Pellet Smoker Pulled Pork. Camp Chef has several Pellet Smokers on their website, this particular model has several features that sets it apart from the rest. Grilla Pellet Smoker proves good things come in small packages. Try not to eat all the flavorful crusty bits when you are doing the pulling.

Ingredients of Pellet Smoker Pulled Pork

1. You need of Bone in Pork Shoulder.
2. You need of Pork Rub of choice.
3. It’s of Yellow Mustard.
4. You need of Apple Juice.
5. Prepare of Tinfoil Pan.
6. You need of Tinfoil.

Pulled pork – the feast of champions. The best tool at your disposal for cooking smoked pulled pork is a pellet smoker. With plenty of space, and easy and consistent temperature control, it's a worry-free experience and also enables optimal smoke flavor. Smoked Pulled Pork Shoulder butt cooked low and slow over apple and hickory wood with a Texas style rub pulled pork recipe that is out of this world!

Pellet Smoker Pulled Pork instructions

1. Take your pork butt and cover it in yellow mustard. This is a binding agent for the seasoning and will cook off. You can also use olive oil..
2. Liberally apply your run to all sides of the butt..
3. Set your pellet grill to 220-235.
4. When the smoker heats up put the butt directly on fat side down..
5. Smoke for around 4 hours or until it hits the stall temperature of 150-160. Pour apple juice on it every hour..
6. After the butt hits the stall temperature pull it out and put it in the tinfoil pan. Pour some apple juice in the bottom and cover with tinfoil. Put the butt back in the smoker until it reaches 195.
7. When the butt hits 195 pull it out but leave it wrapped. Let it sit for about 1hr then unwrap and pull it and enjoy.

Smoked low and slow to make some amazing pulled pork sandwiches, taquitos, or anything you can dream up, like these pulled pork cheese fries! Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner. Smoking Pulled Pork is a Waiting Game. For the first five hours of the cook I don't open the lid on my smoker. I will check the level of my pellets (I use a Wrapping Pork Shoulder.