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.
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.
So if you have a hankerin’ for some barbecue and a free afternoon, try cooking your own pulled pork on your gas grill!
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve on plain hamburger buns and drizzle with the Smoky Sweet BBQ Sauce.
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
- 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.
- Bring to a mild simmer and cook for 20 minutes.