Recipe from Webers Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae Fuel Type:
Take Your Grilling Anywhere
- In a small bowl combine the rub ingredients, including 1 teaspoon salt. Coat the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before grilling.
- Prepare the grill for indirect cooking over medium heat (350° to 450°F). Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
- Brush the cooking grates clean. Grill the roast, fat side up, over indirect medium heat, with the lid closed, until the internal temperature registers at least 190°F, 3 to 4 hours. The meat should be so tender it pulls apart easily when prodded with a fork. Remove from the grill, loosely cover with foil, and let rest for about 20 minutes. Meanwhile make the sauce. Brush the cooking grates clean. Grill the roast, fat side up, over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the pork shoulder registers 195° to 200°F, 3 to 4 hours. The meat should be so tender it pulls apart easily when prodded with a fork. Remove from the grill, and rest indoors in a dry insulated cooler or turned-off oven, for 2 to 4 hours. Meanwhile make the sauce. Brush the cooking grates clean. Grill the roast, fat side up, above foil pan, over medium heat, with the lid closed, until the thickest part of the pork shoulder registers 195° to 200°F, 3 to 4 hours. The meat should be so tender it pulls apart easily when prodded with a fork. Remove from the grill, and rest indoors in a dry insulated cooler or turned-off oven, for 2 to 4 hours. Meanwhile make the sauce.
- In a medium saucepan combine the sauce ingredients, including salt and pepper to taste, and bring to a boil on the stove. Reduce the heat to low and simmer for 10 minutes. Keep warm.
- Thinly slice, chop, or pull the meat into shreds with your fingers or two forks. Discard any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Toast the cut side of the buns over direct heat for about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side. Thinly slice, chop, or pull the meat into shreds with your fingers or two forks. Discard any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Toast the cut side of the buns over medium heat for about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.
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Recipe from Webers Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae Fuel Type:
- PeopleServes 12 to 15
- Prep Time20 mins
- Grilling Time3 to 4 h
- Completed step 1 tablespoon paprika
- Completed step 1 tablespoon packed light brown sugar
- Completed step 1½ teaspoon pure ground ancho chile
- Completed step 1½ teaspoon ground cumin
- Completed step 1 teaspoon coarsely ground black pepper
- Completed step ½ teaspoon ground cayenne pepper
- Completed step Kosher salt
- Completed step 1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds, rolled and tied
- Completed step 1½ cup cider vinegar
- Completed step 2 tablespoons granulated sugar
- Completed step 1 teaspoon hot pepper sauce
- Completed step ½ teaspoon crushed red pepper flakes
- Completed step Freshly ground black pepper
- Completed step 12 hamburger buns, split
- instant-read thermometer
Pulled Pork on the Weber! | Chuds BBQ
FAQ
How to cook pulled pork on Weber grill?
How long does it take to Weber pork shoulder?
Is 4 hours long enough for pulled pork?
How long does it take to grill pulled pork?
How do you cook a pork Weber?
Spritz the pork butt with a 50/50 mixture of apple juice and apple cider vinegar after 1 hour. Repeat this step every hour until the bark starts to turn dark on the outer surface of the butt. After 4 hours the bark should be developed and it’s time to wrap. Remove the pork butt from the Weber, place on a double layer of aluminum foil.
How long to smoke a pork butt in a Weber kettle?
To smoke a pork butt in a Weber kettle, it should take anywhere from 7 to 15 hours depending on the size of the pork and the temperature of your Weber. A general rule of thumb is 2 hours per pound at 220°F. So a 7 pound pork butt will take about 14 hours if you hold the temperature at 220°F.
How long does it take to make Weber kettle pulled pork?
Learn how to make delicious Weber kettle pulled pork with our step-by-step recipe and enjoy this classic pulled pork snake method dish. The process of making pulled pork usually takes at least 8 hours and up to 10 hours, but the results are worth it! This juicy, savory dish can be served as part of a meal or on tacos with coleslaw or pickles.
How do you cook a pork butt on a Weber grill?
Remove the pork butt from the Weber, place on a double layer of aluminum foil. Drizzle Vinegar sauce over the outside, and wrap the foil around the butt. Place a wired probe thermometer into the thickest part of the butt away from the bone. Set the pork butt back on the grill and monitor the temperature. It’s done when the internal hits 200°F.