Barbecue, there is just something about the combination of fire and meat that makes such a delicious meal. I know slow roasting meat in the barbecue to delicious, juicy perfection is something I love to do. You can transform a cheap piece of meat into a tantalizing taste bud masterpiece. That’s just what this recipe for barbecue pulled pork does.
It transformed a cheap pork shoulder roast into a delicious, melt in your mouth masterpiece of perfectly seasoned meat. The outside of the pork roast is bursting with all the flavor of the rub and the juices are sealed in by the crust that forms on the meat.
I can smell the wonderful smell of the meat with the seasoning and smoke mixed together. It has just the right amount of smoke and seasoning to make the meat pure heaven to taste.
Then as you take a bite the meat is just so tender. Not stringing or tough at all.
Now don’t let the long cooking time scare you away. Just prepare the pork on a day when you’ll be at home all day and soon you’ll be enjoying the best pulled pork ever. Cooking the pork roast low and slow makes it so very tender and delicious.
After reading my description if you are dying to try making your own pulled pork at home, you can print the recipe below. Be sure to scroll down just past the recipe to see the recipe video and to find a few tips to make this recipe turn out great.
The Most Tender, Tasty, and Moist Pulled Pork Ever
- 5-7 pound Bone-in Pork Shoulder Roast
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Salt
- 1/2 tablespoon Pepper
- 2 tablespoons Paprika
- 1 tablespoon Brown Sugar
- Mop Sauce
- 1 cup Water
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Rice Vinegar
- Barbecue Sauce (optional)
- In a bowl combine all the rub ingredients and mix well. Reserve some of the <g class="gr_ gr_198 gr-alert gr_gramm Grammar multiReplace" id="198" data-gr-id="198">rub</g> to add to the shredded pork after cooking if desired.
- Rub the rub onto the roast be sure to cover all sides of the roast with the rub.
- Preheat the barbecue to 225 degrees. Place the pork roast in the barbecue on the grill and cook for 3 hours.
- Mix the mop sauce ingredient and baste the roast once an hour while cooking.
- After the first 3 hours of cooking, move the roast to a barbecue safe pan or disposable foil pan and turn up the heat to 275 degrees. Continue to cook until the roast temperature reaches 190 degrees. About 6 hours.
- Once done let the roast rest. Remove the fat portion from the outside and discard.
- Shred the meat. Removing any fat as you find it and discard.
- Add the reserved rub or barbecue sauce and mix well.
- Serve <g class="gr_ gr_161 gr-alert gr_gramm Grammar multiReplace" id="161" data-gr-id="161">on</g> homemade bread or buns.
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Tips for Making the Most Tender, Tasty, and Moist Pulled Pork Ever
Leave the Fat On
You want to leave the fat cap on the pork roast, don’t remove it. It will help to keep the pork moist over it’s long cooking time. You can remove it after cooking.
Season the Pork Well
Make the rub and rub it all over the roast. You want the full roast covered in the delicious rub seasoning. I always remove some of the rub before I start to place it on the roast.
I used the held out portion of the rub to mix in with the cooked pulled pork for even more flavor. Just remember to remove some of the rub before touching the raw meat. You don’t want any cross contamination.
If you don’t feel like making your own rub you can purchase bottled rub.
Baste the Roast
While cooking be sure to baste or mop the roast. You can use a spray bottle with the mop sauce or if you have a basting mop you can use that. I’ve even used a plastic squirt bottle when I didn’t have a spray bottle.
You want to baste with your mop sauce regularly to add extra flavor and keep the roast moist while cook. I usually baste once an hour.
Cook it Slow and on Low
To get the pork nice and tender you want to cook it over lower heat slowly. When using our wood fired grill I smoke the roast at 225 for about 3 hours and then switch to 275 for 6 hours or until it reaches the desired temperature.
If you are cooking on a gas fired grill, you might need to turn one burner on and cook the roast over the burner that isn’t on. Just make sure to keep an eye on the temperature.
If you have a wood chip basket be sure to add soaked wood chips to it for a nice smoke flavor.
If using a charcoal grill, place the coals or briquets on one side and roast the roast on the other with indirect heat.
Be sure to monitor your coals to main the proper cooking temperatures. You can add soaked wood chips to the coals to add the nice wood smoke flavor.
Start cooking on the Grill then Move to a Pan
Start cooking the pork roast directly on the grill to get a nice crust formed on the roast. Then move the roast to a pan to cook the rest of the way. I know it’s an extra step but it does make a difference.
Check for Doneness
I use a meat thermometer to check for doneness. You want the temperature of the meat to be 190 degrees. I use time as a good indicator but I’ve had my pork roasts get to temperature an hour or two early because of the heat outside.
A meat thermometer is the best way to tell when the meat is done and to avoid overcooking it.
Let the Roast Rest and Remove the Extra Fat
After cooking cover the roast with foil and let it rest for about 10 minutes. After the meat has rested, remove the excess fat on top of the roast. As you are pulling the meat apart be sure to remove any fat pockets you find.
No one like globs of fat in their pulled pork.
Shred by Hand
I find I can get the meat shredded much nicer by doing it with my hand instead of using a fork two forks. Plus it’s easier to remove any fat pockets this way.
I usually start with two forks and as the meat gets easier to handle I switch to one fork and my hands or just my hands.
But you may need gloves to protect your hand from the heat because even after resting the meat is hot. Use two forks if you need to and as the meat cool off slightly you can remove the fat by hand.
Add More Seasoning to Finish it Off
You can add barbecue sauce to the pulled pork or you can add more dry rub to help pump up the flavor of the pulled pork it just comes down to what you prefer. I used to prefer barbecue sauce until I tried it with the dry rub added.
The dry rub is what I add to our finished pulled pork to season it to perfection.
How to Serve the Pulled Pork
I’ve heard of people enjoying the pulled pork on hamburger buns with coleslaw on top. Which could be very delicious.
In the past I’ve prepared pork shoulders in the crock pot. But since I’ve started making them on our barbecue, I won’t go back to making them in the crock pot again. The barbecue makes the tastiest, tender and moist pulled pork ever.
How do you like to eat pull pork? What your favorite way to finish the meat, do you use a sauce or a rub? Leave me a comment and let me know.
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