Step 1

Remove excess knobs of fat and reduce the fat cap to 1/4" thick.

Step 2

Combine injection ingredients and slowly inject the pork roast with marinade. Wipe away any spillage with paper towels. Wrap tightly with plastic wrap and place pork butt into the refrigerator for 4-12 hours.

Step 3

After the pork has marinated, remove it from the fridge, and unwrap.

Step 4

Optional step 1: Score the fat cap of your pork butt with a sharp knife.

Step 5

Optional step 2: Apply a thin coating of mustard or mustard-Worcestershire sauce mixture to the pork roast.

Step 6

Rub: Next, season pork with SPG rub first, then coat it with the Honey BBQ Rub. Let the meat stand at room temperature while you prepare your grill.

Step 7

Preheat your pellet grill for 225 degrees F.

Step 8

Plan on anywhere from 7-10 hours or roughly 1 hour per pound of meat. This is a very rough estimate, as each pork butt cooks differently. So, we advise going into this with an open mind. You might have the perfect pulled pork in 7 hours, or it might take 10 hours. The most important rule of good BBQ pork is not to rush the process.

Step 9

Once your pellet grill reaches 225 degrees F, place the seasoned pork butt onto the grill, scored side up. Close the lid and cook for 4 hours until it reaches an internal temperature of 165 degrees F.

Step 10

Remove your pork butt from the pellet grill and place it into a disposable aluminum pan.

Step 11

Increase the heat of your pellet smoker to 275 degrees F.

Step 12

Add roughly 1/3 cup of apple juice to the pan. Wrap the pan tightly with foil and return it to the smoker.

Step 13

Once the internal temperature of the meat reaches 195-205 degrees F, your pork butt is done.

Step 14

Remove the covered smoked pork from your pellet grill. Leave it wrapped and cover it with dry kitchen towels to keep it warm. Let the pork rest for 45 minutes to 1 hour. If you need to rest it longer, leave it wrapped place it into a clean cooler for 2-3 hours. Insulate the with towels.

Step 15

Once rested, unwrap the pork. If there is a lot of liquid in the pan, drain it into a bowl or liquid measuring cup. Reserve it. You will need the juices later on.

Step 16

We recommend using heat resistant-food safe gloves for "pulling" the pork.

Step 17

Remove the large bone from the pork butt and any large clumps of fat.

Step 18

Break apart the meat, and hand pull the pork. Most of the roast will be incredibly tender and require little effort. You can also use the two-fork method if preferred.

Step 19

Add remaining reserved juices as needed and serve immediately.

Step 20

If serving for a long duration, consider placing your pulled pork in a warmer, with extra pulled pork jus.

Step 21

Store leftovers in an airtight container in the refrigerator for up to 4 days.