Recipe for Pulled Pork on Grill

Recipe for Pulled Pork on Grill

Jeff Baygents

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

Cook 5

Resting Time 30

Total Time 5 50

Servings Servings

Calories 228kcal

Equipment

`1 Disposable (or Metal) Drip Pan Needs to hold 6 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

▢ 8 lb Pork Shoulder Roast or Pork Butt Roast, Picnic Shoulder, Boston Butt
▢ ⅓ cup pork seasoning dry rub

Optional Adds: To Convert to Wet Rub

▢ 1 Tablespoon apple cider vinegar alternate is white vinegar
▢ 1 Tablespoon water
▢ 2 Tablespoon honey

Instructions

Preparing the Pork Roast
Prepare the Rub for Pork and set aside.
⅓ cup pork seasoning
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.
8 lb Pork Shoulder Roast
Apply the dry or wet rub by hand over the pork on all sides and in deep slits
1 Tablespoon apple cider vinegar, 1 Tablespoon water, 2 Tablespoon honey
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 200 °F, it's ready. While it varies, it takes about 5 hours cooking time for an 8 lb. Roast, 6.5 hours for 9.5 lb. roast.
Remove the roast carefully and let it set for about 30 minutes before cutting and shredding.
Shredding, Serving, Storage
Ensure the roast is in a deep wide bowl or roasting pan. During initial shredding, remove any large fat sections and any bone. Then, begin to take it apart using shredding claws (or sturdy forks).
Optionally, add your preferred barbecue sauce now or as you serve it. Store leftovers in fridge or freezer.