android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Weber Q Easy Pulled Pork

Difficulty: easy
Fuel Type: Gas
  • People

    Serves 10

  • Prep Time

    2 h

  • Marinating Time

    30 min.

  • Barbecue Time

    4:30 h

Ingredients
Instructions

the Ingredients

Pulledporjk Hero3
  • 1½ kilogram Pork Scotch (rind off)
  • 100 milligrams Apple Cider Vinegar

Rub

  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon freshly ground black pepper

Barbecue Sauce (makes 300ml)

  • 50 grams butter, cubed
  • 1 brown onion, finely chopped
  • 200 millilitres tomato sauce
  • 125 millilitres whiskey, such as Jack Daniel’s®
  • 80 millilitres apple cider vinegar
  • ⅓ cup brown sugar
  • 2 tablespoons honey
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder

Instructions

  • This recipe is ideal for Weber Qs and Weber Family Qs. Set up your barbecue for indirect cooking with a convection tray and trivet (please refer to your handbook for further instructions).
  • Mix all of the rub ingredients together in a bowl. Coat and rub both sides of the pork with the spices. Cover and refrigerate the pork for 30 minutes.
  • Thirty minutes prior to cooking, take the pork out of the fridge and allow to stand at room temperature.
  • Preheat the barbecue on the lowest setting. If using a Weber Q, turn the control burner on low. If using a Family Q, turn the large burner off and the small burner on low.
  • Once the barbecue is preheated, position the pork on top of the trivet in the barbecue. Cook for 3 hours.
  • After 3 hours, place the pork in a large drip pan, pour the apple cider vinegar on top, and cover tightly with aluminium foil. Cook for a further 1½ hours.
  • Take the pork off the barbecue and leave to rest for 45 minutes, leaving it in the drip pan and covered with the aluminium foil.
  • After 30 minutes of the resting period, prepare the barbecue sauce.
  • Place the butter in a saucepan and cook over low heat on the stove top. Once the butter is melted, add the onion and cook for a few minutes or until the onion has softened. Once the onion is cooked, add all the remaining sauce ingredients. Cook for a further 10 minutes over high heat or until thick and sticky, making sure to stir the sauce regularly. Set aside until the pork has rested.
  • Using two forks, break the meat into small- and medium-sized pieces. The meat should be falling apart tender, and break into a string-like consistency easily.
  • Mix 100ml of the barbecue sauce through the pulled pork.

What do you need?

Recommended Tools

More Recipes

You May Also Like