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 South Carolina Style, Pulled Pork, wood pellet, grill, smoker, BBQ, outdoor kitchen, recipe, ken patti BBQ
South Carolina Style Pulled Pork


South Carolina Style Pulled Pork because we are always in the mood for some good pulled pork sammies and with it going on sale how could we not! Hands down this may be the best we’ve ever done with
a “Kiss of Smoke” from Green Mountain’s Fruitwood Blend BBQ Pellet in the smoke tube.

We did a few things different on this 14 hour cook. In the past I would foil at the stall, but not tonight. And I mopped it with our South Carolina-Style Mustard Barbecue Sauce every hour or so.

It was pull apart tender, smoky and juicy. We injected it with Butcher BBQ Pork injection that has won more than a few world championships. Now we know how they won and you will, too. Then, we did a thin coat of our South Carolina Mustard BBQ Sauce with a dusting of Butcher BBQ Honey Rub. Off The Hook Great!!!

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…

South Carolina Style Pulled Pork
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 14 hours @ 225 degrees (107c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Fruitwood Blend BBQ Pellet

Ingredients: South Carolina Style Pulled Pork

Link for our South Carolina-Style Mustard Barbecue Sauce
http://datenightdoins.com/south-carolina-style-mustard-barbecue-sauce/

South Carolina Style Pulled Pork
A Wood Pellet Grill Recipe

South Carolina Style, Pulled Pork,
Our Ingredients

Directions: South Carolina Style 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 on an oven safe pan (we used a Bull Rack with a wire rack in it) 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 the South Carolina Mustard BBQ Sauce with a dusting of Butcher BBQ Honey Rub, to taste and onto the grill.

I filled my Bull Rack with apple juice and topped it off a few times during the cook. We ended up with rich apple sweet sauce that I poured over the meat after removing the grease from it. (Pour the dripping into a container and place it in the freezer. As it cools the grease will float to the top and harden. Remove it and the pour your sauce over your pulled pork.) . It is very rich and packed with flavor.

Plack your pork butts onto the grill and let it  get happy in the smoke for about 14 hours @ 225 degrees (107c). Every piece of meat is different. The Stall today was at 180 degrees (83c) and lasted for 3 hours. Don’t do anything! Just keep mopping it every hour or so.

When you reach 205 degrees (95c) pull the pork off the smoker and let it rest for an hour or so before you pull or shred it. Lots 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 used a Maverick ProTemp Instant Read Thermometer and the remote wireless ET-733 for keeping an eye on my 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.

South Carolina Style Pulled Pork
A Wood Pellet Grill Recipe

South Carolina Style, Pulled Pork
Inject All the Pork Will Hold

 

South Carolina Style, Pulled Pork
Rub Your Butt

 

South Carolina Style, Pulled Pork
That “Kiss of Smoke”

South Carolina Style Pulled Pork
A Wood Pellet Grill Recipe

South Carolina Style, Pulled Pork
Mop Every Hour or So

 

South Carolina Style, Pulled Pork
The Stall

 

South Carolina Style, Pulled Pork
Ready for my Maverick Remote

South Carolina Style Pulled Pork
A Wood Pellet Grill Recipe

South Carolina Style, Pulled Pork
Mop, Mop, Mop

 

South Carolina Style, Pulled Pork
It’s Time!!!

South Carolina Style Pulled Pork
A Wood Pellet Grill Recipe

South Carolina Style, Pulled Pork
Let It Rest

 

South Carolina Style, Pulled Pork
Pour the Drippings into a Bowl and Refrigerate to Separate the Grease

 

South Carolina Style, Pulled Pork
Love My Meat Rakes

South Carolina Style Pulled Pork
A Wood Pellet Grill Recipe

Pulled Pork
Let’s Eat!!!

South Carolina Style 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, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, 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

http://datenightdoins.com
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And Checking Out Our Store…
Date Night Butt Rub
Date Night Heat”, Add a Little Heat To Your Meat”
Date Night Gourmet Steak Seasoning

Our Thanks To:

Country Bob’s All Purpose Sauce www.countrybobs.com
Maverick Industries, Inc. 1-800-526-0954 help@maverickhousewares.com http://www.maverickhousewares.com/ 
Green Mountain Grills LLC 1 800 603 3398 Email: info@greenmountaingrills.com http://greenmountaingrills.com/contact/
Grill Grates http://www.grillgrate.com/
Q-Stoves Outdoor Wood Pellet Patio Heaters http://www.qstoves.com/  206-909-0397 vp@qstoves.com

Briggs True Texas Sauces & Seasoning https://briggstrue.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven https://woodpelletpizzaoven.com/

Chef of the Future  https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Meat Rake (360)-524-2087 Email: meatrakes@hotmail.com http://meatrake.com/
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
Duck Fat Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-

Our Cutlery Provided By:

 

http://datenightdoins.com

 

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