Classic Pulled Pork
Yields
4 servingsTotal Time
24 Hours
Ingredients
- 1 pork shoulder (6–8 lb)
- ¼ cup yellow mustard
- ½ cup Weber® Smoky Brown Sugar Rub
Slow-cooked until tender, this pulled pork gets its bold flavor from Weber® Smoky Brown Sugar Rub, creating a rich, caramelized bark. Low-and-slow grilling ensures juicy, fall-apart meat—perfect for sandwiches, tacos, or BBQ platters.
Directions
- Trim & Season - Trim excess fat, leaving a ¼-inch fat cap. Rub with mustard, then generously season with Weber® Smoky Brown Sugar Rub. Cover and refrigerate for 12–24 hours.
- Preheat Grill - Set up for indirect cooking at 275°F. Place a foil drip pan with 4 cups of water under the grates.
- Cook Pork - Place pork fat-side up over the water pan. Cover and cook until the bark sets and the internal temp reaches 165°F, about 6–8 hours.
- Wrap & Continue Cooking - Wrap tightly in a double layer of foil and return to the grill. Cook until a probe slides in easily and the internal temp reaches 200°F, about 2–4 hours more.
- Rest & Shred - Wrap in a towel and place in a cooler for 4–6 hours until the internal temp is 140°–150°F. Shred and mix with juices from the foil.
Tips & Tricks
- For extra moisture, place a small pan of warm broth or apple juice in the grill during cooking. This helps keep the pork juicy while adding subtle flavor.
