Easy Smoked Pulled Pork for Beginners

Ingredients

• 5 lb Pork Butt (Bone‑in) (Trim excess fat cap to about 1/4‑inch thickness; keep some fat for moisture)
• 2 tbsp Yellow Mustard (Used as a binder; any mild yellow mustard works)
• 2 tbsp Barbecue Rub (Store‑bought or homemade pork rub)
• 1 tbsp Pepper‑Salt‑Garlic Blend (Mix of coarse black pepper, kosher salt, and granulated garlic)
• 2 tbsp Unsalted Butter (Softened; added after smoking for extra bark and flavor)
• 1/2 cup Apple Cider Vinegar Spritz (Mix equal parts apple cider vinegar and water in a spray bottle; spritz every hour)
• 1/2 cup Sweet‑Savory Barbecue Sauce (optional) (Toss shredded pork with sauce just before serving)
• 6 pieces Soft Hamburger Buns (Lightly toasted before serving)

Instructions

1. Trim the Pork Butt

   Place the pork butt on a cutting board. Using a sharp flexible knife, trim the fat cap to about 1/4‑inch thickness, being careful not to score the meat. This allows the rub to penetrate.

   Time: PT10M

2. Apply Mustard Binder

   Pat the pork dry with paper towels. Brush or spread 2 tbsp yellow mustard evenly over the entire surface of the meat.

   Time: PT5M

3. Season with Rub and Blend

   Generously sprinkle 2 tbsp barbecue rub over the pork, then add 1 tbsp pepper‑salt‑garlic blend. Pat the seasonings into the meat so they adhere.

   Time: PT5M

4. Preheat Pellet Grill

   Set the pellet grill to 250°F (121°C) and allow it to come to temperature. This low‑and‑slow start creates a gentle smoke ring.

   Time: PT15M

   Temperature: 250°F

5. Place Pork on Grill

   Place the seasoned pork butt on the hotter side of the grill (direct heat zone). Close the lid.

   Time: PT5M

   Temperature: 250°F

6. Smoke Until Internal Temp 150‑165°F

   Smoke the pork for about 4 hours, checking the internal temperature every hour. Spritz with the apple cider vinegar‑water mixture every 60 minutes to keep the surface moist.

   Time: PT4H

   Temperature: 250°F

7. Raise Temperature for Finish

   After the pork reaches roughly 165°F, increase grill temperature to 275°F (135°C). Continue cooking until the internal temperature reaches 202‑205°F, checking every 30 minutes.

   Time: PT1H30M

   Temperature: 275°F

8. Butter Baste (Optional)

   When the pork is within 10°F of target, brush the top with 2 tbsp softened butter (add a pinch of brown sugar if desired) and close the lid for 5 minutes.

   Time: PT5M

   Temperature: 275°F

9. Rest the Meat

   Remove the pork from the grill, place on a tray, and tent loosely with foil. Let rest for 30 minutes; the temperature will even out and juices redistribute.

   Time: PT30M

10. Shred the Pork

    Using two forks or meat claws, pull the pork apart into bite‑size strands. Mix in any remaining bark for texture.

    Time: PT10M

11. Toss with Barbecue Sauce (Optional)

    If desired, gently stir in 1/2 cup sweet‑savory barbecue sauce until evenly coated.

    Time: PT5M

12. Assemble Sandwiches

    Toast the buns lightly, then pile generous amounts of shredded pork onto each bun. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g