Go Back
Print

Smoked Pulled Pork

An overnight pork butt on the pellet grill, no babysitting. Low and slow at 190°F overnight, then a morning bump to 250 to 275°F until it pulls apart.
Course Main Course
Cuisine American BBQ
Keyword pork butt, pulled pork, smoked pulled pork
Prep Time 20 minutes
Cook Time 15 hours
Total Time 15 hours 20 minutes
Servings 12 Servings

Equipment

  • Pellet grill
  • Instant-read thermometer
  • Food service film

Ingredients

Pork

  • 1 pork butt, about 9 lb trimmed of loose fat and any glands
  • Big Papa's Hallelujah Jalapeno rub AP rub with heat
  • OG Bandits Pecan Bounty pork rub sweet, savory and for color

Instructions

Trim and Season

  • Trim the loose bits of fat off the pork butt and remove any glands. No competition trim needed.
  • Coat all over with the Hallelujah Jalapeno rub for heat.
  • Layer on the Pecan Bounty pork rub for sweetness, savoriness and color.
  • Refrigerate until you are ready to cook that evening.

Smoke Overnight

  • Set the pellet grill to 190°F and smoke the pork butt overnight, no babysitting.
  • In the morning, bump the grill to 250 to 275°F and cook until probe tender.
  • Expect probe tender around 190 to 200°F internal. Near the end the temperature climbs about 5°F an hour.
  • You will feel a little pullback on the bone and almost no resistance when you probe. That is the tender zone.

Rest and Pull

  • Wrap the pork butt in food service film and rest 1 to 2 hours. The wrap redistributes the juices and softens the bark.
  • Pull the bone, it should slide right out. Shred and serve.

Video

Notes

No binder, no wrap during the cook. The food service film rest is what redistributes the juices and softens the bark.