Smoked Pulled Pork on Charcoal Grill
ID: f5f42f78...
A foolproof recipe for making incredibly tender and juicy smoked pulled pork on a charcoal grill. The pork is first brined, coated in a sweet-and-savory rub, cooked with applewood smoke, and then shredded to perfection.
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🍳 Cooking Flow
Brine the pork shoulder in salt water and ice for 1 hour. → Coat the pork with yellow mustard and a rub of black pepper, garlic powder, and brown sugar. → Smoke the pork over indirect heat at around 300°F for 4 hours, spraying with apple juice occasionally. → Place the pork in the apple juice pan, cover with foil, and cook until the internal temp exceeds 200°F. → Rest the pork for 1 hour before shredding and serving.
Cooking Steps
Brief Cooking Order
Brine the pork shoulder in salt water and ice for 1 hour. → Coat the pork with yellow mustard and a rub of black pepper, garlic powder, and brown sugar. → Smoke the pork over indirect heat at around 300°F for 4 hours, spraying with apple juice occasionally. → Place the pork in the apple juice pan, cover with foil, and cook until the internal temp exceeds 200°F. → Rest the pork for 1 hour before shredding and serving.
Introduction
A foolproof recipe for making incredibly tender and juicy smoked pulled pork on a charcoal grill. The pork is first brined, coated in a sweet-and-savory rub, cooked with applewood smoke, and then shredded to perfection.
Step 1
Dissolve 1/4 cup of kosher salt in 4 cups of lukewarm water to prepare the brine, then pour it over the pork shoulder in a large bowl.
Step 2
Add ice cubes to the brine to cool it down, then let the pork brine in the refrigerator for about 1 hour.
Step 3
Light the charcoal using newspaper and a charcoal chimney.
Step 4
Prepare the dry rub by blending or mixing black pepper, garlic powder, and brown sugar.
Step 5
Pat the brined pork dry with paper towels, coat it evenly with yellow mustard, and apply the dry rub all over.
Ingredients List
Important Notes
Make sure to use indirect heat cooking so the pork smokes slowly without burning directly over the fire.
Adding unlit charcoal mixed with hot charcoal helps maintain a stable temperature over a longer period of time.
Ensure the pork reaches an internal temperature of at least 200°F; otherwise, the collagen won't break down fully, making it hard to pull.
Letting the meat rest for 1 hour after cooking is crucial for retaining juices.
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