• People

    Serves 8

  • Prep Time

    1 h

  • Cooking Time

    8 - 11 h

  • BBQ Temperature

    135° C

  • Method



the Ingredients

2019 07 Weber2 Pulled Politics 382Web
  • 2kg pork neck or pork shoulder


  • 1 tbsp salt
  • 1 tbsp brown sugar
  • 1 tsp paprika
  • 1⁄2 tsp black pepper
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp onion powder
  • 1⁄2 tsp cayenne pepper
  • 1⁄2 tsp cumin

Special Equipment

  • Thermometer
  • 4 wood chunks – apple
  • 4 wood chunks – hickory


  • Combine all the ingredients for the rub in a bowl, making sure there are no lumps.
  • Firmly rub the meat with the mixture.
  • Prepare the Summit charcoal grill for smoking. To reach a temperature of approx. 135° C you will need two measuring cups of Weber briquettes. Add the wood chunks to the briquettes – remember to place the drip pan on the diffuser plate to collect fat from the meat.
  • Place the meat on the cooking grate and close the lid. Smoke for 8–10 hours until the meat has a core temperature of at least 88° C.
  • When the meat has the recommended core temperature – remove it from the barbecue and shred with two forks.

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