This brown sugar rubbed Pit Boss pulled pork is my go-to for backyard BBQs. After years of testing, I’ve dialed in the technique—from rub to rest—for fall-apart-tender results every single time.
Searching for additional recipes featuring pulled meat? Check out mine Traeger Smoked Pork Butt , Traeger Smoked Pork Tenderloin , and Juicy Smoked Pulled Chicken .
What Enables This Recipe to Succeed?
Over the years, I have tested numerous pulled pork recipes, but this particular one always yields the finest outcomes for me.
Yellow mustard isn't only meant for hot dogs. This forms a sticky foundation that grips the rub more effectively than oil. Use plenty of it; you won’t detect its presence at all.
Finishing at 165°F removes the uncertainty. Previously, I wrapped packages based on either the elapsed time or visual cues, but now I find that using temperature is much more dependable. Once it reaches 165°F, it’s ready to be wrapped.
203°F is the key temperature. This is when the tough connective tissue disintegrates entirely. I have cooked pulled pork at cooler temperatures previously, and there is a noticeable distinction.
That one-hour nap makes all the distinction. I understand it can be tempting to start carving immediately, but allowing it to rest wrapped in cloth helps redistribute all those juices throughout the meat.
Components for Pit Boss Pulled Pork
- Pork Shoulder (5-8 pounds): This particular cut is alternatively referred to as "picnic shoulder" or "picnic roast." Typically, it does not have bones. Alternatively, you could opt for a pork butt or "Boston butt," which tends to have greater fat marbling and may come with or without bones. Generally speaking, this type of meat often includes increased intramuscular fat.
- Yellow Mustard: Classic French's yellow mustard does the job just right.
- Pulled Pork Dry Rub I created a straightforward mixture using my preferred seasonings and spices: brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, and onion powder.
- Peach Butcher Paper or Heavy-Duty Foil I like using butcher paper, but foil also does the job well enough.
How to Prepare PitBoss Barbecued Shredded Pork
Quick Overview
- Heat up the Pit Boss to 225°F.
- Cut and dehydrate the pork shoulder, then cover it with mustard and seasoning blend.
- Smoke unwrapped to 165°F.
- Envelope in butcher paper; smoke until it reaches 203°F.
- Refrigerate for 60 minutes.
- Shred, serve, and enjoy!
Getting Started
Ignite the Pit Boss: Warm up your pellet grill to 225°F and fill it with your preferred wood pellets.
Prepare the Pork Roast: If you have a fat cap, reduce it to approximately 1/4 inch thickness—to ensure moisture without hindering proper rendering. Dry the entire piece completely before applying a coat of yellow mustard over it using either a brush or your hands.
Combine the spices for the rub and evenly apply them all over the pork, ensuring they adhere well. This preparation can be done ahead of time—feel free to refrigerate it overnight beforehand.
Smoked Pit Boss Pulled Pork
First Phase: Position the pork with the fat side facing upwards right on the grill grate. Slide in a thermometer, shut the lid, and let it sit undisturbed for an initial period of several hours. This will cause the exterior to turn dark and develop a crisp crust, achieving the desired effect.
The Stall: At about 160°F, the temperature appears to halt rising. This occurs as the moisture evaporating from the surface has a cooling effect on the meat. This is perfectly normal; continue with the cooking process.
Time to Wrap: I let the meat sit undisturbed until it reaches an internal temperature of 165°F. Once it hits this mark, I take it out and tightly encase it in butcher paper. This helps overcome the plateau phase and ensures it stays juicy.
💡 Pro Tip: Using foil rather than butcher paper will result in a somewhat softer bark. It'll still be delicious but with a slight decrease in firmness.
Back on the Smoker: Put the wrapped pork back onto the smoker when it reaches 225°F and reinsert the temperature probes. Seal the lid and continue smoking until the internal temperature hits 203°F. This typically requires an additional 4-5 hours, though this can vary depending on the cut of meat.
The Rest: Encase the entire item in fresh towels and place it inside a cooler without adding ice. Activate a timer for at least one hour. I have previously allowed it to sit for 2-3 hours with excellent outcomes.
Pulling Time
Remove the wrapping from the pork and make sure to keep all the juices that accumulate—those drippings are full of flavor. Break up the meat using shredding tongs, two forks, or simply tear it apart with your fingers. It should easily come apart at your touch. Enjoy this pulled pork on buns, in sandwiches, or as part of tacos.
Best Wood Pellets for Smoked Pork
My top choices for wood pellets when smoking pulled pork include apple, cherry, or hickory. Oak and pecan work well too. Additionally, consider using the Competition blend from Pit Boss or the Signature blend from Traeger.
Equipment I Utilize for Smoked Pulled Pork
These are my must-haves:
- Wireless meat thermometer – I use the ThermoPro TP829 It monitors temperatures without needing constant attention to the grill.
- Butcher paper – Peach butcher paper allows the bark to breathe while retaining moisture.
- Shredding claws – Easier than forks.
Tips That Actually Matter
- Get a decent thermometer. A high-quality probe thermometer is absolutely worthwhile. I make use of it regularly. this one .
- Each pork shoulder behaves differently during cooking. I've seen 6-pounders done in as quick as 8 hours and 8-pounders taking up to 12. It’s wise to allow some buffer time.
- That deep-brown exterior isn't charred. Here is where all the taste resides.
- Taste before you sauce. Great pulled pork shouldn’t require being drenched in barbecue sauce.
