If you need advice, tips, and inspiration on the best way to cook pulled pork on the pellet smoker we’ve got your back.
There are quite a few things to navigate and pay attention to, but smoking pork and pulling it is not particularly difficult. It just requires time and a little attention to detail.
- Best Way to Cook Pulled Pork on the Pellet Smoker
- What is the Best Cut of Pork to use for Pulled Pork?
- Cooking Pulled Pork on the Pellet Smoker
- Best Brine for Pellet Smoked Pork
- Dry Rub For Pulled Pork
- How to Smoke Pulled Pork on the Pellet Grills
- What to Serve with Pulled Pork
- Best Rubs for Pulled Pork
- Best Hardwood Pellets for Pulled Pork
- Great Recipes for Pellet Grill Pulled Pork
Best Way to Cook Pulled Pork on the Pellet Smoker
As far as we are concerned pellet smokers are a fantastic invention and and fairly inexpensive in the scheme of things. You can regulate the heat in your smoker by controlling how the pellets ignite, enjoy the benefits of digital technology but also the age-old simplicity and flavour of wood smoke.
We like to use the Pit Boss Sportsman 1100 (currently discounted as a bundle with free pellets) but there are so many great options out there from Wood Pellet Smokers to Electric Smokers or even the Big Green Egg. We love the convenience of Wood Pellet Smokers.
Try this link if you need some advice about buying the best pellet grills.
What is the Best Cut of Pork to use for Pulled Pork?
Pork shoulder is definitely the best cut of pork to use for pulled pork. It has the perfect fat content to render down to bring about moist and tender pulled pork. Cooking it low and slow at 225F is the key to this wonderful result.
Cooking Pulled Pork on the Pellet Smoker
For the best pulled pork make sure you brine it first for maximum flavour and juiciness.
Best Brine for Pellet Smoked Pork
Pork works exceptionally well in a brine of cider, apple cider vinegar, herbs and a few other ingredients.
Pork and apple are among the happiest of pairings.
Best Pork Brine
6 cups of good quality apple cider
4 cups of water
2 cups of apple cider vinegar (adds extra tanginess)
1/2 cup of coarse salt
1/2 cup of brown sugar
1/2 cup of Worcestershire sauce (We like Lea & Perrins)
2 tablespoons of garlic powder
2 tablespoons of onion powder
1/3 Cup of Pulled Pork Dry Rub – See Below
Dry Rub For Pulled Pork
3 Tablespoons of Brown Sugar
2 Tablespoons of Sweet Smoked Paprika
1/2 Teaspoon of Chilli Powder (or more if you like heat)
1 Teaspoon of Onion Powder
1 Teaspoon of Granulated Garlic (not the same as garlic powder)
1/2 Teaspoon Cayenne Pepper
2 Teaspoons of Freshly Ground Black Pepper
1 Tablespoon of Fine Sea Salt
How to Smoke Pulled Pork on the Pellet Grills
- Remove the Pork shoulder from the brine and pat dry
- Trim off any excess fat (if you haven’t asked your butcher to do that already)
- Cover the Pork Shoulder as liberally as possible with the remaining 2/3 of Pork Dry Rub
- Place the Pork Shoulder fat cap up over indirect heat on your pellet smoker at 225F in a disposable aluminium tray
- Smoke the Pork shoulder until the internal temperature is 150-170F (around 2/3 of the way through smoking time)
- Take the pork off the heat and cover tightly in aluminium foil or butcher’s paper
- Smoke until internal temp is 195-205F at the thickest point
- Rest pork for 20 minutes, pull apart with a fork and then serve
- Elote (Mexican Street Corn)
- BBQ Baked Beans
- Pico De Gallo
- Fries (Sweet Potato or Potato)
- Mashed Potatoes
- Roast Potatoes
- Mac and Cheese
- Apple Coleslaw