When it comes to BBQ classics, few dishes top Pellet Grill Pulled Pork. This tender, smoky, and flavorful dish is a crowd favorite at family gatherings, cookouts, or even a simple weekend dinner.
But what makes this particular recipe stand out? It’s all about keeping things simple and letting the smoker work its magic.
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With just a bone-in Boston butt, a good rub, and time on your side, you can create some of the best-pulled pork you've ever tasted. Plus, we’re pairing it with a sweet pineapple BBQ sauce that will have everyone coming back for seconds. So, let’s dive into how to make your own Pellet Grill Pulled Pork!
Why Pellet Grill Pulled Pork is so worth it!
Pellet grills are an ideal way to cook pulled pork because they combine the convenience of set-and-forget cooking with the rich, smoky flavor you expect from traditional BBQ. Using wood pellets, these grills provide consistent heat and smoke, giving your pork that perfect bark on the outside and juicy tenderness inside. The low and slow method of cooking on a pellet grill helps break down the connective tissues in the pork, making it easy to shred into that melt-in-your-mouth goodness.
One of the best parts about this Pellet Grill Pulled Pork recipe is how little prep work it requires. You don’t need to fuss with complex injections or fancy techniques. With just a basic binder, a flavorful rub, and some time on the smoker, you can create incredible pulled pork.
The Simplicity of a Great Rub
For this recipe, we’re using a bone-in Boston butt, which is perfect for Pellet Grill Pulled Pork. After patting it dry, all you need is a binder (we like good old-fashioned yellow mustard) and a generous coating of BBQ rub. When it comes to rubs, we recommend a sweet BBQ rub, like the Sassy Q Sweet BBQ rub, which adds just the right balance of sweetness and spice.
The mustard helps the rub adhere to the meat, and as it cooks, it fades into the background, leaving only the flavors of the spices behind. Pro tip: remember to cover all sides of the pork, including the sides, to ensure a consistent flavor throughout. A nice even coating of rub will help form that beautiful bark, the crusty exterior that gives pulled pork its signature texture.
Smoking your Pellet Grill Pulled Pork to Perfection
Once your pork is prepped and rubbed down, it’s time to get it on the smoker. For the first hour, keep your pellet grill set to the smoke setting. This will ensure that the meat absorbs plenty of smoke early on, which is essential for deep flavor. After the first hour, crank up the temperature to 250°F (121°C) and let the pork cook slowly until it reaches an internal temperature of 165°F (74°C).
Now, here’s where things get interesting: wrapping the pork. At 165°F, the pork has absorbed a good amount of smoke and developed a nice bark, so it’s time to wrap it in aluminum foil or butcher paper. Wrapping the pork allows it to continue cooking without drying out. Then, bump the smoker up to 350°F (177°C) to finish it off. The pork will be done when it reaches an internal temperature of 205°F (96°C), the magic number for perfectly pullable pork.
Let It Rest!
One of the most important steps in making great Pellet Grill Pulled Pork is letting the meat rest after cooking. Once it hits 205°F, pull the pork off the grill and let it sit, wrapped, for at least 30 minutes. Resting allows the juices to redistribute throughout the meat, making it even more tender and juicy when you go to shred it.
A Sweet Pineapple BBQ Sauce to Match
While the pork is smoking away, it’s the perfect time to whip up a delicious BBQ sauce. This sweet pineapple BBQ sauce is the perfect complement to the smoky, savory pork. Start by melting some salted butter in a saucepan, then stir in brown sugar and honey for sweetness. Add a couple of tablespoons of your BBQ rub to tie the flavors of the pork and sauce together.
Next, we bring in the tang with ketchup and apple cider vinegar. But here’s where this sauce gets special: we’re adding pineapple nectar to give it a fruity twist. The sweetness of the pineapple pairs beautifully with the smoky pork, creating a balanced flavor that will have everyone asking for the recipe. Let the sauce simmer for 30-40 minutes to thicken and intensify the flavors.