Variations
- Coffee Rub: Substitute 1 tablespoon of brown sugar with finely ground coffee or espresso powder. It might sound strange, but trust me, it tastes great.
- Spicy Version: Include a teaspoon of cayenne in the seasoning blend. It should be sufficient to add a bit of spice.
Leftover Storage Tips
Pulled pork leftovers can be stored in the refrigerator for approximately four days. It’s helpful to divide it into portions and include some of the saved cooking liquid in each container before storing them. When you're ready to reheat it, place the covered dish in an oven set at around 300°F; this gentle heating method works well.
I likewise store portions in vacuum-sealed bags for up to three months. It thaws beautifully and retains its great taste.
Serving Suggestions
My top choices for side dishes are the creamy ones. Coleslaw with Miracle Whip , Bacon Smoked Baked Beans , Smoked Cornbread, and mine Refrigerator Sweet Dill Pickles For sandwiches, I use toasted bread. Soft and Airy Hamburger Buns or Air Buns .
The pulled pork pairs well with nearly any BBQ sauce of your choice; however, I usually sample it plain initially. Occasionally, it tastes perfect without any additional flavors.
If you’re searching for innovative ways to utilize leftovers, this pulled pork works great in my pulled pork taquitos recipe or piled high on my pulled pork fries recipe.
Frequent Errors to Steer Clear of While Barbecuing Pork Shoulder
- Pulling it too early: The pork shoulder requires ample time to thoroughly soften. Opting for pulling it at 190°F rather than 203°F will result in tough pieces instead of tender strands.
- Skipping the rest: This could be the top error I encounter. Allowing at least one hour of rest time (ideally in a cooler environment) helps seal in the moisture.
- Judging doneness by looks: Avoid guessing. Instead, always rely on temperature—obtain a trustworthy meat thermometer and utilize it.
- Using cheap pellets: Inferior quality pellets may impart unpleasant tastes and tend to be dusty. It’s best to opt for a reputable brand—my preferences include Pit Boss or Traeger pellets.
Recipe FAQs
Schedule around 10-12 hours in total, based on the size of your pork shoulder.
Yes, but foil traps more steam, which softens the bark slightly.
More Smoked Pork Recipes
Here are some additional smoked pork dishes our readers enjoy:
- Traeger Smoked Pork Butt - Similar outstanding outcomes on another type of pellet cooker
- Smoked Pulled Pork Tenderloin on a Pellet Grill - Smaller cuts, quicker cooking times, yet remain exceptionally tender
- Smoked Pork Loin Roast Cooking Instructions - Incredibly juicy
- Apple Smoked Pork Chops - Fast smoking for weekday meals
- Pit Boss Pork Chops - Simple and delicious
- Smoked Pork Tenderloin on Pit Boss Ideal for more intimate get-togethers
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Printable Recipe
Pit Boss Pulled Pork
Equipment
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Peach-colored butcher paper or thick aluminum foil (for wrapping)
Ingredients
For the Pork:
- 1 pork shoulder or pork butt (5 to 8 pounds) (boneless or bone-in)
- ¼ cup yellow mustard
For the Brown Sugar Rub:
- ¼ cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
Instructions
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Heat up your Pit Boss pellet grill to 225°F. Fill the hopper with either apple, cherry, or hickory wood pellets as per your preference.
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Cut down the thick layer of fat on the pork shoulder to approximately 1/4 inch, as necessary. Dry the meat thoroughly using paper towels, followed by an even coating of yellow mustard over every side.
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In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub this mixture thoroughly over every side of the pork, making sure it adheres well.
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Position the pork shoulder directly onto the grate with the fatty side facing upwards. Stick a meat thermometer into the meatiest section of the roast, shut the lid, and let it smoke without interference until the internal temperature hits 165°F—which could be between 5 to 7 hours based on the cut’s dimensions. It's typical for the process to hit a plateau near 160°F; continue smoking regardless.
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After the pork hits 165°F, take it out of the smoker and enclose it securely with peach butcher paper or thick aluminum foil. Put the enveloped meat back onto the grill and keep smoking it at 225°F until the inside heats up to 203°F; this typically adds about 4 to 5 more hours to the process.
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Once the pork reaches an internal temperature of 203°F, take it out of the smoker. Encase it in a fresh towel and put it inside a cooler (make sure not to add any ice). Allow it to rest for a minimum of 1 hour and a maximum of 3 hours.
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Once rested, remove the wrapping from the pork and place it onto a big serving dish. Drizzle all accumulated juices over the top of the meat. Using meat shredders or forks, tear the pork into smaller pieces as it should come apart effortlessly.
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Serve hot on rolls, in tacos, or alongside your preferred BBQ side dishes. Check the taste before applying sauce; the meat should be juicy, and the flavors from the seasoning blend and smoking might suffice on their own.
Notes
- If you lack butcher paper, heavy-duty foil can be used instead for excellent outcomes. However, butcher paper does help maintain that crusty exterior known as the bark.
- Applesauce, cherries, and hickory chips all perform nicely. Stay away from mesquite for this dish—as it might overwhelm the sweetness of the seasoning.
- Unused pulled pork can be stored in the refrigerator for up to four days. To rewarm it, place it in an oven preheated to 300°F, cover it, and add some liquid to prevent drying out.
Nutrition
The post Simple Pit Boss Smoked Pulled Pork Recipe appeared first on Winding Creek Ranch .
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