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Competition BBQ Pulled Pork on a Gas GrillDid you know that you can create some amazing, competition-style pulled pork on your very own Char-Broil® Amplifire™ gas grill? Well, you can! Now, while most BBQ competitions don't allow the use of gas grills, that doesn't mean that you can’t create an award-winning masterpiece for your backyard crew. IngredientsPEACH NECTAR PORK MARINADE
FOR THE PORK
FOR THE WOOD
FOR THE SPRAY
FOR THE WRAP
Ingredient TipsPEACH NECTAR PORK MARINADE This marinade will help with moisture retention, which is important for such large cuts of meat that will cook for longer periods of time. It will also add tons of flavor. An alternative marinade can certainly be used. Directions1 Make the Peach Nectar Marinade. Mix all ingredients thoroughly by whisking in a bowl. Set aside in fridge for a minimum 4 hours or overnight prior to injecting pork. Hot Tip Do not use a blender to mix the injection as it will overactivate the phosphates. 2 Trim the butt of excess fat from the top of the meat. Make sure to leave the bottom fat cap intact. Hot Tip Trimming some of the hard fat pockets will allow the rub to better penetrate the meat. The intact fat cap will act as a natural heat shield for the bottom of the butt. 3 Place each pork butt in a 2 gallon resealable bag. Using a marinade injector, inject each pork butt with 8 to 10 ounces of Peach Nectar Marinade. 4 Rub each pork butt with 1 cup Chicken & Pork Rub. Rest the pork in the fridge for a minimum of 4 hours. Overnight is best. Hot Tip During this time, the rub will soak into the pork. It will help with the formation of the bark, or crust. 5 Make 4 wood chip packets. Lay one sheet of foil down. Add approximately 1 cup of wood chips. Close the packet tightly to form a flat package. Poke holes in the top of the packet to allow the smoke to come out. Hot Tip A smoke box will make it even easier to smoke without having to make packets. 6 Create an indirect cooking zone by only lighting one burner of your gas grill. Place the pork butts fat side down on the indirect zone. It can come right from the fridge. The temperature of the grill should be approximately 225 to 250°F. 7 Check your pork ever ½ hour. If the surface is dry then spritz with your unsweetened apple juice spray. Replace your smoker packet every hour. 8 When the pork butts reach 165 to 175°F, approximately four hours, it is time to wrap. Place each pork butt in a ½ size disposable pan. Hot Tip The bark or curst should be a rich, deep mahogany color at this time. 9 Pour 1 cup of apple juice and 1 cup of brown sugar over each pork butt and wrap with heavy duty foil sealing it tightly. 10 Return to the grill (indirect) or oven at 300°F until the internal temperature of the pork reaches 200°F. You should be able to pull the bones out easily. 11 Turn off the grill and rest for 1/2 hour covered. 12 Shred the pork butt, discarding fats and any gristle. Mix with Competition Pulled Pork BBQ Sauce and serve on buns with slaw. Click the stars to rate it. Smoke out the goods! Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week. This AMAZINGLY juicy and tender BBQ Smoked Pulled Pork is made on a GAS grill! Get that unique smoky flavor you love without investing in an actual smoker. It’s an easy recipe that is pretty hands-off. The flavor is legit. The meat just falls apart, and you get that crispy blackened edge that only comes from outdoor cooking! Also try my Slow Cooker and Oven Pulled Pork. And don’t forget the BBQ Sauce! My son Truman, who just finished up 3rd grade, was in his room the night before the last day of school. I heard a loud, “YESSSSSS!!!!” and found him fist pumping. “What are you so happy about?” “I just realized I don’t have to wear underwear to school tomorrow!” His class was having an end-of-the-year splash party, and everyone would be in swimsuits. File this under thoughts that have literally never crossed my mind. Is this a boy thing?? Not once in my life have I been excited about the prospect of wearing a swimsuit all day. I like my underwear right on my booty unless I’m actually swimming, thankyouverymuch. Tell me I’m not alone here!? It just makes me think of that part on Miss Congeniality when Michael Cain’s character starts spraying Sandra Bullock with hairspray down there. “It keeps the swimsuit from riding up.” “Up where??” “Just….up!!” I suppose “riding up” is going to be a much bigger problem in my life from here on out, because we just moved to a house with a pool. Hello summer swimsuit days! (Hello hairspray down there?? Has anyone tried this irl?? 