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Pulled Pork with Pumpkin BBQ Sauce

Pulled Pork with Pumpkin BBQ Sauce

Bear Mountain ambassador Migual Raya’s fall-inspired twist on classic BBQ takes your smoked pork butt to the next level — cooked low and slow over Bear Mountain Pecan Wood Pellets for a rich, nutty smoke that perfectly complements the sweetness of pumpkin. Once smoked, the pork is nestled inside a hollowed pumpkin and finished with a homemade Pumpkin BBQsauce that’s tangy, smoky, and just the right amount of sweet. The result? Tender, pull-apart pork infused with warm fall flavors and kissed with wood-fired magic. Perfect for tailgates, backyard feasts, or your next fall cookout — this is BBQ that tastes like autumn. 

Prep

20 Minutes

Cook time

6-8 Hours

Serves

8-10

Steps

  1. Preheat your pellet grill to 300°F with Bear Mountain Pecan pellets for a rich, nutty smoke flavor.
  2. Score the fat cap on your pork butt in a crosshatch pattern and generously season on all sides with your favorite BBQ rub. 
  3. Place the pork butt on your preheated smoker and cook until the pork reaches an internal temperature of 185°F, it should take about 5-6 hours. 
  4. While the pork smokes, go ahead and make your pumpkin BBQ sauce by combining all ingredients in a saucepan over medium – low heat for 15-20 minutes, stirring occasionally until thickened. Taste and adjust seasoning to your liking. 
  5. Once the pork hits 185°F, carefully cut the top off your pumpkin (like a lid). Scoop out all the seeds and pulp until smooth inside. Place the smoked pork butt into the hollowed out pumpkin. 
  6. Pour 1 cup of apple juice and 2 cups of pumpkin BBQ sauce over the pork and set the whole pumpkin into the smoker at 300°F. 
  7. Continue cooking until the pork reaches an internal temperature of 203°F and is fall apart tender – about 1 ½ to 2 more hours. 
  8. Remove from the smoker, let rest for 30-60 minutes, then shred the pork inside the pumpkin, mixing it with the smoky, pumpkin-rich juices.


*Serving Tip*

Serve the pulled pork straight from the pumpkin at the table! It makes for an incredible center piece. Pile it on buns, drizzle with extra pumpkin BBQ sauce and top with slaw!

Ingredients:

  • Bear Mountain BBQ Pecan Pellets
  • 1 7-8lb pork butt – fat cap scored
  • 3-4 tbsp BBQ rub
  • 1 cup apple juice
  • 2 cups pumpkin BBQ sauce 
  • 1 large pumpkin – sturdy stem, clean and hollowed


For the Pumpkin BBQ Sauce

  • 1 cup canned pumpkin puree
  • 1 cup ketchup
  • ½ cup apple cider vinegar
  • ½ brown sugar
  • 2 tbsp honey
  • 2 tbsp molasses
  • 1 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 1 ½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • Salt & pepper to taste

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Pulled Pork with Pumpkin BBQ Sauce

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