Pulled Pork Louisiana Style, pork butt went on sale here for .87 a pound. You know what that means. When you’re going to do a 10 hour smoke you might as well load up the grill. While it’s in the smoke think of all the things it is going to be.

First, awesome pulled pork sandwiches with a nice North Carolina-style vinegar BBQ sauce. (This sauce was just right.) Then, divide it into a few freezer bags for things like pulled pork pizza, omelets, enchiladas, burritos, tacos, Sheppard’s pie, and /or a green chili maybe.

Ok, it’s time to make some more….

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, 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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See; Pork on the Green Mountain Wood Pellet Grill

Pulled Pork Louisiana Style
A Pellet Grill Recipe

Prep Time: 30 minutes
Cook Time: 10 hours @ 225 degrees (107c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: BBQPelletsOnline

Ingredients: Pork

• Pork Butts
• Brown sugar
• Mustard

Ingredients: Brine

• 4 cups Cran- Apple juice
• 2 cups dark brown sugar
• 2 cups kosher salt
• ¼ cup apple cider vinegar
• ¼ cup garlic powder
• ¼ cup ground cumin
• ¼ cup red pepper flakes
• ¼ cup onion powder
• ¼ cup dried crushed garlic
• ¼ Tbsp. of ‘cracked’ black peppercorns
• 2 Tbsp. of Worcestershire sauce

 

Pulled Pork Louisiana Style
A Pellet Grill Recipe

Directions: Brine

On the stove in a sauce pan add juice, vinegar, salt and sugar; bring to a low boil to dissolve the salt and sugar. Stirring frequently. After the salt and sugar are dissolved turn down the heat to a low simmer and add the rest on the ingredients. Simmer for about 5 minutes to release the oils from the peppers. Let cool.

These butts fit in a large stock pot so this was easy this time. We have had to use an ice chest in the past. Just put your butts in the pot and cover with your brine. If it does not cover completely just add water until it does. Then, put the pot into the fridge overnight. When you are ready remove the butts from the brine and pat dry. For a rub I gave them a good coating of a brown sugar and mustard mixture.

Then, off to the Green Mountain pellet grill. Apple based brine, Green Mountain’s Fruitwood blend pellets, nice match up.

Pulled Pork Louisiana Style
A Pellet Grill Recipe

 

While the pork in on the smoker mix up your sauce. I thought this sauce was over the top but the second day it was even better…

Ingredients: North Carolina-Style Vinegar BBQ Sauce

•  3 cups apple cider vinegar
• 3/4 cup sugar
• 1/3 cup ketchup
• 1/4 cup honey
• 1/4 cup kosher salt
• 2 tablespoons crushed red pepper flakes
• 1 1/2 teaspoons freshly ground black pepper

Pulled Pork Louisiana Style
A Pellet Grill Recipe

Directions: North Carolina-Style Vinegar BBQ Sauce

Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves.

Turn heat down to low, at a low simmer, stir in the ketchup, honey, salt, red pepper, black pepper, garlic and onion powder.

Again this is to release the oils from your seasoning and let them get all happy with each other.

Just need simmer and stir for a few minutes.

Directions: Pork

We put a good coat of mustard and brown sugar over my butts and set in foil pans on the grill.

Pour about a ½ inch of Cran Apple Juice into the pans and let them smoke for about 5 hours. for an internal temp of 165 degrees (74c).

Then, I covered and sealed the pans with foil for another 5 hours looking for an internal temp of 200 to 205 degrees or (95c). Perfect!

Pulled Pork Louisiana Style
A Pellet Grill Recipe

Cooking Directions: Pulled Pork Louisiana Style

Preheat the grill to 225 degrees (107c). 

Place everything directly onto the grill and just let it hang out in the smoke and get happy this will be about a 10 hour cook.

When the internal temp reaches 165* (74c) cover and seal the pans with foil for about another 5 hours. 

You are looking for an ending internal temp of 200 to 205 degrees or (95c). 

When the meat reaches an internal temp around 200 to 205* or (95c) pull it off the grill, cover it and let it rest before pulling…

I 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*, 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 Louisiana Style
A 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

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