This slow-grilled pork barbecue is a feast for your taste buds. Perfectly tender and seasoned with a rich blend of spices, it’s ideal for backyard cookouts or family dinners. This dish is high in protein, and grilling helps to retain its natural flavors while minimizing added fats. If you’re looking for more grilling recipes, explore our BBQ section.
Discover the benefits of slow cooking and grilling as described in this article, which highlights how slow grilling enhances flavors and preserves nutrients.
Recipe Details
- Servings: 6
- Preparation Time: 20 minutes
- Cooking Time: 4 hours
- Total Time: ~4 hours 20 minutes
Ingredients
Dry Rub:
- 1/4 cup brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- 1 tsp salt
- 1/2 tsp black pepper
Pork and Sauce:
- 4 lbs pork shoulder (bone-in)
- 1/2 cup apple cider vinegar
- 1/2 cup BBQ sauce (plus extra for serving)
- 1/4 cup olive oil
How to Make Slow-Grilled Pork Barbecue
Step1: Prepare the Pork
- Combine all the dry rub ingredients in a small bowl.
- Generously coat the pork shoulder with the dry rub, ensuring it’s evenly distributed.
Step2: Preheat the Grill
- Heat your grill to 250°F (121°C) for indirect cooking.
- Soak wood chips (e.g., hickory or applewood) in water and place them on the coals or in a smoker box for extra smoky flavor.
Step3: Begin Slow Cooking
- Place the pork shoulder on the grill, away from direct heat.
- Close the grill lid and cook for 4 hours, basting every hour with a mixture of apple cider vinegar, BBQ sauce, and olive oil.
Step4: Rest and Shred
- Remove the pork from the grill and let it rest for 20 minutes.
- Use two forks to shred the pork, mixing it with any remaining juices for extra flavor.
Step5: Serve
- Serve the shredded pork with additional BBQ sauce on the side.
- Pair it with coleslaw or cornbread for a complete meal.
Tips for the Perfect Pork Barbecue
- Maintain a consistent grill temperature for even cooking.
- Use a meat thermometer to ensure the internal temperature reaches 195°F (90°C) for shreddable pork.
- Let the pork rest before shredding to lock in the juices.
Feel free to add or remove ingredients according to your taste.
