A Weber Kettle isn’t just for grilling steaks and sausages. I recently smoked a pork shoulder low and slow on mine which allow me to easily shred it for pulled pork. You just need to set it up for indirect cooking using the minion method or charcoal snake (which is super easy once you have done it once before).
A pork shoulder (or pork butt as others call it) needs to be the low and slow cook. This allows all the connective tissue to melt down and create that juicy tender pork we all love! Then it’s ready for shredding and being turned into pulled pork.
This is one of the first things that ALWAYS runs out at our cookouts, so make sure you follow my simple steps so you can master this Weber pulled pork recipe and impress everyone.
What Cut of Pork Should You Use?
We recommend using pork butt or shoulder. Both have a high-fat content which gives pulled pork that juicy flavor. However, if you’re looking to make it a bit healthier you can use pork loin for pulled pork.
You just need to make sure you don’t dry out the meat and you add in some extra sauce at the end when you shred it.
What You Need
Pork Shoulder
Apple Cider Vinegar
Apple Juice
Bbq Sauce
BBQ Rub (if prefer to make your own rub you’ll need the ingredients below to make my coffee rub)
Ground Coffee
Kosher Salt
Smoked Paprika
Ground Cumin
Dark Brown Sugar
Ancho Chile Powder
Garlic Powder
Onion Powder
Black Pepper
How to Make Weber Pulled Pork
Below are the 8 steps to set up your Weber grill to smoke and create this pulled pork recipe. I used my Weber Kettle for this BBQ pork and it came out perfectly, lets do this!
Step 1: Setting Up Your Kettle
First, you need to get the coals going. We use the minion method. This is when just add a big pile of unlit coals to the bottom of your Weber Kettle.
Then you want to mix in your woodchips, we used cherry wood for this pork shoulder. Then using your charcoal chimney, light a small amount of coals and put them on top.
The unlit coals will slowly ignite over the cook. Use the vents to increase the temperature at the start. Set up the grill for indirect cooking. Place your drip pan as far away from the heat as you can.
Step 2: Preparing The Pork Butt
Next you’ll need to prep the pork, some people like to trim or score it. I leave the majority of the fat cap on, as it helps keep the meat moist and it renders nicely. Just give the fat a rub with a blinder like olive oil or mustard.
Step 3: Add Your Rub
When I smoke a pork shoulder we either use a coffee rub or Killer Hogs Hot Rub In this cook, we used a homemade coffee rub (you can see our recipe for that below).
Make sure you coat it evenly. The seasoning is what gives you that delicious bark on the meat.
Ingredients for Coffee Rub
1 tablespoon ground coffee
2 tablespoon kosher salt
4 teaspoons smoked paprika
1 teaspoon ground cumin
2 tablespoon dark brown sugar
2 teaspoons chile powder
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
Step 4: What Temperature Do You Smoke Pork on a Weber?
Once your Weber is at 250°F, place your pork shoulder on the grates over the drip pan. Now you can adjust your top vent so that your temperature stays at 250°F. Just check the internal temperature every 30 minutes.
To control the temperature just remember that closing the vents will decrease the temperature and opening them will increase the temperature. Each time you check the temperature also give the meat a spritz with a mix of apple juice and apple cider vinegar, this will help your bark develop,
Step 5: Monitoring for The Stall and Wrapping The Pork
Allow the pork butt to cook until you reach an internal temperature of 150°F (this will take around 3-4 hours). At 150°F the pork will begin to stall, essentially, the stall is just the meat sweating.
As the meat cooks its contracts, this pushes any moisture in the meat to the surface. The moisture then evaporates and cools the ambient and surface temperature of the meat, therefore slowing the cook down.
To combat this, you should wrap your pork in aluminum foil or butcher’s paper and put it back on the grill.
Step 6: The Perfect Internal Temperature for Pulled Pork
You want the pork to reach an internal temperature of 204°F, this will take around 4 hours from when you wrapped the pork. When checking the temperature use a probe thermometer and ensure you probing it in the thickest part.
Once you reach 204°F remove the pork from the grill. Leave it in the foil and wrap in a towel. Allow it to rest for at least 45 minutes.
Step 7: How to Shred Pork for Pulled Pork
Remove the foil and place your pork shoulder in a aluminum tray. Using either two folks or bear claws shred the pork into small pieces. Then take your BBQ sauce and cover the pork and mix.
Then serve any way you like, our favorite is pulled pork tacos. Just make sure you have all your favorite toppings on hand!
Wondering What Wood To Use?
Our favorite wood to use for pulled pork is pecan or cherry wood. I like that cherry wood gives a nice mild and sweet taste.
Not only does it have a good flavor it will last a long time. As this cook can be over 7 hours, it’s a good option. I also like to use pecan, is it’s a nice middle ground between fruity yet strong.
It is not as hard-hitting as hickory but much stronger than your regular fruitwoods. Try to avoid using Alderwood or mesquite when smoking pork.
Not Sure What To Serve With Your Pulled Pork?
Not sure what to serve with pulled pork? Below are some of my favorite recipes!
Don’t Have Weber?
