Steve's Own Pellet Smoked Pulled Pork

We just love Steve’s Own Pellet Smoked Pulled Pork cooked on the Green Mountain Grill.  This is  a favorite dish of BBQ aficionados, including us! It takes about 10-15 hours to cook and another 15 minutes or so to pull the pork. So, when you make this dish, you want to make a lot. Think party time! You can also freeze the meet to use in the future.

INGREDIENTS:

8-10 lb Pork Shoulder
Pork Rub

Smoked Pulled Pork Prep

Wash the roast thoroughly with cold water and then pat dry. Rub generously with Green Mountain Pork Rub. Rub into all the nooks and crannies.
Wrap or cover and refrigerate overnight.

Remove from the refrigerator and let stand about an hour to bring it to room temperature. Turn your grill on to 380°. When the grill stabilizes at that temp, put the roast(s) in fat side down. Cook 30 minutes, turn the roast over, and cook another 30 minutes, fat side up. Cover the roast with aluminum foil. Turn the grill down to 215°. When the grill reaches this temp, remove the foil.

Barbecue the roast(s) for six hours, spritzing (spraying) the meat whenever you think about it with an apple juice/Worcestershire mixture (to taste) using a small spray bottle.

Wrap the roast completely with aluminum foil, pouring in about 1/2-3/4 cup of the apple juice mix. Insert a meat thermometer exactly halfway into the thickest part of the roast, but do not touch the bone.

Total cooking time usually runs about 1:20 per lb., so you have about 3 1/2 to go for an 8-lb. roast and 6 1/2 hours to go for a 10-lb. roast. The number of roasts you have in the grill will not affect this time.

Finish the meat to an internal temperature on your meat thermometer of 193°. You can eat pork safely at 165°, but you will find it much more difficult to pull at the lower temp. Let the roast(s) cool for about an hour. Now just start shredding – pulling apart – the pork.

Ideas for Eating

The meat is delicious as-is, or you can add barbecue sauce. Then, throw it on your favorite bun adding any of your desired toppings. We like it with coleslaw on top.

You can also use the pork on a tortilla like a taco – just add a bit of Mexican seasoning. It’s so versatile!
Recipe and photo from Green Mountain Grill.