Kansas City Style Pulled Pork and BBQ Sauce on the Weber Kettle

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be healthier with less sugar.

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Chicken thighs are a leaner and less expensive alternative.

Remove the pork shoulder from the cryovac packaging and trim any excess fat as needed.

Salt the pork shoulder with between 0.5 to 1 teaspoon of kosher salt per pound of meat, focusing on the meat side.

Place the salted pork on a wire rack and refrigerate for 1-2 hours or overnight to allow the salt to absorb.

Apply the Supernova coffee rub to the pork, ensuring most of it is on the meat side.

Refrigerate the rubbed pork until ready to cook.

Preheat the Weber kettle smoker to around 250°F and prepare with wood chunks for smoking.

Place the pork shoulder in the smoker with the fat cap facing up and the bone facing the heat source.

Smoke the pork for approximately 5.5 hours until it reaches an internal temperature of 166°F.

Wrap the pork in tin foil, adding a generous amount of sugar and some salted butter inside the foil with the pork.

Add a small amount of apple cider to the bottom of the foil for moisture before sealing it up tightly.

Return the wrapped pork to the smoker and continue cooking until done.

Cooking Techniques

Equipment Needed

Spice Level: