When it comes to BBQ classics, few dishes rival Pellet Grill Pulled Pork. Tender, smoky, and full of flavor, this pulled pork is perfect for family gatherings, cookouts, or an easy weekend dinner.
This recipe stands out because it keeps things simple and lets the smoker do the hard work. With a bone-in Boston butt, a basic binder, a flavorful rub, and time, you’ll get one of the best pulled pork results you’ve ever made. We pair it with a sweet pineapple BBQ sauce for a bright, balanced finish.
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Pellet grills combine set-and-forget convenience with the rich, smoky flavor of traditional BBQ. Wood pellets provide steady heat and smoke that develop a beautiful bark on the outside while keeping the interior juicy. Slow, low-heat cooking breaks down connective tissue in the pork, creating that tender, pull-apart texture everyone loves.
One of the best things about this Pellet Grill Pulled Pork recipe is how little prep it requires. No injections or fancy techniques—just a binder (we use yellow mustard), a generous rub, and time on the smoker.
The Simplicity of a Great Rub
Start with a bone-in Boston butt, pat it dry, and score the fat cap in a crosshatch pattern. Apply a thin layer of yellow mustard as a binder to help the rub adhere, then coat the pork evenly with your favorite sweet BBQ rub. A sweet rub, like a brown-sugar-based blend, balances the savory pork and helps form a crusty bark. Make sure to cover all sides, including the edges, to ensure consistent flavor.
Smoking Your Pulled Pork
Preheat the pellet grill to the smoke setting (or about 225°F/107°C) for the first hour to let the meat absorb smoke. After an hour, raise the temp to 250°F (121°C) and cook until the internal temperature reaches 165°F (74°C). At that point, wrap the pork tightly in aluminum foil or butcher paper to retain moisture and continue cooking. Increase the grill temperature to 350°F (177°C) and finish the pork until it reaches 205°F (96°C), the ideal temperature for pull-apart tenderness.
Let It Rest
Resting is essential. Once the pork hits 205°F, remove it from the grill and keep it wrapped for at least 30 minutes. Resting allows the juices to redistribute and the meat to relax, making shredding easier and the final product juicier.
Sweet Pineapple BBQ Sauce
While the pork smokes, make a pineapple BBQ sauce to complement the meat. Melt ½ stick of salted butter in a saucepan over medium heat, then stir in ¼ cup brown sugar and ¼ cup honey until the sugar dissolves. Add 2 tablespoons BBQ rub to tie sauce and meat flavors together. Stir in 1 cup ketchup, ¼ cup apple cider vinegar, and 1 cup pineapple nectar. Simmer on medium-low for 30–40 minutes, stirring occasionally, until thickened. Taste and adjust sweetness, tang, or thickness as needed.
Serving Suggestions
After resting, shred the pork using two forks or your hands (gloves recommended). The meat should pull apart easily into juicy strands ideal for sandwiches, sliders, tacos, or plates. Serve on slider buns or Hawaiian rolls with the pineapple BBQ sauce and optional coleslaw for crunch. Leftovers reheat well and freeze nicely for later meals.
Why You’ll Love This Recipe
This Pellet Grill Pulled Pork recipe delivers big flavor with minimal fuss. The pellet grill gives consistent smoke and heat for a tender, juicy result, while the pineapple BBQ sauce adds a bright, sweet twist. Whether you’re an experienced pitmaster or just starting with pellet grilling, this method is straightforward and rewarding.
Fire up the pellet grill, season that Boston butt, and enjoy delicious pulled pork with a sauce that keeps everyone coming back for more.
Top Tip for Pellet Grill Pulled Pork
Use gloves and mix the meat with your hands for the best texture when shredding.
Recipe
Pellet Grill Pulled Pork with Pineapple BBQ Sauce
Equipment
- Full size pellet smoker
- Large saucepan
- Wood pellets
- Whisk
- Measuring cups and spoons
- Cutting board
Ingredients
Pork
- 1 bone-in Boston butt (approx. 5–7 lbs)
- ¼ cup yellow mustard (binder)
- 1 shaker BBQ rub (sweet rub recommended)
- Hawaiian rolls or slider buns (for serving)
Pineapple BBQ Sauce
- ½ stick salted butter
- ¼ cup brown sugar
- ¼ cup honey
- 2 tablespoons BBQ rub
- ¼ cup apple cider vinegar
- 1 cup pineapple nectar
- 1 cup ketchup
Instructions
Pork
- Pat the Boston butt dry with paper towels and score the fat cap in a crosshatch pattern.
- Slather a thin layer of yellow mustard over all sides as a binder.
- Generously coat the pork with BBQ rub, covering all surfaces. Pat the rub onto the meat.
- Preheat the pellet grill to the smoke setting (about 225°F/107°C) and smoke for the first hour.
- Place the pork fat side down on the grill to shield the meat from direct heat.
- After the first hour, increase the temperature to 250°F (121°C) and cook until the internal temperature reaches 165°F (74°C).
- Wrap the pork tightly in aluminum foil or butcher paper and return it to the grill.
- Raise the grill temperature to 350°F (177°C) and continue cooking until the internal temperature reaches 205°F (96°C).
- Remove the pork and let it rest, wrapped, for at least 30 minutes.
- Shred the pork with two forks or your hands (gloves recommended) and mix to combine.
Pineapple BBQ Sauce
- In a saucepan over medium heat, melt ½ stick salted butter.
- Stir in ¼ cup brown sugar and ¼ cup honey until the sugar dissolves.
- Add 2 tablespoons BBQ rub and taste, adjusting seasoning as needed.
- Stir in 1 cup ketchup, ¼ cup apple cider vinegar, and 1 cup pineapple nectar until combined.
- Simmer on medium-low for 30–40 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Adjust sweetness or tang as needed before serving.
Video
Nutrition
Carbohydrates: 20 g |
Protein: 50 g |
Fat: 19 g |
Saturated Fat: 8 g |
Sodium: 414 mg |
Sugar: 17 g
Ingredient and Equipment Notes
If you liked the style of this recipe, use a sweet BBQ rub and quality wood pellets for best results. Pineapple nectar brings a pleasant fruity sweetness to the sauce—adjust amounts to taste.
About the Creator
Find more of Dad’s cooking videos and recipes on his YouTube channel and social media for helpful tips and techniques.