Ultimate Pulled Pork Grilling Guide: How To Cook Tender, Flavorful Meat

Grilling pulled pork is an art form that transforms a humble cut of meat into a tender, flavorful masterpiece. With the right techniques and a little patience, you can achieve barbecue perfection in your own backyard. This comprehensive guide will walk you through every step of the process, empowering you to create mouthwatering pulled pork that will impress your family and friends.

Gather Your Ingredients

Before you fire up the grill, you’ll need to gather the following essential ingredients:

• 1 pork shoulder (4-6 pounds)
• Dry rub of your choice (recipe provided below)
• Apple cider vinegar or white vinegar
• Barbecue sauce (optional)

Dry Rub Recipe

• 1/4 cup brown sugar
• 1/4 cup paprika
• 1/4 cup salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cumin
• 1 tablespoon chili powder

Prepare the Pork

1. Remove the pork shoulder from the refrigerator and pat it dry with paper towels.
2. Using a sharp knife, score the fat cap of the pork in a diamond pattern. This will help the rub penetrate the meat.
3. Generously apply the dry rub to all sides of the pork, patting it in to ensure it adheres.
4. Wrap the pork in plastic wrap and refrigerate for at least 4 hours, or up to overnight. This allows the rub to penetrate and enhance the flavor.

Fire Up the Grill

1. Prepare your grill for indirect grilling by lighting one side of the grill and leaving the other side unlit. If using a gas grill, turn off the burners on one side. If using a charcoal grill, pile the coals on one side.
2. Place a drip pan under the pork to catch any drippings.
3. Preheat the grill to 225-250 degrees Fahrenheit (107-121 degrees Celsius).

Grill the Pork

1. Place the pork shoulder on the unlit side of the grill, away from the heat source.
2. Insert a meat thermometer into the thickest part of the pork.
3. Grill the pork for 6-8 hours, or until the internal temperature reaches 195-205 degrees Fahrenheit (90-96 degrees Celsius).
4. Baste the pork every hour or so with apple cider vinegar or white vinegar to keep it moist.

Rest and Shred

1. Once the pork has reached the desired internal temperature, remove it from the grill and let it rest for 30 minutes to an hour. This allows the juices to redistribute, resulting in tender and juicy meat.
2. Using two forks or meat claws, shred the pork into bite-sized pieces.

Sauce (Optional)

If desired, you can add barbecue sauce to the pulled pork at this point. Simply toss the shredded pork with your favorite sauce until well coated.

Serve and Enjoy

Serve the pulled pork on buns with your desired toppings, such as coleslaw, barbecue sauce, or pickles.

Additional Tips

• For a smoky flavor, add wood chips or chunks to the grill while cooking.
• If the pork starts to dry out, wrap it in foil and continue grilling.
• Let the pulled pork cool slightly before shredding to prevent it from falling apart.
• Leftover pulled pork can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Frequently Asked Questions

Q: Can I use a different cut of pork for pulled pork?
A: Yes, you can use a pork butt (also known as pork shoulder) or a pork loin. However, the shoulder is typically more flavorful and tender.

Q: How can I tell if the pulled pork is done?
A: Insert a meat thermometer into the thickest part of the pork. When the internal temperature reaches 195-205 degrees Fahrenheit (90-96 degrees Celsius), it is done.

Q: What is the best way to shred pulled pork?
A: Using two forks or meat claws is the best way to shred pulled pork. Gently pull the meat apart, avoiding over-shredding.