Simple Pulled Pork On The Grill Recipe
Pulled pork was never really meant to be difficult. This pulled pork on the grill recipe is intended for those that are looking to make some awesome sandwiches without too much fuss. This grilled pulled pork recipe gives that awesome pork a chance to shine without being covered up before it ever got a chance to be great. With this method, you get all the flavor of the rub right in the meat and adding the rendered fat makes sure all the rub melts into the meat.
- 1 8 to 10-lb Boston pork butt
- ¾ C salt
- ¼ C black pepper
- 1/3 C Grilla AP Rub
- Aluminum foil
Start with your Boston pork butt. You want to find one that has good marbling and that is symmetrical.
Take the meat out of the package and rinse it off in the sink. Pat it dry and then flip it fat-cap up. Take a knife and score a diamond pattern into the fat cap. You want your cuts to be just through the fat cap and barely into the meat below. Next take your salt can rub it all over the meat on all sides. The meat should be well coated with salt. Now repeat with the pepper. If are in a hurry, mix the salt and pepper together and rub it on.Let your meat sit at room temp while your Silverbac pit preheats to 225 degrees. If you are in a hurry, go ahead and set the pit for 275 degrees. This will cut a couple of hours off of the cook time by cooking hotter and faster. You won’t have as much smoke penetration, but it still makes a tasty sandwich.Place your meat on the wood pellet grill with the fat-cap up. Cook for at least 4 hours before you even crack the door on the pit. If you are cooking at 275, it will be close to time to wrap at 4 to 5 hours. If you want more color while cooking at 225, go ahead and let your meat go for another 1 to 2 hours then wrap.When wrapping, it is imperative that you create a solid seal. Pull 2 sheets of foil long enough to full envelop your meat. Lay the butt in the center of the foil and wrap with the first sheet, crimp closed, and the repeat with the second sheet. You want a tight seal so you do not lose any of the rendered fat. Try not to move this foil pack around very much because the foil will split and make a huge mess on your grill.
Cook the butt another 2 hours and then start checking the internal temp. Use a sharp thermometer. You want an internal temp of at least 195 degrees in all parts of the butt.
Once you reach the target temp, very carefully remove the foil package from the Silverbac. You will want to use insulated gloves for this as the contents are scalding hot. If you are not in a hurry, place the foil packet in a pan and rest the meat in the oven with it off for a couple of hours. This will provide even more time for the meat to break down.
When you are ready to pull the meat, open up the packet and remove the meat. At this point the meat should be more than fall apart tender. You should be able to use insulated rubber gloves to mush the meat into small chunks and then take more time to properly pull. Once you have the meat pulled, place it all in a large bowl and then dump the AP Rub on the pile of meat. Then add about 2 cups of the saved rendered fat.
Toss the meat well and serve with your favorite slaw or topped with a great vinegar sauce.