Pulled Pork quickly became one of my goto cooks on the Pitboss this past summer. It's fairly easy, doesn't need to be babysat (especially using the new Meater Bluetooth meat thermometer), tastes great and leftovers freeze well.

I usually choose a pork butt or shoulder, often taking advantages of what's on sale, even picking up a few sale roasts for the freezer. I don't wet brine my pulled pork, I use a dry rub or often rubs, let it sit for a bit while the Pitboss lights, then put it right on the grill on smoke setting.

Depending on outside temperature, I usually use P6 or P7 in the summer, and P0 when it's colder out. I leave it on smoke setting for about 2 hours, then bump the temp to 225ºF until it reaches 165ºF internal.

At that time I place the roast inside a foil pan, cover with tinfoil and back on the grill now set to 250ºF to push through the stall. You can also use butcher paper, but this method retains all the juices for an epic finished product.

If it's taking more than 5.5-6 hours to reach final internal temp of 205ºF and supper is waiting, I will bump the grill temp to 300ºF for the final push, this rarely happens.

Let the pork rest for a half hour, then start pulling apart with forks.

While pulling apart I remove the juices with a turkey baster (saves a lot of spillage & mess), then pour the juice back in afterwards.

This brings back so much flavour and moisture to the finished product!

Pulled pork is awesome on its own as a meal with a side of fries or flavoured rice, and of course makes an outstanding sandwich paired with your favourite toppings such as coleslaw, pickled red onion, and more. Leftovers freeze well vacuum sealed in meal size portions for a quick and delicious lunch or supper!