Low and Slow Smoked Pulled Pork on a Pellet Grill | How To

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork butt

Turkey breast is leaner, while pork butt is often more affordable.

bbq sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.

Trim any hard fat and silver skin from the pork shoulder.

Score the top of the pork shoulder to allow the rub to settle in.

Prepare the brine solution with 1 gallon of apple juice and 1.5 cups of kosher salt, whisking until the salt is dissolved.

Submerge the pork shoulder in the brine and refrigerate for 18 to 24 hours.

Remove the pork shoulder from the brine without rinsing it off, allowing excess brine to drip off.

Apply homemade pork rub liberally on all sides of the pork shoulder, including the score marks.

Preheat the pellet smoker to 225°F.

Place the pork shoulder in the smoker and cook until it reaches an internal temperature of 155°F to 160°F, which may take several hours.

After reaching the stall temperature, double wrap the pork shoulder in foil with about a quarter cup of apple juice added for moisture.

Increase the smoker temperature to 350°F and return the wrapped pork shoulder until it reaches an internal temperature of around 200°F.

Remove the pork shoulder from the smoker and let it rest in a cooler wrapped in foil and towels for up to four hours.

Shred the pork using hands or beer claws, ensuring it is tender and juicy.

Serve the shredded pork on buns with barbecue sauce and melted cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary