Weber Kettle Pulled Pork
This pork shoulder is cooked low and slow on a Weber Kettle, It smoky, juicy and falls apart with the touch of a folk and you end up with the most delicious Weber Kettle pulled pork. All you need to is add some BBQ sauce at the end your have some EPIC 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