Tips for Serving Your Pellet Grill Pulled Pork
Once your pork has rested, it’s time to shred! You can use forks or your hands, depending on how tender the pork is. The meat should easily pull apart, and you’ll be left with juicy strands of pork perfect for sliders, sandwiches, or even tacos.
Serve your Pellet Grill Pulled Pork on slider buns, topped with the sweet pineapple BBQ sauce and maybe a little coleslaw for crunch. The combination of smoky pork, sweet BBQ sauce, and tangy slaw is unbeatable. And don’t worry if you have leftovers—pulled pork reheats beautifully and even freezes well for later meals.
Why You’ll Love This Recipe
There’s nothing quite like homemade Pellet Grill Pulled Pork. This recipe keeps things simple while delivering big on flavor. The slow-smoking process on the pellet grill ensures the pork comes out tender, juicy, and full of smoky goodness, while the sweet pineapple BBQ sauce adds an unexpected twist that your guests will love. Whether you’re a seasoned pitmaster or just getting started with your pellet grill, this recipe is foolproof and guaranteed to impress.
So fire up your pellet grill, get that Boston butt ready, and enjoy the best Pellet Grill Pulled Pork you’ve ever made!
Top Tip for Pellet Grill Pulled Pork
Use gloves and mix the meat with your hands to get the best results.
Recipe
Pellet Grill Pulled Pork with Pineapple BBQ sauce
Equipment
- Full Size Pellet Smoker
- Large Saucepan
- Wood Pellets
- Whisk
- Measuring Cups and Spoons
- Cutting Board
Ingredients
Pork
- 1 Bone-in Boston butt approx. 5-7 lbs
- ¼ Cup Yellow mustard Estimate
- 1 Shaker BBQ rub I Used Sassy Q Sweet BBQ Rub
- Hawaiian Rolls
Pineapple BBQ Sauce
- ½ Stick Salted butter
- ¼ cup Brown sugar
- ¼ cup Honey
- 2 tablespoon BBQ rub
- ¼ cup Apple cider vinegar
- 1 cup Pineapple nectar
- 1 Cup Ketchup
Instructions
PORK
- Prepare the Pork: Pat the Boston butt dry with paper towels.
- Score the fat cap in a crosshatch pattern.
- Apply the Binder & Rub: Slather the pork with a thin layer of yellow mustard on all sides.
- Generously coat the pork with BBQ rub, making sure to cover all surfaces. Pat the rub into the meat—don’t actually rub it in.
- Prepare the Smoker: Preheat your pellet grill to the "smoke" setting (or around 225°F/107°C) for the first hour to get a good layer of smoke on the pork.
- Place the pork fat side down on the grill to protect the meat from the heat coming from the bottom.
- Cook Low & Slow: Smoke the pork for about an hour, then increase the grill temperature to 250°F (121°C) and continue cooking until the internal temperature reaches 165°F (74°C).
- Wrap & Finish Cooking: Once the pork reaches 165°F (74°C), wrap it tightly in aluminum foil or butcher paper and return to the grill.
- Increase the grill temperature to 350°F (177°C) and continue cooking until the internal temperature reaches 205°F (96°C) for tender pulled pork.
- Rest & Shred: Allow the pork to rest for 30 minutes before shredding. This helps retain moisture and allows the meat to fully tenderize.
- Pull apart the pork using two forks or your hands.
Pineapple BBQ Sauce
- Melt the Butter: In a saucepan over medium heat, melt ½ stick of salted butter.
- Add Sweeteners: Stir in ¼ cup of brown sugar and ¼ cup of honey. Allow the sugar to dissolve.
- Add BBQ Rub: Mix in 2 tablespoons of your BBQ rub. Taste and adjust seasoning as needed.
- Build the Sauce: Add 1 cup of ketchup, ¼ cup of apple cider vinegar, and 1 cup of pineapple nectar. Stir until combined.
- Simmer to Thicken: Bring the sauce to a simmer over medium-low heat. Let it cook for 30-40 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Adjust Flavor & Serve: Taste the sauce and adjust for sweetness, tang, or thickness. Add more ketchup for a thicker sauce or simmer longer for intensified flavors.
Video
Nutrition
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