Have You Ever Cooked A Proper Barbecued Pork Shoulder On A Gas Grill?

To eat is a necessity, but to eat intelligently is an art. — François de La Rochefoucauld

Right, let’s talk about this so-called “barbecued pork shoulder on a gas grill” recipe. First of all, using a gas grill for barbecuing is like roasting a lamb in a microwave — it’s an absolute travesty! Any self-respecting chef knows that you need a proper smoker or a charcoal grill to get that authentic smoky flavor into your pork shoulder.

But if you’re absolutely insistent on trying this recipe, here’s a proper, comprehensive recipe for barbecued pork shoulder that might redeem the use of a gas grill to some extent:

Barbecued Pork Shoulder on a Gas Grill

Ingredients:

• 1 (4-pound) pork shoulder roast, preferably Boston butt, boneless or bone-in
• 5 to 6 cups wood chips, such as hickory, oak, apple, or other fruit wood
• 2 tablespoons brown sugar, packed
• 2 tablespoons white sugar
• 2 tablespoons paprika
• 1 tablespoon kosher salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons chipotle chili powder
• 1 1/2 teaspoons black pepper

Instructions:

1. The day before: Prepare the rub by mixing all the rub ingredients together. Rub the roast with the mixture, wrap it and refrigerate it overnight.
2. Soak the wood chips the night before.
3. The day of: Bring the chilled roast to room temperature.
4. Prepare your grill by creating a “hot” and “cool” side.
5. Place a tray of water on the grill to help moderate the heat and prevent the roast from drying out.
6. Get the grill smoking by creating a double layered aluminum foil boat with damp wood chips in it. Place it directly on the burner on the “hot” side of the grill.
7. Cook the roast on the cool side of the grill, maintaining a temperature of around 225°F.
8. Maintain the smoke and the 225°F temperature by periodically replenishing the chip boat with more wood chips.
9. Reposition the roast and test its internal temperature after about 5 hours.
10. Remove from heat, let rest, and then pull the pork with 2 forks.

So, if you absolutely insist on using a gas grill for barbecuing a pork shoulder, at least follow the recipe properly and pair it with a good wine to make the experience somewhat tolerable.

Wine Pairing

For this dish, I would recommend a robust and fruity red wine such as the 2017 Meiomi Pinot Noir. Its rich and smooth flavor will complement the smokiness of the pork shoulder perfectly.

Bon Appétit

If you’ve barbecued your pork shoulder on a gas grill to succulent perfection, achieving a mouthwatering smoky flavor and tender texture, then you’re mastering the art of outdoor cooking. Craving more culinary adventures that elevate barbecue classics to new heights of deliciousness? Hit that subscribe button for a journey through the world of grill-top triumphs. And if you’ve unlocked the secret to tender, flavorful pork shoulder with that irresistible smoky aroma, please, share your grilling expertise in the comments. Or, perhaps in the spirit of barbecue bliss, it’s best to quietly savor your Barbecued Pork Shoulder on a Gas Grill, knowing that sometimes the most satisfying meals are the ones shared with friends and family around the grill.