Pulled Pork Gas Grill Recipe | Juicy & Smoky Flavor

Pulled Pork Gas Grill Recipe: Juicy & Smoky Perfection

Pulled pork is a barbecue classic, and cooking it on a gas grill delivers bold smoky flavors with minimal effort. This recipe combines slow smoking, perfect moisture retention, and a glossy, spicy BBQ sauce that clings to every bite. Whether you’re hosting a backyard BBQ or preparing a weeknight meal, this method ensures restaurant-quality results at home.

Why Gas Grill Shines for Pulled Pork

Gas grills offer consistent heat control, making them ideal for low-and-slow cooking. Unlike charcoal, they reduce flare-ups and smoke buildup, letting you focus on flavor development. With a well-prepared rub and proper smoking times, your pork becomes melt-in-your-mouth tender—no dryness, just succulent perfection.

Key Ingredients & Rub Formula

For authentic taste, gather these core items:

• 4–5 lb pork shoulder (Boston butt), trimmed of excess fat
  
• 2 tablespoons coarse sea salt
  
• 1 tablespoon black pepper, freshly cracked
  
• 1 tablespoon paprika (smoked for deeper color)
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• ¹⁄₂ teaspoon chili powder (optional, for heat)
  
• 2–3 fresh garlic cloves, minced
  
• ¹⁄₄ cup apple cider vinegar (for moisture and tenderness)
  
• ¹⁄₄ cup brown sugar (balances acidity and enhances caramelization)
  

Mix rub ingredients thoroughly. The combination of salt, pepper, and spices creates layers of flavor that penetrate deep into the meat.

Step-by-Step Smoking Process

1. Prep the Pork: Score the skin in a crosshatched pattern to allow fat and rub to penetrate. Let the meat rest at room temperature for 1 hour to ensure even cooking.
2. Preheat the Grill: Set burners to medium-low (275–300°F). Place a drip pan on the grates to catch drippings and prevent burning.
3. Smoke the Pork: Position the pork shoulder fat-side down. Close the lid and smoke for 4–5 hours, flipping every 45–60 minutes. Internal temperature should reach 195–205°F. Use a meat thermometer to avoid overcooking.
4. Rest and Shred: Remove pork from the grill, tent loosely with foil, and let rest for 30 minutes. This allows juices to redistribute. Use two forks to shred meat into strands, preserving texture.

Crafting the Signature BBQ Sauce

While traditional pulled pork relies on spices, a slow-smoked glaze elevates flavor. Combine in a saucepan: 1 cup apple cider vinegar, ¹⁄₂ cup brown sugar, ¹⁄₄ cup ketchup, 2 tablespoons Worcestershire sauce, 1 teaspoon smoked paprika, ¹⁄₂ teaspoon salt, and a pinch of cayenne. Simmer 15 minutes until slightly thickened. Brush sauce over shredded pork during the last 10 minutes of smoking for a glossy finish—adjust sweetness and heat to taste.

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Final Tips & Call to Action

For best results, use a digital meat thermometer and avoid piercing the meat during smoking to retain juices. Serve pulled pork in warm buns with coleslaw or on a bowl of pulled pork BBQ slaw—ideal for tacos, sandwiches, or family dinners. Experiment with rub variations or add a touch of maple syrup for a caramel twist. Mastering this gas grill pulled pork will become your go-to dish for satisfying meals. Start cooking today and savor the difference of slow-smoked perfection.