SPONSORED CONTENT -- (StatePoint) From backyard watch parties to stadium parking lots, fall weekends mean two things: football and BBQ. As you fire up the grill, remember that the secret to crowd-pleasing smoky flavor is starting with the best fuel.
“Whether it’s pellets, chunks, chips or charcoal, the best wood creates the best fuel that helps you achieve a clean, consistent burn and smoky, authentic flavor,” says Levi Strayer of Bear Mountain BBQ.
Delivering big, bold wood-fired flavor on any grill, Bear Mountain BBQ is helping you kick off game day. Along with the Grill Dads, they are sharing this recipe for Smoked Pulled Pork. Sure to outshine any restaurant’s pulled pork, this one is smoked low and slow, using Bear Mountain’s Tailgating BBQ Blend wood pellets. It’s finished with a pro-level resting trick for maximum flavor.
Smoked Pulled Pork Ingredients:
• Two 7-9-pound pork shoulders (bone-in preferred)
• 4 tablespoons kosher salt
• 2 tablespoons coarse black pepper
• 1 tablespoon garlic powder
• 1 tablespoon ancho chili powder
• BBQ sauce, preferably with a strong apple cider vinegar base
• Coleslaw, preferably a punchy mustard slaw
• Rolls or buns
• Bear Mountain BBQ Tailgating BBQ Blend Wood Pellets
Steps:
1. Before lighting your grill, think about your wood. Use Bear Mountain Tailgating BBQ Blend for a sweet, smoky balance. This dynamic blend of oak, maple, hickory and cherry hardwoods has just enough complexity to make your pork sing without overpowering it.
2. Combine salt, pepper, garlic and ancho. Coat the shoulders heavily — pork can take a big and bold rub.
3. Set your pellet grill to 225 degrees F. Smoke until the internal temperature hits around 170 degrees F and the bark is dark, rich and firm to the touch. This takes several hours, but good bark shouldn’t be rushed. Every grill and every pork shoulder is different, resulting in drastically different cook times, so follow the internal temperature guidelines.
4. Wrap each shoulder tightly in foil and return to the grill. Bump the temperature up to 275 degrees F. Cook until the meat is probe-tender — usually between 198–207 degrees F. You should feel zero resistance when probing.
5. Pull the pork off and let it rest (still wrapped) until it drops to ideal shredding temperature (145–155 degrees F). This step makes all the difference. Pro tip: Hold the pork (wrapped and whole) in a toaster or oven that goes down to 150 degrees F for up to 12 hours. It’ll just keep getting better. This is how the professionals do it. You might want to make this the night before and hold until tailgate time.
6. Shred the pork by hand (with gloves if it’s hot). Add a splash of your favorite vinegar-forward BBQ sauce. Then, taste and season. You’ll likely need a decent pinch of salt to really make the flavors pop.
7. Pile the meat high on a soft roll, top with tangy mustard slaw and enjoy!
Adding a rich, smoky flavor to your playbook this football season is easy when you choose pellets made from premium, all-natural wood that is free from fillers or binders. Bear Mountain BBQ’s winning line-up includes pellets, chunks, chips and charcoal, so no matter what you’re cooking or what type or brand of grill you use, you’ll have the best fuel to deliver the best flavor.
Bear Mountain’s Tailgating BBQ Blend is available at Lowe’s and other retailers nationwide.
This football season, turn up the heat and the team spirit with crowd-pleasing, smoky flavors that win every bite.
Photo Credit: (c) The Grill Dads
