The Best Pulled Pork on a Pellet Grill | Heath Riles BBQ

This Pellet Grill Pulled Pork recipe is one of my favorite ways to cook a pork butt. It's simple, loaded with flavor, and perfectly suited for overnight cooking. The pork is seasoned with a combination of Heath Riles BBQ Pecan Rub and Honey Chipotle Rub before spending the night on the smoker. Once it develops great color and bark, it's wrapped with Tangy Vinegar BBQ Sauce and finished until it's fall-apart tender. Like and Subscribe! New Recipe Videos every Thursday at 3pm CT. Shop Heath Riles BBQ: https://www.heathrilesbbq.com/collect... Heath Riles BBQ Merch: https://www.heathrilesbbq.com/collect... More Heath Riles BBQ Recipe Videos:    / @heathrilesbbq   Recipe Blog: https://www.heathrilesbbq.com/blogs/f... Join the "Shootin' the Que" Facebook Group:   / shootinthequeheathriles   Products Used: • Heath Riles BBQ Pecan Rub https://www.heathrilesbbq.com/collect... • Heath Riles BBQ Honey Chipotle Rub https://www.heathrilesbbq.com/collect... • Heath Riles BBQ Tangy Vinegar BBQ Sauce https://www.heathrilesbbq.com/collect... • Victorinox Knives https://www.heathrilesbbq.com/collect... • Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH • Thermoworks Thermapen One https://thermoworks.sjv.io/2a3BWg Ingredients: • 1 pork butt (6–7 pounds) • Heath Riles BBQ Pecan Rub • Heath Riles BBQ Honey Chipotle Rub • Heath Riles BBQ Tangy Vinegar BBQ Sauce • Hamburger buns Directions: 1. Lightly trim any excessively hard fat from the surface of the pork butt, removing only the thickest pieces while leaving most of the fat cap intact. 2. Place the pork butt on a sheet pan and season all sides generously with Pecan Rub followed by Honey Chipotle Rub. Gently pat the seasoning into the meat to help it adhere. 3. Place the pork butt on the smoker and cook at 220°F until it reaches an internal temperature of approximately 160°F, about 11–12 hours. 4. Remove the pork from the smoker and place it on a large sheet of foil. 5. Generously coat the pork butt with Tangy Vinegar BBQ Sauce and wrap it tightly in the foil. 6. Return the wrapped pork to the smoker and increase the temperature to 275°F. 7. Continue cooking until the pork reaches 203–205°F internal temperature and is probe tender throughout. 8. Remove the pork from the smoker and allow it to rest for at least 1 hour before pulling. 9. Pull the pork into shreds, removing the bone and any excess fat. 10. Lightly drizzle the pulled pork with Tangy Vinegar BBQ Sauce and finish with a light dusting of Pecan Rub. 11. Pile the pulled pork onto hamburger buns. 12. Top with vinegar coleslaw and an additional drizzle of Tangy Vinegar BBQ Sauce. Serve and enjoy. Follow Heath Riles BBQ: Facebook:   / heathrilesbbq   Instagram:   / heathrilesbbq   X:   / heathrilesbbq   TikTok:   / heathrilesbbq   Pinterest:   / heathrilesbbq6901   Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you Heath Riles, pitmaster • 82x BBQ Grand Champion • 2025 and 2026 Memphis in May Grand Champion • '22, '24, '25, and '26 Memphis in May World Rib Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections #pork #porkrecipes #bbqpork #porkbutt #bbq #smokedmeat #recipevideo #pelletgrill