PULLED PORK GASGRILL RECIPES

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HOW TO MAKE AUTHENTIC PULLED PORK ON A GAS GRILL



How to Make Authentic Pulled Pork on a Gas Grill image

Provided by Chris Cockren

Number Of Ingredients 22

1 (16-18 pound) Whole Pork Shoulder
1/2 tablespoon Brown Sugar
1 tablespoon Granulated Sugar
2 1/4 teaspoons Garlic Salt
2 1/4 teaspoons Kosher Salt
1/2 tablespoon Paprika
1 teaspoon Chili Powder
1/8 teaspoon Dried Oregano Leaves
1/8 teaspoon Cayenne Pepper
1/8 teaspoon Cumin
1/8 teaspoon Black Pepper
3/4 cup Apple Juice
1/2 cup Water
1/2 cup Sugar
1/4 cup Salt
2 tablespoons Worcestershire Sauce
2 cups Apple Cider Vinegar
1 tablespoon Ancho Chile Powder
1/2 tablespoon Salt
2 slices Lemon
Pickled Red Onions
Memphis-Style Championship Red Sauce

Steps:

  • Set up your grill for indirect cooking as described in post above.
  • Make the vinegar mop by combining its ingredients and letting sit at room temperature in a small bowl. Chris Lilly suggests making it at least 24 hours ahead of time and storing it in a tightly sealed container to really let the flavor meld, but I have just been making it right at the beginning of the cooking process and it comes out great that way too.
  • In a small bowl, combine the dry rub ingredients. I usually just eyeball the measurements and it comes out great. Mix well and set aside.
  • If using the injection: In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side of the pork shoulder only, using the entire amount of the injection solution.
  • Apply the dry rub to the meat in an even coating, patting so the rub adheres.
  • When the heat on the grill reaches and stays steady at 225°, place the pork shoulder on the side of the grill opposite the heat source and close the lid. Cook for 16 – 18 hours, give or take, until the internal temperature of the meat reaches 195°. Add the wood chip foil packets about every 2 hours and refill the water pan as necessary. After 12-13 hours of cooking, begin basting the shoulder with the vinegar mop every hour.
  • Once the pork shoulder reaches 195°, remove from grill and let rest on a cutting board for 30 minutes. Pull the pork by hand, discarding visible fat.

BARBECUED PULLED PORK RECIPE | OFFICIAL WEBER® WEBSITE



Barbecued Pulled Pork Recipe | Official Weber® Website image

Pulled Pork

Categories     Pork

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Yield Serves: 16

Number Of Ingredients 11

1 pork neck, 2½ kg
2 tbsp salt
1 tbsp brown sugar
1 tbsp paprika
½ tbsp ground coriander
½ tbsp ground cumin
½ tbsp chilli powder
½ tbsp garlic powder
½ tbsp onion powder
1 tsp pepper
½ tsp cayenne pepper

Steps:

  • 1. Mix the rub ingredients thoroughly until even.
  • 2. Apply the rub generously and firmly to the meat.
  • 3. Wrap the roast in plastic film and let it stand refrigerated overnight.
  • 4. Prepare the Smokey Mountain Cooker for lighting using the Minion method:
  • 5. Completely fill the briquette ring with unlit briquettes. Light a further 15-20 briquettes and pour them on top when ready.
  • 6. Add soaked wood chunks, assemble the barbecue, and fill the water bath with water.
  • 7. Place the pork on the top cooking grate and put the lid on the barbecue.
  • 8. Let the meat cook for many hours. The smoker has to maintain a temperature of 100-120 °C.
  • 9. When the core temperature reaches 90 °C, the meat is ready, and can be pulled using 2 forks.
  • 10. We would recommend serving in a fluffy bap (like a brioche), with your favourite BBQ sauce and some sharp pickles!

Nutrition Facts : Calories calories

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