BBQ Pulled Pork | Green Mountain Pellet Grills

pork shoulder

🥗Healthier: lean pork loin

💰Cheaper: pork butt

Pork loin is leaner, while pork butt is often more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is usually cheaper.

Prepare the marinade by mixing paprika, onion powder, spicy red pepper flakes, brown sugar, olive oil, and Dijon mustard.

Generously coat both sides of the pork shoulder with the marinade, ensuring to cover every nook and cranny.

Seal the marinated pork in a container and refrigerate for 24 hours.

On the day of cooking, remove the pork from the fridge and let it come to room temperature.

Preheat the grill to 380 degrees Fahrenheit.

Mix sea salt and coarse ground pepper in a shaker for even seasoning.

Season the pork with the salt and pepper mixture.

Place the pork in the smoker and cook at 380 degrees Fahrenheit, spritzing with a mixture of apple cider vinegar, apple juice, olive oil, and a dash of water every hour.

After one hour, lower the temperature to 225 degrees Fahrenheit for low and slow cooking.

Insert a meat probe into the thickest part of the pork, avoiding the bone.

Cook the pork until it reaches an internal temperature of 160 degrees Fahrenheit, which should take about five hours.

Once at 160 degrees, wrap the pork tightly in tinfoil to seal in the juices.

Continue cooking until the internal temperature reaches 195 degrees Fahrenheit.

Let the wrapped pork rest for about 30 minutes in a cooler with a towel to maintain heat.

After resting, pull apart the pork. Optionally, apply barbecue sauce and return it to the grill at 275 degrees Fahrenheit for an additional hour for presentation.

Check if the pork is done by ensuring the bone slides out easily.

Shred the pork and serve as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary