Jess cooks up some pulled pork on a Green Mountain Pellet Grill.
Why Green Mountain is So Great
Green Mountain pellet grills are among the best, with digital controllers, a micro-adjusted variable speed fan, and Venturi-style firebox to circulate pure hardwood smoke and flavor. Plus, they’re easy to use.
For our pulled pork, we used a bone-in pork butt, Green Mountain Gold pellets, and a homemade rub.
1 Bone-in Pork Butt (Shoulder)
Apple cedar vinegar (in a spray bottle)
1 cup salt (medium course)
1 cup black pepper (course)
1/2 cup paprika
2 tablespoons garlic powder
2 tablespoons onion powder
First, mix your salt pepper, paprika, garlic, and onion together to make the rub. Then, pat-dry the pork. Apply the rub to the meat before it goes on the grill fat-side-up for four hours at 250 degrees. Watch the temperature closely. Every hour or so, spray the meat with apple cider vinegar. After four hours, take it off and give it a good spray with the vinegar, wrap it in tinfoil, and put it back on the grill for another four hours. Again, with the fat side up.
Once it reaches a safe internal temperature of 145º F, take it off the grill and let it sit for 45 minutes before unwrapping. Finally, pull out the bone and use a fork to shred it up. Serve it up on hamburger buns or all by itself with veggies and slaw.
Coastal Has Everything You Need for the Perfect Grilling Experience
Your Northwest owned and operated Coastal knows a thing or two about pellet grills, with models from Green Mountain and Traeger. You’ll also find a full line of pellets for a distinctive smoky flavor, and all the accessories you need to keep your family and friends happy and well-fed.