Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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How to Grill Pulled Pork

How to smoke a succulent pork shoulder to make pulled pork that will win over the whole neighborhood.

Let's get grilling

1

If you’re using a kettle-type grill, use an indirect technique such as the snake method to set up your grill. For backyard smokers, set it up for an eight-hour smoke. Learn more about smoking here. With either method, soak a few handfuls of Kingsford® Wood Chips (Hickory is especially good) for about 30 minutes in warm water before placing on top of the coals. If you’re using a pellet grill or pellet smoker, fill the hopper with Kingsford® Hardwood PelletsClassic or Hickory — for best results. Set for 225°F and close the lid until your cooker comes up to temperature.

2

Start with a pork shoulder in the seven-to-eight-pound range. Trim off the excess “fat cap,” but leave a 1/8-inch-thick layer of fat to keep the meat moist during the long cooking process. Sprinkle on a few tablespoons of rub, spreading it evenly around the pork shoulder.

3

Place the pork shoulder fat side up on the top rack, cover with the lid, and bring the temperature up to a constant 225°F to 250°F, using the vents to regulate the temperature. If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. Check the internal temperature of the grill every hour. Add more charcoal and soaked wood chips as needed to maintain temperature and smoke. For a pellet grill or smoker, insert the temperature probe into your pork shoulder as directed by your grill’s manufacturer, and keep the lid closed. Avoid opening your cooker throughout the smoking process.

4

For pulled pork, the ideal temperature is 205°F. The high internal temperature allows collagen to break down, making the meat very tender. Keep in mind that the pork shoulder will continue to cook internally by 10 degrees even after it’s been removed from the grill. When you’re sure it’s done, remove the shoulder from the grill using clean barbecue gloves, cradling the meat to prevent it from falling apart in your hands. Tongs won’t work well because the meat will fall apart.

5

After the pork shoulder comes off the grill, let it rest for at least 15 minutes to allow the juices to settle back into the meat. Remove any large chunks of cooked fat. There are several ways of serving pork shoulder. The most common way is to “pull” it apart, using two forks to pull and separate the strands of meat. Another way is to slice, then chop it. Either way, be sure to mix the crusted outer meat with the inner meat so that the varying textures and flavors are distributed evenly.

Cooking for 6 people

Ingredients


  • bone-in pork shoulder
    7 lb.
  • dry rub

For safe meat preparation, reference the USDA website.


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