Easy Pulled Pork in a Charcoal BBQ for Beginners

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often more affordable.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.

Set up the barbecue by removing the cooking grate.

Stack briquettes in a domino fashion around the charcoal grate.

Build a second row of briquettes on top if needed, or a single row if using larger briquettes.

Use a fire lighter and a charcoal chimney with about 12 briquettes on top to start the fire.

While the briquettes catch light, prepare the pork scotch fillet by trimming excess fat and silver skin.

Season the pork scotch with a light coat of yellow mustard to help the rub stick.

Apply honey soy rub for sweetness and steak shooter for savory notes and color.

Let the seasoned pork sit while the barbecue heats up.

Once the briquettes are ready, dump them at the start of the snake and stack them up.

Add cherry wood chunks to the snake, ensuring they are not too large to smother the fire.

Shut the lid and open both vents to bring the barbecue up to temperature (around 275°F or 135°C).

Monitor the temperature, aiming for between 250°F (120°C) and 300°F (150°C).

After about 10 minutes, check the temperature and add the smoking wood chunk to the start of the snake.

Place a drip tray down, followed by the cooking grate, and then add the pork scotch.

Shut the lid and let the pork smoke, managing the fire for the first few hours.

After 2 hours, spritz the pork with water to keep it juicy.

After about 3 hours, check the internal temperature (aiming for around 70°C) and wrap the pork in a foil tray.

Add 2 tablespoons of butter and 2 cups of apple juice over the pork before covering with foil.

Finish cooking the pork in the oven at the same temperature until it reaches 96°C (205°F) internal temperature, which should take another 2 to 3 hours.

Cooking Techniques

Equipment Needed

Spice Level: