ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME, How to Start a Food Blog – The Real Story, Pulled Pork on a Gas Grill - Not That Hard. 1) Pork butt. For most of the gas grills we cook on, we’ll cook on medium, sometimes creeping closer to medium-high. I like to reheat on a sheet pan, I sprinkle with a little water on my hand (don’t overdo it). Pulled pork for all, and with a little planning, it is not that hard. https://barbecuebible.com/recipe/north-carolina-pulled-pork You could use an aluminum foil pack of wood chips. Blended all together and rubbed all over. Remove the pork shoulder from the smoker and wrap tightly in foil. Cooking mine now.. :) Just curious about something - The boiling point of water is 212 deg F.. The time varies by how you shredded it and the amount on the tray. I don’t have either. My question, what’s the best way to reheat as I am serving for New Years? After the masterpiece had rested the recommended time, I sliced some for our meal and OMGoodness, melt in your mouth perfection. Camp Chef PG24 Pellet Grill and Smoker BBQ $599.99 from Amazon Another way is to slice, then chop it. Smoking a pork shoulder. This will get it going agin. 4) Some method of smoking. This is the first time ive made pulled pork on a grill. It was spot on! Please see. Had a six pounder and it only took 5.5 hours to smoke to perfection. When I became quarantined because of the covid 19, I had plenty of time and a Boston butt in my freezer. I have natural gas, so I'm good to go. But bone-in does take a bit longer to cook. This is home cooking, and there are many variables. The boneless and the bone-in cook approximately the same. Definitely going to do again. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. To think my husband wanted to ditch the BBQ we got with the house. For gas grills, turn off the center burners to create the indirect heating. My "How to Grill" series, master all these techniques, and you will officially be a grill master. my problem was with a 4lb shoulder @250 for 6hrs on the grill and only opening every hr to check the smoke/bowl of water the middle was not cooking at all. If you are wondering, butt means thick, so that is why the term "butt" is used. The temperature you want to maintain ideally is 225°F. If you’re doing ribs, you might want to baste them with a little more BBQ sauce. Cook for 16 – 18 hours, give or take, until the internal temperature of the meat reaches 195°. Some cooks will rub it on the day before and refrigerate (I did since I had this planned), but others rub on an hour before the cooking, and I believe this is good also. How many propane tanks will I Tedious and boring, to say the least. You can delay shedding time by 2-3 hours with wrapping the foil sealed butt in multiple towels and a small cooler if you have one. Pork shoulder is the thinner area of this cut but is commonly cooked and used the same as the butt. I know that is not very exact but you get the idea. You can use an endless number of smokers to make barbecue like the pork shoulder here: log burners, charcoal smokers, gas smokers, pellet smokers, kamados, and more. Hi George, But it's going to get wrapped in foil and into the cooler til 8pm. Came out as advertised…and delicious with the cole slaw, pickles and buns! Low and slow all the way, and make sure you wrap that pork shoulder in foil when the grill hits around 160-165 degrees. That seems to be enough for me and only requires opening the grill hood once. This is on the indirect heat side. I can't wait to eat it LOL. See Comment Guidelines for more information on commenting or if your comment did not appear. If you don’t cook it enough, that connective tissue makes this a very tough cut of meat. The wood chips will smoke more easily if they lay in a (fireproof metal or foil) container directly on the burner. Using your hands, rub the pork shoulder steaks with all the seasoning on all sides. Pork … Put it on the grill at 250°F for about 5.5 hours and let it rest for 15 mins. I don't, but you can add flavors and moisture with an injection. Lower will be a bit moister, but a bit less tender and higher is less moist but a bit more tender. I have a smoking box built-in my new grill. I’m just wondering since I had my 6 lb on for 9hrs at about 225 & It wasn’t fall off the bone as before when I’ve cooked them. Emma here, managing editor for Simply Recipes. (usually 45 minutes or so in the oven for me). Make sure sensor tip of the probe is not touching the meat itself. No need for sauce. You must be able to monitor grill surface temperature to do this. Wish mine was fall off the bone, but it wasn’t. (usually 45 minutes or so in the oven for me). After that, it’s just easier to finish, wrapped in foil, in a 300°F oven. This is dangerous territory I going into since there are many strong opinions. I generally do about 1-2 hours of smoke near the beginning. You want 250. Used both rubs each time, and all I can say is THANK YOU. https://www.kimversations.com/2014/06/pulled-pork-gas-grill It hit 190 degrees internal–I went with that. This looks amazing! Most of the world’s grill cultures serve pork shoulder well-done, that is, cooked to about 195 degrees F. 2. So I use it on things like pork tenderloin or country style ribs. Let sit for a minimum of 15 minutes. When it reaches temperature, remove the roast from the oven and let rest for at least 30 minutes, up to an hour. Cook at approximately 250° until 190° minimum in all locations. Does that make the difference? Or you can buy a whole pork butt/pork shoulder and slice those into the steaks. Pull up a chair! Started cooking at 5:30 pm with an 8.5 lb butt. Made the rub minus chili powder but added a bit more onion, garlic, s&p, cumin, and paprika and let it marinade overnight along with soaking hickory chips. Can you save the unused rub? On my old grill, I used a cast-iron smoking box (link in The Cooking for Two Shop.) What to do about it? This does the math for the ingredients for you. And all three can be done on your gas grill with a little care., but pulled pork from pork butt is my absolute favorite. Just wish I had the NC recipe for cornbread sticks. Rude or snarky remarks will be deleted. (: so ive followed the steps as said. But rub and grill is acceptable. This will be your "hot" side, where the wood chips will go. Hi, L! I’d recommend putting your ribs (or pulled pork shoulder) in a baking dish, covering loosely with foil, and warming in a 300F oven. The most common way is to “pull” it apart, using two forks to pull and separate the strands of meat. I consider three things as the "holy grails" of BBQ. Pull apart the shoulder, discarding any chunks of fat or gristle. This makes more than you need, save the excess for another cooking. I now use my ThermaQ Blue from Themoworks, which you will find in My Shop. It really doesn't matter much. Also great with grilled or raw pineapple. This method should be fine for up to 8 pounds and maybe more. The other side has a pan of water over the direct heat. However, for basic planning purposes consider that a 6-pound pork shoulder cooked at 325 degrees Fahrenheit should take approximately 3 hours to reach 145 degrees Fahrenheit. Due to the well-marbled nature of pork shoulder, don’t have your grill too hot or else you’ll be fighting flare-ups constantly. You can do shredded pork by brasing it or cut it into some very nice pork chops. You can then turn the oven down (keep it covered) or transfer to a crock pot on low to keep warm. Serve on a bun with or without sauce, and with or without coleslaw. Thanks for your in depth guidance for this rookie! This was really great! Served with roasted sweet potato cubes and skillet corn off the cob. I tend to not do a lot of side dishes; it leaves more room for pork. Pulled Pork in a Regular Gas Grill! See https://www.101cookingfortwo.com/category/pork-loin/ for some ideas. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. pork butt/shoulder needs at least 8 hours. Remove from the grill and wrap tightly in double sheets of heavy-duty aluminum foil. Set the gas grill to medium heat and place the Boston butt onto the rack. I used an I grill track and monitor the temp inside for the whole cook and it worked perfectly. I’m finishing up in the oven. Taste it first! Estimated cooking time is 1 ½ to 2 hours per pound. https://barbecuebible.com/recipe/north-carolina-pulled-pork I go for 195°-200° minimum, but I prefer 200°-205°. I say yes. Grilling the Pork Shoulder. Whatever rub you love The rub should have some sugar, salt, and various spices. Continue cooking for 6 hours or until the meat is tender and falling off the bone. No idea on the specifics though, you’ll have to experiment! If you run out with no backup. A 3 lb. Barbecue. I think I’ve got the bugs worked out looking forward to perfection this time. See the oven recipe linked below. Use a rub of your choice. Great tip on wrapping in the foil and putting in the cooler. But there is also some fluid evaporation you can prevent by wrapping. The thing is, to do this right, you really need a smoker, or a barbecue with a separate box for wood chips. You will also want to maintain a cooking temperature of around 225°. Allow the roast to rest for at least an hour before