Pellet Grill Pulled Pork Recipe
Welcome to our delicious pellet grill pulled pork recipe! If you're a barbecue lover looking for a mouth-watering pulled pork recipe with a smoky twist, you've come to the right place. In this article, we will guide you through the step-by-step process of cooking tender and flavorful pulled pork on a pellet grill. Get ready to impress your family and friends with the perfect combination of smoky flavors and juicy pork.
Equipment
- Pellet Grill
- Wood Pellets
- Drip Tray
- Meat Thermometer
- Grill Tongs & Brush
- Aluminum Foil
- Meat Claws or Forks
- Cutting Board & Knife
- BBQ Sauce
- BBQ Rub
Ingredients
- 1 bone-in pork shoulder or Boston butt (8-10 pounds)
- 1/4 cup brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 cup your favorite BBQ sauce
Instructions
Step 1: Preparing the Pork
- Start by selecting a pork shoulder or pork butt for your pulled pork. Make sure it has a good amount of fat marbling to ensure a juicy end result.
- Trim any excess fat or skin from the pork shoulder, as this will prevent the rub and smoke from penetrating the meat.
Step 2: Applying the Rub
- Create a flavorful rub by combining ingredients like brown sugar, paprika, garlic powder, onion powder, salt, pepper, and any additional spices or herbs you prefer.
- Rub the mixture generously all over the pork shoulder, covering all sides. Make sure to massage it into the meat for maximum flavor.
Step 3: Prepping the Pellet Grill
- Preheat your pellet grill to a temperature of around 225-250°F (107-121°C). This low and slow cooking method is ideal for achieving tender pulled pork.
- Fill the pellet hopper with your preferred wood pellets. Popular options for smoking pork include apple, hickory, or mesquite. The choice of wood will influence the flavor of your pulled pork.
- Place a drip tray under the grill grates to catch any drippings and prevent flare-ups.
Step 4: Smoking the Pork
- Place the seasoned pork shoulder directly on the grill grates. Close the lid and let it smoke for several hours.
- Maintain a consistent temperature by regularly checking the pellet hopper and adjusting the settings accordingly.
- After a few hours, you can start spritzing the pork shoulder with a combination of apple juice and cider vinegar. This helps to keep the meat moist and adds additional flavor.
- Continue smoking the pork until it reaches an internal temperature of 195-205°F (90-96°C). You can use a meat thermometer to monitor the progress.
Step 5: Shredding the Pork
- Once the pork shoulder reaches the desired temperature, remove it from the pellet grill and let it rest for about 15-30 minutes.
- Use a pair of meat claws or two forks to shred the pork. It should be tender enough to pull apart easily.
- Remove any large pieces of fat or connective tissue as you shred the meat.
Step 6: Sauce and Serve
- Toss the pulled pork with your favorite barbeque sauce or serve it on the side. Many people prefer a tangy, vinegar-based sauce for pulled pork.
- Serve the pulled pork on a bun, topped with coleslaw or pickles for added crunch and flavor.