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Grilling 24x7 » Recipes » Pork Recipes » Smoking a Pork Shoulder on a Charcoal Grill

Smoking a Pork Shoulder on a Charcoal Grill

by Frank Campanella 3 Comments

If you are just getting started with BBQ I highly recommend making a smoke pork shoulder on your charcoal grill one of the first recipes you try.

smoked pulled pork on a charcoal grill

Pork shoulder is a lot more forgiving than Smoked Brisket and a lot cheaper in case you mess up.

That said, I will guarantee that if you follow this recipe, you will have tasty bbq pork when you are finished.

The Weber kettle is the OG of the grilling world and I think it’s what every pit master should start with before spending thousands on other smokers.

Kettle grills can do it all, from hot and fast steaks to low and slow pulled pork and ribs.

shredded pork shoulder with good bark

Homemade Smoked Pork Shoulder on a Charcoal Grill

Pulled pork is a lot more forgiving than beef brisket or other types of bbq, and its a great way to become familiar with your charcoal grill.

The other bonus is smoked pulled pork on a charcoal grill is compared to other cuts pork shoulder is very affordable and great for feeding a crowd.

imperial stout beer bbq sauce recipe on pulled pork

Ingredients to make Pulled pork on a Charcoal Grill

Ingredients

  • 8 lb Pork Shoulder
  • 2 tbsp Yellow Mustard
  • ¼ cup Dry Rub

Mop Ingredients

  • 1 cup Apple Juice
  • ¼ cup Apple Cider Vinegar
  • 2 tbsp Worchestershire
  • 2 tbsp Soy Sauce
  • 1 tbsp Fish Sauce Optional
bowl of pulled pork

Instructions

  • Place the pork shoulder on a clean surface fat cap down, and score the top of the meat in a crisis cross pattern about ½ inch deep.
  • Coat the entire pork butt with mustard on all sides, then season generously with dry rub making sure to get the seasoning into all the grooves you cut.
  • Build your fire using a dual-zone cooking method so that all of your coals are on one side, preferably in baskets to keep the coals in place. Your target temperature should be between 275-300 degrees F. 
  • You can place a pan below the grill grates and fill it halfway up with water. This will catch drippings from the pork keeping your grill clean as well as adding moisture to the pit.
  • Once the grill has reached temperature, place the pork butt fat side down opposite the fire source, and cook for about 90 minutes before you begin brushing with your mop solution. Continue to brush the pork butt once an hour until the pork reaches an internal temperature of 165-170 degrees F.
  • At this point, Its time to place the pork into a 9×13 pan and cover it with foil. Place the pork back on the grill and continue cooking until the pork reaches an internal temperature of 205 degrees F. The true test for doneness is to probe the meat with a thermometer. It should go into the meat with almost no resistance.
  • Once the pork is fully cooked, vent the pan and let it rest for 1 hour before shredding. You can hold the pork for up to 4 hours by placing the pork into a dry cooler and covering it with a towel.
shredded smoked pork shoulder

What to serve with pulled pork

Classic Coleslaw

Squash Casserole

Smoked Mac and Cheese

Smoked BBQ Beans


pulled pork sandwich with coleslaw
Print Pin

Pulled Pork on a Charcoal Grill

If you are just getting started with smoking I highly recommend making a smoke dpork shoulder on your charcoal grill one of the first recipes you try.
Course Main Course
Cuisine BBQ
Keyword Pulled Pork
Prep Time 10 minutes minutes
Cook Time 7 hours hours
Resting Time 1 hour hour
Servings 12
Calories 294kcal

Equipment

  • Charcoal grill
  • 9×13 pan
  • Aluminum foil

Ingredients

  • 8 lb Pork Shoulder
  • 2 tbsp Yellow Mustard
  • ¼ cup Dry Rub

Mop Ingredients

  • 1 cup Apple Juice
  • ¼ cup Apple Cider Vinegar
  • 2 tbsp Worchestershire
  • 2 tbsp Soy Sauce
  • 1 tbsp Fish Sauce Optional

Instructions

  • Place the pork shoulder on a clean surface fat cap down, score the top of the meat in a crisis cross pattern about ½ inch deep.
  • Coat the entire pork butt with mustard on all sides then season generously with dry rub making sure to get the seasoning into all the grooves you cut.
  • Build your fire using a dual-zone cooking method so that all of your coals are on one side preferably in baskets to keep the coals in place. Your target temperature should be between 275-300 degrees F.
  • You can place a pan below the grill grates and fill it halfway up with water. this will catch drippings from the pork keeping your grill clean as well as adding moisture to the pit.
  • once the grill has reached temperature place the pork butt fat side down opposite the fire source. Cook for about 90 minutes before you begin brushing with your mop solution. Continue to brush the pork butt once an hour until the pork reaches an internal temperature of 165-170 degrees F.
  • At this point Its time to place the pork into a 9×13 pan and cover with foil. Place the pork back on the grill and continue cooking until the pork reaches an internal temperature of 205 degrees F. The true test for doneness is to probe the meat with a thermometer. it should go into the meat with almost no resistance.
  • Once the pork is fully cooked vent the pan and let it rest for 1 hour before shredding. You can hold the pork for up to 4 hours by placing the pork into a dry cooler and covering it with a towel.

Notes

Serving size about 8oz.

Nutrition

Calories: 294kcal | Carbohydrates: 4g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 124mg | Sodium: 483mg | Potassium: 700mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 3mg

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Reader Interactions

Comments

  1. Jackma Elen

    March 07, 2021 at 9:07 pm

    It has been a great pleasure to read awesome information about Smoking a Pork from your blog. I would love to try this recipe on this coming weekend.

    Happy Grilling!

    Reply
    • Culinary Lion

      March 08, 2021 at 6:25 pm

      Thank you so much, hearing this makes my day!!

      Reply
  2. Beth naylor

    October 03, 2021 at 12:22 am

    Last weekend, I put a rubbed butt on our grill and it cooked for about 3 hours. Then I wrapped it and put it in the oven at 230 degrees. Be aware that you need a deep pan for finishing it in the oven, because the juices will begin to really release. If your wrapped butt is in a shallow pan, it will run over and be a mess. Our meat was delicious! Had a great smoky bbq taste.

    Reply

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