This is a pulled pork on grill recipe with a special way to speed up the process. The normal 8 to 12 hours just cook time is long. This is reduced to under 6 hours and includes cook, prep, and rest time. Lots of tips on how to do it. Includes dry or wet rub.
Prep 20 minutesmins
Cook 5 hourshrs
Resting Time 30 minutesmins
Total Time 5 hourshrs50 minutesmins
Servings 15Servings
Calories 335kcal
Equipment
`1 Disposable (or Metal) Drip Pan Needs to hold 8 cups of water and be under the roast. Size must be about same as roast to offer moisture but also to catch drippings.
1 Pair of Shredding Claws Optional. Can use some sturdy forks alternatively.
Ingredients
8lbPork Butt Roastalternate is Pork Shoulder Roast or Picnic Shoulder
1Tbspapple cider vinegaralternate is white vinegar
1Tbspwater
2Tbsphoney
Instructions
Preparing the Pork RoastPrepare the Rub for Pork and set aside.
Rinse the roast and pat somewhat dry. Cut deep slits (cross-sectional) deeply into the roast to make about 2-inches apart. The slits will be at least halfway deep inward and about ¾ wide across.
Apply the rub by hand over the pork on all sides, top, and bottom.
Grilling (indirect heating)Place a disposable/foil drip pan in a location that will be under the meat during cooking. Pour 6 cups of cold tap water into the drip pan. Preheat the grill, place the roast (indirect heating) on the grill grate, ensuring the water drip pan is under that grate. Roasting fat side down gives a better, flavorful dark crust. Fat side up gives better meat flavor but not much outer crust. So, it's your choice. Charcoal or heat source should not be under the roast and should be accessible for adding more charcoal.
During cooking, cover the grill and work vents to maintain 325°-375°F, throughout the cooking process. It's okay if it's a little hotter at times. Recover to that temperature range each time after you remove and recover the grill lid, e.g., after adding more charcoal or water.
After every 1 hour & 15 minutes, check the charcoal to ensure it gets refilled well. When meat internal temp reaches 190°F to a little over 200°F, it's ready and tender. While it varies, it takes about 5 hours cooking time for an 8 lb. Roast.Remove the roast carefully and let it set for about 30 minutes before cutting and shredding.
Shredding, Serving, StorageEnsure the roast is in a deep wide bowl or roasting pan. Before shredding, remove any large fat sections. Then, begin to take it apart using shredding claws (or sturdy forks). Tougher pieces can be cutup with a knife.
Optionally, add your preferred barbecue sauce now or as you serve it.For food safety, as soon as you can, serve it. Then, put the rest in the fridge and any excess pork into the freezer.
Notes
For every 2 pounds more than this recipe, add about 1 hour of cook time.
Nutrition Facts
Recipe for Pulled Pork on Grill
Amount per Serving
Calories
335
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
145
mg
48
%
Sodium
158
mg
7
%
Potassium
838
mg
24
%
Carbohydrates
4
g
1
%
Fiber
0.3
g
1
%
Sugar
2
g
2
%
Protein
46
g
92
%
Vitamin A
61
IU
1
%
Vitamin C
0.3
mg
0
%
Calcium
57
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.