A Carolina style pulled pork recipe for sandwiches or sliders developed by the Weber grill academy based on years of expertise.
Instructions
- Trim the pork shoulder by cutting away any larger chunks of fat.
- Season the pork shoulder with kosher salt. If you have the time, let the pork rest, with the salt, overnight.
- Combine all the ingredients for the coleslaw. Store it in the refrigerator until you're ready to serve.
- Use the snake method to prepare the kettle grill for Indirect, Low & Slow cooking.
- Prepare the grill for indirect, low & slow cooking, 225°–275°F. Remove the grates from the indirect side of the grill and place a foil drip pan on the flavorizer bars, then fill with 4 cups of water. Replace the cooking grates over the drip pan.
- Set the grill to 250°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
- Place an aluminum foil pan in the center of the charcoal grate and fill halfway with water. Line the perimeter of the kettle with 2 rows of briquettes that circle ¾ of the way around, placing a 2nd row of 2 briquettes on top of the first row. Be sure that the briquettes are lined up vertically, and that all the briquettes are touching.
- Place the wood chips in a smoker box over the lit burners. Preheat the grill until smoke appears and brush the grates clean.
- Place the pork on the grill, fat cap up, and cook with the lid closed for 1 hour.
- Place the wood chunks on top of the charcoal, toward the beginning of the snake. Light the snake with 8–10 lit briquettes and adjust the dampers to achieve a temperature of 225°–275°F
- Place the pork on the grill, over the foil pan with the fat cap up, and cook with the lid closed for 1 hour.
- Combine all the ingredients for the sauce in a medium pot and bring to a rolling boil over medium-high heat. Set aside 1 cup of the sauce for serving.
- Place the pork on the grill, over the foil pan with the fat cap up, and cook with the lid closed for 1 hour.
- Combine all the ingredients for the sauce in a medium pot and bring to a rolling boil over medium-high heat. Set aside 1 cup of the sauce for serving.
- After the first hour of cooking, brush the pork with the remaining sauce, every hour, until the meat is a deep, reddish brown, begins to release its own moisture, and no longer needs basting, about 6 hours (see recipe tips).
- Combine all the ingredients for the sauce in a medium pot and bring to a rolling boil over medium-high heat. Set aside 1 cup of the sauce for serving.
- After the first hour of cooking, brush the pork with the remaining sauce, every hour, until the meat is a deep, reddish brown, begins to release its own moisture, and no longer needs basting, about 6 hours (see recipe tips).
- Remove the shoulder from the grill and wrap in a double layer of aluminum foil, being sure not to crimp the foil too tightly.
- After the first hour of cooking, brush the pork with the remaining sauce, every hour, until the meat is a deep, reddish brown, begins to release its own moisture, and no longer needs basting, about 6 hours (see recipe tips).
- Remove the shoulder from the grill and wrap in a double layer of aluminum foil, being sure not to crimp the foil too tightly.
- Return the shoulder to the grill and continue cooking until a probe slides through the meat with little resistance and the internal temperature is around 200°–202°F, 2–4 hours more.
- Remove the shoulder from the grill and wrap in a double layer of aluminum foil, being sure not to crimp the foil too tightly.
- Return the shoulder to the grill and continue cooking until a probe slides through the meat with little resistance and the internal temperature is around 200°–202°F, 2–4 hours more.
- Remove the shoulder from the grill. Open up the foil and let the steam escape. When the pork stops steaming, close the foil and transfer it to a cooler to rest until the internal temperature is 140°–150°F, 2–4 hours.
- Return the shoulder to the grill and continue cooking until a probe slides through the meat with little resistance and the internal temperature is around 200°–202°F, 2–4 hours more.
- Remove the shoulder from the grill. Open up the foil and let the steam escape. When the pork stops steaming, close the foil and transfer it to a cooler to rest until the internal temperature is 140°–150°F, 2–4 hours.
- Just before serving, bring the remaining sauce to a boil. Pull or chop the pork into bite-size pieces and mix about ½ cup of the sauce into the pork.
- Remove the shoulder from the grill. Open up the foil and let the steam escape. When the pork stops steaming, close the foil and transfer it to a cooler to rest until the internal temperature is 140°–150°F, 2–4 hours.
- Just before serving, bring the remaining sauce to a boil. Pull or chop the pork into bite-size pieces and mix about ½ cup of the sauce into the pork.
- Build the sandwiches with some of the slaw and the remaining sauce on the side.
- Just before serving, bring the remaining sauce to a boil. Pull or chop the pork into bite-size pieces and mix about ½ cup of the sauce into the pork.
- Build the sandwiches with some of the slaw and the remaining sauce on the side.
- Build the sandwiches with some of the slaw and the remaining sauce on the side.
Pork
Slaw
Sauce
Special Equipment
- heavy-duty aluminum foil
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