Smoked Pulled Pork on Gas Grill, 90°C Core
Pulled pork is a slow-smoked shoulder cut transformed into tender, shredded meat through low-temperature indirect grilling. This gas grill version uses a spice rub applied the night before, allowing flavors to penetrate deeply, combined with wood smoke and a water pan to maintain humidity. The result is succulent, fall-apart texture with a savory crust and smoky backbone, balanced by apple cider and tangy BBQ sauce. The dish suits weekend entertaining, backyard gatherings, or feeding a crowd with minimal active cooking time—just occasional wood chip replenishment. This method adapts traditional barbecue to gas equipment, achieving authentic smoke ring and tenderness without a dedicated smoker. Serving on toasted burger buns with coleslaw and sauce rounds out the meal with textural contrast and freshness.
Ingredients
- 5 ½ lb pork shoulder neckpork butt or pork picnic1:1pork-cut
similar fat and grain, slightly different final texture
- ⅛ oz American BBQ rubhomemade rub (paprika, brown sugar, garlic powder, cayenne, black pepper, salt)1:1 by weighthomemade-spice
control sodium and heat level
- ⅛ oz classic BBQ sauce
- 0.0 oz apple cider
Instructions
- 1
Pat the pork shoulder dry and massage thoroughly with the BBQ rub, ensuring even coverage with generous amounts.
- 2
Wrap the rubbed meat in plastic film or seal in a bag, then refrigerate overnight.
- 3
Prepare the gas grill for low, indirect heat at approximately 212°F.
- 4
Fill a smoke box completely with wood chips and position it on the grill's Flavorizer bars over the lit burner.
- 5
Fill a foil pan with water and place it on the grate.
- 6
Place the pork on the grate away from direct heat, insert a temperature probe, and set an iGrill thermometer to 194°F.
- 7
Replenish wood chips frequently during the first 3 hours, and add water to the pan as it evaporates.
- 8
Remove the pork from the grill when the internal temperature reaches 194°F.
- 9
Pull the meat apart by hand into shreds.
- 10
Season with salt, pepper, warmed apple cider, and additional rub if desired.
- 11
Serve on toasted burger buns with coleslaw and BBQ sauce.
Tips
Overnight refrigeration isn't mandatory but allows the dry rub's salt to begin curing the meat's exterior, deepening flavor penetration and improving texture. Plan ahead when possible.
A water pan stabilizes chamber temperature and humidity, preventing the surface from drying out during the long cook. Refill as it evaporates to maintain even cooking.
Verify your grill's thermometer calibration before committing 5+ hours to the cook. A misreading of even 5°C can shift doneness significantly.
Good to Know
Refrigerate pulled pork in an airtight container for up to 4 days. Freeze in freezer bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently over low heat or in a slow cooker with additional sauce.
Prepare the dry-rubbed pork up to 2 days in advance; keep refrigerated. The meat benefits from longer rub time. Do not pull until cooking day. Sauces can be warmed ahead and held in a slow cooker.
Serve on toasted burger buns with creamy coleslaw and additional BBQ sauce on the side. Pair with pickles, cornbread, baked beans, or grilled vegetables. Works for casual weeknight suppers or feeding 12+ at a gathering.
Common Mistakes
Skip the water pan or fail to replenish it—this will dry out the exterior and prevent gentle, even cooking.
Add wood chips only at the end—replenish them early and often in the first 3 hours to build smoke flavor; later additions contribute less.
Cook past 90°C—the target is unusually low; verify your thermometer and the source recipe before extending the cook, as overcooking will shred the meat unevenly.
Substitutions
similar fat and grain, slightly different final texture
chunks burn longer, fewer replenishments needed
control sodium and heat level
FAQ
Can I use a different cut of pork?
Yes. Pork butt and pork picnic perform similarly, requiring the same 90°C internal target. Pork shoulder neck, butt, and picnic all contain sufficient intramuscular fat to withstand long, slow cooking. Avoid lean cuts like tenderloin, which will dry out.
What if my grill doesn't have an iGrill system or Flavorizer bars?
Use any reliable oven-safe thermometer or instant-read probe placed in the thickest part of the meat. Position the wood smoke source on one side of the grill and the pork on the other, with the water pan between them for indirect heat circulation.
How long does pulled pork keep after cooking?
Refrigerated in an airtight container, it lasts 3-4 days. Frozen in portions, it keeps 2-3 months. Reheat gently on low heat or in a slow cooker with additional sauce to restore moisture and prevent drying.