Our pellet grill pulled pork method will help you make a perfectly smoked, super tender, mouthwatering pork butt. If you’re a fan of smoked pulled pork but want to sharpen your Pitmaster skills, follow our step-by-step recipe guide for the best tips and tricks. Master the art of preparing the perfect BBQ pork using your pellet grill.

Pulled pork is a classic American BBQ dish cooked low and slow over charcoal or wood. It is a staple of backyard BBQs, tailgating events, and Sunday dinners. In this recipe guide, we start with an injection marinade, followed by a good dose of seasonings to form a beautiful bark on the surface of the roast. Plan on a cooking time of 7-10 hours or more for a 6-8 pound pork roast. And remember that time is just an estimate; the best guide is the internal temperature of the meat.

Why use a pellet grill for smoked pulled pork?

Cooking pulled pork on a pellet grill is incredibly easy, convenient and it produces a moderate smoky flavor without all the extra effort. This might seem intimidating if you are new to cooking large roasts on a grill or smoker. However, the pellet grill will make it a straightforward and enjoyable experience. These grills provide convenience during extended cooks but may not deliver the same robust smoky flavor as an offset smoker.

What is the difference between a pork butt and a pork shoulder?

Please remember the text below: Both cuts of meat come from the shoulder area of the pig. However, the pork butt (Boston butt or shoulder butt) is located higher up on the animal, while the shoulder (also called a picnic roast) runs further down. Although these two cuts originate from the same area, they differ in use. Both benefit from long, low, and slow cooking, with pork butts being the better choice for novice cooks. Pork shoulder can contain skin, so this is a great cut for pork crackling recipes. You can use either roast to make pellet grill pulled pork, however, we used a pork butt during recipe development.

Where do you find a pork butt?

You can find pork butt (or shoulder) in most grocery stores, or source it through a local butcher, or an online meat purveyor like Porter Road. The current cost per pound in some areas is $2.00 to $3.50 per pound. Online specialty pork butts will typically run about $5.80 or more per pound. These prices will fluctuate based on cost of living in your area.

How much pulled pork to serve per person?

Plan on 1/2 of a pound of meat per person. If your guests have smaller appetites, plan on 1/3 of a pound per person. It’s better to overestimate than underestimate the amount needed. We firmly believe that if you come away with leftovers, you’ve planned properly! A 5-pound pork butt will typically yield 3 pounds of meat. See the table below for recommendations.

Pulled Pork on a Pellet Grill: Time, Temperature, and Fuel Checklist:

• Time: Plan on 7-10 hours of cooking time for a pork butt that weighs between 6-8 pounds.
• Fuel: We recommend taking an inventory of your current fuel supply. Do you have enough wood pellets to get you through a 7-10 hour cook? If you don’t have enough, it’s time to replenish your wood pellet supply. There’s nothing more frustrating than running out of fuel in the middle of cooking!
• Temperature: Our pellet grill pulled pork cooking temp starts at 225 degrees F. and increases to 275 degrees toward the end of cooking. As always, have a temperature monitoring device,  instant-read meat thermometer, or temperature probe nearby. You’re going to need it!
• Doneness: Pulled pork is considered done once it reaches an internal temperature between 195-205 degrees F. 
• Always REST THE MEAT! Rest smoked pork for 45-60 minutes. This gives the roast enough time to relax, redistribute juices, and increase tenderness – all of which help with the “pulling” process.

What wood is best for pulled pork?

• We recommend using apple, cherry, maple, or pecan wood for this recipe. For a more robust smoke flavor, use hickory.

Trimming a Pork Roast

• Trim the excess fat cap down to 1/4 of an inch. Do not worry about intramuscular fat. You want that to stay right where it is. 
• Scoring the fat: Some folks like to score the fat cap for a couple of reasons. First, it helps the fat render during cooking. Next, it’s decorative, and finally, it allows the rub to travel deeper into all the cracks and crevices. While we did score the pork roast for this recipe guide, doing so is purely optional.

Injection Marinade

Some cooks prefer using an injection marinade for smoked pork, while others are opposed to it. We prefer to use it because it helps to flavor and moisten the roast from the inside out. Pork butts are large hunks of meat that require several hours of cooking. A rub will season the surface only. For that reason, we inject the roast with a marinade anywhere from 4-12 hours before cooking it. Some of our favorite marinade recipes include the Garlic-Maple or Basic Pork Injection. If you do not have an food-safe meat injector, don’t worry. You can purchase them at hardware stores, some supermarkets, and online.

Flavoring Your Pulled Pork

The key to delicious pulled pork comes from layering the flavor. The first layer happens internally from using an injection marinade. The second layer is applied externally and includes simple rubs like SPG or more complex BBQ rubs for pork. SPG is a simple salt, black pepper, and garlic powder mixture, while a BBQ Rub imparts a little sweetness and heat to the roast. You can use whichever combinations you’d like, but the goal is to build a flavorful bark. Feel free to use your favorite bottled rub or our Memphis Dust Rub, but remember that if you plan to use more than one rub, the flavors should work together, not overpower each other. 

