Barbecue - Pulled pork pellet grill recipes
Author: Susan Bryant
Whether you have a Traeger, Pit Boss, or other pellet grill, this is the easiest way to make fantastic Carolina Style Pulled Pork. Pellet grills can create dry environments, even for a fatty pork butt, so it's important to baste the pork to prevent the outer layer from drying out.
Pellet Grill Pulled Pork
Our Pellet Grill Pulled Pork is super tender and slides right off the bone, and it's seasoned to strike the perfect balance between smoky and sweet. If you're a fan of barbecue sauce, this pork will go with whatever type you have, thanks to the all-purpose seasoning. Pellet grills can create dry environments, even for a fatty pork butt, so it's important to baste the pork to prevent the outer layer from drying out. For that reason, be sure to keep some basting liquid or a spray bottle on hand. When the pork butt reaches 155 degrees, it will start undergoing evaporative cooling. Basically, the meat will start sweating to the point where the internal temperature will no longer rise. We recommend pulling the meat at the stall, wrapping it in butcher paper or foil, and returning it to the smoker. This way, the high humidity and low evaporation will cause the internal temperature to rise quickly.
Provided by: Liz Mervosh
Total time: 35 minutes
Yields: 10 servings
Number of ingredients: 11
Provided by: Liz Mervosh
Total time: 35 minutes
Yields: 10 servings
Number of ingredients: 11
Ingredients:
- ¼ cup kosher salt
- ¼ cup packed dark brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon dry mustard
- 1 tablespoon coarsely ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons cayenne pepper
- 1 cup bottled apple juice
- 1 (5- to 6-lb.) bone-in pork shoulder (Boston butt)
- Hardwood pellets
How to cook:
- Whisk together salt, sugar, paprika, mustard, pepper, garlic powder, cumin, and cayenne in a small bowl. Transfer 1/4 cup of the spice mixture to a separate small bowl, and whisk in apple juice; set aside.
- Pat pork shoulder dry, and place on a rimmed baking sheet. Rub remaining dry spice mixture evenly over entire surface of pork, pressing to adhere.
- Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to 225°F, close lid, and preheat pellet grill 10 to 15 minutes. Place pork, fat cap side up, on grill grate, close lid, and grill, basting with apple juice mixture every hour, until a meat thermometer inserted into thickest portion of pork registers 150°F to 155°F, 5 1/2 to 6 1/2 hours.
- Carefully remove pork from pellet grill (it will be hot), and wrap tightly in 2 layers of aluminum foil. Return to grill; close lid, and grill until a meat thermometer inserted in center of pork reaches an internal temperature of 200°F to 205°F, 2 1/2 to 3 1/2 hours.
- Transfer to a cutting board, and let rest in foil 1 hour. Remove pork from foil, reserving drippings in foil. Using 2 forks, shred pork into large pieces, discarding bone and fat. Place shredded pork in a large bowl; add drippings, and toss to combine.
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Pellet Grill Pulled Pork Recipe
The most delicious pulled pork recipe, designed just for pellet grill smokers!
Provided by: Sarah Penrod
Total time: 680 minutes
Cook time: 600 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: Texas Cooking
Number of ingredients: 23
Provided by: Sarah Penrod
Total time: 680 minutes
Cook time: 600 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: Texas Cooking
Number of ingredients: 23
Ingredients:
- 1 Pork Butt (usually 5-6 lbs.) This recipe will make enough rub and mop sauce for 2 pork butts at one time if you want to make 2.
- Urban Cowgirl Texas Pork Butt Rub:
- Yields 2 1/2. cups
- 1/2 c. fresh paprika
- 1/4 c. kosher salt
- 1/4 c. sugar
- 1/4 c. cumin (ground)
- 1/4 c. Texas chili powder
- 1/4 c. granulated garlic
- 1 T. dry ground ginger
- 2 T. dry mustard powder
- 2 T. black pepper
- 2 T. cayenne pepper
- Vinegar Mop Sauce:
- 1-quart apple cider vinegar
- 1 c. water
- 2 T. sugar
- 2 T. Texas chili powder
- 1 T cayenne
- 2 T kosher salt
- 3 T oil (flavorless oil, not olive oil or coconut oil)
- 1 cup (to taste) Meat Mitch Competition Barbecue Sauce. (I am totally obsessed with this sauce right now and whoever he is, he doesn't pay me to say that.) I also use Stubb's Sweet BBQ or any honey barbecue sauce that is convenient for you to find.
