If you’re a fan of smoky pulled pork, my low-and-slow method for cooking pork butt on a pellet grill will ensure you turn out super juicy pulled pork. My tried-and-true technique ensures a perfectly smoked, tender, and flavorful pork butt every time.
This method develops a crispy bark and ensures the meat remains juicy and tender. I’ll walk you through every aspect of preparing perfectly smoked pulled pork, from seasoning and smoking to the perfect finish.
Whether hosting a backyard BBQ or preparing a weeknight family meal, this dish pairs beautifully with a variety of sides and condiments, making it a crowd-pleaser for any occasion.
No time to read the recipe? Pin it to read later ⤵️
What You Need
Pork Shoulder
Yellow Mustard
BBQ Rub
BBQ Sauce
Table of contents
Should You Use Pork Butt or Pork Shoulder?
The best cuts for pulled pork are pork butt and pork shoulder. You might also hear the term Boston butt, which is simply another name for pork butt or shoulder. I prefer using pork butt.
This cut is rich in connective tissue and fat. When smoked slowly at a low temperature, the connective tissue breaks into juicy gelatin, making the pork incredibly tender and flavorful.
How To Smoke A Pork Butt on a Pit Boss Pellet Grill
Smoking a pork shoulder for pulled pork is a two-step process: first, we smoke it, then let it rest, and then shred it.
Step 1: Season
Preheat the smoker to 230°F. Score the fat on the pork, then slather it with yellow mustard as a binder. Season the pork evenly on all sides with the BBQ rub.
Step 2: Smoking
Place the pork directly on the smoker, fat cap down. After 90 minutes, begin basting the pork butt with the BBQ sauce every 60-90 minutes. Fat cap down means the fat is between the heat source and the meat — it acts as a buffer and bastes the meat as it renders. Don’t be tempted to flip it.
Smoke for 8–10 hours until the internal temperature reaches 165°F. Before you wrap, check the bark — the surface should be deep mahogany, dry to the touch, and firm when you press it lightly. If it still looks wet or gives when pressed, leave it unwrapped for another 30–45 minutes. Wrapping too early softens bark you’ve spent hours building. Once the bark is set, tightly wrap in foil or butcher paper. Return the wrapped shoulder to the smoker and cook until the internal temperature reaches 205°F and the probe slides in with almost no resistance.
Step 3: Rest and Shred
When the pork reaches an internal temperature of 195°F to 203°F, remove it from the smoker. Let it rest in an aluminum pan for 30-60 minutes, wrapped or unwrapped.
Then, shred the meat using two forks, your hands, or bear claws. If using your hands, wear protective gloves to avoid burns.
When it’s ready to shred the bone — if bone-in — the bone should slide out completely clean with no resistance. The meat will pull apart in long, moist strands with almost no effort. If it’s shredding into short, dry chunks, it either needs more time or is slightly overcooked. Pour a ladle of the pan juices back over the shredded meat before serving — it keeps it moist and adds back the flavor that rendered out during the cook.
How to Store and Reheat Leftover Pulled Pork
Store leftover pulled pork in an airtight container in the fridge for up to 4 days. For longer storage, freeze in zip-lock bags for up to 3 months — portion it before freezing so you only defrost what you need. To reheat, place in a pan over low heat with a splash of apple juice or BBQ sauce to keep it moist, stirring until heated through. An oven at 300°F covered with foil for 15–20 minutes also works well. Avoid the microwave — it dries it out fast.
Dealing With The Stall
When the internal temperature stalls — usually between 155°F and 165°F — it may stop rising for hours. This is normal.
At this point, the rise in temperature may slow down, a phase known as “the stall.” This happens when the meat “sweats,” causing moisture to evaporate and cooling the surface, slowing the cooking process.
You have two options:
- Increase the Heat: Raise the temperature to 310°F to counter the cooling. Once the meat hits 170°F, bring the temperature back down.
- Wrap the Meat: This is a common technique called the Texas crutch. Wrapping helps retain heat and moisture, speeding up the cooking process.
To wrap:
Rather than wrapping the pork directly in foil, place it in a disposable foil pan — add about ⅓ cup of apple juice before sealing tightly, then raise the Pit Boss to 275°F to push through the stall faster. This traps moisture and adds a subtle sweetness while the higher heat shortens the final push to 205°F by 1–2 hours.
- Use a disposable aluminum pan, not a bare foil wrap, to collect the rendered juices
- Add ⅓ cup apple juice or apple cider vinegar before sealing
- Raise the temperature to 275°F once wrapped
- Keep the thermometer probe in place through the foil
- Do not unwrap until the probe reads 195–205°F
How Long Does It Take To Smoke Pulled Pork
Cook your pork butt at 225°F for about 1.5 hours per pound. During the first three hours, the meat will absorb most of the smoke, so keeping the lid or door closed is crucial. Use a digital thermometer to monitor the pork’s temperature.
The pork butt is ready when its internal temperature reaches 195°F to 205°F. Many pitmasters prefer to take it all the way to 205°F to ensure all the connective tissue has fully melted into gelatin, resulting in pork that pulls apart easily.
My Favorite Wood Pellets to Use For Smoking Pork?
When smoking pulled pork, it’s best to use pecan, hickory, or fruitwood pellets, such as cherry or applewood. Avoid using mesquite alone, as its strong flavor can overpower the pork. Mix mesquite with a milder wood for a more balanced flavor if you want to use mesquite.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
🔥 What To Serve With Your Pulled Pork
Here are some of my favorite sides for pulled pork
Smoked Cornbread
Smoked Broccoli
Smoked Jalapeno Poppers
Smoked Mac and Cheese
Smoked Beans
Pit Boss Pulled Pork
Ingredients
- 6-9 lbs Pork Shoulder
- 2 tbsp Yellow Mustard
- 3 tbsp BBQ Rub
- 1/2 cup BBQ Sauce
Instructions
- Preheat the smoker to 230°F. Score the fat on the pork, then slather it in yellow mustard for the binder. Season the pork evenly on all sides with the BBQ rub.
- Place the pork directly on the grates of the smoker with the fat cap down. After 90 minutes, begin basting the pork butt with the BBQ sauce every 60-90 minutes.
- Smoke for 8-10 hours until the internal temperature reaches 165°F. Tightly wrap the pork with foil (or butcher’s paper).
- Return the wrapped shoulder to the smoker and cook until the internal temperature of the meat reaches 195- 205°F and the thermometer probe slides into the meat like softened butter.
- When the pork reaches an internal temperature of 195°‒205°F, remove it from the smoker. Let it rest in an aluminum pan for 30-60 minutes, either wrapped or unwrapped. Then, shred the meat using two forks, your hands, or bear claws. If using your hands, be sure to wear protective gloves to avoid burns.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
This pulled pork came out so juicy thank you!!