Pit Boss Pulled Pork Recipe

If there’s one thing we know, it’s how to make mouthwatering pulled pork on a Pit Boss. We’ve spent countless hours perfecting this recipe, so you can trust that every step we share is tried and true. Get ready to make the most tender, flavorful pulled pork you’ve ever had!

Pit Boss pulled pork recipe is the best recipe involves slow-smoking a pork shoulder at low temperatures, seasoning it generously with a balanced spice rub, and cooking it until the meat is fall-apart tender, like the Pit Boss Pork Shoulder. This method ensures a juicy, flavorful result with a perfectly caramelized bark.

Want to know the exact steps, the best wood pellets to use, and how to get that perfect smoky flavor? Keep reading-we’re breaking it all down for you!

What Does Pit Boss Pulled Pork Taste Like?

This Pit Boss pulled pork is a perfect blend of sweet, smoky, and savory flavors. The slow smoking process infuses the pork with a deep, rich wood-fired taste, while the rub and butter bring out a perfect balance of spices and moisture, similar to Pit Boss Boston Butt.

The bark develops a slightly crispy, caramelized crust, locking in the juicy tenderness inside, like the Pit Boss Ribs. Every bite is packed with that classic, mouthwatering BBQ goodness!

Ingredients Required for Pit Boss Pulled Pork Recipe

Here’s the list of Ingredients you’ll need to make this Pit Boss Pulled Pork

• 1 or 2 pork butts (depending on how many guests you’re serving)
• French’s yellow mustard (as a binder)
• Blues Hog Sweet & Savory rub (or your favorite BBQ rub)
• Apple cider vinegar (for spritzing)
• Apple juice (for wrapping)
• Unsalted butter (sliced into pads)
• Brown sugar

Simply can use Pit Boss Rib Rub.

Kitchen Utensil You’ll Need

1. Pit Boss Smoker
2. Pellets and Drip tray
3. Meat thermometer and Aluminum foil
4. Spray bottle (for apple cider vinegar spritzing)

Preparation Time: 30 minutes
Cooking Time: 8-10 hours
Resting Time: 30 minutes

Copycat Pit Boss Pulled Pork Recipe

Simply follow the steps given below to make your Pit Boss Pulled Pork at home

1. Prep the Pork Butts
The night before, trim excess fat from your pork butts. The next morning, coat the pork butts with French’s yellow mustard as a binder. Be sure to shake the mustard bottle first to avoid the watery part!

Generously season the entire pork butt with Blues Hog Sweet & Savory rub, ensuring every side is coated well. Let the pork sit for 15 minutes to allow the rub to absorb and create a nice crust.

2. Fire Up the Pit Boss
Preheat your Pit Boss smoker to 275°F. Fill the hopper with Bear Mountain Hickory pellets for that perfect smoky flavor. Clean the grill grates and place a drip tray underneath to catch any juices.

3. Smoke the Pork Butts
Place the seasoned pork butts directly on the grill grates. Insert a temperature probe into the thickest part of the meat. Smoke at 275°F for 5 to 6 hours, allowing the bark to develop. After 3 hours, spritz the pork butts with apple cider vinegar every hour to keep them moist. Rotate the pork butts 180° halfway through for even cooking.

4. Wrap and Continue Cooking
Once the internal temperature reaches 165°F, remove the pork butts and place them in a foil pan. Add the following inside the foil pan: A splash of apple juice (about ¼ inch deep), A few pads of butter on top, A sprinkle of brown sugar, Another layer of BBQ rub for extra flavor, Cover the pan tightly with aluminum foil and place it back in the smoker.

5. Finish Cooking
Continue cooking at 275°F until the internal temperature reaches 200–205°F. Use a meat thermometer to check tenderness-it should feel like butter when probed. Once done, remove from the smoker and let it rest for 30 minutes before pulling.

6. Shred the Pork and Serve
Transfer the pork to a new clean foil pan to avoid excess juices. Use two forks or meat claws to shred the pork into tender, juicy pieces. Serve with your favorite BBQ sauce, coleslaw, or on a bun for the ultimate pulled pork sandwich!

Some Tasty Ways To Customize and Serve This Pit Boss Pulled Pork

1. Classic Pulled Pork Sandwich
Let’s start with the obvious. Toasted brioche bun, a heaping pile of juicy pulled pork, and a drizzle of BBQ sauce-boom! The perfect bite. If you’re feeling fancy, throw on some creamy coleslaw for that crunch factor. This is always a hit at BBQ parties!

2. Pulled Pork Mac & Cheese
Oh man, if you haven’t had pulled pork over creamy mac & cheese, you’re seriously missing out. The smoky, juicy pork mixed into that cheesy goodness? Unreal. We sometimes bake it with a crispy breadcrumb topping-trust me, it’s next-level comfort food.

