Pulled Pork (Pellet Smoker Recipe)

8-9 Pound Pork Shoulder Butt
Yellow Mustard
Pork Seasonings of Choice
1/2 Cup Apple Cider Vinegar
1 & 1/4 Cup Apple Juice

Wood Pellets for Smoking: Hickory or Hickory blend.


  1. Cover the fat cap side of the pork with a light coating of mustard and the sides.
  2. Season the fat cap and the sides.
  3. Flip the pork over. Mix 1/2 cup apple juice and 1/2 cup apple cider vinegar. Inject the mixture into the pork through the top.
  4. Cover the top of the pork with mustard and seasoning.
  5. Warm the smoker up to 245° F.
  6. Place the pork on the smoker/grill, fat side up for 2 hours.
  7. Flip the pork over and continue to smoke at 245° F. until the meat temperature is 180° F.
  8. Wrap the meat in butcher paper with 1/2 cup apple juice.
  9. Continue to smoke till the meat reaches 195° F.
  10. Open the wrapping to add 1/4 cup of apple juice over the meat and close it again.
  11. Place the wrapped meat into a warm cooler for 1 hour.
    1. You may want to add a towel to the bottom of the cooler first, to catch drippings.
  12. Remove the meat from the wrapping and place it on a cutting board. Use meat claws to shred the meat into pulled pork.
  13. Enjoy!

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