See how I smoke pork for pulled pork on my other smokers/grill below
Weber Kettle Pulled Pork
Equipment
- Weber Grill
Ingredients
Pulled Pork
- 6-10 lb pork shoulder
- 1.5 cup apple cider vingar
- 1.5 cup apple juice
- 1 cup BBQ sauce
Coffee Rub
- 1 tablespoon ground coffee
- 2 tablespoon kosher salt
- 4 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoon dark brown sugar
- 2 teaspoons ancho chile powder
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Instructions
- First, you need to get the coals going. We use the minion method. This is when just add a big pile of unlit coals to the bottom of your Weber Kettle. Then you want to mix in your woodchips. We used cherrywood for this cook. Then using your charcoal chimney, light a small amount of coals and put them on top. The unlit coals will slowly ignite over the cook. Use the vents to increase the temperature at the start. Set up the grill for indirect cooking. Place your drip pan as far away from the heat as you can.
- You need to prep the pork. Some people like to trim or score it. I leave the majority of the fat cap on, as it helps keep the meat moist and it renders nicely.
- When I smoke a pork shoulder we either use a coffee rub or Killer Hogs Hot Rub. In this cook, we used a homemade coffee rub (you can see our recipe for that below). Make sure you coat it evenly. The seasoning is what gives you that delicious bark.
- Once your Weber is at 250°F, place your pork shoulder on the grates over the drip pan. Now you can adjust your top vent so that your temperature stays at 250°F. Just check the internal temperature every 30 minutes. To control the temperature just remember that closing the vents will decrease the temperature and opening them will increase the temperature. Each time you check the temperature also give the meat a spitz with a mix of apple juice and apple cider vinegar, this will help your bark develop,
- Allow the pork butt to cook until you reach an internal temperature of 150°F (this will take around 3-4 hours). At 150°F the meat will begin to stall.
- Essentially, the stall is just the meat sweating. As the meat cooks its contracts, this pushes any moisture in the meat to the surface. The moisture then evaporates and cools the ambient and surface temperature of the meat, therefore slowing the cook down. To combat this, you should wrap your pork in aluminum foil and put it back on the grill.
- You want to reach an internal temperature of 205°F, this will take around 4 hours from when you wrapped the pork. When checking the temperature use a probe thermometer and ensure you probing it in the thickest part.
- Once you reach 205°F remove the pork shoulder from the grill. Leave it in the foil and wrap in a towel. Allow it to rest for at least 45 minutes.
- Remove the foil and place your pork shoulder on the cutting board. Using either two folks or bear claws shred the meat into small pieces. Then cover the pork in the BBQ sauce and mix
Weber Kettle Pulled Pork
Equipment
- Weber Grill
Ingredients
Pulled Pork
- 6-10 lb pork shoulder
- 1.5 cup apple cider vingar
- 1.5 cup apple juice
- 1 cup BBQ sauce
Coffee Rub
- 1 tablespoon ground coffee
- 2 tablespoon kosher salt
- 4 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoon dark brown sugar
- 2 teaspoons ancho chile powder
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Instructions
- First, you need to get the coals going. We use the minion method. This is when just add a big pile of unlit coals to the bottom of your Weber Kettle. Then you want to mix in your woodchips. We used cherrywood for this cook. Then using your charcoal chimney, light a small amount of coals and put them on top. The unlit coals will slowly ignite over the cook. Use the vents to increase the temperature at the start. Set up the grill for indirect cooking. Place your drip pan as far away from the heat as you can.
- You need to prep the pork. Some people like to trim or score it. I leave the majority of the fat cap on, as it helps keep the meat moist and it renders nicely.
- When I smoke a pork shoulder we either use a coffee rub or Killer Hogs Hot Rub. In this cook, we used a homemade coffee rub (you can see our recipe for that below). Make sure you coat it evenly. The seasoning is what gives you that delicious bark.
- Once your Weber is at 250°F, place your pork shoulder on the grates over the drip pan. Now you can adjust your top vent so that your temperature stays at 250°F. Just check the internal temperature every 30 minutes. To control the temperature just remember that closing the vents will decrease the temperature and opening them will increase the temperature. Each time you check the temperature also give the meat a spitz with a mix of apple juice and apple cider vinegar, this will help your bark develop,
- Allow the pork butt to cook until you reach an internal temperature of 150°F (this will take around 3-4 hours). At 150°F the meat will begin to stall.
- Essentially, the stall is just the meat sweating. As the meat cooks its contracts, this pushes any moisture in the meat to the surface. The moisture then evaporates and cools the ambient and surface temperature of the meat, therefore slowing the cook down. To combat this, you should wrap your pork in aluminum foil and put it back on the grill.
- You want to reach an internal temperature of 205°F, this will take around 4 hours from when you wrapped the pork. When checking the temperature use a probe thermometer and ensure you probing it in the thickest part.
- Once you reach 205°F remove the pork shoulder from the grill. Leave it in the foil and wrap in a towel. Allow it to rest for at least 45 minutes.
- Remove the foil and place your pork shoulder on the cutting board. Using either two folks or bear claws shred the meat into small pieces. Then cover the pork in the BBQ sauce and mix
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!
You can read more on our About Us page.
Hungry For More?
The 1 teaspoon of cumin in the coffee rub is repeated on the list of spices. Should we use 1 teaspoon cumin or 2 teaspoons cumin? Thanks
Hiya Kim!
thanks for point that out! Just one 1 teaspoon of cumin, Ill fixed that up now 🙂 Are you smoking your pork today?