Slow-cooking a pork shoulder on the grill takes 5 to 6 hours, but the result is incredibly flavorful, tender, and juicy pulled pork. Since there's no turning or checking it's a forgiving and mindless kind of cooking, perfect for a summer's day; so read a book, go for a swim, sunbath.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
One hour before grilling, remove the pork from the fridge to allow it to reach room temperature. At the same time, soak the woodchips in cold water, drain them and wrap them in foil, poking a few holes to release the smoke.
Start the grill and set the burners on low (you want to maintain a temperature of 250 degrees, no higher) and place the packet of chips under one of the grates.
Turn the center burner (or burners) off, place the pork fat side up on top of the center grate, set the drip pan underneath, and close the cover.
After five hours, begin checking the internal temperature of the pork. When it reaches 185-190 degrees and the meat is fork tender, transfer it to a cutting board, tent it with foil and allow it to rest for about 15 minutes.