How To Make Pulled Pork On A Charcoal Grill
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
8
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Calories
200 kcal
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Course
Main Course
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Cuisine
American
How To Make Pulled Pork On A Charcoal Grill
Description
This method creates pulled pork by applying a spice rub to a tied pork shoulder and cooking it slowly over indirect heat on a grill. The spice mix blends warm spices like coriander, paprika, and cumin with garlic and chili for a balanced seasoning. Cooking at a steady low temperature around 194°F allows the connective tissues in the shoulder to break down, resulting in tender meat that pulls apart easily. Using a foil pan to catch drippings helps maintain a clean cooking environment. After 3.5 to 4 hours, checking for the pork’s tenderness determines doneness. Wrapping the rested pork in foil before shredding allows flavors to redistribute and juices to settle, producing moist, flavorful pulled pork. This barbecue approach can be adapted for charcoal or gas grills and includes options for wood chip smoking for added aroma.
Serve pulled pork in sandwiches, tacos, or as a centerpiece for meals. It stores well refrigerated for several days, making it suitable for meal prep. Dry rub quantities can be adjusted to taste, and trimming excess fat prior to cooking improves texture without sacrificing moisture.
Ingredients
Meat:
- 4 pounds pork shoulder rolled up and tied with string, 1.75 kg
Seasoning:
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon paprika sweet
- ½ teaspoon cumin ground
- ½ teaspoon garlic powder
- ¼ teaspoon red chili flakes
- ¼ teaspoon black pepper
- salt to taste
Instructions
- Fire up the barbeque and wait till the coals are medium hot. If using a gas grill then preheat the grill to medium.
- In a bowl, combine coriander, cumin, paprika, garlic powder, chili flakes, salt and pepper. Rub the spice mix all over the surface of the meat.
- Clean the grill grates and then place the seasoned pork, fat side down, on the grates and put a foil pan underneath to catch the drips.
- Move the coals away from underneath the meat so that the meat is cooked by indirect heat.
- Close the lid, bring the temperature to approximately 194 degrees F / 90 degrees C and cook the pork for about 3 ½ - 4 hours, or until done. Check the meat at about 3 ½ hours and if it is falling apart then it is done.
- Wrap the meat in foil and leave to rest for 30 minutes before shredding and serving.
Notes
- Trim visible excess fat but keep some fat to maintain flavor and moisture.
- Injecting marinade into the pork can enhance juiciness if desired.
- Use wood chips on the grill for added smoky aroma.
- Pat the pork dry before applying the dry rub to ensure even coating.
- Leftover pulled pork can be stored in an airtight container in the refrigerator for 3-4 days.
- This recipe works on both charcoal and gas grills, adapting the heat management accordingly.
- The pork contains 3 WW Blue Plan SmartPoints per serving, useful for dietary tracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 89mg | 30% |
| Sodium | 103mg | 4% |
| Potassium | 468mg | 10% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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