Description
This recipe guides you through creating tender, smoky pulled pork using a low and slow smoking method on a grill. Featuring a robust spice rub and hickory wood chips for authentic barbecue flavor, the pork is cooked to perfection and shredded to create juicy pulled pork, perfect for sandwiches or served on its own.
Ingredients
Scale
Spice Rub
- 1 tablespoon kosher salt (or 2 and 1/2 teaspoons table salt)
- 2 teaspoons black pepper
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin
- 1 teaspoon dry mustard powder
- 1/3 cup packed brown sugar
Meat and Preparation
- 3 tablespoons olive oil (for rubbing on meat)
- 5 to 7 pound pork butt or pork shoulder (with fat cap on)
Smoking Setup
- 4 cups hickory wood chips
- Heavy duty tin foil (if making foil smoker packets) or smoker box
- 2 disposable metal pie pans
- 6 cups water (to fill pie pans)
- 1 disposable 9×13 inch metal pan
Additional Equipment and Serving
- Meat thermometer
- Propane grill with at least half a tank of propane
- Oven/grill thermometer
- Barbecue sauce (homemade or store bought)
- Brioche buns (for sandwiches)
- Softened butter (for toasting buns)
- Coleslaw (recommended to serve with pulled pork sandwiches)
Instructions
- Choose your pork: Select a well-marbled pork butt (Boston butt) or pork shoulder, preferably bone-in for best flavor and texture. These cuts have the necessary fat and connective tissue for tender pulled pork.
- Make the spice rub: In a small bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, chili powder, cayenne pepper, cumin, dry mustard powder, and brown sugar. Set aside 3 tablespoons of this rub separately for later use.
- Prepare the meat: Pat the pork dry with paper towels. Massage olive oil evenly over the meat, then thoroughly rub all the spices except the reserved 3 tablespoons into every surface of the pork. Seal in a large ziplock bag.
- Marinate: Refrigerate the pork in the ziplock bag for at least 6 hours and up to 48 hours to absorb flavors.
- Prepare your smoker: Either fill a smoker box or make two foil packets with the hickory wood chips, each approximately 8×5 inches with 2 cups wood chips. Cut 2-inch slits on both sides for smoke ventilation.
- Set up your grill: Place the smoker box or foil packets over the primary burner. On the opposite side, place two disposable metal pie pans filled with 3 cups of water each to create a moist, indirect heat environment. Replace grill grates.
- Preheat grill: Light all burners—high heat if using smoker box, medium for foil packets—and close the lid for 10-15 minutes to start the wood chips smoking.
- Finish seasoning the meat: Remove the pork from the bag and rub the remaining 3 tablespoons of spice rub onto it.
- Arrange pork on grill: Turn off burners beneath the water pans to create indirect heat. Set primary burners with smoker box or foil packets to medium heat maintaining approximately 300°F grill temperature. Oil the grates over water pans, then place pork fat side up on the indirect heat side.
- Smoke the pork: Maintain grill temperature at about 300°F. Smoke the pork for 1 hour, ensuring the wood chips continue to smoke by adjusting heat briefly as needed.
- Replenish smoke (optional): If you prefer extra smoky flavor, replace wood chips and repeat smoking. Otherwise, remove smoker box or foil packets once they stop producing smoke, then transfer the pork to a disposable 9×13 pan placed over indirect heat and water pans.
- Continue cooking low and slow: Grill the pork over indirect heat at 300°F for another 4 to 7 hours. Monitor until the internal temperature reaches 195-200°F for optimal tenderness.
- Rest the meat: Remove the pan from the grill, tent pork with foil, and let rest for about 20 minutes to redistribute juices.
- Shred the pork: Transfer the pork to a cutting board. Pour pan juices into a fat separator. Using two forks, shred the pork, retaining some rendered fat for flavor. Mix in a portion of the pan juices to keep the meat moist without losing crispy bark.
- Serve: Enjoy the pulled pork as is or toss with 1 to 2 cups barbecue sauce mixed with some smoky pan juices for enhanced flavor.
- Make sandwiches: Butter brioche buns and toast in a skillet over medium heat for 2-4 minutes until golden. Fill with pulled pork, BBQ sauce, and a generous helping of lemony herb coleslaw. Press the top bun and serve immediately.
- Store leftovers: Keep leftover pulled pork in an airtight container in the fridge for 4-5 days; sauce helps maintain moisture. For longer storage, freeze in ziplock bags up to 3-4 months. Thaw refrigerated overnight and reheat in microwave or covered in oven at 300°F for 20-40 minutes.
Notes
- Maintain consistent grill temperature at about 300°F for optimal low and slow cooking.
- Use a reliable meat thermometer to ensure pork reaches 195-200°F for perfect tenderness.
- Keep the fat cap on pork to enhance moisture and flavor during cooking.
- Early smoking phase is crucial for good smoke absorption; additional smoking is optional.
- Do not discard the rendered fat when shredding—it’s key for flavor.
- Use water pans to create moisture and prevent meat from drying.
- Butter and toast brioche buns for best pulled pork sandwiches.
- Store leftovers with BBQ sauce to prevent drying out.