😳) I’m a little terrified of the pool situation though. We have a two-year-old with zero swim training, who also has absolutely no sense of self-preservation. They just finished putting in the new pool fence today, but I’m convinced he will climb it. And if any of my kids leave the gate open, I’m going to show them what it means to have a PERMANENT riding-up situation. Along with all these lazy summer days I feel like we need some good grill recipes, because who wants to heat up the oven when it’s a billion degrees outside? BBQ Pulled Pork on the Grill? No smoker, no problemEnter this amazing smoked pulled pork recipe!! I’m not going to lie, I have never been super into pulled pork. I love Carnitas. I love Cafe Rio Pork. (these are both the same cut as pulled pork, just Mexican flavors). But BBQ? I’m a California girl. It’s just never been my thing. But all that has changed now that I’ve discovered this recipe!! This is the absolute BEST pulled pork I’ve ever made, and guys, I don’t even own a smoker. I did it on my gas grill! I discovered this cooking method by combining a few cookbook methods I found when I started researching smoked pulled pork. (Once I get into a recipe, I tend to go pretty deep, it’s an addiction) I read in Cook’s Illustrated about their adventures trying to get smoked flavors using a gas grill. I tried it with my own twist and it WORKED LIKE MAGIC. Someday I would love to own a smoker but today is not that day. I’m SO EXCITED to have a hack to recreating those amazing flavors that I usually can only get in a restaurant (or from my neighbor down the street who has a smoker and will give me some of his bounty in exchange for cookies. I’m not above mooching off my neighbors when it comes to smoky flavors. Don’t judge me.) You can also make this pulled pork recipe in the slow cooker or oven. Not gonna lie, today’s grill method is my favorite, but sometimes you just need life to be easy, I get it! How to make smoked pulled porkThe full recipe is at the bottom of the post, but here are the basics!
What is the best meat to use for pulled pork?First things first: choose your pork. For this recipe, a pork butt or pork shoulder are best. These cuts are actually both from the shoulder of the pig: the pork butt (or “Boston Butt”) is higher on the foreleg, the pork shoulder is further down. (Back in the day, these cuts used to be stored in barrels called “butts.” That’s what the name is from. Not from a pig’s butt. So we can’t even work in any legitimate “I like big butts and I cannot lie” jokes here. What a waste.) Pork butt has a bit more intramuscular fat marbling than a pork shoulder, but they both have a high amount of connective tissue and collagen that will melt into gelatin as it slowly cooks, giving us that fall-apart-tender texture we want. Whichever cut you use is going to turn out delicious! I recommend buying a bone-in pork butt or shoulder. The bone is going to make the meat cook slower (what we want!) and the bone marrow is also there to add more flavor. But a boneless cut will do in a pinch. The best sweet heat spice rub ingredientsThe spices for smoked pulled pork are kind of hard to mess up. Look up any pulled pork recipe, you will see dozens of comments GUSHING about how good the pork is. The magic is in the meat and the cooking process, my friends. That said, I love me a good spice blend, and here is my favorite combo, amounts given in the recipe below:
On a work surface, dry the pork with paper towels and rub with a couple tablespoons of olive oil. This helps the spices adhere to the meat, and helps retain moisture. Set aside about 3 tablespoons of the spice rub for later. (I save it in a little baggie) Then go to town rubbing the rest of the spices into every nook and cranny of your pork. Use allll of it. I like to sprinkle the spices on top of the pork with one “dry” hand, then rub it in good and hard with the other “wet” hand. Place in a ziplock bag. I love these 2 gallon bags for this big ol hunka meat. Refrigerate for 6 hours, or up to 48 hours. The longer the better! What is the secret to getting tender pork?Low and slow cooking is the special sauce you need! You simply cannot speed up the process if you want to get that juicy, tender flavor. Pork cooked too quickly doesn’t give the fat enough time to break down, leaving the meat tough and stringy. Start the cooking process early in the day. It’s easy to reheat finished smoked pulled pork, but it’s impossible to speed up the cooking process when you are cooking low and slow. Every cut of meat is different, and of course there is size to consider for how long it will take to cook. So don’t take risks: start early and make sure you have plenty of propane on hand, at least half a tanks worth. Double check the ingredients and equipment list to make sure you have everything you need! How to create smoke on a gas grillThere are two methods you can use to create smoke on your gas grill:
With either method you choose, you are going to need to get yourself some hickory wood chips. The smoke from these chips smells soooo amazing! Smoker box: I bought this smoker box on Amazon for 18 bucks. It’s a smallish metal box with holes on top, designed to house wood chips on a gas grill. The smoke escapes out the top, and there are no holes on the bottom, preventing the chips from bursting into flame. This is the easiest, most foolproof method, that you can use again and again. (When you are ready to grill, you will want to place this smoker box directly on the burners of your grill, not on the heat plates (as they are shown here)Wood chip foil packets: If you want the cheaper (though slightly less convenient) option, you can make wood chip foil packets. How to make wood chip foil packetsThe method is super easy. Place your wood chips in the center of a large square of heavy duty tin foil, then fold into a packet. Use a knife to cut two slits in the top (or I’ve seen some people poke with a fork a few times), for the smoke to come out from. The packets should sit on top of the grill grates. The down side of this method is that it’s easier for the packets to catch fire if it gets too hot, potentially giving your pork an overly smoky, acrid flavor. So you need to watch them. But! It is very cheap! Both methods work great to produce smoke. Prepare your grillRemove the grill grates from one side of your grill, where there will be indirect heat. Place two disposable pie pans full of about 3 cups water each on your grill. They should sit right on the heat plates. This water will be right below the pork. It will catch any drips from the meat, preventing flare ups, and also provide a nice humid environment for our pork to slow cook in. On the other side of the grill, where there will be direct heat, place your wood chips. If you have a smoker box, place it directly on the burners of your grill (remove the heat plates and grill grates on that side. The box is sitting on the heating plates in the above photo. don’t be like me). If you are using tin foil packets, place them on top of the grill grates. Turn all the burners to medium heat and close the lid. Let the grill heat up for about 15 minutes. You should see smoke emitting from your smoker box or foil packets. Get grillingWhile you are preheating the grill, get your pork out of the fridge and pat dry with a paper towel. Rub the 3 tablespoons of extra spice rub all over. This dry rub helps give our finished pork that crusty “bark” on the outer edges once cooked. When the grill is hot and smoking, turn off the two burners that are under the pans of water. Oil the grill grates on that side. I always dip a crumpled paper towel into some oil and rub the grill grates (make sure the grates are clean!) Place your rubbed pork butt or shoulder directly on the oiled grill grates, fat cap facing up. There should be no direct heat beneath the pork. The other two burners, over by your wood chips, should be turned to medium or medium low, to get the grill to a consistent temperature of 300 degrees F. This is not a set it and forget it recipe, especially not the first time around. You are going to have to hang out and check on your grill’s temperature gauge (or use an oven thermometer placed inside the grill.) It is your job to make sure the temperature inside the grill sticks to about 300 degrees F. You are also in charge of keeping an eye on your smoke. Most wood chips will smoke for about 45-60 minutes. If the smoke goes out early, you may need to turn the burners up on that side for a minute or two, until they start smoking again, then turn the heat back down to maintain 300 degrees. After about an hour or so, your smoke will peter out. You can replace the wood chips in your smoker box, or create new foil packets with new chips, or just leave it. Smoke contains mostly water-soluble compounds, and meat has more water in it at the beginning of cooking, so smoke early in the process is more important than later. That said, it’s pretty easy to throw together those smoke packets or refill the smoker box, so add more wood chips as desired if you like a very strong smokehouse flavor! After the first 60-90 minutes of cooking, when the first round of smoke goes out, transfer the pork to a 9×13 inch disposable pan. This step is optional of course, but the intent is to capture all the smoky juices that are going to be released from our pork. We want to keep all that flavor! The StallWhen you slow cook a large piece of meat like this, the temperature of the meat does not go up at a consistent rate. The temperature