This Pulled Pork recipe is slow grilled on our Weber, and and has the best homemade barbecue sauce! Sure, you can make this in the oven, but slow grilling the pork turns out so tender and full of flavor. The BBQ sauce is off the hook, so I do recommend that you make both recipes. With the Weber, the cooking time can take 4-5 hours, and you’ll need to add more briquettes. It’s well worth the effort. In an oven, it will take about 6 hours to make.
I’ve made pulled pork a couple of times. One version was made in a slow cooker, with bottled BBQ sauce, it was fast and simple . My husband loves pulled pork, and I wanted to make a slow grilled version. I used the oven to make homemade sandwich buns, and this recipe for a Weber grill. 
I decided to see what Steven Raichlen had in this excellent cookbook that I bought a few years ago. This book gives step-by-step photos on how to grill just about anything. The process took about 4 hours, and I’m going to share with you how to prepare the grill, make the seasoning mix, the sauce and the end results. First, you need to make the rub:
This seasoning recipe is for the rub, and part of the barbecue sauce components. The rest is perfect for Red Beans & Rice or any kind of creole dish you like. Why buy this, when you probably have all the spices on hand? You need paprika, kosher salt, black pepper, onion, powder, cayenne, dried oregano and dried thyme.
Whoops, I forgot to add the garlic powder! Set aside 2 tsp. of this seasoning mix for the barbecue sauce.
Measure about 4 tsp. of the seasoning, 1 Tablespoon of kosher salt and 1 teaspoon of cayenne. Rub-a-dub-dub the pork (this piece weighed about 4 pounds). Store the remaining seasoning in an airtight container. Get the grill ready. NOTE: If you don’t have a grill, I will give you instructions on how to make this in an oven.
Instead of lighter fluid, we prefer a charcoal chimney starter, with just a bit of newspaper at the bottom. Light the briquettes and these looks ready to go! Craig has soaked some cherry wood chips (we have different flavors). Craig placed two foil pans in middle of the grill. The coals are placed on one side of the Weber.
A little wipe of vegetable oil and the grill is getting nice and hot.
Add the chips on top of the charcoals, place the pork on top of the foil pan(s) and close the covers, with the vents about 3/4 open. Smoke! For the barbecue sauce:
Six cloves of garlic, minced…
You’ll need paprika, dry mustard, kosher salt, crushed red pepper, black pepper and cayenne pepper…
…and the two teaspoons of the Creole Seasoning that we made for the pork rub…
“Mis en place” helps to make this sauce come together quickly. Here are the ingredients (above).
In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes.
Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown.
Add the water, cider vinegar, and dark brown sugar, and stir to combine. NOTE: This sauce is very versatile– add less vinegar, if that is your preference. Reduce the brown sugar, if you prefer less sweet. Add some, and you can always add more!
Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes. I love this sauce! At first, you might find the sauce is a bit acidic (provided you haven’t reduced the cider vinegar). However, the heat starts to build on your tongue and I think it’s perfect with pork. So, how’s that pork looking one hour later?
You can see that the fat is starting to drip and there is a crust forming. There is no need to move the meat.
Add a few more briquettes, and some chips and covers the meat again. This goes on every hour, by the way.
Three hours later… the smell is making us crazy with wanting to taste this.
I made Creamy Cole Slaw …
Homemade sandwich buns are cooling…
The moment of truth… Grillmaster “Craig” removed the pork 4 1/2 hours later…
Craig put on protective gloves and pulls… it’s hot!
See that red? That’s from the smoke. The pork is very crusty on the outside…
We prefer two forks to pull the pork… it’s incredibly moist. That fat on the bottom is crunchy… it’s full of flavor.
We are so pleased with the results. We are so ready to enjoy the pork. I already know I must make this again… soon…
TASTING NOTES: I eat mine with pork, slaw and sauce. Craig likes his slaw on the side. It doesn’t matter. It’s just plain good– off the hook good! Whether you make just the pork…or just the barbecue sauce… or both– I hope you enjoy this recipe as much as we do. If you don’t own a Weber, you can use the oven. My next attempt will be to make brisket, using this same technique. It so works!
Slow Grilled Pulled Pork Sandwiches and Homemade Barbecue Sauce
This Pulled Pork recipe is slow grilled on our Weber Charcoal Grill, and and has the best homemade barbecue sauce! Sure, you can make this in the oven, but slow grilling the pork turns out so tender and full of flavor. The BBQ sauce is off the hook, so I do recommend that you make both recipes. With the Weber, the cooking time can take 4-5 hours, and you'll need to add more briquettes. It's well worth the effort. In an oven, it will take about 6 hours to make.
Servings: 12
Ingredients
- 1 pork shoulder roast Boston Butt or Picnic roast, about 6 to 8 pounds
- 4 tsp Essence Creole Seasoning recipe follows
- 1 Tbsp salt
- 1 tsp cayenne
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast) Yield: 2/3 cup
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Homemade Barbecue Sauce (optional, but delicious):
- 4 tablespoons unsalted butter
- 1 1/2 cups onions finely chopped
- 6 cloves garlic finely chopped
- 2 1/4 teaspoons sweet paprika
- 2 teaspoons ESSENCE Creole Seasoning
- 2 teaspoons dry mustard
- 1 1/4 teaspoons salt
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper Add less cayenne and red pepper flakes, if you prefer less "heat".
- 1 can tomato paste 6-ounce
- 1 1/2 cups water
- 3/4 cup cider vinegar NOTE: cut back on the vinegar depending on how you adjust the sugar to acid ratio. (f you prefer less of an acidic sauce.)
- 6 tablespoons dark brown sugar
To serve:
- 10 to 12 sandwich buns
Garnish:
- Cole Slaw this is optional, but traditional
Instructions
Make the Creole Rub (for the pork and sauce)
- Make the spice blend and set aside 2 tsp of the seasoning for the BBQ sauce.
Prepare the pork with a Weber Charcoal Grill:
- Remove the pork from the refrigerator and let it come to room temperature before proceeding. Season the roast well on all sides with the Essence, salt, and cayenne pepper.
- Prepare the briquettes using a "chimney". Soak wood chips for 30 minutes, drain.
- Set one (or two) foil pans into the center of the grill.
- When the briquettes are white, pour onto one half of the Weber, then set soaked chips on top of the coals.
- Place the seasoned pork above the pans (not on directly on the coals). Cover and open vent holes 3/4’s (over the meat, opposite the coals).
- After one hour, the meat should begin to have a crust. Add more briquettes and chips.
- Every hour, add more briquettes (and chips, if desired) until cooked to 195F. We cooked a 4 pound pork shoulder butt and it was ready in about 4 1/2 hours.
OVEN DIRECTIONS:
- Preheat oven to 300F. Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
- Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired.
Pull (shred) the pork:
- The safest way to pull pork is to wear clean rubber gloves, simply grab the pork and pull. Or, you can use two forks to shred the pork.
- You can serve the pork several different ways. We prefer to let people add their own BBQ sauce and to decide if they want to stack the cole slaw on top or eat it on the side. Some people like to serve this between white bread and with a pickle– I like to make homemade hamburger buns and add some BBQ sauce.
Notes
Recipe source: Adapted from Emeril Legasse, Food Network (his version was slow roasted in an oven). The Weber technique imparts the most delicious smoky taste and make delicious “burn ends”– the crunchy, crusty pork crust… so good!
The barbecue sauce recipe stores well in the refrigerator and is very versatile
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
Wow! What a detailed post and such a delicious-looking sandwich too–each component adds so much. Great job!
Wow what a meal and great how-to for using the Weber as a smoker to make real BBQ.
that looks absolutely delicious! i'm drooling at 8AM over this.
Debby, it is 6:30 a.m. here, and my mouth is watering for that pork. I need to try this!!! Craig did a great job. We always share the cooking and it makes it so much more fun!!
This is an amazing barbecue pork recipe.
Pulled pork is quite possibly the sole reason why I could never become a vegetarian! This looks absolutely amazing. I usually go all crockpot on it but after seeing this, I totally wish I had a grill! Amazing.
Ummm one of my favs, except for standing over the grill in our NJ heat right now! Phew! Farmers almanac said this would be a cool year, nope thing the heat is taking care of any tomato blight problems this year!
This looks wonderful Debby! A perfect Summer meal.
Debbie, your photo detailed posts make it so difficult to resist anything you post. Such a labor of love – thank you!
I'll take my slaw on the side!
My mouth is watering Deb!
Enjoy!
Nothing like a fabulous weekend cooking project to take away the stress of the work week! That pulled pork looks absolutely succulent!
I am just curious what temperature to put the oven on. Your recipe doesn't specify. I usually make this in the slow cooker but want to try it your way this time.
Whoops. I forgot to say at 300F for the oven. I've edited the recipe card. Sorry about that.