🔥 Smoked Pulled Pork on the Pellet Grill – EASY & JUICY! 🔥
This pulled pork is melt-in-your-mouth tender with the perfect smoky flavor. Whether you’re making BBQ sandwiches, tacos, or just eating it straight off the tray, you NEED to try this!
📌 Pulled Pork Recipe:
• 10lb pork butt – score the fat cap
• Binder: Yellow mustard
• Seasoning: Heath Riles Honey Rub
• Smoke at 250°F overnight on the RecTeq Pellet Smoker
• Wrap at 165°F with:
• Butter
• More seasoning
• Heath Riles Tangy Vinegar BBQ Sauce
• Splash of pineapple juice
• Cover & cook at 300°F until 205°F or probe tender
• Rest, shred, add more seasoning & sauce – DONE!
This is BBQ perfection—crispy bark, juicy inside, and packed with flavor!
💬 Drop a 🔥 if you’d crush this! Tag a BBQ lover!
#PulledPork #SmokedPulledPork #BBQ #PelletGrill #PelletSmoker
I mean who doesn’t love pulled pork right I swear every time I do this I think this is the best one I’ve ever done so maybe I’m getting better or maybe I just love pulled pork I don’t know I don’t care this one turned out incredible yeah this is good that is so damn good wow all right let’s get started all right first I start by scoring that fat cap then I’ll lay down some mustard as a binder get that rubbed in seasoning is real simple I’m just doing honey rub from Heath rils I love this stuff get it patted in get your probe in I’m using my tyer sink onto a 250 smoker about 11:00 at night 12 hours later it’s 165° ready to get wrapped up I’m going to go with butter some more seasoning some of this Tangy vinegar barbecue sauce from Heath roils then just a little bit of pineapple juice in the bottom of the pan doesn’t take much then I’m going to get it covered with foil back onto the smoker going to kick it up to 300° until it hits about 205 or it’s probe tender absolutely everywhere then it’s going right into the cooler to rest for a couple hours look at that pulled pork Perfection and right there comes out perfectly clean oh this is just so good so I’m going to get this pulled right apart then I’m going to get that bark mixed in with the interior meat I’m going to season it up and throw some extra sauce in this and you got dinner