We’ve been craving some good pulled pork sammies and pork on sale was all it took. We made the traditional sandwiches with a nice North Carolina-style vinegar BBQ sauce. Then we did some like a good patty melt. All slow smoked with apple pellets, they were so good.
We divided it into a few freezer bags for things like pulled pork pizza, omelets, enchiladas, burritos, tacos, Sheppard’s pie, and /or a green chili…
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Traditional Pulled Pork
A Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 10 hours @ 225 degrees (107c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Ingredients: Traditional Pulled Pork
- 10 Lb Pork shoulder
- Apple juice
- 2 cups brown sugar
- Yellow mustard
Traditional Pulled Pork
A Pellet Grill Recipe
Directions: Pulled Pork
Use a sharp knife to score the pork shoulder to let your seasonings in. Inject as much apple juice as the pork will hold. You’ll see as it expands with the juice. Then, put a good coat of mustard and brown sugar over it and set in an oven safe pan and onto the grill. Pour about a ½ inch of apple Juice into the pan and let it smoke for about 5 hours @ 225 degrees (107c). You are looking for an internal temp of 165 degrees (74c). Then, cover and seal the pan with foil for another 5 hours or so looking for an internal temp of 200 to 205 degrees (95c). Perfect!
Score the Pork Shoulder
Coat with Brown Sugar and Mustard Mixture
On Our GMG Jim Bowie
Cooking Directions: Green Mountain Wood Pellet Grill/Smoker
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
So after the grill comes up to temp and burns clean turn it back down to 225 degrees (107c). Place everything directly onto the grill and just let it hang out in the smoke and get happy. This is going to be around a 10 hour smoke so shut the lid and let it go. I used the remote meat probe to keep to eye on it. At 165 degrees (74c) wrap it in foil to continue cooking until your reach 200 to 205 degrees or (95c).
When you reach 205 degrees (95c) pull the pork off the smoker and let it rest for an hour or so before you pull or shred it. Lot of folks put it into an ice chest for this. I just put it in the oven (no heat) and let it rest there. Works fine with less fuss. I use a Maverick ProTemp Instant ReadThermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Ready To Foil
Foiled and Looking For an IT of 205 Degrees
It’s Time!
Pulled Pork Patty Melt
About our Recipes
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
