I have done what seemed impossible: I came up with a way to cook pulled pork on a gas grill that still gives it that smoky flavor we all love. My way takes something that was tedious and time-consuming and makes it a much easier process, while still providing delicious results. The pork shoulder will still need to cook all day; there is no way around that. But the cooks involvement in the process is much more minimal. There is no need to tend a fire all day to enjoy smoky pulled pork!

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First, I use a smoked sea salt. That is where most of the smoky flavor comes from. This is natural sea salt that has been dried over a smoky fire. People who cook on gas grills should try this amazing product, since it adds a great smoky flavor to food without fire. I also use smoked black pepper and smoked paprika, although those two don't add nearly as much smoky flavor as the smoked sea salt does. All three of these products can be found online, from many different spice suppliers. I also find that cumin has a naturally smoky flavor, so I often use it liberally in recipes for items that would traditionally be smoked. These four things come together to provide a great smoky flavor without the hassle of a fire.


1 bone-in pork shoulder, about 5 to 6 pounds (also called Boston butt)

2 tablespoons of smoked sea salt

2 tablespoons of smoked paprika

1 tablespoon of dried garlic granules

1 tablespoon of dried onion granules

1 tablespoon of ground cumin

1 tablespoon of dried thyme

1 tablespoon of dried rosemary

1 teaspoon of ground cayenne pepper

1 teaspoon of ground celery seeds

1 teaspoon of ground mustard seeds

2 cups of apple cider vinegar

1 cup of apple juice

1/4 cup of brown sugar, packed

1/4 cup of ketchup


Combine the smoked sea salt with all the spices and mix well to combine everything. Set aside one tablespoon of the spice mixture. Rub the rest of the spice mix all over the pork shoulder, massaging it well into the meat. Put the pork into a leak proof bag and refrigerate for 24 to 72 hours. This will allow the smoky flavor to permeate the pork shoulder before cooking even begins. It will also tenderize the pork shoulder.

Heat your gas grill to a low heat; you are looking for an ambient temperature of 250 degrees F in the cook box. Place the pork shoulder directly on the cooking grates in an area with indirect heat.

Combine the cider vinegar with the apple juice, brown sugar and reserved spice mixture. Mix well. Set aside 1 1/2 cups of this liquid mixture for later use. The remaining amount will be used to baste the pork shoulder during the long cooking process; do this about every 45 minutes and turn the pork shoulder over at the same time. You want to cook the pork shoulder until it reaches an internal temperature of 190 degrees F; this should take about 8 hours. Remove the cooked pork from the gas grill and let it rest for 20 minutes, then shred with two forks. Place the pulled pork into a serving dish.

Take the reserved liquid and combine it with the ketchup. Bring to a simmer over low heat. Pour it over the pulled pork. Stir. Serve immediately. This pulled pork is great as is or served on whole grain buns with creamy cole slaw. Enjoy!

The Best Gas Grill For Smoky Pulled Pork

You need a gas grill that is capable of maintaining an even, low temperature all day long. A gas grill that is prone to flare-ups or hot spots will result in a quicker cooking process, which in turn leads to a tougher piece of pork. Visit Gas Grill Reviews to find the best gas grill for pulled pork and so much more. You will find thousands of gas grill reviews and a handy gas grill buying guide to help you along the way. You will also find other great gas grill recipes, all provided free of charge.