Unwrap the Flavor: No-Wrap Shredded Pork Shoulder on a Pellet Grill

As a home chef, there's nothing quite as satisfying as slow-cooking a pork shoulder to tender perfection on the smoker. While many recipes call for wrapping the meat in foil during the cooking process, this no-wrap method allows the pork to absorb more smoky goodness, resulting in a rich and mouthwatering shredded pork. Let's explore the art of preparing a delectable no-wrap shredded pork shoulder on a pellet grill. Get ready to tantalize your taste buds and impress your guests with this flavorful BBQ favorite!

Recipe: No-Wrap Shredded Pork Shoulder on a Pellet Grill

Ingredients:

• 5-6 pounds pork shoulder (bone-in for added flavor)

• Seasoning mix from scratch:

• 1/4 cup mustard

• 1/4 cup brown sugar

• 2 tablespoons paprika

• 2 tablespoons kosher salt

• 1 tablespoon black pepper

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon cayenne pepper (adjust according to your spice preference)

• If you already have a favorite rub mix, go ahead and use that. Personally, I like a nice Honey Chipotle https://amzn.to/3qjQ8Yb

• Spritzer:

• Apple juice or apple cider vinegar, (mix with some bourbon for added flavor)

Instructions:

1. Preparing the Pellet Grill:

• Preheat your pellet grill to 225°F (107°C) using hardwood pellets of your choice. The smoky flavors of hickory, cherry, or apple work exceptionally well with pork. If you have a Traeger with SuperSmoke, turn it on! Add a smoke tube!

1. Seasoning the Pork Shoulder:

• Pat the pork shoulder dry with paper towels to ensure a good sear and smoke absorption. Smother with mustard to act as a binder.

• In a small bowl, combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. This will be your dry rub.

• Generously coat the pork shoulder with the dry rub, ensuring an even coverage on all sides. Allow the seasoned meat to rest at room temperature for about 30 minutes, up to overnight, to let the flavors meld.

1. Pellet Grill Setup:

• Place the seasoned pork shoulder directly on the grill grate and close the lid. Make sure to position the bone side down for optimal heat distribution and even cooking.

• Let the pork shoulder smoke and cook low and slow for several hours, absorbing the rich flavors from the hardwood pellets.

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2. Spritzing and Monitoring:

• After the first few hours, spritz the pork shoulder with apple juice or apple cider vinegar every hour. This adds moisture to the meat and enhances the bark formation.

• Use a meat thermometer to monitor the internal temperature. Aim for an internal temperature of around 200-205°F (93-96°C) for ultimate tenderness.

• Expect the meat to stall at some point. Don't worry, just wait it out.

1. Shredding the Pork:

• Once the pork shoulder reaches the desired temperature, carefully remove it from the pellet grill. Allow it to rest for at least 30 minutes to let the juices redistribute.

• Use two forks to shred the pork shoulder, discarding any excess fat or bones. The meat should be incredibly tender and easy to pull apart.

1. Serving and Enjoying:

• Serve the succulent shredded pork on buns or rolls with your favorite BBQ sauce and coleslaw for an irresistible sandwich. Alternatively, enjoy it alongside grilled veggies or as a topping for nachos.

By embracing the no-wrap method on your pellet grill, you've unlocked the secret to achieving exceptional shredded pork shoulder. The slow-cooking process infuses the meat with smoky flavors and creates a tender texture that will leave your taste buds begging for more. So, fire up your pellet grill, follow this mouthwatering recipe, and get ready to savor the delicious rewards of your culinary expertise. Happy grilling!