A basic pulled pork recipe
Cooking over charcoal is best but an oven will do
There’s more than one way to cook a pork butt that’s for sure.
This Pulled Pork Recipe is based on using a Weber kettle and is a basic guide to help a beginner get in and give it a go.
Don’t have a charcoal BBQ? You can do this in your oven. It just won’t have that added classic smokey flavour!
- 1. Set up your Weber for offset cooking (one charcoal basket only pushed over to one side).
- 2. Light your charcoal in a chimney & fill the basket with lit charcoal, replace lid and allow the BBQ to heat up.
- 3. Aim for the ideal temperature range of 225/250°F or 110/120°C
- 4. Apply the rub liberally all over the pork.
- 5. Place on the grill plate, opposite side to the charcoal. Put an empty tray underneath the pork to catch the fat dripping if you’d prefer.
- 6. Throw a chunk or two of fruit wood on the charcoal once or twice throughout the cook if you like the smoke!
- 7. Replace lid and wait until the internal temperature of the pork gets to 165°F or 75°C. This is where a digital meat thermometer comes in real handy. No thermometer? Look for a sweet mahogany coloured bark as your sign it’s time! And then go and buy a meat thermometer (-;
- 8. At this point, wrap the pork in alfoil and continue smoking until it hits 205°F or 95°C
- 9. Remove from the BBQ and let it rest in the alfoil for an hour. This rest time is really important. It allows the meat to soften & mellow.
- 10. Grab some meat claws / two forks / your hands and pull the pork apart. Serve & eat (-: