How To Grill The Perfect Pulled Pork – Our Foolproof Guide To A Mouthwatering Summer Bbq

Grilling pulled pork is a culinary adventure that will tantalize your taste buds and impress your guests. With a few simple steps and a trusty grill, you can create this succulent dish that is perfect for any occasion.

Ingredients You’ll Need

• 1 bone-in pork shoulder (4-6 pounds)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/2 cup barbecue sauce (optional)

Step 1: Prepare the Pork

Season the pork shoulder generously with salt and pepper. Place it in a large bowl and cover it with plastic wrap. Refrigerate for at least 4 hours, or overnight, to allow the flavors to penetrate.

Step 2: Set Up the Grill

Prepare your grill for indirect grilling by placing a drip pan in the center and heating one side of the grill to medium-low heat (250-275°F).

Step 3: Grill the Pork

Remove the pork from the refrigerator and let it come to room temperature for about 30 minutes. Place the pork on the unheated side of the grill, opposite the drip pan. Close the lid and cook for 6-8 hours, or until the internal temperature reaches 165°F.

Step 4: Wrap the Pork

Once the pork has reached 165°F, remove it from the grill and wrap it tightly in aluminum foil. Add the brown sugar and apple cider vinegar to the foil. Seal the foil tightly and return the pork to the grill. Cook for an additional 2-4 hours, or until the internal temperature reaches 205°F.

Step 5: Shred the Pork

Remove the pork from the grill and let it rest for 30 minutes. Use two forks or meat claws to shred the pork into bite-sized pieces.

Step 6: Add Barbecue Sauce (Optional)

If desired, add barbecue sauce to the shredded pork and mix well. This adds an extra layer of flavor and moisture.

Step 7: Serve and Enjoy

Serve the pulled pork on sandwiches, tacos, or as a main dish with your favorite sides. Enjoy the tender, juicy flavor that will melt in your mouth.

Tips for Success

• Use a good quality pork shoulder with a good amount of marbling.
• Don’t overcook the pork. Aim for an internal temperature of 205°F for maximum tenderness.
• Let the pork rest before shredding it. This allows the juices to redistribute, making it more flavorful and juicy.
• Experiment with different barbecue sauces to find your favorite flavor combination.
• Serve the pulled pork with a variety of toppings, such as coleslaw, onions, or pickles.

Troubleshooting

• The pork is tough: Cook it for longer, or check the internal temperature to ensure it has reached 205°F.
• The pork is dry: Add more liquid, such as apple juice or beer, to the foil packet during the wrapping stage.
• The pork is too salty: Rinse the pork with water before seasoning it.
• The pork is not smoky enough: Use wood chips or a smoker box to add a smoky flavor to the grill.

Frequently Discussed Topics

Q: What is the best type of grill to use for pulled pork?
A: A charcoal or gas grill is recommended for grilling pulled pork.

Q: Can I use a boneless pork shoulder?
A: Yes, but it will cook faster than a bone-in pork shoulder.

Q: How can I make the pulled pork more flavorful?
A: Marinate the pork overnight in a flavorful marinade, or inject it with a flavorful liquid.

Q: Can I make pulled pork in the oven?
A: Yes, but it will take longer to cook and will not have the same smoky flavor as grilling.

Q: How can I store leftover pulled pork?
A: Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 6 months.