Easy Smoked Pulled Pork
ID: 5f4812ec...
An easy and forgiving smoked pulled pork recipe designed specifically for beginners. Cooked low and slow on a pellet grill, seasoned with a triple-rub blend, and finished with butter in a foil wrap for incredibly juicy and tender results.
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🍳 Cooking Flow
Trim the fat cap and apply yellow mustard as a binder. → Season generously with the three rubs and smoke at 250°F fat-side up. → Spritz with liquid after 4.5 hours, and smoke until internal temperature hits 165°F-170°F. → Transfer to foil pans, top with butter, wrap tightly, and cook at 275°F until internal temp is 202°F-205°F. → Rest the meat, remove the bone, shred, and optionally mix with extra rub and BBQ sauce.
Cooking Steps
Brief Cooking Order
Trim the fat cap and apply yellow mustard as a binder. → Season generously with the three rubs and smoke at 250°F fat-side up. → Spritz with liquid after 4.5 hours, and smoke until internal temperature hits 165°F-170°F. → Transfer to foil pans, top with butter, wrap tightly, and cook at 275°F until internal temp is 202°F-205°F. → Rest the meat, remove the bone, shred, and optionally mix with extra rub and BBQ sauce.
Introduction
An easy and forgiving smoked pulled pork recipe designed specifically for beginners. Cooked low and slow on a pellet grill, seasoned with a triple-rub blend, and finished with butter in a foil wrap for incredibly juicy and tender results.
Step 1
Use a sharp knife to trim down the thick fat cap on the pork butts. Shaving down the fat ensures the seasoning gets closer to the meat.
Step 2
Preheat your pellet grill to 250°F (121°C).
Step 3
Apply a liberal coat of yellow mustard all over the trimmed pork butts to act as a binder for the seasonings.
Step 4
Season the pork butts heavily. Start with a savory base coat of Brisket/Tobo/Burger Rub (Series B Rub), follow with a layer of BBQ Rub, and finish with a Pepper, Salt & Garlic Blend to help build a beautiful bark.
Step 5
Place the pork butts on the preheated pellet grill, fat cap facing up. Position the larger pork butt in the hotter zone of your grill.
Ingredients List
Important Notes
Trimming the fat cap is crucial so that seasonings can penetrate and stick closer to the meat.
Mustard is used purely as a binder to hold the rub; you will not taste any mustard in the final cooked product.
Always place the larger cut of meat in the hotter section of your grill to ensure even cooking times.
Let the meat rest properly after cooking; this allows the juices to redistribute, keeping the pork incredibly moist.
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