recipe
Competition BBQ Pulled Pork on a Gas Grill
5.0

Did you know that you can create some amazing, competition-style pulled pork on your very own Char-Broil® TRU-Infrared™ gas grill? Well, you can! Now, while most BBQ competitions don't allow the use of gas grills, that doesn't mean that you can’t create an award-winning masterpiece for your backyard crew.

Ingredients
Peach Nectar Pork Marinade
2
cups Peach Nectar
1/2
cup light brown sugar
1/4
cup kosher salt
1/4
cup Butcher BBQ phosphate
2
teaspoons Worcestershire
1
teaspoon dry mustard
For the pork
2
8-10 pound bone in pork butts, or shoulders
1
For the wood
4
cups wood chips
For the spray
2
cups unsweetened apple juice
For the wrap
2
cups unsweetened apple juice
2
cups brown sugar
Ingredient Tips
Peach Nectar Pork Marinade
This marinade will help with moisture retention, which is important for such large cuts of meat that will cook for longer periods of time. It will also add tons of flavor. An alternative marinade can certainly be used.
Directions
5 Hours of Prep, 10 Hours of Cook
1
Make the Peach Nectar Marinade. Mix all ingredients thoroughly by whisking in a bowl. Set aside in fridge for a minimum 4 hours or overnight prior to injecting pork.
Hot Tip: Do not use a blender to mix the injection as it will overactivate the phosphates.
2
Trim the butt of excess fat from the top of the meat. Make sure to leave the bottom fat cap intact.
Hot Tip: Trimming some of the hard fat pockets will allow the rub to better penetrate the meat. The intact fat cap will act as a natural heat shield for the bottom of the butt.
3
Place each pork butt in a 2 gallon resealable bag. Using a marinade injector, inject each pork butt with 8 to 10 ounces of Peach Nectar Marinade.
4
Rub each pork butt with 1 cup Chicken & Pork Rub. Rest the pork in the fridge for a minimum of 4 hours. Overnight is best.
Hot Tip: During this time, the rub will soak into the pork. It will help with the formation of the bark, or crust.
5
Make 4 wood chip packets. Lay one sheet of foil down. Add approximately 1 cup of wood chips. Close the packet tightly to form a flat package. Poke holes in the top of the packet to allow the smoke to come out.
Hot Tip: A smoke box will make it even easier to smoke without having to make packets.
6
Create an indirect cooking zone by only lighting one burner of your gas grill. Place the pork butts fat side down on the indirect zone. It can come right from the fridge. The temperature of the grill should be approximately 225 to 250 degrees Fahrenheit.
7
Check your pork ever ½ hour. If the surface is dry then spritz with your unsweetened apple juice spray. Replace your smoker packet every hour.
8
When the pork butts reach 165 to 175 degrees Fahrenheit, approximately four hours, it is time to wrap. Place each pork butt in a ½ size disposable pan.
Hot Tip: The bark or curst should be a rich, deep mahogany color at this time.
9
Pour 1 cup of apple juice and 1 cup of brown sugar over each pork butt and wrap with heavy duty foil sealing it tightly.
10
Return to the grill (indirect) or oven at 300 degrees Fahrenheit until the internal temperature of the pork reaches 200 degrees Fahrenheit. You should be able to pull the bones out easily.
11
Turn off the grill and rest for 1/2 hour covered.
12
Shred the pork butt, discarding fats and any gristle. Mix with Competition Pulled Pork BBQ Sauce and serve on buns with slaw.
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