Easy Gas Grill Pulled Pork

Traditional pulled pork usually means hours hunched over a smoker, but this method lets your gas grill do the heavy lifting. By using a smoker box loaded with wood chips alongside indirect heat, you get that deep, smoky flavour without the all-day commitment. The result? Tender, juicy pulled pork that falls apart at the touch of a fork — perfect piled into soft rolls with a good slaw alongside.

Ingredients

• 2–2.5kg pork shoulder, bone-in

Dry Rub

• 2 tbsp light soft brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine salt
• 1 tsp freshly ground black pepper
• 1 tsp ground cumin
• ½ tsp cayenne pepper

For the Smoker Box

• Handful of wood chips (hickory or apple work brilliantly with pork), soaked in water for 30 minutes

To Serve

• Soft brioche-style rolls
• Your favourite BBQ sauce
• Coleslaw

Method

1. Mix together all the dry rub ingredients in a small bowl. Pat the pork shoulder dry with kitchen paper, then coat it generously all over with the rub, pressing it into the meat. If you have time, cover and refrigerate overnight — even an hour makes a difference.
2. Drain your soaked wood chips and load them into a smoker box. Place the smoker box directly on the burner bars under the grates on one side of your grill.
3. Set your gas grill up for indirect cooking: light the burners on one side only and preheat with the lid closed until the temperature stabilises at around 150–160°C. Place the smoker box side on high briefly until you see smoke starting to rise, then reduce to medium-low to maintain your target temperature.
4. Place the pork shoulder fat-side up on the cool side of the grill (away from the lit burners). Close the lid and let it cook low and slow — this is where the magic happens. Aim to keep the grill temperature steady at 150–160°C throughout.
5. Cook for approximately 4–5 hours, checking every hour or so. Top up the wood chips in the smoker box as needed to keep a gentle smoke going. If the pork looks like it's colouring too quickly, tent it loosely with aluminium foil.
6. The pork is ready when it reaches an internal temperature of 95–97°C and a skewer or fork slides in with almost no resistance. At this point the bone should pull out cleanly. Do not skip the temperature check — colour alone won't tell you when it's done.
7. Remove the pork from the grill, wrap tightly in aluminium foil, and then in a clean towel. Rest for at least 30 minutes (up to an hour is even better). This resting time is what makes the difference between good pulled pork and great pulled pork.
8. Unwrap and pull the meat apart using two forks or your fingers (once cool enough to handle). Discard any large pieces of fat or bone. Mix through a little BBQ sauce if you like, or serve the sauce on the side.
9. Pile into rolls and top with coleslaw. Serve immediately.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.