Homemade Smoked Pork Shoulder 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.
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.
What to serve with pulled pork
Pulled Pork on a Charcoal Grill
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
Jackma Elen
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!
Culinary Lion
Thank you so much, hearing this makes my day!!
Beth naylor
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.