This is one of those cooks that never misses.
Smoked pulled pork is a go-to for feeding a crowd, meal prepping for the week, or just having something solid ready to go in the fridge. This version keeps it simple — no injections, no complicated sauces — just good seasoning, steady smoke, and time.
I ran this on my Weber Searwood pellet grill, which makes holding temperature easy and gives you consistent smoke the entire cook.
Served with Heath Riles Tangy Vinegar Sauce on the side for that Carolina-style balance that cuts through the richness.
Ingredients
- 1 bone-in pork butt (Boston butt), ~8–10 lbs
- Yellow mustard (binder)
- Meat Church Texas Sugar BBQ Rub
- Optional: coarse black pepper for added bark
Pellet Choice
I like running a competition blend or hickory/oak pellet mix for pork.
- Hickory = stronger smoke flavor
- Oak = balanced base smoke
- Competition blend = easy all-around option
Any of those will get the job done.
Instructions
1) Trim & Prep
Remove any thick hard fat, but keep the softer fat cap. Pat the pork butt dry.
2) Binder & Seasoning
Light coat of yellow mustard all over as a binder. Season generously with Meat Church Texas Sugar BBQ Rub. Add coarse black pepper if you want to build a stronger bark.
3) Rest While Preheating
Let the pork sit at room temp while your grill comes up to temp.
4) Fire Up the Pellet Grill
Preheat your Weber Searwood pellet grill to 250°F.
5) Smoke
Place the pork butt directly on the grates.
Let it ride until it reaches 165–170°F internal and develops a solid bark (usually 6–7 hours).
6) Wrap
Wrap tightly in peach butcher paper once the bark is set.
7) Finish the Cook
Continue cooking until the pork reaches ~203°F internal and feels probe tender (like butter).
8) Rest
Rest the pork, still wrapped, in a cooler or warm oven for at least 1 hour.
9) Shred & Serve
Shred the pork, removing excess fat, and serve with vinegar sauce on the side.
What to Look For
- Dark, developed bark
- Probe slides in with no resistance
- Internal temp around 200–203°F
Temperature gets you close — feel is what tells you it’s done.
Serving Ideas
- Classic pulled pork sandwiches
- Tacos or quesadillas
- Rice bowls
- Loaded baked potatoes
This pairs perfectly with sides like:
Meal Prep Ideas
This is where pulled pork really shines.
- Day 1: BBQ plates
- Day 2: Tacos
- Day 3: Sandwiches
- Day 4: Rice bowls
One cook → multiple meals.
Reheating Tips
Best Method (Stovetop)
Add a splash of water or broth and heat slowly in a covered pan.
Oven
Wrap in foil and heat at 300°F until warmed through.
Microwave
Add moisture and heat in short intervals.
Key: Always add moisture so it doesn’t dry out.
Estimated Macros (Per Serving – ~6 oz)
- Calories: ~420
- Protein: ~38g
- Fat: ~28g
- Carbohydrates: ~2g
(Macros vary depending on trimming and fat content.)
Notes
- No injection needed — seasoning + smoke does the job
- Pellet grill keeps everything consistent and simple
- Freezes extremely well in portions