rises until it reaches about 155-165 degrees F, and then it just stays there a while, often for hours and hours. Pitmasters call this plateau “the stall,” and it is totally normal. There is a lot of moisture in a raw pork butt that needs to evaporate as it cooks, and this evaporation makes the cooking stop for a while. It’s totally normal, so don’t panic when it seems like your pork has stopped progressing. Keep going and eventually you will get through it. How long does pulled pork take to cook?All in all, your pork will be on the grill for about 5-7 hours, depending on how big it is. Get through the stall, keeping your grill temperature at 300 degrees. What temperature do you cook pulled pork to?Your pork is done when it reaches about 195 to 203 degrees F. (The temperature of the meat will continue to rise about 5 degrees after you take it off the heat, so taking it off at 195 degrees will get you to about 200 F.) A decent meat thermometer is absolutely essential for this cooking method! You cannot rely on the clock; the range on times is way too high. Get yourself a meat thermometer and once you are approaching the 180s, check the temperature of the pork about every 30 minutes. Can you overcook pulled pork?Oh you absolutely can, sadly. For as much as I’ve emphasized cooking low and slow, the fact that you can overcook is an important thing to be aware of! I said low and slow, not set it and forget it. Time for a quick science lesson. As it’s cooking, the pork butt will reach about 130 degrees, and the fat will start to render (melt) and braise the meat from the inside out (yes please). Then, once it hits about 160 degrees, the collagen (connective tissue) starts to break down and melt into the meat as well (yum). If you take it off heat at this stage, it is safe to eat, but very tough. Keep going until you hit 200! But be careful. When the temperature goes up to about 210 degrees, the muscle fibers themselves start to toughen up and dry out, leaving sad, chalky, chewy pork. Nooo!! We want to hit that sweet spot right at about 200-203 degrees. This is why I HIGHLY recommend a meat thermometer to get it juuuust right. Digital ones are best so we can be exact. I’m asking for this fancy wireless thermometer for my next birthday. (Eric are you reading this??) Pull your pork (shred it)Once you’ve reached about 195-200 degrees, take your pork off the heat. Tent it with foil and let rest for about 20 minutes to allow the juices to redistribute properly. You can leave it right in the foil pan, if you used one. You might think this pork looks burned. You are wrong. This is the gorgeous, blackened, incredibly flavorful “bark” on the outer edge of smoked pulled pork. It’s a combination of your spice rub, the smoke, and the meat protein, and it’s divine. You can’t get this from indoor cooking. Now it’s time to “pull” your pork, or shred. I like to use two forks. It’s very satisfying if you’ve cooked it properly! It just falls apart at the slightest touch. If there is a lot of cooking liquid, transfer the pork to a cutting board first. Pour the liquid into a fat separator. Discard the fat and pour some of the smoky juices back into the shredded pork, or stir a little into your BBQ sauce later. This stuff is liquid gold. (Don’t add ALL of the juices back in though, or your crispy edges will get soft.) Do not ruin your pulled pork: keep the fatI’m going to get bossy here for a minute. DO NOT THROW AWAY THE FAT. I’ve actually seen instructions on other recipes, “remove the crusty fat cap and discard.” Ummm I’m sorry, what? You want me to just throw away this crispity-porky-blackened-bark goodness?? Who do you think you are? One time, many moons ago, before I was a cook, we were camping and I was cooking bacon. My brother-in-law found me over the trash can, peeling off the strips of fat on the bacon that hadn’t crisped up. He yelled, “What are you doing! Do you not understand bacon??” No, no I did not. Fat = flavor. Say it with me now. Pork is delicious because it has lots of fat. If you’ve ever had bacon, you are literally eating pork fat. AND IT’S DELICIOUS. Get over yourself and your fat hating ways. I know pulled pork fat is not as crispy as bacon, but it still has all that porky flavor we want. Discard any gristle you find, any bits and pieces that are unpalatable, but please do not discard every bit of fat you find. Shred it up and toss it in with the pork. THIS is what makes smoked pulled pork so flavorful. You will not regret it! Now what about that sauce?To quote Ron Swanson from Parks and Rec, during a burger contest: “It’s a hamburger made out of meat on a bun with nothing. Add ketchup if you want, I couldn’t care less.” The point is that when the meat is