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Simple Pellet Grill Pulled Pork Recipe

Pulled pork was never really meant to be difficult. This Boston butt pulled pork on the grill recipe is intended for those who are looking to make some awesome sandwiches without too much fuss. This grilled pulled pork recipe gives that awesome pork a chance to shine without being covered up before it ever got a chance to be great. With this method, you get all the flavor of the rub right in the meat and adding the rendered fat makes sure all the rub melts into the meat.

Ingredients

  • 1 8 to 10-lb Boston pork butt
  • ¾ C salt
  • ¼ C black pepper
  • 1/3 C Grilla AP Rub
  • Aluminum foil

Directions

Start with your Boston pork butt. (You can make smoked pulled pork from similar cuts of meat like a whole pork shoulder or picnic shoulder, too. All are part of the same area on the pig. A Boston butt, however, will give you the most consistently delicious results with the least effort.) You want to find one that has good marbling and that is symmetrical. Go with a boneless cut for maximum ease.

Take the meat out of the package and rinse it off in the sink. Pat it dry with paper towels, set it on a cutting board and then flip it fat side up. Take a knife and score a diamond pattern into the fat cap. You want your cuts to be just through the fat cap and barely into the meat below.

score the boston butt

Next, take your salt and rub it all over the meat on all sides. The meat should be well-coated with salt. Now, repeat with the pepper. If you’re in a hurry and want to reduce prep time, mix the salt and pepper together and rub it on. Let your meat sit at room temperature while your Silverbac wood pellet grill preheats to 225 degrees.

If you are in a hurry, go ahead and set the pit for 275 degrees. This will cut a couple of hours off the total time by cooking hotter and faster. You won’t have as much smoke penetration, but it still makes a tasty sandwich. Place your meat on the wood pellet grill grates with the fat cap up. Cook for at least 4 hours before you even crack the door on the pit.

If you are cooking at 275, it will be close to time to wrap at 4 to 5 hours. If you want more color while cooking at 225, go ahead and let your meat go for another 1 to 2 hours of cook time and then wrap. 

When wrapping, it is imperative that you create a solid seal. Pull 2 sheets of aluminum foil long enough to fully envelop your meat. Lay the butt in the center of the aluminum foil and wrap with the first sheet, crimp closed, and then repeat with the second sheet. You want a tight seal so you do not lose any of the rendered fat. Try not to move this foil pack around very much because the aluminum foil will split and make a huge mess on your grill.

Cook the butt another 2 hours and then start checking the internal temperature. Use a sharp, high quality meat thermometer like the Grilla Grills meat thermometer. You want an internal temperature of at least 195 degrees in all parts of the butt.

Once you reach the target internal temperature, very carefully remove the foil package from the Silverbac. You will want to use insulated gloves for this as the contents are scalding hot. If you are not in a hurry, place the foil packet in a pan and rest the meat in the oven with it off for a couple of hours. This will provide even more time for the meat to break down.

When you are ready to pull the meat, open up the packet and remove the meat. At this point, the meat should be more than fall-apart tender. You should be able to use insulated rubber gloves to mush the meat into small chunks and then take more time to properly pull. Once you have the meat pulled, place it all in a large bowl and then dump the AP Rub on the pile of meat. Then, add about 2 cups of the saved rendered fat.

Toss the meat well and serve with your favorite coleslaw or topped with a great vinegar BBQ sauce.

Customizing Your Smoked Pulled Pork

This is a basic pulled pork recipe designed to be accessible for anybody, including beginners. However, once you’re confident in the fundamentals of Boston butt pulled pork, there are lots of awesome ways to spice it up.

  • Make your own pork rub. BBQ pitmasters love to flex their creativity by crafting their own signature rubs from spices like garlic powder, paprika, cumin, brown sugar, cayenne and all kinds of other delicious seasonings.
  • Experiment with spritzing your pork butt using a spray bottle filled with a mixture of apple juice, apple cider vinegar and/or water. 
  • Try pink butcher paper instead of aluminum foil when it’s time to wrap your pork butt

Why Everyone Will Love This Pellet Grill Pulled Pork

Most people have eaten some kind of pulled pork at some point. However, many have never experienced award-winning smoked pulled pork recipes created on a pellet grill.

What is the difference between ordinary pulled pork and pulled pork slow-cooked on the grill? Essentially, the smoke emanating from the flavored wood pellets completely changes the flavors. 

In fact, you will notice right away that this wood pellet grill pulled pork recipe has unique undertones. Switch up the types of wood pellets you choose to give your pulled pork a distinctive touch. 

Hickory is many pitmasters’ go-to choice for smoked pulled pork. What if you’re in the mood to experiment a little, though? You’re in luck! Grilla offers many other wood pellet options that give smoked pork butt an amazing flavor, including apple, cherry and our Competition Blend.

Serving Ideas for Smoked Pulled Pork

In addition to traditional grilled pulled pork sandwiches, remember that pulled pork makes an awesome dish all by itself. It can also be used to top chili and stew, or even a salad for something different. Like a lot of other smoked meat recipes, smoked pulled pork is amazing for leftovers lovers because each cook will give you several pounds of meat, and it tastes great as part of a huge variety of recipes. 

Ready for your mouth to water? Try our wood pellet grill pulled pork butt recipe for your next gathering — or just because.

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