Sure, you can cook your pulled pork in a crockpot, instant pot, or even in the oven. But there is something special about cooking your pulled pork on your grill! The grill adds that outdoor taste and flavor to the meat. You just can’t get that from any other cooking method.
HELPFUL ITEMS FOR THIS RECIPE
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What is the best cut of meat for pulled pork?
The best cut of pork meat for pulled pork is the pork butt, sometimes known as the Boston Butt. The other cut of meat that comes from the pork shoulder is often called the picnic shoulder. These are very similar cuts of pork. The only difference is that one is from a little higher on the shoulder.
Of course, along with the proper cut of meat, it is important to season your pork shoulder beforehand. You want to impart as much flavor into the final product as possible. I like to dry rub my roast and refrigerate it overnight, so the spices have a chance to really flavor the meat.
HOW to Cook Pulled pork
Using the best ingredients to start with will produce the best cooked pulled pork. It will be fall-apart tender, trust me, you will love it!
Bone-in Boston Butt
Mix the rub ingredients together in a small bowl or pour all the ingredients into a small mason jar. Mix well; the rub will stay fresh in an air-tight container for a couple of months at least.
Place your cut of meat on a rimmed tray or baking sheet and pat dry with a paper towel. Using the rub, cover the entire roast, gently massaging the rub into the crevasses of the meat.
Cover the dish or tray with plastic wrap and place in the refrigerator for a minimum of 4 hours. If you have time, refrigerate it overnight.
You are going to want to preheat your grill to 225 degrees F. If you are using a charcoal grill, you can toss the wood chips directly onto the charcoal to smoke. If you are using a gas grill, you can use a smoker box. No smoker box? No problem! You can make up a smoker foil pack by wrapping your wood chips in foil and poking some holes in the top of the packet.
Place the smoker box or foil packets under the grate directly on the gas burner. I find that mesquite works well for pulled pork. If you find that the flavor is a little too strong for your taste, you can mix in a bit of hickory or oak with the mesquite.
How long Does it take to cook a Boston Butt pork roast?
Roast your pork at 225 for at least 2 hours, then increase the temperature to 275 degrees F. Remember, when cooking a large roast such as this, it is not about cooking time but about the internal temperature of the meat.
I use a ChefAlarm from Themoworks. You can continuously monitor the internal temperature, which is great!
Once the internal temperature of the pork reaches 180 -190 degrees F, remove the roast from the grill and wrap it in aluminum foil. Place it back onto the grill and continue to cook until the internal temperature is between 205 to 210 degrees F. You can stop adding wood chips at this point as the meat will not absorb any more smoke flavor from this point forward.
Remove your roast from the grill. Keeping it wrapped in the aluminum foil and allow the pork to rest for 45 – 60 minutes. Then place the roast in a large dish or bowl. Remove the bone; it should be easy to remove. Now comes the fun part!
SHredding the pork
Using 2 forks or a fork and spoon, shred the pork by pulling the meat gently apart. Make sure that you get a good mixture of the outer crust and inside meat. Don’t forget to break up the fat, remember fat is flavor!
You can start eating it right out of the bowl at this point. A word of warning though, if you do start munching away on the pulled pork right out of the bowl, it may be hard for you to stop!
Serving Pulled POrk
The great thing about BBQ smoked pulled pork is that you can serve it in so many different ways. On a plate with a side of mashed potatoes and perhaps a barbecue sauce on the side for dipping!
Personally, I like my smoked BBQ pulled pork served on a wonderfully soft, fresh bun covered in barbecue sauce. I like a sweet smoke BBQ sauce that creates sweet sliders. If you prefer, you could go with a Carolina-style sauce using apple cider vinegar if you are looking for a tangy flavor.
Because you will want to balance the smoky flavor of the meat and the BBQ sauce of your choice, think about serving a nice crispy coleslaw on the side. It will help balance the flavors of the pulled pork, and it is a fantastic accompaniment!
Whichever way you choose to serve up your pulled pork, I know you and your family will love it. By the way, I find it is even better reheated the next day! I hope you enjoy this recipe.
Pin it HERE!
Pin it HERE!
- 1 8 lbs Boston Butt, Bone-In
- 1 tablespoon of salt
- 1 tablespoon of pepper
- 1 tablespoon of onion powder
- 1 tablespoon of ground smoked paprika
- ½ tablespoon of mustard seasoning
- 1 teaspoon of celery seeds
- 1 tablespoon of brown sugar
- Mix all the rub ingredients together in a small bowl and set aside.
- Place the pork roast on a rimmed baking sheet or large baking dish.
- Pat the pork dry using paper towels.
- Cover all sides of the pork with the rub, gently massaging the rub into the roast.
- Cover the pork with plastic wrap and refrigerate for at least 4 hours or overnight.
- Remove the pork from the refrigerator at least 1 hour before cooking, so it has a chance to come to room temperature.
- Preheat your BBQ to 225 degrees F.
- Place the pork roast on the grill.
- If smoking, place the wood chips on the charcoal. If using a smoker box or foil packages, place them directly on the charcoal or the gas burners.
- Cook the pork for the first 2 hours at 225 degrees F. Then increase the temperature to 275 degrees F.
- Make sure that you keep the lid closed. Continue to cook until the internal temperature of the pork reaches 180 - 190 degrees F. this may take up to 6 hours or more.
- Remove the pork roast from the grill and wrap in aluminum foil, return to the grill and continue to cook until the internal temperature reaches 205 - 210 degrees F. This may take 2 or more hours.
- Remove the pork from the grill and allow to sit wrapped in the foil for 45 -60 minutes.
- Place in a large bowl or dish, find the bone; it should be very easy to remove.
- Shredded the pork using 2 forks or a fork and a spoon.
- Serve it any way you like!
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Amount Per Serving: Calories: 988Total Fat: 69gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 312mgSodium: 926mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 84g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.