Pit Boss Pulled Pork Recipe
Try this easy Pit Boss Pulled Pork Recipe for melt-in-your-mouth BBQ pork! With pork butt, paprika, garlic, and brown sugar, it’s slow-smoked perfection every time.
Equipment
- Pit Boss pellet grill or smoker
- Meat thermometer (very important)
- Large cutting board
- Sharp knife
- Aluminum foil or butcher paper
- Spray bottle (for apple juice or water)
- Mixing bowl for rub
- Meat claws or forks for shredding
Ingredients
For the pork:
- 4 –6 lb pork shoulder pork butt
- Dry rub:
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper optional
For spritz:
- 1/2 cup apple juice
- 1/2 cup water
Optional finishing:
- BBQ sauce for serving
Instructions
Prepare the pork
- Pat the pork shoulder dry with paper towels. This helps the seasoning stick better and improves bark formation.
Apply the rub
- In a bowl, mix all dry rub ingredients. Coat the pork generously on all sides, pressing it in firmly.
Preheat smoker
- Set your Pit Boss grill to 225°F (107°C) and allow it to fully preheat.
Smoke the pork
- Place the pork directly on the grill grates. Close the lid and let it smoke.
Spritz occasionally
- After 2–3 hours, start spritzing with apple juice and water every hour to keep moisture balanced.
Monitor internal temperature
- Cook until the internal temperature reaches around 165°F (74°C). This is when you may hit the “stall.”
Wrap the pork
- Wrap the pork in foil or butcher paper to push through the stall and retain moisture.
Continue cooking
- Return it to the smoker and cook until it reaches 195–205°F (90–96°C).
Rest the meat
- Remove from smoker and let it rest for at least 1 hour. This step is crucial.
Shred and serve
- Use forks or meat claws to shred the pork. Mix with juices for extra flavor.
Notes
- Don’t rush the temperature
- Let the bark fully develop before wrapping
- Always rest the meat after cooking