How to achieve perfect Smoky Pulled Pork on a Gas Grill

I have tried and tested this recipe and believe me when I say it is worth the time and effort. This recipe comes from the America's Test Kitchen. I bought this cookbook of all the recipes for all of the seasons. What a heavy book.

Melt in your mouth tender smoked pulled pork with a lot of flavor - John Winfrey

This is the first time I have smoked pork on my gas grill and it turned out delicious. I have to admit I was a little worried about the flavor since I was using a gas grill but when I tried it the pork was tender, juicy and full of flavor. Be sure to take your time and do not skip any steps.

Before you begin: Pork butt roast is often labeled Boston Butt in the supermarket. This recipe was developed with hickory chips, but you can use other hardwood varieties. Mesquite chips are not recommended due to the overwhelming smoked flavor. Also, make sure you have at least a half of a tank of gas. If you happen to run out of gas you can finish it in the over at 300 degrees. Serve the pulled pork with buns or Hawaiian sweet rolls, apple bacon slaw and baked beans on the side.

Smoky Pulled Pork on a Gas Grill

Section 1: Ingredients

Pork:

• Salt and Pepper

• 2 tsp Paprika

• 2 tsp packed light brown sugar

• 1 (5 pound) boneless pork butt roast, trimmed - Our supermarket did not have this so I substituted 2 Pork Blade Roasts

• 9 1/2 ounces wood chips (4 cups)

• 2 (9 inch) disposable aluminum pie plates

• 1 13x9 disposable aluminum pan

Vinegar Sauce

• 2 cups cider vinegar

• 2 Tbsp ketchup

• 2 tsp packed light brown sugar

• 1 tsp red pepper flakes

• 1 tsp salt

Section 2: Directions

For the Pork:

1. Combine 5 tsps salt, 2 1/2 tsps pepper, paprika, and sugar in a small bowl. Cut the pork against the grain into 3 equal slabs. I did not have to do this since I used the blade roasts. Rub salt mixture into pork making sure meat is evenly coated. Wrap pork tightly in plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

2. Just before grilling, soak 2 cups wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil wrap soaked chips in a 8 by 4 1/2 inch foil packet. Make sure chips do not poke holes in sides or bottom of packet. Repeat with remaining 2 cups unsoaked chips. Cut 2 evenly spaced, 2 inch slits in top of each packet.

3. Remove cooking grate and place wood chip packets on primary burner. Place disposable pie plates, each filled with 3 cups water, directly on the other burner(s). Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn off other burner(s). Adjust primary burner as needed to maintain grill temperature of 300 degrees.

4. Clean and oil cooking grate. Place pork on cooler side of grill, directly over the water pans; cover, and smoke for 1 1/2 hours.

5. Transfer pork to disposable pan. Return disposable pan to cooler side of grill and continue to cook until meat registers 200 degrees, 2 1/2 to 3 hours.

6. While the pork is cooking prepare the sauce by adding all ingredients in a sauce pan and simmer over low heat.

7. Transfer pork to carving board and let rest for 20 minutes. Pour juices from disposable pan into fat separator and let stand for 5 minutes then add to the sauce. Use 2 forks to pull the pork apart or you can chop it. Pour some sauce over it and serve.

I serve this with a roll, slaw and baked beans on the side. Please look for the recipes of the side dishes on my blog. Please leave a comment and let me know if you will be trying this or if you have tried this to let me know how it turned out. The pork can be frozen so you do not have to waste the leftovers. You can use it in many ways.