How To Make Pulled Pork on Your Grill
When done properly, slow smoked pulled pork can be a life-changing experience. That sounds a bit dramatic, however in the case of BBQ Brian, it did….
There are a few steps to creating pulled pork sandwiches and if properly prepared using a smoker, they can often take up to 16 hours or more to cook – this isn’t a microwave recipe! Here are the steps.
Prepare your smoker with charcoal and wood chips or your gas-grill with indirect heat for a temperature of 225 F – 250 F. For the gas grill, place woods chips in a foil pouch and seal to hold the chips inside. Place the foil pouch under the cooking grate but on top of the “hot” side.
Meanwhile, slather the pork butt with Slow Smoke Gold. Coat generously with the House Rub and turn over to repeat the process and coat the whole roast. Let the rub “set” on the roast for 10-15 minutes before placing on your grill or smoker. This step can be completed up to a day in advance.
Place the meat on your cooker and smoke for approximately 60 to 90 minutes per pound or until the internal temperature has broken above 190 F. Rotate the roast and flip it over at the halfway cooking point so that it cooks evenly. If using a gas grill, replace the wood chip packets about every hour or so or when the smoke seems to have stopped. A key thing to learn is that is no longer necessary to continue smoking the roast once the meat has reached an internal temperature of 145 F or so…
Once the roast starts to rise above 160 F, place the pork butt in a roasting pan or completely wrap it in foil. Try to capture all of the juices as they dissolve inside the pork butt. Be patient… this takes a long time… it is ready when the internal temperature rises above 190 F. Once done, remove from the cooker and to cool and rest.
Shred with forks, tongs or if cool enough your hands. If it appears dry, add some of the drippings into the shredded meat.
You can add your favorite BBQ sauce at this point to the shredded pork such as the award winning Apple Butter BBQ Sauce (created for exactly this kind of a dish) or leave it “dry” allowing your guests to add their own sauce.
Key points, be patient and use a thermometer to know what the temperature of the meat is… this will ensure you get the right results.