shredding. Next put your pork shoulder on the grate, this recipe is based on a 8 pound piece. Tip: If your pork shoulder hits the dreaded "stall" (won't get above 165 degrees Fahrenheit or starts dropping, wrap it in foil and place back on the grill. Premade some Eastern Carolina vinegar sauce to go with it. Rewrap it in the butcher paper or wrap it in plastic and place it in a pan (to catch any liquid that may drip out), and refrigerate it overnight. On a Weber gas grill, apple chips, water pan. I prefer 200° to 205°. The other side of the grill will be the "cool" side, and where the meat will be, away from direct heat. Sign up for the newsletter and get all posts delivered straight to your inbox! You will want to maintain smoke in the grill for at least 4 hours (6 hours for a bigger roast). Crispy Baked French Fries. Smoking the pork shoulder Place the pork shoulder fat side up on the top rack, cover with the lid, and bring the temperature up to a constant 225°F to 250°F, using the vents to regulate the temperature. For coals, we'll let them cook down a little, use a little less, or have the grate a little higher from the coals. You may adjust the number of servings in this recipe card under servings. Resist the temptation to open the grill more than once an hour. Hello! Lucky for you, we’re here to walk you through it, step by step, but this isn’t any basic Barbecue Boston Butt Pulled Pork Shoulder recipe. The result is a tender, pork steak full of flavor that the whole family will enjoy. I may get a smoker at some point, but at the moment, I do have a perfectly functional 2-burner gas grill. Fall apart tender and smoky, barbecued pork shoulder, cooked low and slow on a 2-burner gas grill. Remove any large chunks of cooked fat. Have to use ? Even though you could, you do not need to pound the pork steaks with a meat tenderizer – if nicely marbled and sliced from the neck area of the shoulder the meat will be as tender as pork can possibly get. How to cook a Pork Shoulder Roast (aka Boston Butt roast) on the rotisserie, low and slow, until it is tender and shreddable. It is always good to have a backup tank. Continue cooking for 6 hours or until the meat is tender and falling off the bone. But the temperature will not move. Pork shoulder, unlike the very lean pork loin, has a lot of fat in it. You are melting the connective tissue and fat in the meat. 5. The time varies by how you shredded it and the amount on the tray. It is a very dry environment so "it doesn't hurt. Cover tightly with foil and into the oven at 250-300 until hot. And you must cook it to well done – there’s a lot of connective tissue in there with the fat. Made my Pork Shoulder yesterday. Thanks! (using a smoker box) by SatMorning21 | posted in: Recipes | 0 Sometimes I don’t have a ton of time to smoke a whole pork shoulder. I have re-edited the text and added more useful information. https://www.delish.com/.../grilled-bone-in-pork-roast-recipe-top0111 Prepare the rub. (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat.) https://www.delish.com/.../grilled-bone-in-pork-roast-recipe-top0111 At least. Pork butt/shoulder is very well marbled and you’ll be fighting flare-ups constantly if the grill is too hot. Only now do you add any barbecue sauce (and any accumulated juices) to the meat. Grilling the Pork Shoulder. Pork shoulder ribs, also known as country-style ribs, are among the meatiest and most flavorful pork ribs you can buy. Categories: 101's Best Recipes, BBQ Recipes, Cooking for Groups Recipes, Grill Recipes, Grilling Techniques, Pork Butt Recipes, Pork Recipes. Bless the modern BBQ grill, friends and good libations. Maybe it wasnt long enough? If using a rub, you'll need to get the rub on the night before and refrigerate. There are several ways of serving pork shoulder. Used Thermopen to monitor grill temp frequently in the first hour or two to maintain a proper temp, and then to check meat. You set up the smoker box with flavored (hickory, mesquite, cherry, etc) wood chips. Prepare your grill. Dan. If your starting internal meat temperature is 150°F or so, this can take anywhere from an hour to two hours. Your email address will not be published. Slow cooked pork butt is always great. The water seems to last most or all the cooking time and helps with cleanup. Two rub recipes are provided here. Beware: a 5-6 lb bone-in pork shoulder will NEVER get pull apart cooked in 4-6 hours at those temps on a standard gas grill, even if you never opened the lid. Always good to go using your hands and apply the rub as you cook it but else... 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