- Optional: If you want to make sandwiches, make sure to grab some nice buns.
Nutrition:
- Calories: 221 calories
- Carbohydrate: 23 grams carbohydrates
- Cholesterol: 26 milligrams cholesterol
- Fat: 10 grams fat
- Fiber: 4 grams fiber
- Protein: 11 grams protein
- Saturated Fat: 2 grams saturated fat
- Serving Size: 1 serving
- Sodium: 2947 milligrams sodium
- Sugar: 11 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 7 grams unsaturated fat
- Open the pork butt from the package and place it into an aluminum half pan, draining the juices well. Using a sharp fork (or I use the double-pronged cheese fork from a charcuterie knife set) puncture the meat of the pork butt on all sides.
- Mix all of the rub ingredients in a Tupperware container, place the lid on, and shake well. Pour some rub into the metal shaker, replace the lid and shake well patting the rub into the meat. Avoid "rubbing" it in, that doesn't work. Do this on all sides of the pork, wait 5 minutes for it to absorb, then shake and pat again. Cover the meat with foil and refrigerate for 4 hours or overnight for maximum flavor.
- For the mop sauce: Place all of the ingredients in a small saucepan and bring to a boil. Stir well. Set aside to cool. Be prepared to mop the pork using a barbecue mop or meat brush.
- For the cook:
- Heat the pellet grill to 225 degrees. Load the hopper with sufficient pellets and check the feed rate to make sure you are getting a good steady flow of clean smoke.
- Probe the pork butt using the probe from your pellet grill or a standard barbecue probe. Place it on the smoker, sprinkle on a little extra rub and close the chamber.
- I cook the pork butt for an hour and a half before I begin mopping it well-- about every 30- 45 minutes to keep the pork moist.
- When the pork reaches between 160-170 degrees, place the butt into a fresh aluminum half pan. Sprinkle with rub, and pour about 1/2 c. of the mop sauce into the bottom of the pan to provide moisture. (You can also try experimenting with apple juice or Dr Pepper for a different taste.) Tent with foil and place back into the pellet grill.
- Smoke until the pork reaches 206 degrees. Remove from the pellet grill to a room temperature place away from dogs, friends, and nosy neighbors to rest for at least 1 hour.
- Leaving the foil on top will keep the meat hot for hours if you are waiting for guests. Vent the foil a little bit to let steam escape if you're ready to rest the meat, pull and eat quickly.
- When you are ready to pull the meat, do so double-gloved or with pork claws as it is still very hot. Sauce the meat with barbecue sauce and serve!
- (Let me know how it went for ya!!)
Pulled Pork on a Pellet Grill
Low and Slow Pork Butt Recipe for a Pellet Grill to make some delicious Smoked Pulled Pork!
Provided by: Malcom Reed
Yields: 0 servings
Number of ingredients: 3
Provided by: Malcom Reed
Yields: 0 servings
Number of ingredients: 3
Ingredients:
- 8-10lb pork butt
- 2 Tablespoons Killer Hogs AP seasoning
- 2 Tablespoons Killer Hogs The BBQ Rub
How to cook:
- Season all sides of the pork butt with AP and The BBQ Rub
- Rest the pork butt in a refrigerator for at least 2 hours on a wire cooing rack
- Prepare a pellet grill for low and slow smoking at 200°F
- Place the pork butt on the cooking grate fat side down.
- Smoke for 8 hours at 200°F then raise the cooking temperature to 220°F
- Continue to cook until internal temperature reaches 190° or a probe thermometer slides in with little to no resistance.
- Remove the pork butt from the grill and rest for 15 minutes before pulling.
