Overnight Smoked Pulled Pork on a Pellet Grill
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A comprehensive guide to making incredibly tender and smoky Texas-style pulled pork on a pellet grill using an overnight cooking method. It is served with a homemade crispy coleslaw and a tangy Eastern Carolina-style vinegar sauce on toasted buns.
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🍳 Cooking Flow
Trim and season the pork butt generously with SPG and seasoned salt. → Smoke the pork butt overnight on the top rack of a pellet grill at 180°F, then wrap it in a foil boat at around 178°F. → Increase the grill temp to 225°F-250°F and cook until probe-tender, then let the meat rest before shredding. → Salt, drain, and spin the coleslaw veggies, then toss them with a creamy mayo-vinegar dressing. → Mix the vinegar-based BBQ sauce, pour it over the shredded pork, and assemble the sandwiches with the coleslaw.
Cooking Steps
Brief Cooking Order
Trim and season the pork butt generously with SPG and seasoned salt. → Smoke the pork butt overnight on the top rack of a pellet grill at 180°F, then wrap it in a foil boat at around 178°F. → Increase the grill temp to 225°F-250°F and cook until probe-tender, then let the meat rest before shredding. → Salt, drain, and spin the coleslaw veggies, then toss them with a creamy mayo-vinegar dressing. → Mix the vinegar-based BBQ sauce, pour it over the shredded pork, and assemble the sandwiches with the coleslaw.
Introduction
A comprehensive guide to making incredibly tender and smoky Texas-style pulled pork on a pellet grill using an overnight cooking method. It is served with a homemade crispy coleslaw and a tangy Eastern Carolina-style vinegar sauce on toasted buns.
Step 1
Trim the pork butt by removing any loose hanging meat flaps, shaping it slightly, and trimming out the lymph gland located near the back.
Step 2
Generously coat all sides of the pork butt with the SPG rub, followed by a light dusting of the seasoned salt.
Step 3
Preheat the pellet grill to 180°F (82°C). Place the seasoned pork butt on the top rack. Position a foil pan underneath to catch the drippings, and let it smoke overnight.
Step 4
Check the pork butt in the morning (after about 10 hours). Confirm that the bark is setting well and the internal temperature is around 150°F to 169°F.
Step 5
Prepare the vegetables for the coleslaw: shred the green cabbage on a mandoline, thinly slice the red onion, and julienne the carrot.
Ingredients List
Important Notes
Cooking on the top rack with a foil pan underneath catches the rendered fat, making cleanup extremely easy.
Salting the coleslaw vegetables and spinning them in a salad spinner is crucial to prevent the coleslaw from releasing water and getting soggy later.
Using a foil boat wrap instead of a full wrap preserves the crispy texture of the top bark while allowing the bottom of the meat to braise in its own juices.
An overnight cook on a pellet grill consumes a significant amount of pellets; make sure the hopper is completely filled before sleeping.
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