Smoking a Pork Shoulder on a Charcoal Grill

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.

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.

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.

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

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.

What to serve with pulled pork

Classic Coleslaw

Squash Casserole

Smoked Mac and Cheese

Smoked BBQ Beans

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