Fire up your smokers and get ready to enjoy some smoked pork shoulder, this is a quick (well 5-6 hours) pulled pork recipe on the Green Mountain Grill.

Who says you can’t have good BBQ when your camping. I love my Davey Crocket Green Mountain Grill!

Let’s Make it


  • 5 lb. pork shoulder or butt


  • Use your favorite BBQ pork rub
  • spicy brown mustard


  • 1 c. apple cider vinegar
  • 1 c. apple juice
  • 5 shakes worcestershire sauce


  • remaining sprits
  • 1 tbsp. light brown sugar
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. black pepper
  • 1/4 tsp. celery seeds
  • few shakes red pepper flakes
  • few shakes hot sauce
  • 1/4 cup of ketchup


  • 1/4 head green cabbage
  • 1/4 head red cabbage
  • 1 carrot julienned
  • 1/2 sweet onion julienned
  • little bit of sauce from above


  1. The night before, get your pork out and dry it off with paper towels, and slather it up good with the spicy brown mustard. Put a generous coating of your favorite pork rub on the outside of this thing, covering all edges and nooks and crannies.
  2. Wrap that up in cellophane and put it in the refrigerator over night or for 24 hours, depending on how much time you have.
  3. Pre-heat your grill to 375 and put your pork shoulder on the grill for 1 hour, fat cap down, flipping halfway through.
  4. Mix your spritz up and start spraying it every hour or whenever you think about it.
  5. After the first hour is up, tent the pork shoulder and turn the heat down to 250–275. Smoke until your internal temperature is 160–165, still spritzing every hour.
  6. After you reach 160–165, wrap it in tinfoil and continue to cook until you have an internal temperature of 195.
  7. Take the remaining spritz and make the sauce from above to put over it when serving.
  8. Put your shreaded cabbage and carrot in a bowl, toss with a little of the sauce to coat, and cover until everything is done.
  9. Server, and well, once again, enjoy.

Let me know if you try this, would love to hear from ya.

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