Barbecued Pulled Pork on a Charcoal Grill

From America's Test Kitchen Season 6: Pulled Pork and Cornbread

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.