Make delicious smoked pulled pork right out on your pellet grill with this easy recipe!
Last year, we decided to invest in a new smoker, we ended up buying a Green Mountain Pellet Grill, we have been using it nonstop ever since! It’s also good to note, this isn’t sponsored in any way either, just wanted to share which one we use.
If there is anything I’ve found to be true, it’s that choosing the right sauce and seasoning is vital to making the best-pulled pork.
Tips for Making Smoked Pulled Pork:
This smoked pulled pork starts out with a rub that you will add to the pulled pork prior to placing it on the smoker.
The base of this rub is the yellow mustard that will be applied to the pork prior to adding the rub on it. Yellow Mustard creates a nice outer layer to the pulled pork, it can even give it a smoky flavor too.
We use this as a base for just about any recipe we do now as it really adds a great flavor to the smoked meats.
If you prefer, you can slather on some barbecue sauce while it’s smoking as well toward the last 1-2 hours of the cooking time. We typically wait and add it when serving instead.
I prefer Head Country barbecue sauce, but you can use any that you prefer.
How long to do you cook smoked pulled pork?
This pulled pork can and likely will take up to 5 hours at 225*F, remember this is cooked low and slow.
We have found that it comes down to about 1 – 1 1/2 hours per pound to cook on the smoker. The internal temperature needs to be at least 145*F to be considered done; however, if you want to shred it easily let that get up to 195*F.
It’s time to enjoy this delicious Smoked Pulled Pork, be sure to also check out this Smoked Bologna too.
Smoked Pulled Pork
Ingredients
- 3-4 LB Pork Butt Roast or Shoulder Bone-In or Boneless
- 2 Tbsp Yellow Mustard
- 3 Tbsp Brown Sugar Packed
- 3 Tsp Salt
- 1/2 Tsp Pepper
- 1 Tsp Paprika
- 1-2 Tsp Crushed Red Pepper Flakes
- 1 Tsp Ground Mustard
- 1 Tsp Garlic Powder
Instructions
- Begin by preparing your pellet grill and warm it up to 225*F.
- Coat the pork with the mustard, start with 2 Tbsp add more if needed to fully coat your pork.
- After this is done, combine the sugar, salt, pepper, paprika, crushed pepper, ground mustard, and garlic powder.
- Then, coat the pork with a dry rub.
- Once down place the pork onto the smoker, using a probe if needed from your pellet grill.
- Cook for 4-5 hours at 225*F, in the last hour or so, you can increase the temp to 240*F.
- The pork is done at an internal temperature of 145*F; however, you will want to get it up to 195*F to have that easy, shredded pork.
- Remove, shred with 2 forks and serve once the temperature is reached.
- Pair with your favorite Head Country Barbecue Sauce or other Sauce.
Notes
Nutrition
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Comments & Reviews
Thanks for your reply. We made this last night and it was to DIE for!!! Great recipe!
Made this twice now on my Camp Chef smoker. Delicious and simple! I get a 4 lb pork butt from Aldi’s perfect for this recipe and add a little extra brown sugar and garlic powder. First time I smoked it for like 5 hours one night during the week and it wasn’t quite tender enough, but I didn’t have the time to cook it any longer. This time I did it on a Sunday morning and smoked it for about 7 hours and it was much easier to shred. I also wrapped it in foil and cranked it up to 250 for the last hour as recommended. Others making this, I’d shoot for the higher limit called out in the article above of 1.5 hrs per lb as a minimum.