Should I use a binder before applying the rub?

That depends on your personal preference. We recommend trying one with and without to see which one you prefer. Below are some of our favorite binders to use.

• Mustard: Pork roasts are typically coated with yellow mustard before applying the rub. It keeps the seasonings in place and adds an extra layer of flavor as the meat cooks. Don’t worry; your pulled pork won’t taste like mustard! It mellows out as it mixes with the natural flavor of the meat, the rub, and the smokiness of the cooking environment. 
• Mustard and Worcestershire sauce: You can also use a combination of Worcestershire sauce and mustard. We like to combine 1/2 cup Worcestershire sauce with 3-4 tablespoons of yellow mustard and use that. Place the mixture into a squeeze bottle and squirt it onto the pork roast before applying the rub.
• Hot Sauce: Some folks like to coat the meat’s surface with hot sauce like Frank’s Red Hot or Sriracha. It provides a spicy kick to the finished product and works well with a sweet rub.
• Fats: Some folks like to use olive oil or duck fat, while others avoid it completely as it could potentially block smoke absorption. However, it works well when used in small amounts.

Wrapping: Butcher Paper vs. Aluminum Foil

Pink butcher paper and aluminum foil both serve the same purpose. They help the meat to work through the stall in a sealed, moistened environment. However, there is one key difference. Butcher paper allows smoke to permeate the meat keeping the bark in tact, while the foil blocks it out and steams the pork. We recommend wrapping smoked brisket in butcher paper but prefer to wrap smoked pulled pork in aluminum foil and place it in a disposable pan. See below for details. Please keep in mind that this is our preference, and you can certainly wrap your pork roast in pink butcher paper. 

Ingredients

• 1 bone-in pork butt: about 5-8 pounds
• Optional Coating: mustard or mustard and Worcestershire sauce
• Garlic-Maple Pork Injection
• SPG Rub
• Honey BBQ Rub (or your favorite bottled rub for pork)
• Apple juice (or apple cider vinegar if preferred)
• Aluminum foil or peach butcher paper
• Disposable aluminum pan (9″ x 9″)
• Steps to Making Pulled Pork on a Pellet Grill

Making Pulled Pork on a Pellet Grill:

• Remove excess knobs of fat and reduce the fat cap to 1/4″ thick.
• Combine injection ingredients and slowly inject the pork roast with marinade. Wipe away any spillage with paper towels. Wrap tightly with plastic wrap and place pork butt into the refrigerator for 4-12 hours.

• After the pork has marinated, remove it from the fridge, and unwrap it.
• Optional step 1: Score the fat cap of your pork butt with a sharp knife.
• Optional step 2: Apply a thin coating of mustard or mustard-Worcestershire sauce mixture to the pork roast.
• Rub: Next, season pork with SPG rub first, then coat it with the Honey BBQ Rub. Let the meat stand at room temperature while you prepare your grill.

Set up and Smoking

• Preheat your pellet grill to 225 degrees F.
• Plan on anywhere from 7-10 hours or roughly 1 hour per pound of meat. This is a very rough estimate, as each pork butt cooks differently. So, we advise going into this with an open mind. You might have the perfect pulled pork in 7 hours, or it might take 10 hours. The most important rule of good BBQ pork is not to rush the process.
• Once your pellet grill reaches 225 degrees F, place the seasoned pork butt on the grill grates, (scored) fat side up. Close the lid and cook for 4 hours or until the pork reaches an internal temperature of 165 degrees F.

Wrapping and End Stage Cooking:

• Remove your pork butt from the pellet grill and place it into a disposable aluminum pan.
• Increase the heat of your pellet smoker to 275 degrees F.
• Add roughly 1/3 cup of apple juice to the pan. Wrap the pan tightly with foil and return it to the smoker.
• Once the internal temperature of the meat reaches 195-205 degrees F, your pork butt is done.
• Remove the covered smoked pork from your pellet grill. Leave it wrapped and cover it with dry kitchen towels to keep it warm. Let the pork rest for 45 minutes to 1 hour. If you need to rest it longer, leave it wrapped and place it into a clean cooler for 2-3 hours. Insulate the roast with towels.

Pulled Pork on a Pellet Grill: Resting and Pulling

• Once rested, unwrap the pork. If there is a lot of liquid in the pan, drain it into a bowl or liquid measuring cup. Reserve it. You will need the juices later on. We recommend using heat resistant-food safe gloves for “pulling” the pork.
• Remove the large bone from the pork butt and any large clumps of fat. 
• Break apart the meat, and hand pull the pork. Most of the roast will be incredibly tender and require little effort. You can also use the two-fork method for uniform shreds.
• Add remaining reserved juices as needed. Pat yourself on the back, you’ve now made pulled pork on a pellet grill!
• Serve with your favorite BBQ sauce in pulled pork sandwiches with coleslaw, BBQ sauce, and sliced onion. Or, serve with Hot Cheeto Queso Mac and Cheese on the side!
• If serving for a long duration, consider placing your pulled pork in a warmer, with extra pulled pork jus.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

What are some flavor variations for pulled pork?

