Smoked Pulled Pork on a Pellet Grill (Step-by-Step Guide)

There’s nothing quite like the smoky, tender goodness of smoked pulled pork made on a pellet grill. You’ve come to the right place if you’re looking for the best smoked pulled pork recipe. This Boston butt recipe is packed with flavor, easy to follow, and results in the juiciest pulled pork you’ve ever had.

Step-by-Step Instructions

1. In a small bowl mix together the dry rub ingredients: 3 tbsp fine sea salt, 3 tbsp ground pepper, 2 tbsp smoked paprika, 1 tsp granulated garlic, 1 tsp granulated onion and 3 tbsp brown sugar. Mix until combined. Set 2 tablespoons of the mixed dry rub aside for later. I place it in a small plastic bag.
2. Remove the pork shoulder from its wrapping, sprinkle the rest of the rub all over the meat. Try to get it in every nook and cranny.
3. Place the seasoned pork on a large cookie sheet. Cover it with aluminum foil or plastic wrap and place it in the fridge for at least 2 hours. If you plan on eating this for dinner, you want to get it on the smoker around 3 am to cook for 12 hours and then rest and be ready at 5 pm. Please take a look at the notes below.
4. When ready to smoke, remove the pork from the fridge, turn your pellet grill smoker on, and let it establish a flame with the lid open. After about 10 minutes, turn the heat to 225, shut the lid, and let it preheat.
5. Remove the meat from the pan and foil, place it fat-side down the grates in the smoker. Shut the lid and allow it to smoke for 6 hours.
6. After 6 hours, remove the meat and place it on a cookie sheet (that you don’t mind darkening in the smoker) or a large disposable foil pan. Wrap it tightly in aluminum foil and place it back on the smoker for 6 hours.
7. The meat is done when it reaches 195-200 degrees F, use a probe thermometer or instant-read thermometer to ensure the pork reaches the right temperature.
8. Remove from the smoker and let it rest on your counter (still covered) for at least 2 hours.
9. After the meat has rested, shred in a large bowl. Collect any meat drippings from the pan and sift through a fine mesh sifter. Pour in the 2 reserved tablespoons of dry rub into the strained drippings. Stir that sauce into the pulled pork. Enjoy!

Serving Suggestions

Smoked pulled pork is incredibly versatile! Here are some great options:

• Classic Pulled Pork Sandwiches– on brioche buns or homemade potato rolls with a drizzle of favorite BBQ sauce.
• Pulled Pork Tacos– with a squeeze of apple cider vinegar.
• Pulled Pork Nachos– loaded with cheese, jalapeños, and sour cream.
• BBQ Pulled Pork Sliders– perfect for game days and Super Bowl parties.

Pulled Pork Mistakes to Avoid

One of the most frequent issues when making smoked pulled pork is ending up with dry or tough meat. This often happens when the internal temperature doesn’t reach the sweet spot of 195-200 degrees F. If you go over 205 degrees F, the texture can become mushy instead of tender. Another challenge is the stall period, where the temperature seems to plateau- wrapping the pork in pink butcher paper or aluminum foil helps push through this phase. If your pork is too smoky or bitter, you may be using too many wood chips or not ensuring clean smoke in your pellet smoker.

If the bark isn’t forming properly, it could be due to not applying the rub well enough or lacking a good sugar-based binder like yellow mustard. If the pork isn’t pulling apart easily, it may need more time to break down the connective tissue.

Achieving the Perfect Smoked Pulled Pork Flavor and Texture

Some people find their pulled pork is bland, which can happen if the dry rub isn’t applied evenly or if not enough smoke penetrates the meat. If the pork turns out greasy, it may be due to not trimming excess fat before cooking. On the other hand, if there’s no crispy bark, it could be because the pork was wrapped too early or there was too much moisture during cooking.

For those who complain about too much smoky flavor, the culprit is often using green wood or too many wood chips at once, leading to excessive creosote buildup. That is why I prefer a Traeger- with this pellet smoker, it’s impossible to mess up the wood because you use the perfect pellet.

The Best Cut of Pork for Pulled Pork

The pork shoulder or Boston butt is the best choice due to its fat content and tenderness.

Smoke Time for a Pork Shoulder

It typically takes 1.5-2 hours per pound of pork when smoking at 225 degrees F.

Foil or Butcher Paper

When choosing which to wrap your pork butt in, consider this: foil helps retain moisture, while pink butcher paper allows better bark formation. So you can decide which is more important to you- a very moist pulled pork or the crisp bark.

Tips for Moist Smoked Pulled Pork

If you want to guarantee moistness, using a water pan, spritzing with apple cider vinegar or apple juice, and wrapping at the right time all help retain moisture.

When to Serve Pulled Pork

• Super Bowl Smoked Pulled Pork Sliders- Perfect for game day.
• 4th of July BBQ Pulled Pork- A summer favorite.
• Holiday Smoked Pulled Pork Leftovers- Great for repurposing, like into nachos.
• Spring BBQ Pork with Fresh Slaw- A light and flavorful pairing (think Easter).
• Fall Applewood Smoked Pulled Pork- Classic fall comfort food.

Delicious Smoked Pulled Pork

I remember the first time I tackled making smoked pulled pork at home. The anticipation of that slow-cooking process, the irresistible aroma filling my backyard, and finally, the moment I pulled apart the tender strands of pork was pure BBQ bliss! Over the years, I’ve perfected my technique, making sure each bite is packed with smoky flavor and melt-in-you-mouth tenderness.

Making homemade smoked pulled pork takes patience, but the reward is well worth it. Whether you’re serving it at a 4th of July BBQ or meal-prepping for the next day, this is hands down the best way to enjoy tender, slow-cooked pulled pork. Try it out and let me know- what’s your favorite way to enjoy pulled pork?