Smoked Pulled Pork Recipe – How to BBQ Pulled Pork Picnic Roast with Slow 'N Sear

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Smoked Pulled Pork Recipe – Easy BBQ Pulled Pork Picnic Roast with the Slow N Sear ** SEE OUR BBQ ACCESSORY GUIDE: http://bit.ly/BBQaccesoryguide

In this Easy Smoked Pulled Pork Recipe, we will teach you how to BBQ Pork Shoulder Picnic Roast on the grill to pull into pulled pork. This incredible BBQ Pulled Pork is simple to do and tastes great! We made this on the Weber Kettle grill, but you can also do this on any other type of grill using the indirect cooking method or the slow n sear. Everything you need to know is below.

ITEMS USED – (Recipe Below)

Slow N Sear Plus (for 22’’ Kettle Grills)
http://amzn.to/2xfRC4d

Weber Performer Grill
http://amzn.to/2FnJk2R (USA)
http://amzn.to/2G9UipR (CDN)

Weber Kettle (classic)
http://amzn.to/2oXT8qp (USA)
http://amzn.to/2Foi7xl (CDN)

THERMOWORKS SMOKE
http://www.thermoworks.com/Smoke?tw=POSTAL

THERMOWORKS THERMAPEN MK4
http://www.thermoworks.com/Thermapen-Mk4?tw=POSTAL

Napoleon Professional 5 Piece tool set
http://amzn.to/1XlE00T (USA)
http://amzn.to/1TJ5MkH (CDN)

Old Hickory Knife – 10in
http://amzn.to/1NqQ9PR (USA)
http://amzn.to/1Kz53MO (CDN)

INGREDIENTS THAT YOU WILL NEED FOR THIS COOK:

2 – 7lb Pork Shoulders (picnic roast or butt roast)
Kosher Salt – 1/2 tsp per lb
Oil
BBQ RUB

***HOW TO SMOKE SMOKE PULLED PORK ON THE GRILL***

Step #1
First you will need to prepare your Pork Shoulder picnic roast by trimming off the heavy fat on the outside, this will allow us to get a better bark later on. Once your pork shoulder is trimmed you are going to do a dry for 24-48 hours using a ratio of 1/2 tsp of kosher salt per pound of meat.

Step #2
After your pork shoulder is dry brined, you are going to apply some oil as a binder followed by a generous coating of BBQ Rub. NOTE: If you have already dry brined your pork make sure there is little or no salt in the BBQ rub you use so that you don’t over salt. Once that is done you will then place it onto the grill opposite the Coals and begin cooking at 250 degrees until it reaches 203 Internal Tempreture.

Step #3
Half way though your cook when the pork roast reaches around 150-160 degrees we are going to remove it from the grill and wrap it in a double layer of foil. This will help speed up the cook a bit as well as help tenderize the meat. After it’s been wrapped you are going to place it back on the grill and continue cooking until around 203 (for us it was about 8 hours)

Step #4
When your pork has reached 203 you will check it to see if it’s probe tender. If it is remove it from the grill and let it rest 1-2 hours in a feux cambo or even in it’s foil. This is help further tenderize the meat.

Step #5
After about 9.5 hours total this pork shoulder is done and ready to be pulled and boy is is going to be tender!

That’s it, Enjoy.

Did you miss our last two episodes? Catch up below.
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**** Video Gear Used ****

Canon 80D
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http://amzn.to/2FCAcGZ (CDN)

Rode Video Mic Pro
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Canon S120
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Gorillapod
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Neewer LED Lights
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About this video:
In this Smoked Pulled Pork Video Jabin from Postal Barbecue will teach you how to make BBQ pulled pork using the weber kettle grill and Slow ‘N Sear. This Pork picnic roast is a great alternative to the classic pork butt. You can make this smoked Pork Shoulder recipe on the weber kettle or any grill using the indirect method. Pulled pork is easy to make, tastes great and feeds many.

#BBQRecipes #Pulledpork #porkshoulder

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20 replies
  1. Tim Martin
    Tim Martin says:

    Do you always cut the extra fat off the bottom? I did a full shoulder and there is a significant amount of fat, but some people seem to leave it on? I tried to remove it after cooking before pulling but lost a good bit of bark as a result. Any suggestion?

    Reply
  2. The Real Joey B
    The Real Joey B says:

    Good looking shoulder, very moist and tender…i like to slice mine…try it next time, great for sammys, just a different texture…thanks for sharing

    The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300

    Reply

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