Pulled pork is a family favorite. With a little time and patience you can make enough to feed an army. Extra bonus? Pork butt is pretty reasonably priced AND easy to cook.
Now before all you barbecue purists go all crazy on me for not cooking this using charcoal or in a smoker, relax. I know that’s how you’re supposed to do it but the crew that ate up this pulled pork was pretty darn happy with this meal. (In spite of it being cooked on a gas grill.)
I’ve included the complete recipe below for you to print or download but there are a few things I should tell you that will make all the difference.
First, get a boneless pork butt. I got mine from my local butcher, Primal. This 9 lb. beaut was only $2.99/lb. Next you want to season the meat with a dry rub. You can purchase one or make your own. Generously rub the meat with the dry rub at least a day in advance or at the very least, the night before. Be sure to apply the dry rub even on the meat where the bone was removed. Cover with plastic and refrigerate.
Heat the grill to 275F making sure that there’s a zone with no heat, an indirect zone. On the direct heat side I put a disposable aluminum container with soaked apple wood chips to create the smoke for my pork butt. I placed a thermometer in the meat, closed the grill and walked away. It will take about 45 minutes a pound to cook. I started mine at 8:30 in the morning so it would be ready for dinner around 6. The sweet spot for this meat is 190F internal temp.
The next step is crucial, when the meat gets to 190F, pull it off the grill.
Yes, it takes a little while to make but the grill is doing all the work so you can spend your time doing something else while it’s cooking. You can eat it as a sandwich with cole slaw or by itself or with barbecue sauce. We ended up taking our favorite barbecue sauce and added some apple cider vinegar and a little mustard to it. Delish!
- 1 - 9 lb. pork butt, bone removed
- For the rub:
- 1½ tablespoons kosher salt
- 2 tablespoons brown sugar
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- ¼ teaspoon ground cayenne
- A day ahead of time, make the rub. Press the rub all over the outside of the pork butt, including where the bone was removed. Cover with plastic and refrigerate overnight.
- Allow 45 minutes per pound for your pork butt and light your gas grill accordingly making sure there's a no-heat, or indirect, zone.
- While the grill is heating, soak your wood chips. Place in a heat proof disposable aluminum container over the heat. Add liquid as needed to keep the chips smoking but not burning.
- Check the meat's temperature and when it reaches 190F take it off the grill.
- Wrap in foil and let rest for at least 30 minutes.(I let mine rest for 45 minutes and got the rest of the meal together.)
- After the meat rests, shred with your hands (if you can take the heat) or use two forks.
- Serve with your favorite sauce or on a sandwich.