How to Make Hot & Fast Smoked Pulled Pork (Green Mountain Grills Daniel Boone Pellet Smoker Recipe)


2 Pork Butts, about 15 Pounds total weight
Pork Rub
1 Cup Apple Cider Vinegar
1 & 1/2 Cups Apple Juice


Wood Pellets for Smoker: Green Mountain Grills Premium Gold Blend or Traeger Hickory



  1. Wipe the meat dry with paper towels
  2. No trimming necessary
  3. Cover fat cap with yellow mustard and pork/butt rub.  Then lay the fat cap side down.
  4. Inject with a combination of:
    1. 1 cup of apple cider vinegar
    2. 1 cup apple juice
      (1 cup of the total mixture into each.)
  5. Cover the rest in yellow mustard
  6. Rub with pork/butt Rub.
  7. Allow the meat to rest and set the smoker to 350° F.
  8. Place the Pork Butts on the Smoker, fat side Down. And insert the meat probe.
  9. (Optional if time permits, at 165° F. internal meat temperature.  Wrap with butcher’s paper and 1/2 cup additional apple juice over each pork butt.)
  10. Cook till the meat internal temperature is 197° F.
  11. Remove the Pork Butts from the smoker, wrap them in foil, add 1/4 cup apple juice to each, 1/2 cup total.  And place the wrapped pork butts in a cooler for 1 hour.
  12. Break the pork up with shredding claws, forks or other tools and enjoy!


Support D Grill on Patreon, Click Here.