Recipe for grilled pulled pork

If you love tender and juicy meat with a smoky flavor, you will love this recipe for grilled pulled pork. Pulled pork is a classic dish that originated in the southern United States, where pork shoulder or butt is cooked slowly over low heat until it falls apart easily. The meat is then shredded and mixed with barbecue sauce, and served on buns, tacos, salads, or as a main course.

Grilling pulled pork is a faster and easier way to achieve the same delicious results, without using a smoker or an oven. You can use a gas or charcoal grill, as long as you have a thermometer to monitor the temperature and a grill rack to elevate the meat from direct heat. The key is to season the pork well with a dry rub, and then cook it over indirect heat for about 4 hours, until it reaches an internal temperature of 190°F (88°C). Then, you can shred the meat and toss it with your favorite barbecue sauce.

Here are the ingredients and steps you need to make grilled pulled pork:


– 1 boneless pork shoulder or butt (about 4 pounds)
– 1/4 cup of brown sugar
– 2 tablespoons of paprika
– 1 tablespoon of salt
– 1 teaspoon of black pepper
– 1/2 teaspoon of garlic powder
– 1/2 teaspoon of onion powder
– 1/4 teaspoon of cumin
– 1/4 teaspoon of cayenne pepper
– 2 cups of apple juice
– 1/4 cup of apple cider vinegar
– Your favorite barbecue sauce



1. Trim any excess fat from the pork and pat it dry with paper towels.

2. In a small bowl, combine the brown sugar, paprika, salt, pepper, garlic powder, onion powder, cumin, and cayenne pepper. Rub the mixture all over the pork, making sure to cover every inch. Wrap the pork in plastic wrap and refrigerate for at least 2 hours or up to overnight.


3. Preheat your grill to medium-low heat (about 300°F or 150°C). If using a gas grill, turn off one or two burners to create an indirect heat zone. If using a charcoal grill, push the coals to one side to create an indirect heat zone. Place a drip pan under the indirect heat zone and fill it with water.

4. Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes. Place it on a grill rack over the drip pan and close the lid. Cook for about 4 hours, flipping and spraying with a mixture of apple juice and apple cider vinegar every hour, until the pork reaches an internal temperature of 190°F (88°C). You may need to adjust the heat or add more coals or water as needed to maintain a steady temperature and moisture level.


5. Transfer the pork to a cutting board and let it rest for 15 minutes. Using two forks, shred the meat into bite-sized pieces. Discard any bones or fat. Transfer the meat to a large bowl and toss with your favorite barbecue sauce.


6. Enjoy your grilled pulled pork on buns, tacos, salads, or as a main course. You can store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.


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Grilling Master

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