You also don't need to spend time spritzing the shoulder with apple juice or apple cider vinegar throughout the smoking process.This will give you the bark you're looking for. The mustard is going to help it adhere to the meat and then you'll just need to gently pat it into the pork. There's no need to rub the dry rub into the pork butt.Shred with 2 forks and serve with your favorite BBQ sauce! Tips I usually let it get to 203 degrees.Ĭarefully transfer to an aluminum pan and cover tightly with aluminum foil. The longer it cooks, the more tender and soft it will be. Smoke for 10-11 hours or until the internal temperature reaches 195-205 degrees on the meat thermometer. Place the pork butt on the grill, fat side up, and cook on the smoke setting for 20 minutes. Dry pork well with paper towels and coat it on all sides with mustard. It takes just a few minutes to throw together and is made with brown sugar, Kosher salt, chili powder, cumin, garlic powder, onion powder, paprika, black pepper, and mustard powder. Easy Dry Rub - This is my homemade recipe for the most delicious, flavorful spice rub.It's going to help the dry rub adhere to the pork.
Pulled pork rest time free#
Dijon Mustard - Feel free to use yellow mustard in its place.You can find a pork butt at most grocery stores or your local butchers. Pork Butt - Also known as pork shoulder or Boston butt, this makes for the perfect pulled pork! It's a cut of meat that tastes best when it's cooked low and slow so smoking it on a pellet grill is ideal.If you loved this pork shoulder recipe, be sure to check out my easy side dishes like smoked meatloaf, smoked macaroni and cheese, and smoked white queso.If you love getting pulled pork sandwiches when you go out to eat, you've GOT to try smoking your own pork shoulder at home! Nothing beats the flavor of smoked pulled pork and being able to add your own seasonings and adjust the cooking time ensures that you'll get the perfect pulled pork every single time!