3. BBQ Pulled Pork Nachos
Now, this is a game-day favorite. Grab a tray, pile on some tortilla chips, pulled pork, shredded cheese, and jalapeños, then broil it for a few minutes. Finish it with sour cream, green onions, and BBQ sauce drizzle. You’ll have people hovering over the tray in minutes.

4. Pulled Pork Tacos
Okay, this one is an absolute winner. We love loading up soft corn tortillas with pulled pork, topping them with pickled onions, fresh cilantro, and a squeeze of lime. Want a little heat? Add some chipotle mayo or a homemade hot sauce. Trust me, these disappear FAST.

5. Loaded Baked Potatoes
Picture this: a crispy-skinned baked potato loaded with pulled pork, melted cheddar, sour cream, and crispy bacon bits. It’s a full meal on its own, and honestly, it’s a fantastic way to enjoy leftovers the next day.

6. Pulled Pork Pizza
Yes, we’ve made a pizza out of it, and yes, it was incredible. Instead of regular tomato sauce, spread some BBQ sauce on your pizza dough, then layer on pulled pork, red onions, and mozzarella. Once it’s baked, hit it with fresh cilantro-thank us later.

7. Pulled Pork Sliders
If you’re feeding a crowd, sliders are the way to go. We like using Hawaiian rolls, stuffing them with pulled pork, a little melted cheese, and brushing the tops with garlic butter before baking them. Sweet, smoky, and buttery-pure heaven.

8. Pulled Pork Breakfast Hash
This is the best way to start the next day after a BBQ feast. Just toss pulled pork into a skillet with crispy potatoes, peppers, onions, and top it with a fried egg. The runny yolk over that smoky pork? Insanely good.

9. BBQ Pulled Pork Grilled Cheese
Think grilled cheese can’t get better? Think again. Butter up some thick slices of sourdough, layer in cheddar and pulled pork, and grill until golden brown. Crunchy, gooey, and smoky-easily one of our top comfort foods.

10. Pulled Pork Stuffed Peppers
We tried this once and were blown away. Hollow out some bell peppers, stuff them with pulled pork, rice, and cheese, then bake until everything is bubbly. It’s a fantastic low-carb option if you want something a little lighter but still ridiculously flavorful.

Some Tips on This Pit Boss Pulled Pork Recipe

1. Don’t Skip the Mustard Binder
I know, I know-some people don’t like mustard. But trust me, you won’t even taste it! It just helps the seasoning stick really well, so you get that flavor-packed bark. Just shake the bottle first so you don’t get that weird watery mustard at the start.

2. Season Like You Mean It
Go heavy on the rub! The pork is big, so a light sprinkle won’t cut it. Cover every inch with seasoning, pat it in, and don’t be shy. The more rub, the better the flavor!

3. Let the Pork Rest Before Smoking
After seasoning, let it sit for at least 15 minutes before throwing it on the smoker. This helps the rub “sweat” into the meat, making it even more flavorful. If you have time, let it sit overnight in the fridge for MAX flavor!

4. Keep That Smoker at 275°F
Consistency is key! 275°F is the magic number for juicy, tender pork. If your smoker runs too hot or too cold, it can mess with the cook time and texture. Keep an eye on it, and don’t forget to refill your pellets!

5. Spritz Every Hour After 3 Hours
Once the bark starts forming (about 3 hours in), spritz it with apple cider vinegar every hour. This keeps the pork moist and helps build that perfect crust. Just a light mist-don’t drench it!

6. Wrap at 165°F – No Sooner, No Later
At 165°F, the pork hits “the stall,” where it stops rising in temp for a while. That’s when you wrap it in a foil pan, add butter, brown sugar, and apple juice, and seal it up. This locks in moisture and keeps it from drying out!

7. Check for Tenderness, Not Just Temperature
The pork is done when it feels like butter when you poke it. Even if your thermometer says 200–205°F, slide it in and see-if it goes in with no resistance, it’s ready. If it’s still tough, let it cook a little longer.

8. Let It Rest Before Pulling
I know it’s hard to wait, but let the pork rest for at least 30 minutes before pulling it apart. This helps the juices settle back into the meat, so it stays moist and tender. Trust me-it’s worth it!

9. Use Claws or Two Forks to Shred
If you have meat claws, use ‘em! They make shredding super easy. If not, two forks work just fine-just pull the meat apart gently and let it fall into those juicy, tender strands.

10. Save the Juices!
DON’T throw out the liquid from the foil pan! Pour some of it back over the pulled pork to keep it extra juicy. If you want, mix in a little BBQ sauce, but honestly, it’s so flavorful, you might not even need it.

