With the injection done, now apply the spice rub. You can add a pulled pork barbecue sauce if desired. By this time, it will have absorbed all the smoke it is going to get and the temperature needs to rise faster while holding in moisture. Skim off the fat from the juices. Shred the pork using 2 forks, discarding the fat. One good strategy is to use the same spice rub in the injection marinade and the outside of the meat. Know the weight of the Boston roast you are using. Once the pork is in place, return the lid and let it cook. Turning this block of a pork roast into a delicious and tender barbecue is going to take patience and a full-sized charcoal grill. After about 4 hours of cooking time, the internal temperature will rise above 150 F/65 C. It is time to wrap the pork. This version gives you the easy steps to transform an affordable pork roast into your favorite barbecue … For one pork butt, you will want about 1 to 1 1/2 cups (240 to 360 mL) of rub. Make sure that it sits flat on the coal grate and that there is not charcoal underneath it. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Continue shredding until all the meat is reduced to strands. A traditional method for serving pulled pork is as a sandwich, on plain white buns with coleslaw on top. Wrap the roast tightly in a double layer of aluminum foil and place it on the grill. But first, add hardwood chunks to the burning charcoal for smoke production. Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost … Try removing any loose pieces of fat, but other than that, it should be ready to go. BBQ pulled pork doesn’t have to be complicated or need a fancy smoker when all you want to do is get a great dinner on the table. The aluminum pans need to fit inside the grill, covering no more than half the grill. Get it free when you sign up for our newsletter. Plan on a cooking time of 6 to 8 hours from start to finish. After about 5 hours, the temperature of the meat should start getting close to our target temperature (185 F/85 C). If the pork is not reaching the right temperature, you can either keep cooking on the grill or move to the indoor oven, set at 250 F/120 C. It is possible, if you become pressed for time, to set that temperature higher, but if you have followed these steps you should reach the target temperature as estimated. As you shred the pork, remove any bones and bits that remain. Recipe from Good Food magazine, June 2014. Mix well and load into the meat injector. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown. Put the lid on the grill and adjust the vents, top, and bottom, to hold ​temperature as close to 250 F/120 C as possible. If you have a smoker you will want to follow instructions for making pulled pork on a smoker. He has written two cookbooks. Pulling pork can be a bit of a time-consuming process. Originally I set the pork straight on the grill in the BBQ, letting the juices drip away. Plan on about 1 hour per pound for this to cook or about 5 to 6 hours. Push the temperature probe into the pork roast as close to the center of the meat as possible. Bear Paws cannot be underestimated. Place the pork roast on the cooking grate of the grill, directly over the drip pan, fat side down, and as far from the fire as possible (which is probably not very far). Rotate the roast to keep the cooking even and add additional wood chunks to keep the smoke going. Derrick Riches is a grilling and barbecue expert. ​Adding sauce isn't necessary, but it can help if the meat has gotten a little dry. How to Make Pulled Pork on a Charcoal Grill. Stop injecting when it starts to leak out and move to the next spot. Once the roast has reached temperature, it is time to pull it out for shredding. Light the charcoal and once it gets up to a good burn, pour it out onto half the coal grate in the bottom of the grill. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, Tangy cabbage slaw, homemade chipotle molasses BBQ sauce.

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