made well, sauce is superfluous. Pulled pork is kind of the same deal. Especially when it’s just off the grill like this, you hardly even need any BBQ sauce. I’m telling you! Try it! I love making a pulled pork sandwich with just the meat and a ton of coleslaw. SO. GOOD. That said. Sauce is boss, I mean come on. After shredding, toss your pulled pork with 1-2 cups of your favorite BBQ sauce, either store bought or homemade. Sauce is especially important for leftovers when the meat has already been pulled and may have dried out a bit in the fridge. I have been testing and tweaking my homemade BBQ sauce and I’ve finally nailed it!! It will be posted next week (update, the recipe is live!) In the meantime, I recommend Stubb’s Original. It has a smoky-black-pepper-classic flavor that I worked hard to recreate in my homemade version! I had many miserable failures that went straight down the drain, haha. But I’m telling you, Stubb’s is legit. It’s a great option if you don’t have time to make your own. How to store leftoversPulled pork makes for about the easiest leftover meal ever. Let the meat cool to room temperature, add to a container with a lid that seals well, and store in the refrigerator. To reheat a single serving, add some pork to a bowl and microwave, covered, on 50% power for a minute or two until warm. To reheat a large amount, you can follow the same microwave instructions for a longer amount of time, or put it in a pan on the stove on low with a lid on and 1-2 tablespoons water until warm, or put it in a slow cooker on the warm setting until warmed through. Can you freeze pulled pork?Pulled pork is a great candidate for freezing. Let it come to room temperature, add to a freezer ziplock bag, seal with as much air removed as possible, and toss it in the freezer. That’s it! It will keep in the freezer for about 4-6 months. To reheat, defrost the bag on a plate in the refrigerator. Once thawed, follow the reheating methods described above. And that’s all folks! I hope you have delicious pulled pork in your future! Don’t forget, if you don’t have a grill, try out the Slow Cooker or Oven Pulled Pork recipe. It’s so good! What to serve with pulled porkSo many options! Here are some of my favorite side dishes, besides the obvious BBQ Sauce to go with your pork:
More summer grill recipes!BBQ on the grill is the best part of summer! Try out these other recipes!
Facebook | Pinterest | Instagram BBQ Smoked Pulled Pork RecipeServings: 6 Prep Time: 20 mins Cook Time: 6 hrs Marinating time: 6 hrs Total Time: 12 hrs 20 mins This AMAZINGLY juicy and tender BBQ Smoked Pulled Pork is made on a GAS grill! Get that unique smoky flavor you love without investing in an actual smoker. It's an easy recipe that is pretty hands-off. The flavor is legit. The meat just falls apart, and you get that crispy blackened edge that only comes from outdoor cooking! For the rub/marinade
Pork and equipment
To serve
Remember to start grilling your pork well before your event! It’s easier to reheat completed pulled pork than to speed up the cooking process. Don’t cut it close! Try this pulled pork made in the slow cooker or oven! It’s the same ingredient list but different cooking methods. Bring on the easy. Calories: 567 kcal, Carbohydrates: 15 g, Protein: 72 g, Fat: 23 g, Saturated Fat: 8 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 10 g, Trans Fat: 0.1 g, Cholesterol: 227 mg, Sodium: 1432 mg, Potassium: 1379 mg, Fiber: 1 g, Sugar: 12 g, Vitamin A: 824 IU, Vitamin C: 1 mg, Calcium: 89 mg, Iron: 6 mg Course: Main Course Cuisine: American Calories: 567kcal We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Do you flip a Boston butt when grilling?Flipping halfway — can give you the best of both worlds, while minimizing the downsides. We recommend — Smoking a pork butt with the fat cap toward the heat source.
Should I wrap my Boston butt in foil?Wrap in aluminum foil to keep the meat from getting too much smoke and to catch the moisture being released during the cooking process. Maintain the fire: No need to add any more wood or coals; just maintain the fire and let the butt finish cooking.
How long does it take to grill a 7 lb Boston butt?Place on grill, fat side down and cook with indirect heat. Cook Boston Butt at 250° for about 1 – 1 1/2 hours per pound, or until meat reaches internal temperature of 203° F. Enjoy!
Can you do pulled pork on a gas grill?Brisket, baby back ribs and smoked pulled pork from pork butt. And all three can be done on your gas grill with a little care., but pulled pork from pork butt is my absolute favorite. The best pulled pork comes from pork butt, which is high in fat and connective tissue.
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