Pit Boss Smoked Pulled Pork
ID: c9557f6f...
A classic backyard BBQ smoked pulled pork recipe cooked low and slow on a Pit Boss pellet grill. The pork butt is seasoned, smoked, then wrapped with apple juice to create an incredibly juicy, tender, and fall-off-the-bone texture perfect for sandwiches and tacos.
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🍳 Cooking Flow
Score the pork fat-cap and coat all sides generously with yellow mustard binder and BBQ rub. → Smoke on a pellet grill at 250°F fat-side up for about 8 hours until internal temperature hits 165°F. → Place in a foil pan, add apple juice and extra rub, cover tightly with foil, and cook at 325°F until internal temperature reaches 203°F. → Let the meat rest covered in the pan for 1 hour. → Remove the bone, shred the pork, and mix it thoroughly with the pan juices.
Cooking Steps
Brief Cooking Order
Score the pork fat-cap and coat all sides generously with yellow mustard binder and BBQ rub. → Smoke on a pellet grill at 250°F fat-side up for about 8 hours until internal temperature hits 165°F. → Place in a foil pan, add apple juice and extra rub, cover tightly with foil, and cook at 325°F until internal temperature reaches 203°F. → Let the meat rest covered in the pan for 1 hour. → Remove the bone, shred the pork, and mix it thoroughly with the pan juices.
Introduction
A classic backyard BBQ smoked pulled pork recipe cooked low and slow on a Pit Boss pellet grill. The pork butt is seasoned, smoked, then wrapped with apple juice to create an incredibly juicy, tender, and fall-off-the-bone texture perfect for sandwiches and tacos.
Step 1
Score the fat side of the pork butt in a crosshatch pattern to allow the rub to penetrate better.
Step 2
Apply yellow mustard onto the non-fat side of the pork butt as a binder, rubbing it thoroughly over the meat.
Step 3
Season liberally with the pulled pork rub on the non-fat side and sides, patting it down gently to adhere.
Step 4
Flip the pork butt over, apply yellow mustard binder to the fat-scored side, and coat generously with the rub, making sure all sides are fully covered.
Step 5
Fill the pellet grill hopper with apple wood blend pellets, start the grill, and preheat it to 250°F.
Ingredients List
Important Notes
Do not worry about the mustard taste; it is only used as a binder to help the rub stick and will completely dissipate during the cook.
Since pork butt is a large, thick cut of meat, do not be afraid to season it heavily with the rub.
Always smoke the pork butt fat-side up so the melting fat bastes the meat during the long cook.
Increasing the smoker temperature to 325°F after wrapping helps speed up the cooking process without drying out the meat.
Always let the meat rest for 1 hour after cooking; shredding it directly in the pan juices keeps the meat incredibly moist.
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