Restaurant Secrets For Perfect Pulled Pork

By Brian Lagerstrom · 480 min

Ingredients

Instructions

1. Mix the salt, sugar, minced garlic and chopped thyme in a large bowl until evenly combined.
2. Rub the mixture all over the pork butt, massaging it into the meat so every side is coated.
3. Refrigerate the seasoned pork uncovered for at least 2 hours, ideally 24 hours.
4. Remove one grate from the grill to expose the direct heat elements.
5. Set a smoker box directly on the exposed grate and fill it with 2-3 heaping handfuls of soaked applewood chips.
6. Turn the burner under the smoker box to high and set the other burners to low or off to hold 275-325°F (135-163°C).
7. Place the pork on the side of the grill with the burners off, close the lid and keep the temperature at 275-325°F (135-163°C).
8. Smoke the pork for 45 minutes, then add another round of soaked wood chips and smoke for 45 more minutes.
9. Preheat the oven to 300°F (150°C).
10. Move the smoked pork to a roasting pan, cover with parchment, then wrap the pan tightly with two layers of foil.
11. Roast for 4-6 hours, turning the pork after 3 hours for even cooking.
12. The pork is done when the shoulder blade slides out easily and the meat pulls apart with tongs.
13. Rest the cooked pork for 30 minutes.
14. Break the pork into large chunks, mixing in the rendered fat and juices.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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