Pulled Pork, always wanting some good pulled pork sammies and with the Super Bowl and tailgating parities this week end was all we needed to fire up the GMG. We made the traditional sandwiches with a nice North Carolina-style vinegar BBQ sauce. Then, we did a nice plate. All slow smoked with apple pellets, they were so good.

This may be the very best pulled pork we have ever done. It was pull apart tender, smoky and juicy. We injected it with Butcher BBQ injection, that has won more than a few world championships, and now we know how they won. Then, we did a thick coat of mustard with Butcher BBQ Premium rub. Off The Hook!!!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

 See Our: “Pork on the Green Mountain Wood Pellet Grill” (Cooking on the Green Mountain Wood Pellet Grill Book 1)

Pulled Pork
A Wood Pellet Grill Recipe

See North Carolina-style vinegar BBQ sauce recipe 

Prep Time: 10 minutes
Cook Time: 13.5 hours @ 250* (121c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Fruitwood Blend BBQ Pellts

Ingredients: Pulled Pork

• 10 Lb Pork shoulder
• 2 ½ cups Apple juice
• 1 cup Butcher BBQ Injection
• Butcher BBQ Premium Rub
• Yellow mustard

Pulled Pork
A Wood Pellet Grill Recipe

Directions: Pulled Pork

We mixed our Butcher BBQ Injection with apple juice instead of water thinking it would add another layer of flavor, it did, too. Plus, apple juice is a natural tenderizer. Put the pork into an oven safe pan and inject as much of the Butcher BBQ Injection as the pork will hold. You’ll see as it expands with the juice. Put a good coat of mustard and Butcher BBQ Premium rub over it and onto the grill.

Let it smoke for about 5 hours @ 250* (121c). You are looking for an internal temp of 165* (74c). Then, cover and seal the pan with foil for another 8 hours or so looking for an internal temp of 200* to 205* (95c). Perfect! I poured the drippings into a bowl and put them in the refrigerator to separate the grease. It was very rich and packed with flavor. I poured about half of that onto our pulled pork, oh so good.

When you reach 205* (95c) pull the pork off the smoker and let it rest for an hour or so before you pull or shred it. Lot of folks put it into an ice chest for this. I just put it in the oven (no heat) and let it rest there. Works fine with less fuss. I found that it is easier to pull when it is warm. It was so tender that my meat rakes were over kill, but they made quick work of it. I use a Maverick ProTemp Instant Read Thermometer and the remote wireless ET-733 for keeping an eye on my meat temps.

Pulled Pork
A Wood Pellet Grill Recipe

Pulled Pork
A Wood Pellet Grill Recipe

Pulled Pork
A Wood Pellet Grill Recipe

Pulled Pork
A Wood Pellet Grill Recipe

Pulled Pork
A Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Pulled Pork
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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