Pit Boss Pulled Pork

A pan filled with shredded pork cooked on a Pit Boss smoker being shredded with shredding forks.

No ratings yet

This Pit Boss pulled pork recipe uses a sweet and savory brown sugar rub and a foolproof smoking method to create juicy, tender shredded pork with incredible flavor. Perfect for BBQ sandwiches, tacos, or just by the forkful.

Prep Time15

Cook Time9

Resting Time1

Total Time10 15

Course: All Recipes, Main Course

Cuisine: American

Servings: servings

Calories: 90kcal

Author: Jeri Walker

Equipment

Peach butcher paper or heavy-duty aluminum foil (for wrapping)

Ingredients

For the Pork:

1 pork shoulder or pork butt (5–8 lbs) (boneless or bone-in)
¼ cup yellow mustard

For the Brown Sugar Rub:

¼ cup brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon black pepper

Instructions

Preheat your Pit Boss pellet grill to 225°F. Load the hopper with your choice of apple, cherry, or hickory pellets.
Trim the fat cap on the pork shoulder to about ¼ inch, if needed. Pat the pork dry with paper towels, then coat all sides evenly with yellow mustard.
In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Apply the rub generously to all sides of the pork, pressing it in so it sticks.
Place the pork shoulder directly on the grill grates, fat side up. Insert a meat thermometer into the thickest part of the meat, close the lid, and smoke undisturbed until the internal temperature reaches 165°F—this may take 5 to 7 hours, depending on the size of the pork. A stall around 160°F is normal; just keep cooking.
Once the pork reaches 165°F, remove it from the smoker and wrap it tightly in peach butcher paper or heavy-duty foil. Return the wrapped pork to the grill and continue smoking at 225°F until the internal temperature reaches 203°F—this usually takes another 4 to 5 hours.
When the pork hits 203°F, remove it from the smoker. Wrap it in a clean towel and place it in a cooler (without ice). Let it rest for at least 1 hour and up to 3 hours.
After resting, unwrap the pork and transfer it to a large tray. Pour any collected juices over the meat. Shred the pork using meat claws or forks—it should pull apart easily.
Serve warm on buns, in tacos, or with your favorite BBQ sides. Taste before adding sauce—the meat will be moist, and the flavor from the rub and smoke may be all you need.

Notes

If you don’t have butcher paper, heavy-duty foil will still give you great results. Butcher paper just helps preserve that bark.
Apple, cherry, and hickory pellets all work well. Avoid mesquite for this recipe—it can overpower the sweetness of the rub.
Leftover pulled pork keeps well in the fridge for up to 4 days. Reheat slowly in the oven, covered, at 300°F with a bit of moisture added.

Nutrition