Pit Boss pulled pork is the perfect dish for anyone looking for a delicious, hearty meal. Whether you’re preparing it for a family dinner, or hosting a backyard barbecue, this slow-cooked pork can easily be customized to everyone’s tastes. The tender, juicy meat also pairs well with an array of side dishes and condiments, making it an incredibly versatile dish.
How to smoke pulled pork on a Pit Boss grill
Smoking pulled pork on a Pit Boss Pellet Grill is an easy way to create the perfect barbecue.
First, preheat your pellet grill to 250F.
Next, place your seasoned coated pork shoulder onto the grill grates and smoke for 6-8 hours, or until the pork reaches an internal temperature of 195 degrees.
After that, pull the pork apart using two forks and serve it warm with your favorite BBQ sauce.
For best results, use hardwood pellets such as hickory, cherry, and oak to give your pulled pork a flavorful smoky taste.
Pork butt vs pork shoulder
They are both cuts of pork and are derived from the same area of the pig, but they are distinct cuts with different characteristics. The pork butt, or Boston butt, comes from the upper part of the shoulder and is usually sold boneless. It is an ideal cut for smoking because it has a great fat content which helps keep the meat moist during cooking.
The pork shoulder, on the other hand, is the lower part of the shoulder which can be sold with or without bones. It has less fat than the pork butt and is better for barbecuing and slow-cooking.
Both cuts require a low-and-slow approach to cooking for best results, but the pork butt should be cooked slightly longer as it has more fat and connective tissue. Knowing the difference between these two cuts of pork will help ensure you get amazing results from your smoker.
Wood pellets for smoking pork
The type of wood pellets you use for smoking can make all the difference in getting that succulent, juicy pulled pork you crave. Different types of wood have different flavor profiles, so it’s important to choose the right wood pellets for your pellet grill.
Here are some of the best wood pellets for smoking pulled pork: Hickory, Applewood, Maple, Mesquite, and Oak.
- Hickory is a strong flavored wood that has a distinct smoky aroma and taste.
- Applewood is milder and sweeter than hickory, making it great for lighter meats like pork shoulder or chicken.
- Maple is a light and sweet wood that adds subtle sweetness to the pork.
- Mesquite has a robust smoky flavor and is great for bold meats like beef brisket.
- Lastly, Oak is a great all-purpose wood that adds a hint of smokiness to the pork without overpowering it.
How long does it take to smoke pulled pork
The answer depends on a few factors such as the size of the pork butt, the temperature of the grill and the type of pellets you’re using. Generally, you should plan for two to three hours of cooking time for each pound of pork.
To ensure your pork is cooked to perfection, use a digital thermometer to check for an internal temperature of 195°F. Once the pork reaches 195°F, it’s time to remove it from the grill and let it rest for 30 minutes before pulling or slicing.
Wrapping: butcher paper vs aluminum foil
If you’re looking to get the perfect smokey flavor, you’ll want to consider the differences between wrapping your food in butcher paper vs aluminum foil. Butcher paper is best for slower cooking over long periods of time, as it allows for air circulation, locks in moisture and keeps the food from drying out.
On the other hand, aluminum foil is better for faster cooking since it prevents the escape of moisture and heat, creating a steam-like environment. However, aluminum foil should not be used for longer cooking times as it can create a bitter flavor.
How to pull the pork meat
Once pork is cooked, remove it from the smoker and let it rest for 20-25 minutes. Next, use two forks or a meat claws to pull the meat apart, separating it into large chunks. This will give you that classic pulled pork texture that everyone loves.
If desired, you can then season the meat with additional rub or some BBQ sauce.
What to serve
Good news is that there are plenty of accompaniments that work well with smoked pulled pork. To start, you’ll want to serve your pulled pork with some sort of slaw or other vegetable side dish. Coleslaw, potato salad, and green beans are all great options.
For something a little more substantial, you could also serve up some roasted vegetables like carrots and potatoes. To finish off the meal, you may want to include some bread or buns to make sandwiches with the pork. You could also serve dinner rolls, cornbread, or biscuits.
For drinks, consider a light beer or ale to go along with the pork. Or if you’re looking for something a little more special, you could also opt for a robust red wine.
What to do with leftovers
When you smoke a large batch of pulled pork, it can be tough to know what to do with the leftovers. Don’t worry! There are plenty of creative ways to repurpose your smoked pulled pork and make delicious meals for days.
To start, you can use your pulled pork in quesadillas or tacos, adding a smoky twist to traditional Mexican dishes. You can also add your smoked pulled pork to mac and cheese for a tasty and filling meal. If you’re feeling adventurous, you can even create a pulled pork pizza with a BBQ sauce-based sauce and some melted cheese.
Additionally, you can mix your smoked pulled pork into scrambled eggs with veggies and spices for a hearty breakfast. Lastly, mix it into mashed potatoes for a classic comfort food dinner. As you can see, there are plenty of creative and delicious ways to repurpose your leftover smoked pulled pork.
Pit Boss Pulled Pork
Tantalize your taste buds with this delicious Pit Boss pulled pork recipe! Enjoy savory flavors and a tender, juicy texture that will have everyone asking for seconds.
- 6-8 lbs Pork Shoulder
- 2 tbsp Salt
- 2 tbsp Ground Black Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 2 tsp Smoked Paprika
- 1/2 quart Apple Juice
- 1/2 quart Apple Cider Vinegar
- 1/2 cup Sugar
- 1/4 cup Salt
- 1/4 cup Soy Sauce
Combine brine ingredients in a mixing bowl and add water. Mix brine solution.
Place pork shoulder meat in the brine and refrigerate overnight.
Prepare the rub for the pork by combing the rub ingredients in a small bowl.
Take out the brined pork shoulder and coat it generously with the spice rub mixture.
Preheat smoker to 250F and add your favorite wood chips or pellets.
Place the pork meat in the smoker and cook for 5 hours.
After 5 hours, remove the pork from the smoker and tightly wrap it with butcher paper.
Put back in the smoker and smoke for another 3 hours.
Once cooking is complete, take out pork and let it rest for 20-25 minutes.
Using meat claws or forks, shred the pork meat.