FASTEST Pork Ever! Hot and Fast Pulled Pork
15 Pounds of Pulled Pork in 6.5 Hours!
Looking for the maximum smoke flavor from your pellet grill? Download my free "11 Secrets to Maximize Smoke on a Pellet Grill" guide.
Introduction
In this video, we're tackling a classic barbecue favorite with a twist: pulled pork, but we're speeding up the process! Today, we're making some delicious pulled pork in just over 4 and a half hours. Let's dive into how we're pulling this off.
Prep Work:
First off, this morning, I started with a full package of boneless pork butt from Costco, weighing just shy of 15 lbs. I cut it into chunks, removing any small pieces that would burn, unwanted veins, and some of the fat for cleaner eating.
I used Yoder's pork seasoning (available at atbbq.com), giving it a good heavy coat. Interestingly, the meat was slightly frozen, which didn't slow us down; it actually helped the seasoning soak in quickly. After letting it sit for about 20 minutes, we moved the pork to the grill.
The Smoke:
On the Yoder Smokers YS640s, I opted for Bear Mountain Hickory pellets and a full pellet tube to ensure about four and a half hours of smoke. This is crucial because meat absorbs smoke until it reaches an internal temperature (Save 25% off of ChefsTemp products with code: RUMANDCOOK) of about 165°F, so starting with ice-cold meat maximizes the smoke flavor.
I spread the pork chunks on the top rack to allow ample airflow and smoke circulation, then cranked the Yoder to 250°F, later bumping it to 275°F. Throughout the cook, I sprayed the pork every 45 minutes after the first hour and a half.
At about 4 and a half hours in, with the internal temperature around 156-157°F, which is a bit lower than usual, I started wrapping the pork in foil. Smaller pieces can cook faster and dry out at the edges, so wrapping them with some vinegar sauce I made helps keep them moist and infuses extra flavor during the final stretch of cooking.
Cutting the pork into chunks and seasoning all sides speeds up the cooking time and enhances the flavor with more seasoning and smoke per bite.
Finally, we ramped the grill up to 325°F to finish off, ensuring we reached that perfectly pulled pork tenderness without drying out. This method significantly reduces traditional cooking times while still delivering all the smokey, succulent flavors we crave in good pulled pork.
So, there you have it—a quicker way to achieve delicious pulled pork without sacrificing flavor or quality. If you've got any other dishes you want to see me tackle or speed up, drop a comment below the video.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
*Some of the links in this post are affiliate links. You will pay the same price, but I will earn a small percentage, which will help support the channel.
