Pellet Grill Pulled Pork Recipe
Get ready to impress your family and friends with your culinary prowess and savor the unrivaled deliciousness of your homemade pulled pork on the pellet smoker!
Servings 12 - 15 Servings
Calories 194kcal
Ingredients
- 1 Pork Butt usually 5-6 lbs.
Homemade Pork Rub:
- 1/2 c. fresh paprika
- 1/4 c. kosher salt
- 1/4 c. sugar
- 1/4 c. cumin ground
- 1/4 c. Texas chili powder
- 1/4 c. granulated garlic
- 1 T. dry ground ginger
- 2 T. dry mustard powder
- 2 T. black pepper
- 2 T. cayenne pepper
Vinegar Mop Sauce:
- 1- quart apple cider vinegar
- 1 c. water
- 2 T. sugar
- 2 T. Texas chili powder
- 1 T cayenne
- 2 T kosher salt
- 3 T oil
Other Items
- 1 cup Barbecue Sauce.
- Buns and toppings if you want to make pork sandwiches coleslaw, pickles, etc.
Instructions
To Prep:
- Open the pork butt from the package and place it into an aluminum half pan, draining the juices well. Pat dry with paper towels. Using a sharp fork, puncture the meat of the pork butt on all sides.
- Mix all of the rub ingredients in a Tupperware container, place the lid on, and shake well. Pour some rub into the metal shaker, replace the lid, and shake well patting the rub into the meat. Avoid "rubbing" it in, that doesn't work. Do this on all sides of the pork, wait 5 minutes for it to absorb, then shake and pat again.
- Cover the meat with foil and refrigerate for 4 hours, or overnight for maximum flavor.
For the Mop Sauce:
- Place all of the ingredients in a small saucepan and bring to a boil. Stir well. Set aside to cool. You will mop the meat with a barbecue mop throughout cooking to keep it moist and add flavor to the bark.
To Smoke The Best Pulled Pork:
- Heat the pellet grill to 225 degrees. Load the hopper with sufficient pellets and check the feed rate to make sure you are getting a good steady flow of clean smoke.
- Probe the pork butt using the probe from your pellet grill or a standard barbecue probe. Place it on the smoker, sprinkle on a little extra rub, and close the chamber.
- Smoke the pork roast for 1.5 hours and then begin mopping about every 30- 45 minutes to keep the pork moist.
- When the pork reaches between 160-170 degrees, place the butt into a new aluminum half pan. Sprinkle with rub, and pour about 1/2 c. of the mop sauce into the bottom of the pan to provide moisture. Tent with foil and place back into the pellet grill.
- Smoke until the pork reaches 206 degrees. Remove from the pellet grill to a room temperature place away from dogs, friends, and nosy neighbors to rest for at least 1 hour.
- Leaving the foil on top will keep the meat hot for hours if you are waiting for guests. Vent the foil a little bit to let steam escape if you're ready to rest the pulled pork, pull and serve.
- When you are ready to pull the meat, do so double-gloved with nitrile gloves or with pork claws as it is still very hot. Sauce the meat with barbecue sauce and serve!
Video
Notes
This recipe will make enough rub and mop sauce for 2 pork butts at one time if you want to make 2.
Nutrition
Serving: 1g | Calories: 194kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 1964mg | Fiber: 4g | Sugar: 16g