- 1 pork butt, 8-10 pounds or so.
- Sauce, optional
Preferred Pellet Options:
You'll want to apply a rub before smoking your pork shoulder. Cabela's Open Season Mesquite Chipotle or Mountain Man Bourbon are great options—check out our entire line of seasonings.
Serve with Cabela's Whiskey Barrel Competition BBQ sauce or whatever sauce your family prefers. Check out our sauce line up.
6-10, depending on your preference
- Remove pork butt from packaging. Place on to baking sheet, cutting board or large plate. Pat dry with paper towel.
- Next, coat the pork with your favorite seasoning blend. Cabela’s Mesquite Chipotle or Mountain Man Bourbon Rub are great options for pulled pork.
- Once the meat is thoroughly seasoned, place in the fridge to rest for at least two hours.
- Now for the grill. Load the hopper with pellets. Our preferred option for pulled pork is the Cabela’s BBQ Wood Pellets-Hickory. When cooking the pork butt will drip quite a bit of fat and oil. The grill's drop catch system is designed to funnel al of this out of the drain port. Be sure to have your bucket in place to avoid a puddle on your patio.
- Set the grill to 200 and allow to preheat for 15 minutes or so. For this application, you will be smoking the pork shoulder. Low an slow is the name of the game. You can adjust your smoke setting—you'll want at least medium smoke, but can opt for more if you're looking to impart a more smoky aspect to your final product.
- Place the pork directly onto the grate, fat side down. Insert your meat probe.
- Cook at 200 degrees F for eight hours. After eight hours, increase the temperature to 220 degrees F.
- When the internal temperature of the pork reaches between 150 and 170 degrees, you can wrap it tightly in heavy duty aluminum foil.
Though this step is optional, it will seal in moisture and help elevate the temperature of your meat. If you choose not to wrap it in foil, some of the fluid will evaporate—making it take longer to reach your 190-degree target.
- Cook your pork until the internal temperature reaches 190-degrees Fahrenheit. The exact time needed to achieve this temperature will depend on the size of your cut. Let the meat probe be your guide.
You might wonder why you might cook a pork chop to 145-degrees, but you cook a pork shoulder to 190. That’s because pork shoulders, like beef brisket, contain quite a bit of connective tissue. This tissue is composed of collagen. When collagen is heated to 185 degrees, it turns to gelatin.
As a result, your barbecue is tender and you can "pull" your pork. If, on the other hand, you only heated your pork to 170 degrees, it would taste good, but it would be tough and you might not be able to shred it with meat claws.
- Allow your pork to rest for at least 20 minutes before your pull it.
Your pork shoulder will now have characteristic smoke ring and be tender enough to pull.
- Serve with your favorite barbecue sauce and fixings!