Pulled Pork On A Pellet Grill

Prep Time: 10 MIN  |  Cook Time: 10–12 HR  |  Servings: 30–40 people  |  Difficulty: Easy

Smoked pulled pork butt by Diva Q

When it comes to competitive BBQ, few can claim to know more than Diva Q — the hardest-working woman in the industry. That’s why we turned to the renowned 20-time grand championship winner to learn a few secrets to smoking truly competitive barbecue. Lucky for us, our BBQ baroness was all too happy to teach us some new tricks! Best part is, it’s significantly easier than you might think. So, if you’re in the mood to whip up the juiciest, most tender, absolutely melt-in-your-mouth pulled pork you’ve ever tasted in your life… grab some ingredients and let’s get smoking!

Ingredients

  • 2 bone-in pork butts, 8 lbs each
  • 2 cups Pork and Poultry Rub

For the Wraps

  • 2 cups brown sugar
  • 1½ cups ghee (clarified butter)
  • 1½ cups apple juice
  • ½ cup chipotle Tabasco sauce
  • ½ cup Pork and Poultry Rub

For the Spray Bottle

  • 2 cups apple juice

Items You’ll Need

  • Pellet grill
  • Metal pan
  • Spray bottle
  • BBQ thermometer
  • Cutting board
  • Apron
  • Gloves
  • Butcher paper

Instructions

  1. Pat your pork butts dry with paper towels, setting them in the center of a disposable aluminum pan each with the fat cap down. Position the pork butts so that none of the sides touch the walls of the pan — this allows heat and smoke to reach the bottom for maximum flavor and bark formation.
  2. Start preheating your smoker to 225–250°F.
  3. Apply three quick layers to the roast: first, generously spritz the pork butt with apple juice (its acidity helps develop bark). Follow with a full coating of your BBQ rub or seasoning blend, including the fat cap. Finish with one last generous spritz of juice.
  4. Set your uncovered pans in the center of the bottom cooking grid and close the lid. Once the pork reaches an internal temperature of 170–180°F, remove from the smoker. While you coat and wrap the butts, ramp the smoker up to 275°F for the second cook.
  5. Abundantly coat each pork butt with seasoning, chipotle hot sauce, ghee, brown sugar, and apple juice. Pat these into the meat, then whisk together any loose ingredients that settled in the bottom of the pan.
  6. Tent the pans with foil, ensuring the foil does not rest against either pork butt — keeping that space open promotes the best bark formation.
  7. Return the pans to the center of the bottom cooking grid and close the lid. Cook until the center of the pork butts reaches an internal temperature of 204–208°F.
  8. Once the butts reach temperature, turn off the grill and keep the lid closed. Let rest for about an hour, keeping the internal temperature above 140°F at all times to prevent spoilage.
  9. Move the pork butts to a second pan or cutting board and remove the bone — a sign of perfectly cooked BBQ is the bone popping out cleanly with little effort.
  10. Pull the pork apart by hand, shredding it into a small mountain of meat. Soak the pieces in the pan drippings for extra flavor. Serve and enjoy!

– Source: BBQ Guys with Diva Q

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