Grilled Pork Shoulder

Scrumptious Pork Shoulder (or Pork Butt) grilled slowly on the grill. This works well whether using a gas grill or a Kamado-style grill.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 12

Total Time 12 5

Servings people

Calories 230kcal

Author Jason

Equipment

Disposable Aluminum Pan
BBQ Tongs
Meat Claws

Ingredients

1 whole Pork Shoulder large
2 tbsp Pepper coarse ground
1 tbsp Salt coarse ground
1 tbsp Olive Oil optional
½ cup pineapple juice optional

Pork Butt BBQ Glaze (optional)

1 whole Onion chopped
2 cloves Garlic chopped
1 cup Brown Sugar
1 cup Ketchup
½ cup Apple Cider Vinegar
½ cup Water
¼ cup Butter
3 tbsp Worcestershire Sauce
2 tbsp Sriracha Sauce
½ tsp Chili Powder

Instructions

Prepare the Pork Shoulder

Trim any excess fat off the pork shoulder
Pat the pork shoulder dry with a paper towel
Rub the salt and pepper mixture over the meat. If it isn't sticking as well as you wanted, rub a little bit of olive oil on and then add the salt and pepper mixture.

Prepare the Grill

For a Kamado-style grill, light the grill and add the plate setter. For a gas grill, turn on the outside burners, but leave the center ones off.
Stabilize the temperature around 225°F - 250°F.
Place a disposable aluminum pan under the grill grate to catch the drippings and add a cup of water to it. Add the shoulder to the grate and insert the temperature probes.

Grill the Shoulder

Set it and forget it!
Check the shoulder periodically for the desired temperature.
If you want to slice the pork, remove it when the internal temperature reaches 160° - 170°F. If you want to shred it, remove when the temperature reaches 205°F.

Wrap the Shoulder (Optional)

During the last hour or so of grilling, wrap the shoulder in aluminum foil or butcher paper and add ½ cup of fruit juice inside the foil (pineapple juice is my favorite). Wrap the foil around the shoulder and return it to the grill.

For the BBQ Glaze (Optional)

Combine all ingredients in a pan on the stove top and bring to boil
Reduce temperature to simmer for at least 20 minutes
Remove from heat and let thicken
Brush the mixture on to the pork shoulder every two hours after your fourth hour of slow grilling
Enjoy the delicious, tangy grilled pork in any number of dishes!

Notes

Wood Chips - Add a few chunks of Hickory or Apple to add an amazing flavor!

The key to this recipe is the internal temperatures. When it reaches 205°F, it is ready to be removed and shredded after resting for a few minutes. This temperature is needed in order to break down the connective tissues of the meat which allows it to be pulled apart extremely easily.

Storage - Use a freezer safe Ziploc bag and keep for up to three months, or use a vacuum sealer and the pork will stay good in the freezer for a lot longer.

Nutrition