How to Make Pulled Pork in a Charcoal BBQ Using a Boneless Pork Shoulder

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.

Clean the cooking grate with a wire brush.

Remove the charcoal grate and empty the ash pan.

Set up the snake method with briquettes in a domino-like fashion.

Light 12 to 15 briquettes to start the snake.

Prepare a 2.2 kg boneless pork shoulder by removing the skin and trimming excess fat and silver skin.

Season the pork shoulder with honey soy slammer and steak shooter rubs.

Let the pork shoulder sit until ready to go in the smoker.

Once the briquettes are burning, pour them into the start of the snake.

Add a chunk of cherry wood to the charcoal grate to preheat.

Smoke the pork shoulder at 250°F (120°C) for 2 to 3 hours until it develops a nice color.

Spritz the pork with water if it looks dry on top.

Make coleslaw by mixing 1 cup each of finely sliced purple and green cabbage, 1 grated carrot, and 1/2 sliced apple.

For the dressing, mix 1/2 cup mayonnaise, 1 teaspoon apple cider vinegar, juice from 1/2 lemon, 1 teaspoon dijon mustard, salt, and pepper in a bowl.

Stir the dressing into the cabbage, carrot, and apple mix.

After 3 hours of smoking, transfer the pork to a tray and drizzle with 1 to 2 tablespoons of honey and add butter on top.

Pour 1 cup of chicken stock over the pork and cover the tray with foil.

Finish cooking the pork in the oven at 275°F to 300°F (135°C to 150°C) until it reaches an internal temperature of 205°F to 210°F (96°C to 99°C).

After cooking, let the pork rest covered with foil for an hour at room temperature.

Assemble the pulled pork sandwich with coleslaw, pulled pork, and hook shot whiskey and jalapeno barbecue sauce on a brioche bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary