Easy recipe for pulled pork done on a Weber Kettle grill
We wanted to show you how easy it is to make pulled pork on your Weber Kettle grill, or any backyard grill or barbecue, whether charcoal (preferred) or gas. Three simple steps and lots of time are all you need to achieve pulled pork bliss!
- Rub and inject
- Build a 2 zone fire for indirect heat
- Cook at 250? for about 70 minutes per pound
That’s it. Simple, right? Read on for all the details and photo goodness.
We started with a 6 1/2 lb pork butt and tied it up with some kitchen twine as this cut was separating in the middle and was kind of sloppy.
Rub your butt
Take some of your favorite BBQ rub and coat generously. For this cook, we used Texas Rib Rangers Barbecue Seasoning.
Injecting your butt
This step is optional – not everyone has an injector. But if you do, this step keeps the interior meat moist and flavorful. We used Big Bob Gibson’s Championship recipe – a simple apple juice blend:
- 3/4 cup apple juice
- 1/2 cup water
- 1/2 cup sugar
1/4 cup kosher saltway too much salt – we cut it down to 2 Tablespoons
- 2 Tbl Worcestershire Sauce
Build a 2 zone fire
Set up your grill for indirect heat by building a 2 zone fire, one on each side – drip pan goes in the middle under the meat. These set ups make the best cooktops for these foods. You could build one small fire on one side with the meat on the other, but I prefer the even temps all around the meat with the 2 zone.
Cook your butt
We’re shooting for a steady 250? grill. This is where all the work comes in, maintaining a low and slow heat. This sucker will take about 70 minutes per pound to get to our target temp of the meat at 190?. For this 6 1/2 pound butt, it took us about 8 1/2 hours. Yup. This is the hardest part and is why pulled pork sandwiches can be pricey at restaurants. Also if you have access to vacuum sealer then I recommend to vacuum seal the pork before cooking, the marinate will sink in smoothly to the pork. If you are looking for vacuum sealer then I recommend Vacuum sealer research, they have really good reviews and tips on how to use food sealer.
This is what it looks like at the end of the cook. A big, black, meteorite hunk of charred goodness! That bark is dark and sweet and highly desired.
Pull your butt
After letting the meat rest for 20 minutes it’s time to pull it. And it will still be hot, so wear gloves.
Sauce your meat
At this point, it’s time to sauce the meat and eat. Can you imagine the hundreds of ways to take this to the next level? I imagine there are even folks that like the pulled meat just the way it is… but we love rich barbecue sauces here in Maryland, so we’re trying Texas Rib Rangers Barbecue Sauce this time around.
Eat your meat
Hey, that’s all there is to it. We served this up with the classic baked beans and cole slaw sides. The payoff is worth all the work and time.
We hope you enjoyed this post, and we hope it inspired you to try this if you never have. We’re also looking forward to your comments and tips and ways that you make your own pulled pork at home!