Get ready to elevate your barbecue game with the ultimate smoked pulled pork recipe, crafted specifically for your pellet grill. This mouthwatering dish promises tender, juicy pork infused with rich smoky flavors. Perfect for gatherings or a cozy family meal, it’s time to fire up the grill and enjoy some delicious pulled pork.
Steps
- Preheat your smoker to a steady 225 degrees Fahrenheit, using hickory or apple wood for a balanced smoky flavor.
- Pat the pork shoulder dry with paper towels and then generously coat it with yellow mustard to help the seasoning adhere.
- Apply a liberal amount of sweet BBQ rub on all sides of the pork, ensuring it is fully covered without needing to rub it in.
- Place the seasoned pork shoulder on the smoker grates, fat side up, and let it smoke until the internal temperature reaches between 195 and 201 degrees Fahrenheit, which may take 15-20 hours.
- Once cooked, wrap the pork tightly in aluminum foil and allow it to rest for at least an hour to let the juices redistribute.
- After resting, shred the pork, discarding any excess fat or gristle, and finish with an extra sprinkle of BBQ rub before serving.
Ingredients
- 8 to 10 pounds of bone-in pork shoulder roast (also known as Boston butt)
- 2 to 3 tablespoons of yellow mustard
- 1/4 cup plus 1 tablespoon of Signature Sweet Rub (can be homemade or store-bought)
FAQ
- What is the difference between smoked pork butt and smoked pork shoulder?
- Smoked pork butt and smoked pork shoulder are actually the same cut of meat. The terms are interchangeable and refer to the upper part of the pig’s shoulder. Despite the name, it does not come from the pig’s rear end.
- How long does it take to smoke a pork butt?
- Smoking a pork butt at 225 degrees Fahrenheit typically requires about 2 hours of cook time per pound. An 8-pound pork shoulder might take about 16 hours, although times can vary based on the specific cut of meat.
- What is ‘the stall’ during smoking, and how should I handle it?
- The stall is a phase during smoking when the pork’s internal temperature plateaus, usually between 145 and 165 degrees Fahrenheit. This is normal and requires patience as the temperature will eventually rise again. Some pitmasters choose to wrap the meat in foil to speed up this process, although it’s not necessary.
- How can I properly freeze leftover smoked pulled pork?
- To freeze leftover smoked pulled pork, allow it to cool to room temperature, then shred the meat before placing it in freezer-safe bags. Remove as much air as possible from the bags to prevent freezer burn. Properly stored pulled pork lasts up to 6 weeks in a regular freezer or 6 months in a deep freeze.
- What are some effective ways to reheat smoked pulled pork?
- For reheating, defrost the pork in the fridge for 24 hours, then crisp it in a skillet with some cooking oil. Alternatively, you can simmer it in water while still in its sealed freezer bag or reheat it in a smoker with apple juice to maintain its moisture and flavor.
Tips
- Choose the Right Wood: Opt for hickory or apple wood when smoking your pork shoulder. These woods provide a mild flavor that complements the pork without overpowering it.
- Monitor the “Stall”: Be prepared for the “stall” phase during smoking, where the internal temperature of the pork plateaus between 145°F and 165°F. This is normal, so remain patient and allow the process to continue without wrapping the pork to achieve a flavorful crust.
- Rest Before Shredding: After smoking, wrap the pork shoulder in aluminum foil and let it rest for at least an hour. This resting period allows the juices to redistribute, making the meat more tender and easier to shred.
- Freeze Leftovers Properly: If you have extra pulled pork, ensure it’s cooled before freezing. Shred the pork before storing it in freezer-safe bags, removing as much air as possible to prolong its freshness. This makes reheating easier and preserves the taste.
