Pulled Pork | Traeger Pellet Grill
Pulled pork is always a crowd pleaser. You can use as an appetizer, main course or sandwiches. This recipe is simple easy, I used my pellet grill so I can set it and forget it.
This turned out absolutely delicious and fell apart tender.
Pulled Pork
Ingredients
- 8-10 Lbs pork butt or pork shoulder
- 3 Cups beef broth
- 6-9 Tbsp Traeger honey apple & Lawry’s salt you can use what ever seasoning you like
Instructions
- pat your pork belly or pork butt dry, and score the fat cap to help the seasoning penetrate. Dust with your seasoning on all sides and let it rest for 1-2 hours in fridge prior to smoking to help the seasoning stick to the meat
- set your smoker or grill at 220 degreesz
- I placed the the meat on a cooking rack on top of a tinfoil to help separate space from the smoker grate as it runs hot and you run the risk of drying the meat. Place the fat cap facing bottom of the grill to prevent overcooking that tender pork meat
- 2-3 hours in I was happy with the bark I increased the temp to 250 degrees. At 5-6 hour mark internal temp was around 160 degrees. I removed from smoker place in tin foil pan, added 2-3 cups of beef broth covered with tinfoil and returned back into the smoker until it was prob tender about 2-3 additional hour and internal temp was at 200 degrees. I was able to remove the bone clean out, that’s a great sign that the meat is tender and easy to pull.
