How to Make the Best Pulled Pork on a Pellet Grill
Pork butt seasoned and smoked on a pellet grill.
Servings 16
Calories 388kcal
Equipment
Ingredients
- 8.5 lb bone-in pork butt or shoulder
- 2 tbsp yellow mustard
- ¼ cup Smoke Kitchen Honey Garlic rub or try a homemade rub
- 1 cup apple juice extra if you want to spritz
- 1 stick salted butter cut into pats
Instructions
- Flip your pork butt so the fat cap is facing up and use a knife to score the fat in a criss-cross pattern.
- Slather the entire pork butt in a thin layer of yellow mustard to act as a binder, then season it with the rub.
- Preheat your pellet grill to 225°F.
- Once your grill is preheated, place the pork directly on the grates with the fat cap facing down (or towards the heat source).
- Let it smoke for 8-10 hours until it reaches an internal temperature of 165°F and the bark on the outside is firm to the touch.
- Transfer the pork butt to an aluminum pan and add the apple juice to the bottom of the pan.
- Place the pats of butter all over the top of the pork butt, then re-season the whole thing with the BBQ rub.
- Cover the pan with aluminum foil and place it back on the smoker for another 6-8 hours, or until the internal temperature reaches between 195°F and 200°F. The temperature probe should slide in and out with little resistance.
- Let the pork butt rest for at least 30 minutes, then shred it up and serve immediately.
Nutrition
Calories: 388kcal | Carbohydrates: 4g | Protein: 46g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 160mg | Sodium: 224mg | Potassium: 862mg | Fiber: 1g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 4mg