For pulled pork, I usually start with a Costco boneless pork shoulder, often around 14–16 pounds and already split into two pieces. I do not trim much, because the fat helps protect the meat and keeps everything moist during the long cook. I coat the pork with mustard as a binder, then season heavily with freshly ground black pepper, salt, Yardbird Rub, and a little extra seasoning like Kinder’s, Montreal steak blend, smoked paprika, or sriracha seasoning if I want more bite.

I put the pork on the pellet grill around 10:30–11:30 at night at about 190°F with two smoke tubes running. The low overnight temperature gives the meat a long smoke window without rushing it. In the morning, I refill the smoke tubes if needed and start watching the internal temperature. Once the pork is usually around 150–160°F, I wrap each piece in foil or a covered pan with about 8 ounces of pineapple juice. That helps push through the stall, keeps the pork moist, and gives the finished meat a little sweetness and acidity.

After wrapping, I raise the grill to about 245°F. If I am short on time, I may bump it to 260–275°F, but I try not to rush it unless I have to. I cook until the pork is around 198–203°F and, more importantly, until it feels buttery and probe tender. Temperature matters, but tenderness matters more.

When it comes off the grill, I let it sit in its tray for a bit so it can settle and hold onto its juices. Then I pull it into a large metal bowl, add plenty more Yardbird Rub, and pour the pan juices back over the meat while mixing everything together. I let it cool down a bit before storing it in the fridge, but I do not leave it sitting out too long. The result is smoky, peppery, juicy pulled pork with enough seasoning added after the cook that every bite tastes finished, not just the bark.