How to Store and Reheat Pit Boss Pulled Pork

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Place in a vacuum-sealed bag or freezer-safe container for up to 3 months.
Reheating: Warm in a skillet over low heat with a splash of apple juice or broth to keep it moist.

Common Queries on This Pit Boss Pulled Pork Recipe

Here, we’ve got you covered with some common questions about the Pit Boss Pulled Pork that people often ask.

1. How long does pulled pork take on a Pit Boss?

From start to finish, you’re looking at about 8 to 10 hours. The first stage, when you’re smoking at 275°F, takes 5 to 6 hours until the pork reaches 165°F. After that, you wrap it and continue cooking for another 3 to 4 hours until it hits the magic 200–205°F range. The final step? Letting it rest for at least 30 minutes before pulling. Trust us, the wait is worth it!

2. Is it better to smoke a pork shoulder at 225°F or 250°F?

It depends on how much time you have! Smoking at 225°F gives you the most tender, juicy pulled pork because it cooks super low and slow-but it can take 12+ hours. If you’re on a schedule, 250°F is a great middle ground that speeds up the process while still keeping the pork moist and flavorful. For this recipe, we go with 275°F to save time without sacrificing tenderness.

3. Can you smoke a pork shoulder at 225°F or 250°F on a Pit Boss?

Absolutely! The Pit Boss does a great job holding steady temperatures at both 225°F and 250°F. Just keep in mind, at 225°F, you’re looking at an all-day (or overnight) cook-around 1.5 to 2 hours per pound. At 250°F, you’ll shave off a couple of hours, and at 275°F (like in our recipe), it’s even faster. No matter what temp you pick, just make sure to cook to temperature, not time!

4. What’s the best wood to use for Pit Boss pulled pork?

We love Bear Mountain Hickory pellets for that bold, smoky flavor, but you can also go with apple, cherry, or a blend for a slightly sweeter profile. If you want a classic BBQ taste, mix hickory and oak for a deep, rich smoke flavor.

5. Should I wrap my pork butt while smoking?

Yes, and here’s why: wrapping helps push through the stall and keeps the meat juicy. The stall happens when your pork hits 165°F, and the temp just stops climbing for hours. Wrapping it in foil or butcher paper with a little butter and apple juice helps lock in moisture and gets it to 200–205°F faster. No more waiting forever for the temp to climb!

6. How often should I spritz the pork butt?

We start spritzing at the 3-hour mark and then every hour after that. Apple cider vinegar is our go-to, but you can also use apple juice or a mix of both. This helps keep the bark moist and adds a slight tangy flavor. Just don’t overdo it-you don’t want to wash away that delicious rub!

7. How do I know when my pulled pork is done?

Forget cooking by time-the real key is temperature and tenderness. Your pork butt is done when:
✔️ The internal temp is 200–205°F.
✔️ A thermometer probe slides in like butter (no resistance at all).
✔️ The bone (if using bone-in) pulls out cleanly with no effort.

If it’s at 195°F but still feels tough, let it go a little longer. Patience makes perfect pulled pork!

8. Why does my pulled pork taste dry?

If your pulled pork turns out dry, here’s what might have gone wrong:

It cooked too hot and fast – Low and slow is the key to juicy pork!
You didn’t wrap it – Wrapping helps retain moisture.
It didn’t rest long enough – Always let it rest at least 30 minutes before pulling to let the juices redistribute.

If you still end up with dry pork, mix in some of the cooking juices or BBQ sauce, and it’ll bring the moisture right back!

9. What’s the best way to reheat pulled pork?

The trick to reheating pulled pork without drying it out is to add some moisture:

Oven: Cover with foil and warm at 250°F for 20-30 minutes, adding a little apple juice or broth.
Stovetop: Heat in a pan over low heat with some cooking juices.
Microwave: Use short bursts with a splash of liquid, stirring in between.

And if you want it extra delicious, throw it back on the Pit Boss for a few minutes to get that smoky flavor back!

10. Can I make pulled pork ahead of time?

Absolutely! Pulled pork actually tastes even better the next day because the flavors have time to settle in. Just store it in an airtight container in the fridge for up to 4 days. If you’re freezing, use a vacuum-sealed bag or freezer-safe container for up to 3 months. Reheat with a little apple juice, and it’ll taste fresh off the smoker!

This Pit Boss pulled pork recipe is truly worth the time and effort. The long smoking process, combined with the perfect blend of seasonings and moisture, ensures that every bite is packed with flavor and tenderness. Whether you’re making it for a BBQ party or just craving some delicious smoked meat, this recipe will never disappoint.

Now, fire up that Pit Boss, grab a cold drink, and enjoy the magic of slow-smoked pulled pork!

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