How To Make Pulled Pork On A Charcoal Grill
Learn how to make flavorful pulled pork on a charcoal grill
Servings 8
Calories 200kcal
Ingredients
Meat:
- 4 pounds (1.75kg) pork shoulder rolled up and tied with string
Seasoning:
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon red chili flakes
- ¼ teaspoon black pepper
- salt to taste
Instructions
- Fire up the barbeque and wait till the coals are medium hot. If using a gas grill then preheat the grill to medium.
- In a bowl, combine coriander, cumin, paprika, garlic powder, chili flakes, salt and pepper. Rub the spice mix all over the surface of the meat.
- Clean the grill grates and then place the seasoned pork, fat side down, on the grates and put a foil pan underneath to catch the drips.
- Move the coals away from underneath the meat so that the meat is cooked by indirect heat.
- Close the lid, bring the temperature to approximately 194 degrees F / 90 degrees C and cook the pork for about 3 ½ - 4 hours, or until done. Check the meat at about 3 ½ hours and if it is falling apart then it is done.
- Wrap the meat in foil and leave to rest for 30 minutes before shredding and serving.
Notes
- You can always inject a marinade directly into the pork.
- If there is excess fat, then trim some of the visible fat off. Make sure to keep some for flavor.
- Feel free to add some wood chips to the grill for a smoky flavor.
- Feel free to double up the seasoning and rub on more to your taste.
- Do pat the pork dry with a paper towel or two so the dry rub sticks on.
- You can also make this on the gas grill if you prefer.
- Storage - keep leftovers in an airtight container in the fridge for 3-4 days.
- There are 3 WW Blue Plan SmartPoints in one serving of this.
Nutrition
Calories: 200kcal | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 103mg | Potassium: 468mg | Vitamin A: 220IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 1.8mg