Pulled Pork on the Gas Grill
Prep time
Cook time
Total time
A recipe for pulled pork using the gas grill as a makeshift smoker.
Recipe type: Barbecue
Cuisine: American
Serves: 8-12
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Check the meat's temperature and when it reaches 190F take it off the grill.
  5. 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.)
  6. After the meat rests, shred with your hands (if you can take the heat) or use two forks.
  7. Serve with your favorite sauce or on a sandwich.
Recipe by Kimversations at https://www.kimversations.com/2014/06/pulled-pork-gas-grill/