Tips from the Grill: Smoked Pulled Pork

Make tender, shreddable smoked pulled pork on a pellet grill with Kingsford™ Craftsmoke Grillmaster’s Choice pellets. This low-and-slow method builds smoky flavor with steady spritzing, a wrapped finish, and a final rest before shredding.

Tender pulled pork stacked high inside a disposable aluminum foil pan

1Food Prep15 min
2Grill Prep10–20 min
3The CookAbout 1.5 hrs per lb + 1 hr rest

Cooking for 6 people

Ingredients

Bone-in pork butt
Mustard, enough for a thin coating
Pork rub, enough to season generously
Spritz liquid
Butter, enough to top before wrapping
Honey, enough to drizzle before wrapping
Extra rub, enough to sprinkle before wrapping

1Food Prep

Use a bone-in pork butt; boneless may also be used.
Apply a light layer of mustard as a binder so the seasoning adheres.
Season all sides generously with pork rub, patting the rub onto the meat for full coverage.
Let the seasoned pork butt sit for about 15 minutes while the pellet grill comes up to temperature.

2Grill Prep

Fuel: We recommend Kingsford™ Craftsmoke Premium Pellets Grillmaster’s Choice
Method: Pellet Grill
Temp: 265°F

3The Cook

- Preheat the pellet grill to 265°F using Kingsford™ Craftsmoke Grillmaster’s Choice pellets.
- Place the pork butt on the grill fat-cap side down. If using a probe thermometer, insert it into the thickest part of the meat without touching the bone.
- Smoke for a few hours before spritzing so the seasoning and bark can set.
- Spritz about every 45 minutes until wrapping, using spritz liquid of choice.
- When the pork reaches about 180°F and has a deep bark, transfer it to foil. Top with butter, honey, and extra rub, then wrap tightly.
- Return the wrapped pork to the pellet grill at 265°F and continue cooking until it reaches about 200°F to 205°F.
- Rest the wrapped pork for 1 hour so the juices redistribute.
- Shred the pork, discarding the bone. Pink color near the surface may be a smoke ring from smoking, not undercooked meat.