Barbecued Pulled Pork on a Gas Grill

Why this recipe works:

Pulled pork is classic summertime party food: slow-cooked pork roast, shredded and seasoned, served on the most basic of hamburger buns (or sliced white bread), with just enough of your favorite barbecue sauce, a couple of dill pickle chips, and a topping of coleslaw. However, many barbecue… read more

Pulled pork is classic summertime party food: slow-cooked pork roast, shredded and seasoned, served on the most basic of hamburger buns (or sliced white bread), with just enough of your favorite barbecue sauce, a couple of dill pickle chips, and a topping of coleslaw. However, many barbecue procedures demand the regular attention of the cook for eight hours or more. We wanted to find a way to make moist, fork-tender pulled pork without the marathon cooking time and constant attention to the grill.

After testing shoulder roasts (also called Boston butt), fresh ham, and picnic roasts, we determined that the shoulder roast, which has the most fat, also retains the most moisture and flavor during a long, slow cook. We massaged a spicy chili rub into the meat, then wrapped the roast in plastic and refrigerated it for at least three hours to “marinate.” The roast is first cooked on the grill to absorb smoky flavor (from wood chips—no smoker required), then finished in the oven (largely unattended). Finally, we let the pork rest in a paper bag so the meat would steam and any remaining collagen would break down, allowing the flavorful juices to be reabsorbed. We also engineered a pair of sauce recipes to please barbecue fans with different tastes.

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Serves 8

Pulled pork can be made with a fresh ham or picnic roast, although our preference is for Boston butt. Preparing pulled pork requires little effort, but lots of time. Plan on 10 hours from start to finish: 3 hours with the spice rub, 1 hour to come to room temperature, 3 hours on the grill, 2 hours in the oven, and 1 hour to rest. Wood chips help flavor the meat; hickory is the traditional choice with pork. Serve the pulled pork on plain white bread or warmed buns with the classic accompaniments of dill pickle chips and coleslaw. You will need a disposable aluminum roasting pan that measures about 10 inches by 8 inches as well as heavy-duty aluminum foil and a brown paper grocery bag.

Ingredients

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