Smoky Pulled Pork on a Gas Grill

Name: Smoky Pulled Pork on a Gas Grill
Yield: Serves 8 to 10
Ingredients: , Kosher salt and pepper; 2 teaspoons, paprika; 2 teaspoons, packed light brown sugar; 1 (5-pound), boneless pork butt roast, trimmed; 9 1/2 ounces, wood chips (4 cups); 2 (9-inch), disposable aluminum pie plates; 1 (13 by 9-inch), disposable aluminum roasting pan; 2 cups, cider vinegar; 2 tablespoons, ketchup; 2 teaspoons, packed light brown sugar; 1 teaspoon, red pepper flakes; 1 teaspoon, kosher salt

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Appears in Cook's Illustrated July/August 2014, America's Test Kitchen TV

Main Courses

Pork

Grilling & Barbecue

We’ve always believed that a gas grill just can’t match charcoal when it comes to flavor. But after months of testing, our gas-grilled pulled pork didn’t just match charcoal—it beat it.

SERVES8 to 10

TIME5¼ hours, plus 6 hours brining and 20 minutes resting

has video

WHY THIS RECIPE WORKS

It’s often difficult to imbue pulled pork with rich, smoky flavor when cooking on a gas grill. We cut our pork butt into three pieces to increase the surface area that the smoke could cling to. After salting the pork overnight, we take it d...

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