Uploaded June 2026 | Updated September 2026, 2 hours ago
Chef Tom fires up the Yoder Smokers YS640s for an overnight Salt & Pepper Pulled Pork cook that's as simple as it is versatile. Starting with a bone-in Boston pork shoulder, he trims the crevice near the blade bone, scores the fat cap into a tight grid for rendered fat pockets throughout the pull, and seasons with Kozlik's Market Mustard and Cattleman's Grill Lone Star Brisket Rub. The pork smokes at 200°F overnight, building a deep mahogany bark before getting wrapped fat-cap-down with Cattleman's Grill Pit Fire Hot Sauce and finished at 300°F until the blade bone slides out clean. The result is juicy, bark-forward pulled pork with a neutral but bold flavor base — at home in tacos, pasta, sandwiches, or curry. Check out atbbq.com/thesauce for all the recipes that come out of this one cook.
► Full Recipe: atbbq.com/blogs/recipes/salt-pepper-pulled-pork?utm_source=YTV-Recipe&utm_content=salt-pepper-pulled-pork&utm_campaign=salt-pepper-pulled-pork
*What You'll See In This Video*
• How to trim and clean a Boston pork butt crevice and fat cap
• Scoring the fat cap for distributed rendered fat pockets
• Overnight 200°F smoke setup on the YS640s
• Foil wrap technique with Pit Fire Hot Sauce braise
• The blade bone test — the most reliable doneness indicator for pulled pork
• Shredding and mixing for bark, juice, and fat in every bite
If you try this recipe, let us know how it turned out in the comments!
*Featured Products*
► Yoder Smokers YS640s Pellet Grill: atbbq.com/products/yoder-smokers-ys640s-pellet-grill-with-acs?utm_source=YTV-Recipe&utm_content=salt-pepper-pulled-pork&utm_campaign=SKU12030305&utm_campaign=salt-pepper-pulled-pork
► Cattleman's Grill Lone Star Brisket Rub: atbbq.com/products/cattlemans-grill-lone-star-brisket-rub-and-seasoning?utm_source=YTV-Recipe&utm_content=salt-pepper-pulled-pork&utm_campaign=SKU12040530&utm_campaign=salt-pepper-pulled-pork
► Kozlik's Market Mustard: atbbq.com/products/kozliks-market-mustard?utm_source=YTV-Recipe&utm_content=salt-pepper-pulled-pork&utm_campaign=SKU12041849&utm_campaign=salt-pepper-pulled-pork
► Cattleman's Grill Pit Fire Hot Sauce: atbbq.com/products/cattleman-s-grill-pit-fire-hot-sauce?utm_source=YTV-Recipe&utm_content=salt-pepper-pulled-pork&utm_campaign=SKU12033731&utm_campaign=salt-pepper-pulled-pork
► Kozlik's Triple Crunch Mustard: atbbq.com/products/kozlik-s-triple-crunch-mustard?utm_source=YTV-Recipe&utm_content=salt-pepper-pulled-pork&utm_campaign=SKU12031666&utm_campaign=salt-pepper-pulled-pork
*Social Footer*
► Facebook: facebook.com/allthingsbbq
► Twitter: https://x.com/atbbq
► Instagram: instagram.com/atbbq
► TikTok: tiktok.com/@allthingsbbq
*Chapters*
0:00 - Intro: Salt & Pepper Pulled Pork
0:22 - Breaking Down the Pork Butt
1:03 - Why a Versatile Pulled Pork Matters
2:22 - Trimming the Fat Cap & Scoring
4:03 - Seasoning: Mustard Binder & Rub
6:25 - Overnight Smoke on the YS640s
7:07 - Wrapping with Hot Sauce
8:28 - Finishing at 300°F
8:50 - The Blade Bone Test
9:13 - Shredding the Pulled Pork
10:44 - The Final Result
11:10 - Where to Find More Recipes
Chef Tom fires up the Yoder Smokers YS640s for an overnight Salt & Pepper Pulled Pork cook that's as simple as it is versatile. Starting with a bone-in Boston pork shoulder, he trims the crevice near the blade bone, scores the fat cap into a tight grid for rendered fat pockets throughout the pull, and seasons with Kozlik's Market Mustard and Cattleman's Grill Lone Star Brisket Rub. The pork smokes at 200°F overnight, building a deep mahogany bark before getting wrapped fat-cap-down with Cattleman's Grill Pit Fire Hot Sauce and finished at 300°F until the blade bone slides out clean. The result is juicy, bark-forward pulled pork with a neutral but bold flavor base — at home in tacos, pasta, sandwiches, or curry. Check out atbbq.com/thesauce for all the recipes that come out of this one cook.
► Full Recipe: atbbq.com/blogs/recipes/salt-pepper-pulled-pork?utm_source=YTV-Recipe&utm_content=salt-pepper-pulled-pork&utm_campaign=salt-pepper-pulled-pork
*What You'll See In This Video*
• How to trim and clean a Boston pork butt crevice and fat cap
• Scoring the fat cap for distributed rendered fat pockets
• Overnight 200°F smoke setup on the YS640s
• Foil wrap technique with Pit Fire Hot Sauce braise
• The blade bone test — the most reliable doneness indicator for pulled pork
• Shredding and mixing for bark, juice, and fat in every bite
If you try this recipe, let us know how it turned out in the comments!
*Featured Products*
► Yoder Smokers YS640s Pellet Grill: atbbq.com/products/yoder-smokers-ys640s-pellet-grill-with-acs?utm_source=YTV-Recipe&utm_content=salt-pepper-pulled-pork&utm_campaign=SKU12030305&utm_campaign=salt-pepper-pulled-pork
► Cattleman's Grill Lone Star Brisket Rub: atbbq.com/products/cattlemans-grill-lone-star-brisket-rub-and-seasoning?utm_source=YTV-Recipe&utm_content=salt-pepper-pulled-pork&utm_campaign=SKU12040530&utm_campaign=salt-pepper-pulled-pork
► Kozlik's Market Mustard: atbbq.com/products/kozliks-market-mustard?utm_source=YTV-Recipe&utm_content=salt-pepper-pulled-pork&utm_campaign=SKU12041849&utm_campaign=salt-pepper-pulled-pork
► Cattleman's Grill Pit Fire Hot Sauce: atbbq.com/products/cattleman-s-grill-pit-fire-hot-sauce?utm_source=YTV-Recipe&utm_content=salt-pepper-pulled-pork&utm_campaign=SKU12033731&utm_campaign=salt-pepper-pulled-pork
► Kozlik's Triple Crunch Mustard: atbbq.com/products/kozlik-s-triple-crunch-mustard?utm_source=YTV-Recipe&utm_content=salt-pepper-pulled-pork&utm_campaign=SKU12031666&utm_campaign=salt-pepper-pulled-pork
*Social Footer*
► Facebook: facebook.com/allthingsbbq
► Twitter: https://x.com/atbbq
► Instagram: instagram.com/atbbq
► TikTok: tiktok.com/@allthingsbbq
*Chapters*
0:00 - Intro: Salt & Pepper Pulled Pork
0:22 - Breaking Down the Pork Butt
1:03 - Why a Versatile Pulled Pork Matters
2:22 - Trimming the Fat Cap & Scoring
4:03 - Seasoning: Mustard Binder & Rub
6:25 - Overnight Smoke on the YS640s
7:07 - Wrapping with Hot Sauce
8:28 - Finishing at 300°F
8:50 - The Blade Bone Test
9:13 - Shredding the Pulled Pork
10:44 - The Final Result
11:10 - Where to Find More Recipes
