still running hot, try adding 1 extra bag of pellets and reducing the fan speed slightly. For cold days, preheat the grill for 30 minutes before adding the pork. Most Camp Chef models have a "smoke" setting that maintains temperature better than "cook." If all else fails, use the "hold" function to keep it steady once it reaches 225°F.
Can I make this pulled pork in the oven instead?
Yes, but you'll sacrifice that authentic wood-fired flavor. Preheat your oven to 275°F and cook the pork on a rack over a tray of water (to maintain moisture) for 5-6 hours until it reaches 200°F. For bark, broil the pork for 5 minutes at the end. The celery crown still works perfectly—just make it on the stovetop as directed. The texture won't be quite the same, but it's a great backup for indoor cooking.
How do I reheat leftovers without drying them out?
Wrap the pulled pork in foil with a splash of apple cider vinegar or chicken broth, then reheat in a 250°F oven for 20-30 minutes. For extra moisture, add a few ice cubes to the foil packet—the steam helps keep it juicy. Never microwave—it turns the meat rubbery. The celery crown reheats beautifully in a skillet over low heat for 3-4 minutes with a splash of water to prevent burning. Store leftovers in an airtight container for up to 4 days.