{"id":1101,"date":"2022-04-20T02:38:00","date_gmt":"2022-04-20T02:38:00","guid":{"rendered":"https:\/\/pittsburghgasgrill.com\/?p=1101"},"modified":"2022-04-19T21:40:02","modified_gmt":"2022-04-19T21:40:02","slug":"smoked-pulled-pork-on-your-gas-grill","status":"publish","type":"post","link":"https:\/\/aelign.com\/archive\/pgghco\/smoked-pulled-pork-on-your-gas-grill\/","title":{"rendered":"Smoked pulled pork on your gas grill"},"content":{"rendered":"\n<h3>Ingredients<\/h3>\n\n\n\n<h4>Supplies<\/h4>\n\n\n\n<ul><li>Meat Thermometer<\/li><li>Meat Injection Syringe<\/li><li>Heavy-Duty Aluminum Foil<\/li><li>Wood Chips or Chunks for smoking<\/li><li>Cling Wrap<\/li><\/ul>\n\n\n\n<h4>Injection Marinade Ingredients<\/h4>\n\n\n\n<ul><li>3\/4 cup apple juice<\/li><li>1\/2 cup water<\/li><li>1\/4 cup sugar<\/li><li>1\/4 cup brown sugar<\/li><li>1\/4 cup kosher salt<\/li><li>2 tbsp Worcestershire sauce<\/li><li>2 tbsp apple cider vinegar<\/li><\/ul>\n\n\n\n<h4>Pork<\/h4>\n\n\n\n<ul><li>1 8-10 pound bone-in pork shoulder roast <em>(aka Boston butt)<\/em><\/li><\/ul>\n\n\n\n<h3>Instructions<\/h3>\n\n\n\n<h4>Injection Marinade Instructions<\/h4>\n\n\n\n<ul><li>Combine marinade ingredients in a bowl.<\/li><li>Using a meat injection syringe, inject the mixture into several different spots in the pork meat.<\/li><\/ul>\n\n\n\n<h4>Pork Instructions<\/h4>\n\n\n\n<ul><li>After injecting the meat with the marinade, generously coat pork with your favorite BBQ Pork Rub <em>(we used KC Butt Spice BBQ Rub) <\/em>and cover with cling wrap overnight.<\/li><\/ul>\n\n\n\n<h4>Smoking Instructions<\/h4>\n\n\n\n<ul><li>Smoking pork can take between 8-12 hours. You will need a meat thermometer when smoking your pork.<\/li><li>Preheat grill to 230\u02da making sure that your wood chips\/chunks have started to smoke.<\/li><li>When internal temperature of meat hits 165\u02da, wrap meat in heavy-duty aluminum foil.<img loading=\"lazy\" srcset=\"https:\/\/mhponlinestore.com\/wp-content\/uploads\/2020\/06\/smoked-pulled-pork-1-200x150.jpg 200w, https:\/\/mhponlinestore.com\/wp-content\/uploads\/2020\/06\/smoked-pulled-pork-1-300x225.jpg 300w, https:\/\/mhponlinestore.com\/wp-content\/uploads\/2020\/06\/smoked-pulled-pork-1-400x300.jpg 400w, https:\/\/mhponlinestore.com\/wp-content\/uploads\/2020\/06\/smoked-pulled-pork-1-500x375.jpg 500w, https:\/\/mhponlinestore.com\/wp-content\/uploads\/2020\/06\/smoked-pulled-pork-1-600x450.jpg 600w, https:\/\/mhponlinestore.com\/wp-content\/uploads\/2020\/06\/smoked-pulled-pork-1-700x525.jpg 700w, https:\/\/mhponlinestore.com\/wp-content\/uploads\/2020\/06\/smoked-pulled-pork-1-768x576.jpg 768w, https:\/\/mhponlinestore.com\/wp-content\/uploads\/2020\/06\/smoked-pulled-pork-1.jpg 800w\" width=\"300\" height=\"225\" src=\"https:\/\/mhponlinestore.com\/wp-content\/uploads\/2020\/06\/smoked-pulled-pork-1-300x225.jpg\" alt=\"Pulled Pork\"><\/li><li>Once meat reaches 200\u02da, remove from grill and place in a cooler for at least 30 minutes<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/mhponlinestore.com\/wp-content\/uploads\/2020\/06\/smoked-pulled-pork-2-300x225.jpg\" alt=\"Pulled Pork\"\/><figcaption>smoked pulled pork<\/figcaption><\/figure>\n\n\n\n<ul><li>Pork should be tender and easily pulled apart<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Supplies Meat Thermometer Meat Injection Syringe Heavy-Duty Aluminum Foil Wood Chips or Chunks for smoking Cling Wrap Injection Marinade Ingredients 3\/4 cup apple juice 1\/2 cup water 1\/4 cup sugar 1\/4 cup brown sugar 1\/4 cup kosher salt 2 tbsp Worcestershire sauce 2 tbsp apple cider vinegar Pork 1 8-10 pound bone-in pork shoulder [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[25],"tags":[],"_links":{"self":[{"href":"https:\/\/aelign.com\/archive\/pgghco\/wp-json\/wp\/v2\/posts\/1101"}],"collection":[{"href":"https:\/\/aelign.com\/archive\/pgghco\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aelign.com\/archive\/pgghco\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aelign.com\/archive\/pgghco\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aelign.com\/archive\/pgghco\/wp-json\/wp\/v2\/comments?post=1101"}],"version-history":[{"count":1,"href":"https:\/\/aelign.com\/archive\/pgghco\/wp-json\/wp\/v2\/posts\/1101\/revisions"}],"predecessor-version":[{"id":1102,"href":"https:\/\/aelign.com\/archive\/pgghco\/wp-json\/wp\/v2\/posts\/1101\/revisions\/1102"}],"wp:attachment":[{"href":"https:\/\/aelign.com\/archive\/pgghco\/wp-json\/wp\/v2\/media?parent=1101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aelign.com\/archive\/pgghco\/wp-json\/wp\/v2\/categories?post=1101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aelign.com\/archive\/pgghco\/wp-json\/wp\/v2\/tags?post=1101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}