Craving an authentic American BBQ classic that's rewarding without being overwhelming? Pulled pork on the gas grill delivers melt-in-your-mouth tenderness through low-and-slow cooking. As seasoned grillmasters, we've honed this method over countless sessions, proving it's accessible for home cooks. The result? Juicy, flavorful pork that rivals any pitmaster's.
Pulled Pork
Serves: 6
Prep time: 30 min
Cook time: 12-14 hours
Difficulty: Medium
Grill temperature: 105°C
Grilling method: Indirect
Ingredients
1 pork roast (2½ kg)
2 dl American BBQ rub
2 dl classic BBQ sauce
1 dl apple juice
Special equipment:
Smoke chips
Smoke box
Grill thermometer
Step-by-Step Instructions
In the Kitchen
Generously coat the pork roast with the BBQ rub, massaging it evenly into every inch—don't hold back. Wrap tightly in plastic wrap or seal in a bag, then refrigerate overnight for maximum flavor penetration.
At the Grill
Fire up your gas grill for indirect low heat, targeting 100-110°C. Load the smoke box fully with chips and position it over the lit burner on the Flavorizer Bars. Place an aluminum tray filled with water on the grates to maintain humidity.
Position the meat on the grates, insert the thermometer probe, and set it to alert at 90°C core temperature.
Replenish smoke chips steadily for the first 3 hours and top up the water tray as it evaporates.
Once the internal temperature hits 90°C, pull the roast off the grill. Rest for 15-30 minutes, then shred with forks or claws. Finish with salt, pepper, warmed apple juice, and extra rub to taste.
