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Weber Q Easy Pulled Pork

  • People

    Serves 10

  • Prep Time

    2 h

  • Marinating Time

    30 min.

  • Barbecue Time

    4:30 h

People
Serves 10
Prep Time
2 h
Marinating Time
30 min.
Barbecue Time
4:30 h

the Ingredients

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

Spice Rub

  • 2 tablespoons 1/3 cup brown sugar
  • 1 tablespoon 1 tablespoon smoked paprika
  • 1 teaspoon 1 teaspoon salt
  • 1 teaspoon 1 teaspoon garlic powder
  • 1 teaspoon 1 teaspoon onion powder
  • 1 teaspoon 1 teaspoon ground cumin
  • ½ teaspoon 1 teaspoon cayenne pepper
  • ½ teaspoon ½ teaspoon freshly ground black pepper

Barbecue Sauce (makes 300ml)

  • 50 grams 50g butter, cubed
  • 1 1 brown onion, chopped finely
  • 200 millilitres 200ml tomato sauce
  • 125 millilitres 125ml Jack Daniel’s Tennessee Whiskey
  • 80 millilitres 80ml apple cider vinegar
  • ⅓ cup 1/3 cup brown sugar
  • 2 tablespoons 2 tablespoons honey
  • 1 teaspoon 1 teaspoon cayenne pepper
  • 1 teaspoon 1 teaspoon garlic powder

Instructions

  • 01This 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).
  • 02 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.
  • 03 Thirty minutes prior to cooking, take the pork out of the fridge and allow to stand at room temperature.
  • 04 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 small burner off and the large burner on low.
  • 05 Once the barbecue is preheated, position the pork on top of the trivet in the barbecue. Cook for 3 hours.
  • 06 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.
  • 07 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.
  • 08 After 30 minutes of the resting period, prepare the barbecue sauce.
  • 09 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.
  • 10 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.
  • 11 Mix 100ml of the barbecue sauce through the pulled pork.
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