Pulled Pork—On the Green Mountian Pellet Grill

Are you ready for some delicious smoked pulled pork sandwiches?
Let me show you how I do my pulled pork.

First Get yourself a Pork Butt

They normally weigh between 8-10lbs.
I season this hunk of meat with a healthy amount of salt and coarse ground black pepper, then add a little Smokehouse Maple seasonings just for fun. (And it’s delicious)

Make sure you get good coverage on the whole thing. Give it a few pats to help set the seasons on the meat before you flip it over. Don’t wanna dump those precious seasons off that meat.

Look at that, a little flavor pocket

Better get some goodness thrown inside there too

After you get that beast all seasoned up, wrap it up nice and snug and put it to bed in the refrigerator overnight. It’s got a long day tomorrow. This will allow that rub you placed on it to set in nicely on the meat and act like a dry marinade of sorts.

You don’t have time to sleep inwhen your cooking this bad boy. Get your butt outta bed and crank up the Green Mountain pellet grill (or any other pellet grill you might own) to 375*F.

Once the temp if right, unwrap that hunk of meat and toss it on the grill fat side down for about 30 minutes then get a shovel and flip it like a hotcake so it is fat side up.

Don’t you dare trim any of the fat off

This is what gives the meat all its juices and flavor.
After you have flipped it and thrown your back out doin so, lay a piece of aluminum foil over it and turn the temp down to 235F. The foil will help with any sooting that might occur while waiting for the temperature to drop.
Once the grill stabilized at 235F pull the foil off and cook it for 2 hrs at this temp.

After 2 hours you wanna pull it off the grill and wrap it up with butcher paper. I prefer butcher paper over aluminum foil because I don’t enjoy cooking aluminum into my food, but that is just me. You can pick up butcher paper for free at Safeway in their meat department. Just talk to the butcher and ask for about 8 feet of it.

Stick your meat thermometer deep down inside this thing, making sure your not touching the bone.

Only about 4-5 hours to go!!

Continue cooking with the fat side up the whole time. Pork is safe to eat at 165F but we want to be able to pull this apart easy. So keep that grill rollin until the internal temp is at 195F

Caution: Get a napkin!! Your goin to start drooling

Remove the pork butt from the grill and place it in a pot in the oven. Let it rest for an hour or two.
We took the kids to the park and played some basketball while we were waiting.

Open up that bundle of Joy

Look at that layer of smoke ring!!

There is a really awesome tool called bear claws that work amazing to do this. But do I have any
no!!!
Using 2 forks I shred this juicy smoked meat and pull out any big chunks of fat.

Now that looks tasty!!

Now that the meat is all shredded up add some of your favorite BBQ sauce. I only add enough to get a little flavor added. That way if someone wants theirs with BBQ sauce dripping out the sides, the BBQ sauce won’t over power the flavor of the meat.

I toast the buns a little then,