Pork shoulder (Pulled pork) cooked on the Weber Smokey Mountain (WSM) cooker

Pulled pork is one of the staple BBQ dishes and is an incredibly easy dish to cook, just a little bit of prep and then checking it every now and again, even easier with the Weber iGrill thermometer. It is a cheap cut of meat and a working muscle so must have a low, slow cook in order for it to ‘pull’. Top UK BBQ chef Richard Holden and Ian Hodgett from The Barbecue Shop here in store demonstrate in this video how to cook this delicious cut of meat on the Weber 47cm Smokey Mountain cooker.
Prepare the cooker for a low smoke using the ‘minion’ method, which involves placing unlit briquettes all around the outside of the cooker then pouring in about half of a large Weber Chimney Starter of lit coals. This gives you a lot longer cook so you don’t need to top up the coals as often. Add 5 pieces of Weber Hickory chunks to the coals; there is no need to soak these.
Prepare the pork shoulder by taking off the rind, or ask your butcher to do this for you. Rub all over with a little American mustard, this helps the rub stick. We have used the Angus & Oink ‘The General’ rub, liberally spreading it all over the joint. Leave it to stand at room temperature for 30 – 60 minutes for the rub to penetrate into the meat. Place the pork straight onto the top cooking grate in the Smokey Mountain. We have used the iGrill to monitor the temperature, we placed one probe into the thickest part of the meat and the second one just went into the smoker. The required end temperature can be pre-set on the iGrill and it will send alerts to your smartphone when your meat comes up to that temperature, so no more running backwards and forwards checking.
Once the pork reaches a temperature of 72 – 75C (161 – 167F) take it off and place it in a Weber large Foil Drip Pan which has had some liquid added, we used Cottage Delight Strong Cider, but you could use apple juice or stock. Cover the meat and foil tray with tinfoil and replace in the cooker until the pork has reached an internal temperature of 95C (203F), which is the temperature at which the connective tissue in the pork dissolves allowing the meat to ‘pull’. Some barbecuers just wrap the meat in foil but there is a danger that it will tear allowing all those juices to leak out.
Remove from the grill and allow to rest for at least 30 minutes before serving.

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