Ingredients
- 1 bone-in pork shoulder (8 lbs)
- 2 tbsp yellow mustard (binder)
- 1/2 cup BBQ dry rub
- 1 cup apple juice (for spritzing)
- 1/2 cup cup apple cider vinegar
- BBQ sauce, to serve
Instructions
- Coat the pork shoulder with mustard, then apply a heavy layer of dry rub.
- Preheat the pellet grill to 225°F and place the pork fat-side up.
- Smoke, spritzing with apple juice every hour, until a dark bark forms and the internal temperature reaches 165°F (about 5 hours).
- Wrap in foil or butcher paper and continue until the meat probes tender at 203°F (about 3 more hours).
- Rest, still wrapped, for at least 45 minutes.
- Shred, discarding the bone and excess fat, and mix with vinegar and a little sauce.
Nutrition
Bring the Smoke Home
Nothing feeds a backyard party like pulled pork. It sits near the top of the top 10 pellet grill recipes because a
single shoulder turns into sandwiches, tacos, and nachos for days.
Why Pulled Pork Tops the Top 10 Pellet Grill Recipes
● Massive yield: one shoulder feeds a crowd and freezes beautifully.
● Forgiving cut: all that fat and collagen means it is hard to dry out.
● The stall: wrapping powers through the temperature stall.
Secrets to Perfect Pulled Pork
● Probe for tender: 203°F is a guide – it should feel like soft butter.
● Rest long: a 45-minute rest keeps every shred juicy.
● Save the bark: chop the crusty exterior back through the meat.
FAQ
What is the stall?
A temperature plateau where evaporation cools the meat; wrapping it pushes through so it finishes on time.
Bone-in or boneless shoulder?
Bone-in adds flavor and helps keep the meat moist.
Serve It With
Pile it high and serve with Grilled Avocados. Prefer the stovetop? See our American Boiled Pork Chops for a quick
alternative.
