If you’re a fan of smokey pulled pork, my low-and-slow method for cooking pork butt on a pellet grill will ensure you turn super juicy pulled pork. My tried-and-true technique ensures a perfectly smoked, tender, and flavorful pork butt every time.
This method develops a crispy bark and ensures the meat remains juicy and tender.
I’ll walk you through every aspect of preparing perfectly smoked pulled pork, from seasoning and smoking to the perfect finish.
Whether hosting a backyard BBQ or preparing a weeknight family meal, this dish works beautifully with various sides and condiments, making it a crowd-pleaser for any occasion.
Jump Straight To The Recipe
Why We Love This Recipe
Big & Bold Flavors! This pulled pork recipe delivers the classic smokey flavor after a long smoking/cooking process.
A Versatile Crowd-Pleaser! Whether you’re hosting a big backyard barbecue or a dinner date, pulled pork will satisfy a crowd and can be incorporated into various dishes!
Low-Maintenance Cooking! Let the Pit Boss Pellet Grill do the work for you, you need to watch the fire and monitor the temperature all day, you get to set and forget.
Perfect for Meal Prep! Cook a large pork butt and enjoy flavorful pulled pork throughout the week. It stores well and can be easily reheated for quick, delicious meals.
Customizable to Your Taste! Whether you prefer a sweet, tangy, or spicy finish, this pulled pork recipe can be tailored with different rubs, marinades, and sauces to match your flavor preferences.
What You Need
Pork Shoulder
Yellow Mustard
BBQ Rub
BBQ Sauce
Should You Use Pork Butt or Pork Shoulder?
The best cuts for pulled pork are pork butt and pork shoulder. You might also hear the term Boston butt, which is simply another name for pork butt or shoulder. I prefer using pork butt.
This cut is rich in connective tissue and fat. When smoked slowly at a low temperature, the connective tissue breaks into juicy gelatin, making the pork incredibly tender and flavorful.
How To Smoke A Pork Butt on a Pit Boss Pellet Grill
Smoking a pork shoulder for pulled pork is a two-step process: First, we smoke the pork shoulder, then we let it rest, and then we shred it.
Step 1: Season
Preheat the smoker to 230°F. Score the fat on the pork, then slather it in yellow mustard for the binder. Season the pork evenly on all sides with the BBQ rub.
Step 2: Smoking
Place the pork directly on the grates of the smoker with the fat cap down. After 90 minutes, begin basting the pork butt with the BBQ sauce every 60-90 minutes.
Smoke for 8-10 hours until the internal temperature reaches 165°F. Tightly wrap the pork with foil (or butcher’s paper).
Return the wrapped shoulder to the smoker and cook until the internal temperature of the meat reaches
205°F and the thermometer probe slides into the meat like softened butter.
Step 3: Rest and Shred
When the pork reaches an internal temperature of 195°‒203°F, remove it from the smoker. Let it rest in an aluminum pan for 30-60 minutes, either wrapped or unwrapped. Then, shred the meat using two forks, your hands, or bear claws. If using your hands, be sure to wear protective gloves to avoid burns.
Dealing With The Stall
When the internal temperature of your pork butt reaches 145-155°F, take it off the Pit Boss and wrap it in aluminum foil.
At this point, the temperature rise may slow down, a phase known as “the stall.” This happens when the meat “sweats,” causing moisture to evaporate and cool the surface, slowing down the cooking process.
You have two options:
- Increase the Heat: Raise the temperature to 310°F to counter the cooling. Once the meat hits 170°F, bring the temperature back down.
- Wrap the Meat: This is a common technique called the Texas crutch. Wrapping helps retain heat and moisture, speeding up the cooking process.
To wrap:
- Lay out two layers of aluminum foil or butcher paper.
- With gloves on, remove the pork from the smoker and place it on the paper.
- Wrap it tightly with the temperature probe still in, and return it to the smoker.
How Long Does It Take To Smoke Pulled Pork
Cook your pork butt at 225°F for about 1.5 hours per pound. During the first three hours, the meat will absorb most of the smoke, so keeping the lid or door closed is crucial. Use a digital thermometer to monitor the pork’s temperature.
The pork butt is ready when it reaches an internal temperature of 195°F to 205°F. However, many pitmasters prefer to take it up to 225°F to ensure all the connective tissue melts into gelatin, resulting in a juicy, tender pork butt that’s easy to pull apart.
My Favorite Wood Pellets to Use For Smoking Pork?
When smoking pulled pork, it’s best to use pecan, hickory, or fruitwood pellets like cherry or applewood. Avoid using mesquite alone, as its strong flavor can overpower the pork. Mix mesquite with a milder wood for a more balanced flavor if you want to use mesquite.
What To Serve With Your Pulled Pork
Here are some of my favorite sides for pulled pork
Grilled Cornbread
Grilled Broccoli
Grilled Jalapeno Poppers
Sour Cream Corn Bread
Smoked Mac and Cheese
Smoked Beans
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Pulled Pork on a Pit Boss
If you’re looking for an easy pulled pork recipe for your Pit Boss, here it is. This recipe is tried and tested and will ensure you turn out super juicy pulled pork every time.
Servings: 10 serves
Calories: 425kcal
Cost: 14
- 6-8 lbs Pork butt
- 3 tbsp Mustard
- 1 cup BBQ Sauce I reccomend Lilli Q
- 1/3 cup BBQ Rub or use my recipe below to make your own rub
Homemade Pulled Pork Rub
- 3 tbsp Brown sugar
- 3 tbsp Sea salt
- 2 tbsp Black pepper
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 3 tbsp Paprika
- 1 tsp Chili powder
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Preheat the smoker to 230°F.Score the fat on the pork, then slather it in yellow mustard for the binder.
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Season the pork evenly on all sides with the BBQ rub.
-
Place the pork directly on the grates of the smoker with the fat cap down.
-
After 90 minutes, begin basting the pork butt with the BBQ sauce every 60-90 minutes.
-
Smoke for 8-10 hours until the internal temperature reaches 165°F. Tightly wrap the pork with foil (or butchers paper).
-
Return the wrapped shoulder to the smoker and cook until the internal temperature of the meat reaches205°F and the thermometer probe slides into the meat like softened butter.
-
Remove from the smoker and let rest for 30-60 minutes, then shred.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
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