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Pit Boss Smoked  Pulled Pork

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Learn how to smoke pulled pork on a Pit Boss pellet grill!  This is an easy, yet really fun dish to prepare to feed a crowd, especially on a Pit Boss!

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Choose the right sized pork butt with lots of fat marbling throughout.

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Trim the fat cap from the pork butt leaving about 1/4" of thickness.

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Apply mustard to the outside to use as a binder to hold the rub.

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Then apply the rub generously to the pork on all sides.

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Add good quality pellets to the hopper. We prefer using apple or cherry wood with smoked pork.

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Run the Pit Boss through the Startup Cycle on the "Smoke" setting with the lid open. 

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Set the temperature to 250°F and put on the pork.

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Use a probe to monitor the internal temperature of the meat.

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Wrap in foil when it hits "The Stall" and put it back on the Pit Boss.

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Pull from the Pit Boss between 200°-205°F.

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Let it rest and then pull the pork.

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Season and finish with a vinegary bbq sauce.

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Get all the recipe details below via the link!