There are many ways to add flavor variation to pulled pork. The ones listed below are some of our favorite alternatives, but you can certainly experiment and develop something best suited to your needs.

• Kansas City-style: This is the classic flavor profile for pulled pork, with sweet and savory flavors. Start with our Kansas City Pulled Pork Rub, and once shredded, top it with some Kansas City Barbecue Sauce.
• Carolina-style: Start by applying some Carolina Pulled Pork Rub, smoke the pork with hickory or oak, then top it off with a tangy, vinegar-based Carolina BBQ Sauce.
• Memphis-style: This pulled pork style has earthy, savory flavors like cumin and garlic in the rub. Once perfectly smoked, the shredded pork is served with a delicious, tangy Memphis BBQ Sauce.

Smoked Pulled Pork" loading="lazy" decoding="async" />

What to Serve With Pulled Pork

• Slaw for Sandwiches
• Pulled Pork Table Sauce
• Baked Beans
• Smoked Corn on the Cob
• Georgia Mustard BBQ Sauce
• Skillet Cornbread

Pulled Pork on a Pellet Grill Leftover Recipes!

• Spring Rolls with Pulled Pork Filling
• Pulled Pork Sliders
• Mac n Cheese with Pulled Pork

Print

Pulled Pork on a Pellet Grill

If you're a fan of smoked pulled pork but want to sharpen your Pitmaster skills, follow our step-by-step recipe guide for the best tips and tricks.

Course Main Dish

Cuisine American BBQ

Keyword pellet grill pulled pork, pulled pork, smoked pork butt, smoked pork shoulder

Prep Time 35 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Servings 10 servings

Calories 230kcal

Author Derrick Riches and Sabrina Baksh

Ingredients

• 1 pork butt: about 6-8 pounds
• 1/4-1/2 cup Optional Coating: mustard or mustard and Worcestershire sauce
• Garlic-Maple Pork Injection
• 2 tablespoons SPG Rub
• 2-3 tablespoons Honey BBQ Rub
• 1/3 cup Apple juice
• Aluminum foil or peach butcher paper
• 1 Disposable aluminum pan 9″ x 9″

Instructions

• Remove excess knobs of fat and reduce the fat cap to 1/4″ thick.
• Combine injection ingredients and slowly inject the pork roast with marinade. Wipe away any spillage with paper towels. Wrap tightly with plastic wrap and place pork butt into the refrigerator for 4-12 hours.
• After the pork has marinated, remove it from the fridge, and unwrap.
• Optional step 1: Score the fat cap of your pork butt with a sharp knife.
• Optional step 2: Apply a thin coating of mustard or mustard-Worcestershire sauce mixture to the pork roast.
• Rub: Next, season pork with SPG rub first, then coat it with the Honey BBQ Rub. Let the meat stand at room temperature while you prepare your grill.
• Preheat your pellet grill for 225 degrees F.
• Plan on anywhere from 7-10 hours or roughly 1 hour per pound of meat. This is a very rough estimate, as each pork butt cooks differently. So, we advise going into this with an open mind. You might have the perfect pulled pork in 7 hours, or it might take 10 hours. The most important rule of good BBQ pork is not to rush the process.
• Once your pellet grill reaches 225 degrees F, place the seasoned pork butt onto the grill, scored side up. Close the lid and cook for 4 hours until it reaches an internal temperature of 165 degrees F.
• Remove your pork butt from the pellet grill and place it into a disposable aluminum pan.
• Increase the heat of your pellet smoker to 275 degrees F.
• Add roughly 1/3 cup of apple juice to the pan. Wrap the pan tightly with foil and return it to the smoker.
• Once the internal temperature of the meat reaches 195-205 degrees F, your pork butt is done.
• Remove the covered smoked pork from your pellet grill. Leave it wrapped and cover it with dry kitchen towels to keep it warm. Let the pork rest for 45 minutes to 1 hour. If you need to rest it longer, leave it wrapped place it into a clean cooler for 2-3 hours. Insulate the with towels.
• Once rested, unwrap the pork. If there is a lot of liquid in the pan, drain it into a bowl or liquid measuring cup. Reserve it. You will need the juices later on.
• We recommend using heat resistant-food safe gloves for “pulling” the pork.
• Remove the large bone from the pork butt and any large clumps of fat.
• Break apart the meat, and hand pull the pork. Most of the roast will be incredibly tender and require little effort. You can also use the two-fork method if preferred.
• Add remaining reserved juices as needed and serve immediately.
• If serving for a long duration, consider placing your pulled pork in a warmer, with extra pulled pork jus.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 230kcal | Carbohydrates: 3g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 74mg | Sodium: 154mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg

Summary

We have tested this method and a recipe for Pulled Pork on Pellet Grills from Traeger, Pit Boss, Grilla, and Green Mountain Grills. We have not found any modifications needed for different makes or models of pellet grills.

The post Pellet Grill Pulled Pork appeared first on BBQ & Grilling with Derrick Riches.