Pulled Pork with Smoky Sweet BBQ Sauce

Chris Grove
"Nibble Me This"
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pulled pork sandwiches
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The word “barbecue” covers a lot of territory, but most people have something specific in mind that means barbecue to them. I love eating brisket, spare ribs, baby back ribs, chicken and beef ribs. But, to me, when I hear barbecue, I first think of pulled pork.

Pork butt smoking showing bone pull back

One of the most frequent ways that people who don’t own a barbecue smoker make pulled pork is to just throw a pork butt into a crock pot with a bottle of BBQ sauce. I did that – once. You might not have a big wood-fired barbecue pit, but with a little patience you can create mouthwatering pulled pork on a gas grill.

A quick word about two of the ingredients. Sorghum molasses is a thick, sweet syrup that is similar to regular molasses but has a cleaner “finish” with a mild caramel aftertaste. You can substitute regular molasses if needed. Liquid aminos is a combination of 19 essential amino acids that has a salty, savory taste. You should find it in the organic or health food section of your grocery store, but you can substitute soy sauce if needed.

pork butt on the grill

So if you have a hankerin’ for some barbecue and a free afternoon, try cooking your own pulled pork on your gas grill!


Pulled Pork with Smoky Sweet BBQ Sauce

Prep Time: 15 minutes

Cook Time: 7 hours

Total Time: 7 hours, 15 minutes

Yield: 12-14 sandwiches

Serving Size: 4 ounces per sandwich for regular; 5.3 ounces for

Calories per serving: --

Fat per serving: --

Want to make pulled pork at home but don't have a BBQ smoker? Use this recipe to cook your own pulled pork on your gas grill!


  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 1/2 tablespoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ancho chile powder
  • 6-7 pound pork butt, fat cap trimmed off
  • Smoky Sweet BBQ Sauce
  • 8 hamburger buns


  1. Preheat your gas grill to low (250 degrees if your grill has a thermometer) using an indirect set up. For example, on a three-burner gas grill, turn only the left or right burner on, leaving the other two off. This is where the meat will go on later.
  2. Combine the brown sugar, paprika, seasoned salt, black pepper, granulated garlic, chili powder and ancho chile powder in a small bowl. Reserve 1/2 teaspoon as a finishing seasoning and use the remaining rub to season the pork butt heavily on all sides.
  3. Place Char-Broil Whiskey Smoker Chips on the grill above the active burner. This can be in a smoker box, tin can or foil pack with holes poked in the top.
  4. Place the seasoned pork butt on a rack above a foil-wrapped tray. Once the smoke starts to wisp into the air, place the pork butt and tray above the two burners that are NOT burning. Pour 1-2 cups (don't overfill) of water into the foil wrapped tray and close the grill hood. Cook the pork butt for one hour on low.
  5. After one hour, replenish the wood chips, add more water to the foil pan if needed and raise the cooking temperature to medium-low (300-325 degrees). Cook at this temperature until the pork butt is done, about 5-6 more hours. Replenish wood chips and water as needed.
  6. The best way to tell when the pork butt is done is when it reaches an internal temperature of 195-197 degrees as read by an instant read or remote probe thermometer. You can also look for the crust or "bark" to be a deep, dark mahogany color. Another indicator is to twist the bone that sticks out. If it wiggles freely and feels like you could pull it out, the pork butt is done.
  7. Remove the pork butt, double wrap it in foil and place it in an empty warm cooler for at least one hour but up to four hours.
  8. Remove the pork butt from the cooler and "pull" the pork by shredding it with two large forks or your hands. When finished, lightly sprinkle the reserved 1/2 teaspoon of rub over the pork.
  9. Serve on plain hamburger buns and drizzle with the Smoky Sweet BBQ Sauce.



Simmering the Smoky Sweet BBQ Sauce on the side burner.

Smoky Sweet BBQ Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: --

Serving Size: --

Calories per serving: --

Fat per serving: --

Smoky Sweet Barbecue Sauce is a great addition to pulled pork barbecue.


  • 2 cups ketchup
  • 1/2 cup cider vinegar
  • 1/2 cup dark brown sugar
  • 2 tablespoons sorghum
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon liquid aminos
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon dried minced garlic
  • 1/2 teaspoon liquid smoke


  1. Place the ketchup, cider vinegar, brown sugar, sorghum or molasses, Worcestershire sauce, liquid aminos or soy sauce, chili powder, black pepper, minced onion, minced garlic and liquid smoke in a medium sauce pan.
  2. Bring to a mild simmer and cook for 20 minutes.

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