How to Grill Pork Shoulder

With its smoky, barbecue taste, pulled pork is a Southern delicacy. You can grill pork shoulder on a charcoal grill to make your own pulled pork at home. But you will need to plan accordingly because grilling pork shoulder requires patience, and it could easily take half a day to cook the meat. Consider grilling this mouth-watering meat for a special occasion, such as your next big event or party.

Things You'll Need

• 1 gallon size Ziploc bag
• 1/3 cup brown sugar
• 2 Tbsp. garlic powder
• 2 Tbsp. paprika
• 2 Tbsp. ground black pepper
• 1 Tbsp. cayenne pepper
• 1 Tbsp. dry mustard
• 1 pork shoulder (pork butt)
• Paper towels
• 2 cups cider vinegar
• 1 Tbsp. hot sauce
• Cooking thermometer
• Basting brush

Instructions

1. Place the brown sugar, garlic powder, paprika, ground black pepper, cayenne pepper and dry mustard in the Ziploc bag. Close the bag and shake the ingredients until they are mixed.

2. Rinse the pork shoulder with cold water. Pat the meat dry with paper towels. Place the pork in the Ziploc bag, and seal the bag tightly. Shake the bag until the seasoning covers the pork. Refrigerate the pork overnight in the plastic bag.

3. Remove the pork shoulder from the refrigerator and allow it to sit at room temperature for at least one hour as you prepare the charcoal grill. Light the coals and let them burn for 30 minutes. Move the coals to the edges of the grill so that no charcoal remains in the center of the grill (the pork needs to be cooked with indirect heat from the coals). Place the pork shoulder in the center of the grill.

4. Close the grill lid and keep the internal temperature at 200 to 225 degrees F. Keep the vents on the grill closed to maintain the proper temperature. If the grill becomes too hot, open the vents or lift the lid until it has returned to between 200 to 225 degrees F. Continue to add fresh charcoal to the grill if it begins to lose heat. The pork shoulder will need to cook for three to four hours.

5. Combine the vinegar and hot sauce in a bowl. Use a cooking brush to baste or mop the pork shoulder. Continue to apply the vinegar baste to both sides of the meat every 30 minutes to prevent the pork from drying out. Grill the pork shoulder for four to five additional hours. Continue to keep the lid closed on the grill while the pork shoulder cooks.

6. Remove the pork from the grill when its internal temperature reaches 160 degrees F. Insert a thermometer into the deepest part of the shoulder for an accurate reading. Once removed from the grill, allow the pork shoulder to sit for 30 minutes before pulling the meat apart to ensure that it stays juicy.

Tips & Warnings

• You can smoke a pork shoulder on a gas grill with wood chips for the same effect.

• Do not let pork sit out at room temperature for longer than two hours.

References

• Dizzy Pig BBQ: Pork Butt Recipe, Boston Butt Picnic Roast
• TV Lesson: Grilling Secrets: Smoking a Pork Shoulder with a Charcoal Grill
• Food Netword: Pork Shoulder Recipe: Emeril Lagasse