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Our Step by Step guide
Cooking pulled pork on your BBQ is a fantastic way to achieve that coveted smoky flavour while enjoying the great outdoors.
You’ll find that this method requires patience, but the results are truly worth the wait.To begin, you’ll want to choose a good cut of pork, preferably a shoulder or butt.
Trim excess fat, leaving a thin layer for flavour, and score the fat cap. For seasoning, a simple rub of brown sugar, salt, paprika, garlic powder, and cumin works wonders. Massage this into the meat thoroughly, ideally the night before cooking.When you’re ready to cook, set up your BBQ for indirect heat, aiming for a temperature between 110°C and 135°C.
If you have a smoker box, add some wood chips like apple or cherry for extra flavour. Place your pork on the grill, fat side up, away from direct heat. The key to perfect pulled pork is cooking low and slow. You’ll need to maintain a consistent temperature throughout the process, which can take anywhere from 6 to 10 hours depending on the size of your joint. Use a reliable meat thermometer to monitor the internal temperature – you’re aiming for 95°C to 98°C for that melt-in-your-mouth texture. Once your pork reaches the target temperature, remove it from the BBQ and let it rest for at least 30 minutes. This allows the juices to redistribute, ensuring your pulled pork is moist and tender.
After resting, you’ll find the meat easily pulls apart with two forks. For an extra touch, you might want to mix your pulled pork with a homemade BBQ sauce. Simply combine the meat juices with ketchup, mustard, vinegar, and brown sugar for a delicious finishing touch.You’ll be thrilled with the results – tender, flavourful pulled pork that’s perfect for sandwiches, tacos, or simply enjoyed on its own. Your friends and family will be impressed by your BBQ skills, and you’ll love how this method allows you to relax and socialise while the BBQ does most of the work.
Key Information
- Ideal cut: Pork shoulder or butt
- Cooking temperature: 110°C to 135°C
- Cooking time: 6-10 hours, depending on size
- Target internal temperature: 95°C to 98°C
- Resting time: At least 30 minutes
- Recommended wood chips: Apple or cherry
- Essential equipment: BBQ with indirect heat capability, meat thermometer
- Key ingredients for rub: Brown sugar, salt, paprika, garlic powder, cumin
- Best served with: Homemade BBQ sauce, coleslaw, and soft buns
