Pit Boss Pulled Pork Recipe
Love tender, smoky BBQ? This Pit Boss Pulled Pork Recipe delivers fall-apart pork perfection.
Ingredients
- 5-7 lb pork shoulder bone-in.
- 1/4 cup brown sugar.
- 2 tbsp paprika.
- 1 tbsp garlic powder.
- 1 tbsp onion powder.
- 2 tbsp kosher salt.
- 1 tbsp black pepper.
- 1 tsp cayenne pepper.
- 1/4 cup yellow mustard binder.
- 1 cup apple cider vinegar spritz.
- 1/2 cup apple juice.
Instructions
Prep the Pork
- Trim excess fat cap to 1/4 inch. Pat dry with paper towels. Score lightly.
Make the Rub
- Mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, cayenne. Stir well.
Apply Mustard Binder
- Spread yellow mustard all over pork. Thin layer holds rub perfectly.
Season Generously
- Sprinkle rub on all sides. Press firmly so it sticks. Let sit 30 mins.
Fire Up Pit Boss
- Fill hopper with pellets. Set to 225°F. Let preheat 15 minutes. Add water pan.
Place on Grill
- Put pork fat-side up on grates. Insert probe in thickest part. Close lid.
Smoke Low and Slow
- Cook undisturbed 4-5 hours until 160°F internal. Spritz hourly after 2 hours.
Texas Crutch Wrap
- Remove at 165°F. Wrap tight in foil with apple juice. Seal edges well.
Finish Cooking
- Return wrapped pork to grill. Cook to 203°F internal. Probe tender.
Rest the Meat
- Remove foil boat. Rest in cooler 1 hour. Juices redistribute beautifully.
Shred with Claws
- Pull apart with meat claws. Mix in resting juices. Discard bone easily.
Sauce Lightly
- Toss with thin BBQ sauce if desired. Serve hot on buns
Notes
- Fat side up protects meat from heat.
- Spritz keeps bark moist, not soggy.
- Don't wrap too early – bark needs time.
- Apple pellets sweeten smoke flavor.
- Hot and fast: 300°F cuts time half.
- Add butter in wrap for richness.
- Cuban mojo: orange juice marinade first.
- Carolina vinegar sauce for tang.