Pulled Pork on the Weber Kettle Grill! This pork cooks low and slow all day, giving it that perfect fall-apart-in-your-hands texture. The meat is seasoned with two of my favorite rubs, keeping the flavor simple yet heavenly.

My favorite way to use this pulled pork is in sandwiches, but you can use it to top nachos, mac and cheese, tacos, burritos, wraps, and more.

Heath Riles BBQ Products: [ Ссылка ]

Merch: [ Ссылка ]

More Heath Riles BBQ Recipe Videos: [ Ссылка ]

Printable recipes at 'Shootin' The Que' recipe blog: [ Ссылка ]

Join our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! [ Ссылка ]

Products Used:
• Heath Riles BBQ Garlic Jalapeño Rub [ Ссылка ]
• Heath Riles BBQ Competition BBQ Rub [ Ссылка ]
• Heath Riles BBQ Tangy Vinegar BBQ Sauce [ Ссылка ]
• Heath Riles BBQ Competition BBQ Sauce [ Ссылка ]
• Royal Oak Charcoal [ Ссылка ]
• Weber Kettle Grill [ Ссылка ]
• Thermoworks Thermapen One [ Ссылка ]
• Rest Ez BBQ Blanket [ Ссылка ]
• Aluminum Foil [ Ссылка ]
• Aluminum Pans [ Ссылка ]

Ingredients:
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Competition BBQ Rub
• Heath Riles BBQ Tangy Vinegar BBQ Sauce
• Heath Riles BBQ Competition BBQ Sauce
• 7.5lb Pork Butt

Vinegar Coleslaw:
3/4 cup white vinegar
3/4 cup apple cider vinegar
3/4 cup sugar
Sprinkle of Heath Riles BBQ Garlic Jalapeño Rub
2 (14 oz) bags of tri-color coleslaw
1/2 cup red bell peppers, diced
1/2 red onion, diced
Additional Heath Riles BBQ Garlic Jalapeño Rub (to taste)

Directions:
1.Fire up the grill: Arrange Royal Oak Charcoal in a “snake” around an aluminum pan in the Weber Kettle Grill. Add wood chunks for smoke.
2. Prep the pork butt: Trim excess fat, focusing on the money muscle.
3. Add seasoning: Season all sides with Heath Riles BBQ Garlic Jalapeño Rub and Competition BBQ Rub.
4. Start smoking: Heat grill to 275℉-300℉. Place pork butt above the pan and smoke for 5 hours, spritzing every 2 hours. Wrap at 160℉.
5. Wrap the pork butt: Drizzle with Heath Riles BBQ Competition BBQ Sauce and wrap tightly in foil.
6. Finish cooking: Continue cooking until internal temperature reaches 210℉ (about 8 hours). Rest for 1 hour.
7. Shred the meat: Shred, removing excess fat, and place in a pan.
8. Assemble the sandwich: Serve on a brioche bun with Heath Riles BBQ Tangy Vinegar BBQ Sauce and coleslaw.

Chapters:
0:00 Intro
0:15 Grill/Charcoal Setup
2:03 Light Charcoal
2:19 Pork Butt Trim
4:15 Season Pork Butt
5:15 Dump Charcoal
6:30 Place Pork Butt on Grill
7:28 Spritz
8:05 Probe Butt
8:44 Wrap Pork Butt
9:57 Place Butt Back on Grill
10:25 Remove Pork Butt and Rest
11:38 Shred Pork Butt
14:16 Build Sandwich
15:15 Recap
16:36 Taste Test
17:10 Outro

Follow Heath Riles BBQ:
[ Ссылка ]
Facebook: [ Ссылка ]
Instagram: [ Ссылка ]
Twitter: [ Ссылка ]
TikTok: [ Ссылка ]
Pinterest: [ Ссылка ]

Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you

Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 and 2024 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #pulledpork #pork #howto #charcoalgrill #webergrills #charcoalgrilling #summer #summerrecipes #porkrecipe #summergrilling #4thofjuly

свернуть