Weber Kettle Pulled Pork
ID: d1c910c1...
Learn how to make incredibly tender and juicy pulled pork right in your Weber Kettle grill. This step-by-step guide covers trimming a pork scotch, preparing a simple homemade dry rub, setting up the snake method for low-and-slow smoking, wrapping the meat, and shredding it to perfection.
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🍳 調理の流れ
Trim the pork scotch and coat it with yellow mustard and dry rub. → Set up the Weber Kettle with the snake method and preheat to 275°F (135°C). → Smoke the pork scotch over indirect heat, spritzing with apple cider vinegar every 45-60 minutes. → Wrap the pork tightly in foil with honey and vinegar once the bark is set, and cook until it is probe-tender (around 205°F-210°F). → Let the meat rest for 30 minutes, then shred and mix with its natural juices.
調理手順
簡単な手順
Trim the pork scotch and coat it with yellow mustard and dry rub. → Set up the Weber Kettle with the snake method and preheat to 275°F (135°C). → Smoke the pork scotch over indirect heat, spritzing with apple cider vinegar every 45-60 minutes. → Wrap the pork tightly in foil with honey and vinegar once the bark is set, and cook until it is probe-tender (around 205°F-210°F). → Let the meat rest for 30 minutes, then shred and mix with its natural juices.
イントロ
Learn how to make incredibly tender and juicy pulled pork right in your Weber Kettle grill. This step-by-step guide covers trimming a pork scotch, preparing a simple homemade dry rub, setting up the snake method for low-and-slow smoking, wrapping the meat, and shredding it to perfection.
ステップ 1
Trim the pork scotch by removing excess hard fat, silver skin, and any thin hanging pieces of meat to ensure an even cook.
ステップ 2
Prepare the homemade dry rub by mixing the brown sugar, kosher salt, smoked paprika, onion powder, and cracked black pepper in a shaker.
ステップ 3
Apply a light coat of yellow mustard all over the pork scotch as a binder, then season all sides generously with the dry rub.
ステップ 4
Set up the Weber Kettle using the snake method: lay a 2x2 arrangement of charcoal briquettes in a semi-circle along the side of the grill. Place a foil drip tray in the center, and add peach wood chunks at the start of the snake.
ステップ 5
Light the snake by placing about 12 fully lit, ash-covered briquettes at the start. Fully open the bottom and top vents to bring the pit up to temperature.
材料リスト
重要なメモ
Pork scotch is an excellent boneless cut that requires very little trimming, but traditional bone-in pork shoulder works great too.
Control the cooking temperature of the Weber Kettle using the bottom vent only; keep the top lid vent completely open during the entire cook.
Don't rush the cook by relying solely on internal temperature. Probe tenderness is the ultimate indicator of when the pork is done—the probe should slide in like butter with no resistance.
Pouring the sweet and savory wrap juices back into the shredded pork helps keep the meat incredibly moist and packed with flavor.
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