Nepali Style Pork BBQ 🍖🔥 | Simple & Delicious Outdoor Cooking 😋

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat, while pork loin is less expensive.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and preservatives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice provides acidity with fewer costs.

Rub pork shoulder with brown sugar, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper, and salt.

Wrap the seasoned pork in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Preheat smoker or grill to 225°F (107°C).

Place the pork shoulder on the grill or smoker, fat side up.

Smoke the pork for about 8-10 hours, or until it reaches an internal temperature of 195°F (90°C).

Remove the pork from the grill and let it rest for 30 minutes.

Shred the pork using two forks, discarding excess fat.

Mix shredded pork with barbecue sauce to taste.

Serve on buns topped with coleslaw and pickles.

Cooking Techniques

Equipment Needed

Spice Level: