There are many, many variations on how to do pulled pork, but here is one very easy recipe that yields succulent, juicy results with a flavorful crusty bark. This is the “low and slow” method, and will take approximately 12-14 hours of cook time (but very minimal hands-on time). This makes for a great overnight cook, and, depending on what time you expect to serve the pork, once it’s done, you can wrap tightly in heavy foil, wrap in a towel, and put in an insulated cooler for several hours to maintain the heat.
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 Pellet 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 are 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. Leave the sauce off, and let your dinner guests add it as they like.