From Our Farm to Your Table

Pulled Pork - On The Grill!

Tue, 2018-11-13 08:21 -- Carole Soule
Pulled Pork

It can be difficult to create pulled pork with a smokey flavor on a gas grill. The trick is to cut pork butt into 3 pieces which gives the smoke more area to flavor. Slat the pork overnight then put it directly on the grill from the refrigerator. The cool temp of the meat will encourage the smoke to condense on the surface.

The best way to get the most from your wood chips is to soak half of them in water. This delays when they begin to smoke. Make your foil packets the right size to sit on your grill. Make sure they have the right size and number of openings to let in oxygen so the chips smolder-not burn.

Thanks to Lisa Hagemann and Cook's Illustrated  for this recipe

Salt and Pepper
2 teaspoons paprika
2 teaspoons light brown sugar
5 pound Miles Smith Farm pork butt roast
10 ounces wood chips (approximately 4 cups)
2 disposable aluminum pie plates
13x9" disposable aluminum roasting pan
Vinegar Sauce:
2 tablespoons ketchup
2 teaspoons light brown sugar
2 cups cider vinegar
1 teaspoon red pepper flakes
1 teaspoon salt

Hardwood chips are recommended for this recipe (not mesquite chips.)


Combine 5 teaspoons salt, 2 1/2 teaspoons pepper, paprike and sugar in a bowl

Cut pork against the grain into 3 equal slabs

Rub salt mixture equally onto all cuts pork

Wrap pork tightly in plastic wrap and refigeratie for 6-24 hours

Wood chips:

Before grilling: soak 2 cups wood chips in water for 15 minutes, drain

Wrap soake chops in 8 foil packets (don't let wood chips poke holes in the foil)

Do the same with the dry wood chips

Cut 2 evenly spaced, 2-inch slits in the top of each packet


Remvoe cooking grate and plad wood chip packets directly on primary burner

Place disposable pie plates, each filled with 3 cups water, directly on the other burners

Set grate in place

Turn all burnners to high, cover and heat until wood chips are smoking (about 15 minutes)

Turn primary burner to medium and turn off other burners

Keep primary burner at 300 degrees

Clean and oil cooking grate


Plae pork on cooler side of grill directly over water pans, cover

Smoke for 1 1/2 hours

Transfer pork to disposable pan

Return disposable pan to cooler side of grill

Cook until meat reaches 200 degrees (approx 2 1/2 - 3 hours)

Transfer pork to carving board to rest for 20 minutes

Pour juices from pan in a glass jar and let stand for 5 minues

Vinegar Sauce

While pork rests, whisk all the ingrediants together

With 2 forks, shred pork into small pieces

Mix 1/3 cup pork juices (without fat) with 1/2 cup sauce onto pork

Serve with excess sauce in a separate bow.


Recipe Type: 

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