Pulled Pork

Method

Pellet grill

Ingredients

One bone in pork butt, mustard, Big Cove BBQ Seasoning

Steps

The night before, apply mustard binder and season generously, then refrigerate

When ready to cook, prepare smoker at 200 degrees F

Smoke pork butt until internal temp hits 160 degrees F (this tends to take us around 8 hours)

Raise smoker to 225 degrees F

Continue smoking pork butt until internal temp reaches 190 degrees F and probe tender (around 4 more hours)

Shred and season with Big Cove BBQ Seasoning

Serve up and enjoy! Goes great as sandwich, taco, nachos, or as is

Inspired by Malcom Reed's Pulled Pork on a Pellet Grill recipe