Pulled Pork on a Gas Grill

Okay, I like to cook with wood and charcoal, but I get a lot of emails asking how to modify my recipes to a gas grill (and, yes, I own a gas grill!)

Here’s one of my favorites…

Pulled Pork BBQ on a Gas Grill

1 Pork shoulder (6-8lb)
Burnin’ Love Rub (see below)
Basic BBQ Sauce (see below)

Rub the shoulder with spices. Set it aside for a few minutes and rub again over any wet spots. Keep doing this until there are no wet spots, the heavier the rub, the better. This makes the “bark” of the shoulder. Wrap the whole thing in plastic wrap and fridge 12-24 hours.

Take shoulder out of fridge and let sit 60 minutes to bring the temp up.

You want indirect heat for cooking, you can easily do this on a conventional gas grill. Just keep the meat as far from the heat source as possible, or it will burn during the long cooking time. You want to cook this at 250 degrees Fahrenheit; you can go as high as 275, but no higher. You don’t want to go lower than 250, as you will start to dry out the meat before it is cooked.

Put the shoulder on the “cool side” of the grill, and place a disposable pan with a couple of cups of apple juice underneath it.  A spray bottle with 50/50 apple juice and cider vinegar is nice for basting, as well.

I like to use apple chips, soaked, for smoking. Add 1/2 to a disposable tin pan over the “hot” side of your gill,  every 30 minutes for the first 3 hours.

If you don’t trust your on-board thermometer, get a cheap instant read (or better, a digital probe) and stick the probe all the way through a halved potato. Set the potato cut-side down on the grill. This keeps your thermometer off the grates.

After three to four hours, remove the shoulder from your grill, wrap in foil, and roast in a pre-heated oven at 250d for 3-4 hours. The pork is done when it reaches an internal temperature of 195 degrees. If you don’t have an instant read thermometer (you should really get one) the meat is done when it pulls apart easily with a fork.

Let the shoulder rest at least 30 minutes (45 is better) before shredding. This allows the juices to soak back into the meat. Serve with a sauce on the side (see below) and some white bread slices to use as edible napkins!

Or, serve with white bread and coleslaw and make sandwiches out of all (that’s how we do it down south.)

Pulled Pork Tips:

1. Cook with fat-cap up
2. Marinate, wrapped in plastic wrap, at least 8 hours (12-24 is best)
3. For all-oven cooking, cook at 225d for 8-10 hours, or until internal temp reaches 195d

Oh, and if you want to take a look at what I consider THE finest dual-fuel barbecue/smoker/grill available at any price…check out American Grills.

Perk’s “Burnin’ Love” Rub (secret!)

¼ C coarse sea salt
¼ C light brown sugar
2 Tbs garlic powder
2 Tbs onion powder
4 Tbs Italian seasonings (spicy, if you can find them)
2 Tbs smoked paprika
1 Tbs coarse black pepper
1 Tbs ground white pepper
1 Tbs hickory salt
1 teaspoon cayenne powder

Basic BBQ Sauce (my cheater version)

1 cup favorite bbq (Stubbs or Sweet Baby Rays Brown Sugar)
½ cup cider vinegar
½ cup light brown sugar
1 stick sweet cream butter
Red pepper flakes to taste

Combine all, simmer and allow to cool.


Filed under On The Grill Recipes

5 responses to “Pulled Pork on a Gas Grill

  1. Yeah !!! Once shredded, lightly fry in home rendered lard with a tad more of the rub. Serve on fire toasted corn tortillas with melty cheese, minced white onion, squeeze of fresh lime and a little cilantro. OH yeah baby, eat it all.

    xo, Biggles

  2. Oh MAN, Doc…that sounds awesome!

  3. Yeah, and if you can crisp up the smaller porky tips, bits and portions it sends the flavor level up over the roof. It’s how the local Latin taquerias do their carnitas here. Oh wait, let me correct myself. It’s how the Mexican taquerias do it, in El Salvador they don’t have carnitas.

    xo, Biggles

  4. Pingback: President’s Day and Barbecue | Burnin' Love

  5. Ken

    I am trying this recipe this week. Thanks for the thorough details. Can’t wait.

Leave a Reply

Your email address will not be published. Required fields are marked *