How To Make Pulled Pork On A Gas Grill

How To Make Pulled Pork On A Gas Grill

Photo Credit Alinta Gas Company

Pulled pork is one of those great American BBQ dishes that is reminiscent of warm, sunny days, the smell of meat slowly sizzling wafting on the breeze. It is meat patiently cooked tenderly and gently so that it falls apart upon touch and is juicy and succulent. The great thing about gas grills is that there’s no prep to get it going other than preheating it, unlike with a charcoal BBQ - great news for the chillier days and nights of winter. And when a dish takes hours of patient, mouth-watering waiting, you don’t want to spend even more time preparing the BBQ. Here’s our best-ever recipe for creating delicious pulled pork on a gas grill.

Prep

Before you do anything, you need to marinade your pork shoulder. A 5lb (2.3kg) shoulder will feed approximately 8-10 people (depending on how hungry they are!) and you’re looking for the top of the shoulder, known in America as Boston butt but ask your butcher for bone-in neck end with a good layer of fat (cooking it on the bone helps to keep it moist).

Mix together:

• 2tbsp paprika
• 2tbsp ground cumin
• 2tbsp brown sugar
• 1tbsp dried or finely chopped oregano
• 3tbsp crushed garlic
• 1tsp ground cinnamon
• 1tsp chilli powder
• 1tsp salt

Coat the pork shoulder with the rub. Allow the pork to marinate for about 3 hours - 2 1/2 hours in the fridge and 30 minutes at room temperature.

During this time you can make the wood chip-filled foil packets that will give the pork that gorgeous smoky flavour. Pop a handful of Hickory or apple wood chips in the middle of a piece of foil, fold over and create a seal and then pierce it several times. You’ll probably need 3 or 4 to swap in periodically during the course of cooking.

Grill set-up

We recommend using an oven thermometer on the grill grates for pin-point accuracy rather than relying on the in-built thermometer on the grill hood. As you will be using the indirect cooking method, remove the grate from one side and ignite just one burner on that side of the grill, leaving the grate off. Place a drip pan under the grate on the other side of the grill, close the hood and allow the temperature to reach 110℃. Once the grill has reached the correct temperature, place one of the wood chip parcels on the burner shield of the lit burner, position the pork on the unlit side of the grill and close the hood.

Cooking

Once the pork is on the grill only open the hood to change the wood chip packets over. It should take around 8 hours to get to that fork-tender stage so swap the packets over at 2, 4 and 6 hours. You’ll know it’s done when the internal temperature of the pork shoulder is 89℃. Take it out of the grill, leave to rest for 30 minutes under some foil and then pull it apart with a fork or your fingers and serve in a white roll with BBQ sauce.

See more at: https://alintaenergy.com.au/savewithgas/blog/grill/how-to-make-pulled-pork-on-a%C2%A0gas-grill#sthash.ctIS3Gmv.dpuf