Pellet Grill-Pulled Pork
- 1 8–10-pound bone-in pork shoulder roast
- 1/4 cup yellow mustard
- 1 cup Knotty Rub
- Hawaiian Rolls
- Optional: 1 can of Peaches for injecting
Here’s how to do it:
- Preheat your smoker to 225 F. Add in your 50/50 mixture of Plum and Almond Knotty Wood Pellets.
- Trim off any excess fat from the pork shoulder. Thoroughly rub down the pork shoulder with yellow mustard and liberally season with Knotty Rub.
- To add in a bit of sweetness and moisture to the pork butt. Inject the fully seasoned pork butt with the juice from one can of peaches. This gives the perfect amount of sweetness and flavor!
- After the pork has been seasoned and prepped, place it directly on the grill grates of the smoker (preferably fat side up). Close the smoker, and let it smoke for 13-15 hours, or until the internal temperature of the pork reaches 195-201 degrees F. While the pork is cooking, spray it down with beef broth every hour.
- Once the pork has reached an internal temperature of 195-201 F, remove it from the smoker, and wrap it in foil. Allow the pork roast to rest for at least an hour.
- Remove the bone, then using a meat shredder claws to shred and pull apart the meat. Serve it on a lightly toasted Hawaiian Roll. Add coleslaw if you like and enjoy with your favorite BBQ sauce.