Our Pellet Grill Pulled Pork is super tender and slides right off the bone, and it's seasoned to strike the perfect balance between smoky and sweet. If you're a fan of barbecue sauce, this pork will go with whatever type you have, thanks to the all-purpose seasoning. Pellet grills can create dry environments, even for a fatty pork butt, so it's important to baste the pork to prevent the outer layer from drying out. For that reason, be sure to keep some basting liquid or a spray bottle on hand. When the pork butt reaches 155 degrees, it will start undergoing evaporative cooling. Basically, the meat will start sweating to the point where the internal temperature will no longer rise. We recommend pulling the meat at the stall, wrapping it in butcher paper or foil, and returning it to the smoker. This way, the high humidity and low evaporation will cause the internal temperature to rise quickly.


Credit: Caitlin Bensel; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen

Recipe Summary

35 mins
35 mins
Serves 8 to 10 (serving size: about 6 oz. [for 8])


Ingredient Checklist


Instructions Checklist
  • Whisk together salt, sugar, paprika, mustard, pepper, garlic powder, cumin, and cayenne in a small bowl. Transfer 1/4 cup of the spice mixture to a separate small bowl, and whisk in apple juice; set aside.  

  • Pat pork shoulder dry, and place on a rimmed baking sheet. Rub remaining dry spice mixture evenly over entire surface of pork, pressing to adhere.  

  • Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to 225°F, close lid, and preheat pellet grill 10 to 15 minutes. Place pork, fat cap side up, on grill grate, close lid, and grill, basting with apple juice mixture every hour, until a meat thermometer inserted into thickest portion of pork registers 150°F to 155°F, 5 1/2 to 6 1/2 hours. 

  • Carefully remove pork from pellet grill (it will be hot), and wrap tightly in 2 layers of aluminum foil. Return to grill; close lid, and grill until a meat thermometer inserted in center of pork reaches an internal temperature of 200°F to 205°F, 2 1/2 to 3 1/2 hours.  

  • Transfer to a cutting board, and let rest in foil 1 hour. Remove pork from foil, reserving drippings in foil. Using 2 forks, shred pork into large pieces, discarding bone and fat. Place shredded pork in a large bowl; add drippings, and toss to combine.