Food Recipes

The Perfect Pulled Pork – Broil King Recipe

Preparing perfect pulled pork is more about technique than a recipe. The following steps will help you get the tastiest results.

  • A bone in or bone out pork shoulder.
  • Use the SMOKE quick-set setting throughout 225ºF (107ºC)
  • Use two meat probes in either end of the pork shoulder
  • Use Broil King® Smoke Master’s blend pellets

When cooking a pork shoulder, it is key to cook at LOW temperature for a LONG time. In general, the longer the time, the more tender the meat. Plan on adding clean smoke to the meat. This can be achieved through adding wood chips or pellets directly to the charcoal, or in a smoker box directly over a lit burner of a gas grill.Use the indirect cooking method, by placing the meat away from the direct heat source. Before spicing your pork shoulder give it a bath in a mixture of vinegar and water, it will rinse away stray meat or fat bits and blood, it also helps the rub adhere better. Rub the shoulder down thoroughly, if the bone has been removed rub it down on every surface inside and out.


Cooking times will vary with the size of the cut and the amount of fat or bone in the meat, so monitoring the meat temperature is crucial. Aim for a consistent temperature of 225ºF (107ºC) to 250ºF (121ºC), and plan on cooking 1.5 to 2 hrs per lb of meat. Opening the lid slows down your cooking process and causes temperature variations, for best practice always keep the lid down. A dual probe meat thermometer is essential; one probe can monitor the internal temperature of the meat (at the thickest point without touching a bone) while the other can monitor the grill temperature. That second probe is a great way to monitor zones in the grill, grid and lid temperature are not always the same. Try the Broil King Deluxe Dual Probe Meat Thermometer #61935 if you’re not using our pellet grill. When the pork shoulder reaches 160ºF (71ºC) it’s time to wrap it, foil works well but parchment paper works better and allows the meat to retain a good bark without getting soggy. Tie with twine if necessary.

  1. Build a good bark around the outside of the meat at a low temp until the meat reaches 160ºF (71ºC).Target Grill Temp 225ºF (107ºC) to 250ºF (121ºC) with plenty of smoke.
  2. Wrap the meat and turn up the heat up to finish the inside and retain moisture. Cook the shoulder to a final temperature of 195ºF (91ºC) if you’re going to let it stand in a cooler for several hours or overnight in the refrigerator. If serving immediately cook to 205ºF (96ºC). Let stand for at least 30 minutes then shred.Target grill temp 300ºF (149ºC) to 350ºF (177ºC) without smoke.

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