Overnight Smoked Pulled Pork

Pork

Nov 13

Overnight Smoked Pulled Pork | Set It & Forget It on the Pellet Grill — Big Daddy's BBQ Pit Pork Pulled Pork Pellet Grill Game Day

Overnight Smoked Pulled Pork

Set it before bed, wake up to the best pulled pork you've ever made — low and slow on the pellet smoker.

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Overnight Smoked Pulled Pork Sliders from Big Daddy's BBQ Pit

Load it up before bed, wake up to the best pulled pork you've ever made. An 8–10 lb pork butt at 225°F overnight — no babysitting, no stress, just low and slow smoke doing all the work. We finished it with a Killer Hogs BBQ and Vinegar Sauce glaze, pulled it, and served it up as sliders with apple coleslaw. This one is a crowd pleaser every single time.

225°

Cook Temp

200°

Pull Temp

8–10

Lb Butt

🐷 Ingredients

1 — 8–10 lb pork butt
Killer Hogs TX Rub
Killer Hogs Hot BBQ Rub
1–2 cups apple juice
1 cup Killer Hogs Vinegar Sauce
1 cup Killer Hogs The BBQ Sauce

🛠️ Setup

Pellet smoker set to 225°F
Foil pan with rack
Leave-in probe thermometer
Fat separator for pan juices
Heavy-duty aluminum foil (for resting)

How to Make It

Trim the pork butt to remove any undesirable fat, then lightly coat all over with Killer Hogs TX Rub and Hot BBQ Rub.
Set up your pan. Place a rack in a foil pan and pour 1–2 cups of apple juice into the bottom of the pan. This keeps moisture in the cook environment throughout the overnight smoke.
Set your pellet smoker to 225°F and place the pork butt on the rack, unwrapped.
Let it ride overnight. Cook until the internal temp reaches 200°F or the pork is probe tender — the probe should slide in with no resistance.
Glaze in the last 30 minutes. Mix equal parts Killer Hogs The BBQ Sauce and Vinegar Sauce and brush generously over the butt. Let it set up on the smoker.
Rest before pulling. Remove from the smoker, cover tightly with foil, and rest for at least 30 minutes.
Pull and finish. Use a fat separator on the reserved pan juices, then fold that liquid back into the pulled pork for incredible moisture and flavor.
Pile it on slider buns with apple coleslaw. GET YOU SOME!

🔥 Big Daddy's Tips:

225°F overnight is the move — it's low enough that you don't have to worry about it overcooking while you sleep, and by morning you're right in the zone.
"Probe tender" is your real target — 200°F is the ballpark, but every butt is different. When the probe slides in with zero resistance (like room-temperature butter), it's done.
The apple juice in the pan keeps the cook environment humid, which helps the bark form without drying out the surface.
The 50/50 Killer Hogs BBQ Sauce and Vinegar Sauce glaze is the secret weapon — the vinegar cuts through the richness and gives you a tangy, sticky finish that's hard to beat.
Don't skip the fat separator on the pan juices — that liquid is pure flavor. Skim the fat and pour it back into the pulled pork before serving.
Leftovers reheat beautifully. Store with a little of the reserved juice and it'll be just as good the next day.

Build the Sliders

Pile the pulled pork onto slider buns and top with apple coleslaw for a little crunch and sweetness that balances the smoky, savory pork. The combination is next level. Check out our Apple Coleslaw & Pork Sliders video for the full coleslaw recipe.