Pit Boss Pulled Pork

Pulled pork is one of my favorite long cooks on the Pit Boss. I keep the seasoning simple using the same blend I use on my ribs: Montreal Steak, Cajun seasoning, and garlic salt.

This page is a placeholder recipe for now while I work on getting more photos during my next cook, but the process is the same way I like to build flavor, bark, and moisture.

Favorite Seasoning Mix

This seasoning mix is simple, bold, and works great on pork shoulder. All three seasonings already contain salt, so I do not add extra salt separately.

• McCormick Montreal Steak Seasoning
• Badia Louisiana Cajun Seasoning
• Lawry’s Garlic Salt

The Montreal Steak brings pepper, garlic, and savory flavor. The Cajun seasoning adds color and a little heat. The garlic salt ties everything together and gives the pork a solid base flavor.

Season the Pork

Coat the pork shoulder evenly on all sides with the seasoning mix. I like to season it well enough that the outside is fully covered, but not so heavy that the salt takes over.

After seasoning, let the pork sit while the smoker comes up to temperature. This gives the rub a little time to start working into the surface.

Smoke Low and Slow

Place the pork shoulder on the Pit Boss and let it smoke low and slow. The goal during the first part of the cook is to build smoke flavor and develop a deep bark on the outside.

Keep It Moist

I spray the pork about every 90 minutes during the cook. This helps keep the outside moist while the bark forms.

Do not rush this part. I keep smoking until the bark has the color and texture I want. Once the bark looks right, it is time to wrap.

Wrap Until Tender

Once the bark is perfect, wrap the pork in butcher paper, the same paper I use for ribs.

Put the wrapped pork back on the smoker and continue cooking until the internal temperature reaches about 203 degrees. The pork should feel tender when probed.

Rest in a Cooler

After the pork reaches temperature, keep it wrapped, then wrap it in a towel and place it in a cooler for at least 2 hours.

This rest is important. It gives the juices time to redistribute and makes the pulled pork more tender, moist, and flavorful.

Pull and Serve

After the rest, pull the pork apart and mix the bark back into the meat. Serve it on sandwiches, with BBQ sauce, or as part of a full backyard BBQ plate.

More photos and final serving ideas will be added after my next cook.