How to Cook Low and Slow BBQ Pulled Pork

It’s a great dish for a party because one pork shoulder can be shared and feed a lot of people.

This cook will take anywhere from 8 to 10 hours, so it’s an early start if you want to serve it for lunch!

You Can Use Remade Pork Rubs But I’m Going to Show You a Simple Rub That’s Packed Full of Flavour.

In a bowl add:

Thoroughly mix the together.

I’ve got a 2.5 kg or 5.5-pound pork but with the bone in.

Funny enough this cut of meat doesn’t come from the rear of the pig, it’s from the shoulder.

If I was cooking this on the offset I might trim some of the fat but because the heat source will be so close to the meat it’s safer to leave it on.

Cover the pork with the rub, make sure it’s fully coated.

Also setup a water tray.

I’m using a water pan, this will help catch any fat but it will also add moisture.

Place the pork fat side up.

For a long cook like this, I like to add the wood along the way, this will give you greater control over the flavour of the meat.

Cover with the lid, this pork will need to cook for 8 to 12 hours at a temp of around 275f or 135c.

The reason for cooking pork buts low and slow is to render down all the fat and make it super tender and easy to pull a part.

Place the pork in the middle, mop the pork with a blend of half water and half apple cider vinegar. This will add a bit of flavour and moisture.

Wrap it up tight.

Take it off the BBQ and it rest for an hour.

It’s time to pull this pork. You can use a pair of tongs or claws like these, my sister gave me these for Christmas.

Once the pork is largely pulled apart, I like to use two forks to really get the meat pull apart into strips.

This takes time and patience but is well worth it.