Pulled Pork on a Pellet Grill
One of our most popular pork recipes. We take a bone-in pork shoulder roast and smoke it to perfection on a pellet grill. Whether you have a Traeger, Pit Boss, or other pellet grill, this is the easiest way to make fantastic Carolina Style Pulled Pork.
Provided by: Derrick Riches and Sabrina Baksh
Total time: 525 minutes
Cook time: 480 minutes
Prep time: 35 minutes
Yields: 14 servings
Cuisine: American BBQ
Number of ingredients: 8
Provided by: Derrick Riches and Sabrina Baksh
Total time: 525 minutes
Cook time: 480 minutes
Prep time: 35 minutes
Yields: 14 servings
Cuisine: American BBQ
Number of ingredients: 8
Ingredients:
- 1 pork butt: about 6-8 pounds
- 1/4-1/2 cup Optional Coating: mustard or mustard and Worcestershire sauce
- Garlic-Maple Pork Injection
- 2 tablespoons SPG Rub
- 2-3 tablespoons Honey BBQ Rub
- 1/3 cup Apple juice
- Aluminum foil or peach butcher paper
- 1 Disposable aluminum pan (9" x 9")
Nutrition:
- Calories: 182 kcal
- Carbohydrate: 2 g
- Protein: 6 g
- Fat: 2 g
- Saturated Fat: 1 g
- Trans Fat: 1 g
- Cholesterol: 19 mg
- Sodium: 22 mg
- Fiber: 1 g
- Sugar: 1 g
- Unsaturated Fat: 2 g
- Serving Size: 1 serving
- Remove excess knobs of fat and reduce the fat cap to 1/4" thick.
- Combine injection ingredients and slowly inject the pork roast with marinade. Wipe away any spillage with paper towels. Wrap tightly with plastic wrap and place pork butt into the refrigerator for 4-12 hours.
- After the pork has marinated, remove it from the fridge, and unwrap.
- Optional step 1: Score the fat cap of your pork butt with a sharp knife.
- Optional step 2: Apply a thin coating of mustard or mustard-Worcestershire sauce mixture to the pork roast.
- Rub: Next, season pork with SPG rub first, then coat it with the Honey BBQ Rub. Let the meat stand at room temperature while you prepare your grill.
- Preheat your pellet grill for 225 degrees F.
- Plan on anywhere from 7-10 hours or roughly 1 hour per pound of meat. This is a very rough estimate, as each pork butt cooks differently. So, we advise going into this with an open mind. You might have the perfect pulled pork in 7 hours, or it might take 10 hours. The most important rule of good BBQ pork is not to rush the process.
- Once your pellet grill reaches 225 degrees F, place the seasoned pork butt onto the grill, scored side up. Close the lid and cook for 4 hours until it reaches an internal temperature of 165 degrees F.
- Remove your pork butt from the pellet grill and place it into a disposable aluminum pan.
- Increase the heat of your pellet smoker to 275 degrees F.
- Add roughly 1/3 cup of apple juice to the pan. Wrap the pan tightly with foil and return it to the smoker.
- Once the internal temperature of the meat reaches 195-205 degrees F, your pork butt is done.
- Remove the covered smoked pork from your pellet grill. Leave it wrapped and cover it with dry kitchen towels to keep it warm. Let the pork rest for 45 minutes to 1 hour. If you need to rest it longer, leave it wrapped place it into a clean cooler for 2-3 hours. Insulate the with towels.
- Once rested, unwrap the pork. If there is a lot of liquid in the pan, drain it into a bowl or liquid measuring cup. Reserve it. You will need the juices later on.
- We recommend using heat resistant-food safe gloves for "pulling" the pork.
- Remove the large bone from the pork butt and any large clumps of fat.
- Break apart the meat, and hand pull the pork. Most of the roast will be incredibly tender and require little effort. You can also use the two-fork method if preferred.
- Add remaining reserved juices as needed and serve immediately.
- If serving for a long duration, consider placing your pulled pork in a warmer, with extra pulled pork jus.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
