Smoked Pulled Pork
6 ingredients · 12 steps · from Smokin' & Grillin' wit AB
Ingredients
- 2 bone-in pork shoulders (pork butt)
- coarse seasoning rub (AB's rub)
- barbecue sauce
- pecan wood pellets
- for serving coleslaw
- for serving bread rolls
Steps
- Score pork shoulders with a sharp knife to allow seasoning to penetrate.
- Season generously with coarse rub on all sides.
- Let meat rest 30 minutes to sweat and absorb seasoning.
- Place pork in half-pans to catch drippings. One pork can be left without a pan to render fat freely.
- Load pellet smoker with pecan wood pellets.
- Smoke at 225°F for approximately 12 hours overnight.
- Raise temperature to 275°F for the final 2-3 hours to finish.
- Probe with meat thermometer — pork is done when it feels like butter (very little resistance).
- Remove from smoker, cover with foil, and rest 30-45 minutes.
- Remove bone (it should pull out cleanly).
- Shred meat, incorporating the bark. Mix in a small amount of barbecue sauce.
- Serve on bread rolls with coleslaw as a pulled pork sandwich.
Recipe extracted by Foodle from “How to Smoke Pork Shoulder on a Pellet Grill (Perfect Every Time)” by Smokin' & Grillin' wit AB. Quantities follow the video and may be approximate — watch the original for technique.
