Ah, the aroma of slow-cooked pulled pork – is there anything quite like it? Let me tell ya, there’s something about that smoky, tender goodness that just makes my heart sing. And when it comes to making pulled pork on a Green Mountain Grill, well, I’ve got a few tricks up my sleeve that I can’t wait to share with you.
Alright, let’s kick things off with the basics. If you’re new to the world of smoking meats, you’re in for a treat. Picture this: a beautiful Saturday morning, a cup of coffee in hand, and the anticipation of the delicious feast ahead. That’s the kind of vibe we’re going for here.
First things first, you’ll need a Green Mountain Grill. This bad boy is perfect for smoking because it maintains a consistent temperature – crucial for that fall-apart tenderness we’re aiming for. If you haven’t already, give your grill a good clean. Trust me, you don’t want last week’s BBQ chicken remnants mingling with your pork.
How To Make Smoked Pulled Pork On A Green Mountain Grill
- Choose Your Pork: Start with a pork shoulder (also called a Boston butt). Go for about 8-10 pounds. This cut has the right amount of fat to keep things juicy.
- Prep the Pork: Trim any excess fat, but don’t go too crazy. You want some fat to render down and keep things moist. Then, slather the pork in mustard. Yeah, I know it sounds weird, but trust me on this one. The mustard helps the rub stick to the meat and adds a nice tang.
- The Rub: Ah, the rub – the heart and soul of your pulled pork. Mix up a blend of brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and a dash of cayenne. Massage this into every nook and cranny of your pork shoulder. Don’t be shy; give it a good rubdown.
- Preheat Your Grill: Set your Green Mountain Grill to 225°F. It’s low and slow, baby. This is gonna take a while, so get comfy.
- Smoke It: Place the pork shoulder on the grill. Close the lid and let the magic happen. You’re looking at about 1.5 to 2 hours per pound, so for an 8-pound shoulder, that’s roughly 12-16 hours. It’s an all-day affair, but oh-so-worth-it.
Wood and Pellets: The Flavors of Smoke
Now, let’s talk wood. The type of wood you use can make or break your pulled pork. For this recipe, I swear by a blend of hickory and applewood pellets. Hickory gives a robust, smoky flavor, while applewood adds a subtle sweetness that pairs beautifully with pork. You can experiment with other woods like cherry or pecan, but hickory and apple are my go-tos.
Additional Tips: Elevate Your Pork Game
- Spritzing: Every hour or so, spritz your pork with a mix of apple juice and apple cider vinegar. This keeps it moist and adds layers of flavor.
- The Stall: At around 160°F, you’ll hit the stall – the meat’s internal temperature stops rising. Don’t panic! It’s normal. Just keep going, or if you’re impatient like me, wrap the pork in butcher paper or aluminum foil to power through the stall.
- Resting: Once your pork hits 195-205°F, take it off the grill. Wrap it in foil and let it rest in a cooler (with no ice) for at least an hour. This redistributes the juices, making it ultra-tender.
What to Serve: Pairings and Sides
Pulled pork is a crowd-pleaser on its own, but what’s a star without a supporting cast? Here are a few ideas to round out your feast:
- Coleslaw: Creamy, tangy coleslaw is a classic. It adds a nice crunch and balances the richness of the pork.
- Baked Beans: Sweet, smoky baked beans complement the pulled pork perfectly.
- Cornbread: A slice of buttery cornbread is the cherry on top of your BBQ platter.
- Pickles: The acidity of pickles cuts through the heaviness and adds a refreshing bite.
Leftovers: The Gift That Keeps on Giving
If you’re lucky enough to have leftovers, there are endless possibilities. Here are a few ideas:
- Pulled Pork Sandwiches: Classic and delicious. Pile some pork on a bun, add a dollop of BBQ sauce, and maybe a spoonful of coleslaw.
- Tacos: Toss some pork into a warm tortilla, top with diced onions, cilantro, and a squeeze of lime. Boom, instant happiness.
- Pulled Pork Nachos: Spread tortilla chips on a baking sheet, sprinkle with pulled pork and cheese, then bake until melty. Top with jalapeños, sour cream, and salsa.
- Pulled Pork Pizza: Use BBQ sauce instead of tomato sauce, sprinkle on some pulled pork, red onions, and cheese. Bake until bubbly.
Overall, making pulled pork on a Green Mountain Grill is more than just cooking; it’s an experience. It’s about the anticipation, the ritual, and ultimately, the mouthwatering reward. So go ahead, fire up that grill and dive into the world of smoked pulled pork. Your taste buds will thank you.
OTHER RECIPES YOU’LL LOVE
Green Mountain Grill Pulled Pork
Ingredients
For the Pork:
- 8-10 pounds pork shoulder Boston butt
- 1/2 cup yellow mustard
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
For the Spritz:
- 1 cup apple juice
- 1/2 cup apple cider vinegar
Instructions
Preparation
- Trim any excess fat from the pork shoulder, but leave enough to keep the meat moist during the long cooking process.
- Rub the pork shoulder all over with yellow mustard. This helps the seasoning rub stick better.
- In a large mixing bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper.
- Generously rub this mixture all over the mustard-coated pork, ensuring it gets into all the nooks and crannies.
Smoking
- Set your Green Mountain Grill to 225°F and allow it to come up to temperature. Use a mix of hickory and applewood pellets for a balanced smoky flavor.
- Place the seasoned pork shoulder on the grill, fat side up.
- Close the lid and smoke for 1.5 to 2 hours per pound. For an 8-pound shoulder, expect around 12-16 hours.
- Every hour, spritz the pork shoulder with a mixture of apple juice and apple cider vinegar. This keeps the meat moist and enhances flavor.
The Stall and Wrapping
- When the internal temperature of the pork reaches around 160°F, it may hit a stall where the temperature stops rising. This is normal and can last several hours.
- Wrapping (Optional): To speed through the stall, you can wrap the pork shoulder in aluminum foil or butcher paper. This helps retain moisture and heat.
Finishing and Resting
- Continue smoking until the internal temperature of the pork reaches 195-205°F. The meat should be tender enough to pull apart easily.
- Remove the pork shoulder from the grill and wrap it tightly in foil. Place it in a cooler (with no ice) and let it rest for at least 1 hour. This allows the juices to redistribute, ensuring moist and flavorful pulled pork.
Pulling the Pork
- After resting, unwrap the pork and use two forks (or your hands) to pull the meat apart into shreds. Discard any large pieces of fat.