It’s hard to understand just how tasty BBQ pulled pork ceramic grill style is and before owning a Saffire Grill and learning how to smoke pork shoulder, I didn’t understand the hullabaloo… but now, let me tell you, I understand! My mouth is watering just thinking about the pulled pork we ate last night! This recipe is super easy, but it does take time for the pork to smoke. Plan ahead and start your pork in the morning and you’ll have it ready by dinner.
First, I make my BBQ Rub and rub it all over your pork shoulder. It’s called “rub” for a reason, really rub it into the meat.
Next, start your grill and make sure it has plenty of charcoal in it so it will keep going for the duration of the time. We will be grilling this at medium heat for 4-6 hours on indirect heat. Once your grill is at medium heat (and NOT before, check out my post about grilling tips,) put your meat in a roasting rack and set it on your Kamado.
Add wood chips if using them. I used apple wood chips and it really made the meat taste good. If you like a strong flavor from your wood chips, add more about every hour. The Kamado I grill on, the Saffire Grill, has an amazing feature called the Smokin’ Chip Feeder that makes it super easy to add wood chips. If you’re interested in learning more about that feature, please check out the Saffire website.
I could continue to go on and on about how much I love the ingenuity of the patented Smokin’ Chip Feeder, but I digress…
When the internal temperature of your pork shoulder reaches 195° F, you are done grilling it.
Take your meat off the grill and let it rest for 10-15 minutes. Shred your meat and you’re done! I usually eat pulled pork on a bun with my favorite BBQ sauce. (I intended to take pictures of the pork shoulder shredded and plated, but it was so tasty I skipped that part and went straight to eating it, haha!)
- 8 lbs. pork shoulder
- BBQ Rub
- BBQ Sauce
- *Wood chips, if desired
Whisk together the BBQ Rub and rub it all over the pork shoulder. Preheat grill to medium heat and make sure there is plenty of fresh charcoal. Place pork shoulder on roasting rack and put on grill. Add wood chips if using them (continue to add every hour if you like a strong flavor.) Grill on indirect heat for 4-6 hours or until the internal temperature of the meat reaches 195° F. Remove from grill and let rest for 10-15 minutes. Shred and enjoy on buns with your favorite BBQ sauce.