Easy Pulled Pork! Patti knows how much I enjoy pulled pork and all the things you can do with it. So, when she found some nice butts on sale, she brought 2 big ones home.

Then, she took things a few steps farther and made me some pulled pork using just 4 ingredients: pork butt, “Butcher BBQ oil”, “Pork Injection” and “Bexten’s Best” signature all-purpose spice rub. (Thank you, Mr. Bexten, as he sent us a sample)

We do all sorts of things other than “Pulled Pork Sandwiches”, think about pizza, burritos, nachos, enchiladas, tacos, chili, baked potatoes, omelets or biscuits and gravy for example.

We get lots of “How To” questions on how to make pulled pork. I find that most folks over think it. So, Patti is going to show you how she does it. No tools, trimming or brine. A thermometer would be nice and you can get these cheap. But you don’t really need one of those either. Man has been cooking without one for over 1000 years.

Patti is smoking her pork on a Green Mountain Wood Pellet grill. Using a pellet grill makes it even easier by just setting your temperature and forgetting about it. It locks onto your set temp and holds it perfectly. But you can do this pork in anything you can hold a temperature in, even a cardboard box… Here is a link that shows 5 more recipes that brine, trim, inject. More work and tools but no better flavor.

Link: https://datenightdoins.com/?s=pulled+pork

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…

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Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 11 ½ hours @ 240* (116c)
Grill: Green Mountain Wood Pellet Grill
Pellets: BBQPelletsOnline

Our Favorite Grill Accessories:

We have a few “Grilling Essentials” that we love. First, we have “Grill Grates” on all of our grills. Love the control they give us with our “cooks” from smoke to sear!

A Well Made Grill Brush from BBQ-Aid, This one will last for years!!

A “Smoke Daddy Cold Smoke Generator” for “Cold Smoking”…

A “Wedgie” for creating smoke blends or just bring smoke into our cook.

Bull Racks used as much Off the grill As on the grill!!! A Must Have for Smoking

And Don Godke’s Downdraft on my Green Mountains Grills”. What the “DownDraft” does is hold the smoke a little longer in the cooking chamber. Adding more smoke flavor and making it easier to create smoke blends to your liking.

Ingredients: Easy Pulled Pork

• Pork butt, we did two, 10 and 11 pounders
• Butcher BBQ Grilling Oil, Butter Flavor
• Butcher BBQ Pork Injection
• “Bexten’s Best”

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Easy Pulled Pork

Patti picked up a 2 pack of pork butts for me at the market that were on sale. They had done all the trimming and these guys were ready to go.

She put them on one of our Bull Rack trays for easy handling and clean up after she injected them with the Butcher’s Injection.

Then a nice coat of the grilling oil on the pork; you can use any kind of oil or even mustard. We used the Butchers BBQ Grilling Oil. The oil works as a binder for your rub and makes a nice bark or crust on the pork.

Do a coating of your seasoning and rub it onto the oiled pork.

That’s it; you’re ready for the grill.

Preheat grill to 225* (107c) And light your Wedgie.

Place your seasoned butts right on the grill at 225* (107c) for about 11 ½ to 13 hours for these. Your smoking time will vary some due the size and number of your Pork Butts on the grill.

The smaller one was ready to come off the grill in 11 ½ hours and the bigger one went for 13 hours. There was only a pound difference.

When the pork reaches an internal temperature around 210* (99c) pull it off and let it rest for 30 minutes or so until it is cool enough to pull.

Patti pulled our pork butts by hand just to show you how easy it is to do. Folks have been using just a couple of forks 100’s of years so again you don’t need any special tools to make some awesome pulled pork.

As the pork was in the smoker Patti then made up a batch of our North Carolina Style Vinegar BBQ Sauce. This may be one of the Best Carolina style sauces I have ever had.  This is a VERY BOLD sauce and is MAGIC on Pulled Pork and one of our most requested recipes!!!

We use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

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.

Backyard BBQ
A Wood Pellet Grill Recipe 

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, 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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