There are many, many variations on how to do pulled pork. After years of trial and error, we’ve put together a very easy recipe that yields succulent, juicy results with a flavorful crusty bark. This is the “low and slow” method which should take approximately 12-14 hours (with very minimal hands-on time).
This makes for a great overnight cook. Also, if you serve the pork awhile after it’s done, we recommend wrapping it tightly in heavy foil. You’ll then wrap the foil in a towel and put it in an insulated cooler for several hours to maintain the heat.
- 8-10 lb pork shoulder/butt (boneless or bone-in)
- 1 bottle of MAK mesquite rub (Or mix Sweet rub and Mesquite rub 50/50)
- Enough pellets to last the whole cook (20 lbs will be plenty)
- Trim excess fat from meat, cutting out any large pockets of fat.
- Coat entire surface with a generous amount of rub, getting it into any crevices and cracks (you can’t really have too much rub).
- You can either wrap in plastic wrap and rest in the fridge for up to 2 days or put it directly on the grill.
- Make sure your pellet hopper is full of pellets.
- Preheat your MAK grill to 210°, and insert meat probe deep into the meat. (Make sure the probe is not touching the bone if it’s not a boneless cut.)
- You want the final temperature of the meat to be 195°-210°, which will take 12+ hours.
- You can set an alarm on your meat probe to go off at a specific temperature, or program the Remote Boss (see owner’s manual for instructions) to switch into SMOKE mode once the meat probe reaches that set temperature to keep it warm until you’re ready to eat.
- When you’re about ready to serve, use forks or your hands (wear gloves, it will be hot!) to shred pork into the desired consistency.
- The pork typically is juicy and flavorful enough that it doesn’t need much if any, sauce. We recommend leaving the sauce off, and letting your dinner guests add it as they like.