Smoky Pulled Pork on a Gas Grill

Why this recipe works:





It’s often difficult to imbue pulled pork with rich, smoky flavor when cooking on a gas grill. We cut our pork butt into three pieces to increase the surface area that the smoke could cling to. After salting the pork overnight, we take it directly from the fridge to the grill: The meat’s cool temperature allows more smoke to condense onto its surface.

Instead of inundating the meat with smoke at the beginning, we get the most out of the wood chips by soaking half of them in water to delay when they begin to smoke. Our foil packets are the right size and shape to sit on the grill, and they have just the right size and number of openings to allow in enough oxygen so that the chips smolder, but not so much that they catch fire. Finally, we stir together a bright and spicy vinegar sauce that highlights the pungent smoke flavors of our pulled pork.

Pork butt roast is often labeled Boston butt in the supermarket. We developed this recipe with hickory chips, though other varieties of hardwood can be used. (We do not recommend mesquite chips.) Before beginning, check your propane tank to make sure that you have at least a half-tank of fuel. If you happen to run out of fuel, you can move the pork to a preheated 300-degree oven to finish cooking. Serve the pulled pork on white bread or hamburger buns with pickles and coleslaw.

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