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Serves: 16

Pulled Pork

Prep Time
20 min.
Cooking Time
3 - 4 h
Method
Indirect
Prep Time
20 min.
Cooking Time
3 - 4 h
Method
Indirect

Ingredients

Pulled Pork
  • 1 pork neck, 2½ kg
  • 2 tbsp salt
  • 1 tbsp brown sugar
  • 1 tbsp paprika
  • ½ tbsp ground coriander
  • ½ tbsp ground cumin
  • ½ tbsp chilli powder
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • 1 tsp pepper
  • ½ tsp cayenne pepper

Special Equipment

  • Smokey Mountain Cooker

Instructions

    In the kitchen:

  • 01
    Mix the rub ingredients thoroughly until even.
  • 02
    Apply the rub generously and firmly to the meat.
  • 03
    Wrap the roast in plastic film and let it stand refrigerated overnight.
  • At the barbecue:

  • 01
    Prepare the Smokey Mountain Cooker for lighting using the Minion method:
  • 02
    Completely fill the briquette ring with unlit briquettes. Light a further 15-20 briquettes and pour them on top when ready.
  • 03
    Add soaked wood chunks, assemble the barbecue, and fill the water bath with water.
  • 04
    Place the pork on the top cooking grate and put the lid on the barbecue.
  • 05
    Let the meat cook for many hours. The smoker has to maintain a temperature of 100-120 °C.
  • 06
    When the core temperature reaches 90 °C, the meat is ready, and can be pulled using 2 forks.
  • Serving Suggestions

  • 01
    We would recommend serving in a fluffy bap (like a brioche), with your favourite BBQ sauce and some sharp pickles!

Pulled pork is the perfect barbecue meal - it can be enjoyed all year round as the main event or an accompaniment to larger selections. Part of the challenge with home-made pulled pork is getting the rub right but we have both you (and the pork) covered. 

For the best results, we recommend preparing the rub the night before and leaving the seasoned meat overnight before cooking. Follow these steps to create perfectly cooked, perfectly seasoned pulled pork on your Smokey Mountain cooker.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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