Weber Kettle Pulled Pork
This Weber kettle pulled pork recipe is all about taking a whole pork butt and cooking it low and slow until it becomes tender, smoky, juicy and ready to pull apart.
Pork butt is a brilliant BBQ cut, especially if you want proper pulled pork. It comes from the shoulder, so it has plenty of fat, collagen and connective tissue. That might sound like hard work, but it is exactly what makes it so good for low and slow cooking.
In this recipe, I smoked one of our whole pork butts on a Weber kettle BBQ for around 7 hours at roughly 110°C to 120°C. I used a mix of Weber briquettes, lumpwood charcoal and oak chunks, wrapped the pork at around 60°C, and finished cooking it at 92°C before resting and pulling.
If you are new to smoking pork butt on a kettle BBQ, it can feel a bit intimidating, but it is actually very doable. The main things are keeping your temperature steady, cooking indirectly, wrapping at the right point, and giving the pork enough time to become tender.
Weber Kettle Pulled Pork Video
If you want to see the full cook, here is the video showing how I smoked a whole pork butt on a Weber original kettle barbecue.
What Is Pork Butt?
Pork butt, despite the name, does not come from the back end of the pig. It comes from the shoulder.
It is a well-used muscle with plenty of fat and connective tissue, which makes it ideal for long, slow cooking. When cooked properly, that connective tissue breaks down and the meat becomes soft enough to shred into pulled pork.
A whole pork butt is usually bone-in, with the shoulder blade left inside. That bone helps distribute heat through the meat during a long cook and is also a good sign that the pork is ready: when the meat is tender, the bone should pull away cleanly.
For a more detailed explanation, see our guide on what pork butt is.
Can You Make Pulled Pork on a Weber Kettle?
Yes, you can absolutely make pulled pork on a Weber kettle.
The key is setting the BBQ up for indirect cooking. You do not want the pork sitting directly over the coals. Instead, you want the heat and smoke moving around the pork gently, almost like an outdoor oven.
For pulled pork, aim to keep the Weber kettle sitting around 110°C to 120°C. This gives the pork enough time to absorb smoke, build a bark, render fat and soften properly.
How Long Does Pulled Pork Take on a Weber Kettle?
A whole pork butt usually takes around 7 hours on a Weber kettle, but the exact time depends on the size of the joint, how steady your BBQ temperature is, and how the pork behaves during the cook.
For this cook, the pork was smoked uncovered for around 4 to 5 hours until it reached roughly 60°C internally. It was then wrapped with butter, honey, extra rub and apple juice, before going back on the BBQ for another 2 to 3 hours until it reached at least 92°C.
Temperature is useful, but tenderness matters most. If the pork still feels tight at 92°C, keep cooking until it probes soft and pulls apart easily.
What Temperature Should Weber Kettle Pulled Pork Be?
For pulled pork, cook the pork butt until it reaches at least 92°C internal temperature.
That is usually the point where the fat and connective tissue have broken down enough for the pork to shred. Some pork butts may need to go a little higher, closer to 94°C to 96°C, depending on the joint.
Use temperature as a guide, but do not ignore feel. The pork should feel soft when probed, and it should pull apart easily after resting.
Weber Kettle Pulled Pork Recipe
This recipe uses a whole pork butt, pork dry rub, apple juice, butter and honey. It is cooked low and slow on a Weber kettle until tender enough to shred into pulled pork.
Ingredients
- 1 whole pork butt
- pork dry rub, or your favourite BBQ rub
- 100g butter
- 2 tablespoons honey
- Apple juice, for spritzing
- BBQ sauce, to serve
- Brioche buns, rolls or sides, to serve
Method
- Set up the Weber kettle - Set your Weber kettle up for indirect cooking and aim for a cooking temperature of around 110°C to 120°C.
- Prepare the pork - Carefully remove the rind from the pork butt using a sharp knife.
- Season - Rub the pork all over with pork dry rub, then leave it to stand for 10 to 20 minutes while the BBQ settles.
- Start smoking - Place the pork butt on the indirect side of the Weber kettle, away from the direct heat.
- Cook low and slow - Smoke the pork at around 110°C to 120°C for 4 to 5 hours, or until the internal temperature reaches around 60°C.
- Spritz - Spritz the pork every couple of hours with apple juice to help keep the surface moist and build colour.
- Wrap - Once the pork reaches around 60°C, remove it from the BBQ and place it in a tray. Add butter, honey, a little extra rub and a few splashes of apple juice.
- Cover - Cover the tray tightly with foil, then return it to the Weber kettle.
- Finish cooking - Cook for another 2 to 3 hours, or until the pork reaches at least 92°C and feels tender.
- Rest - Remove the pork from the BBQ and rest for at least 20 to 30 minutes before pulling.
- Pull and serve - Shred the pork into pulled pork and serve in brioche buns with BBQ sauce.
How to Set Up a Weber Kettle for Pulled Pork
For Weber kettle pulled pork, you need indirect heat.
That means the coals sit to one side of the BBQ, or around the edge using a slow-burning setup, while the pork sits away from the direct heat. You are trying to create a steady, smoky cooking environment rather than grilling the pork directly over hot coals.
Use the bottom and top vents to control airflow. More airflow means more heat. Less airflow brings the temperature down. Try to avoid constantly opening the lid, because every time you do, you lose heat and make the temperature harder to control.
When Should You Wrap Pork Butt?
For this Weber kettle pulled pork recipe, the pork was wrapped when it reached around 60°C internal temperature.
Wrapping helps push the pork through the slower part of the cook, keeps it moist, and gives you a chance to add extra flavour with butter, honey, rub and apple juice.
You can cook pork butt unwrapped all the way through if you want a firmer bark, but wrapping makes the cook a bit more forgiving, especially on a kettle BBQ.
Do You Need to Spritz Pulled Pork?
You do not have to spritz pulled pork, but it helps.
Spritzing with apple juice keeps the surface of the pork moist, helps smoke stick to the meat, and can add a little sweetness to the bark. You do not need to overdo it. Every couple of hours is enough.
Why Is My Pulled Pork Tough?
If your pulled pork is tough, it usually needs longer.
Pork butt contains collagen and connective tissue, and those need time to break down. If the pork has reached temperature but still feels tight, keep cooking until it feels soft when probed.
For pulled pork, do not cook by time alone. Cook until the pork is tender enough to shred.
What to Serve with Weber Kettle Pulled Pork
Pulled pork is brilliant served simply in brioche buns with BBQ sauce, but there are plenty of ways to use it.
Good serving ideas include:
- Brioche buns
- BBQ sauce
- Coleslaw
- Pickles
- Loaded fries
- Mac and cheese
- Nachos
- Tacos
- Rice bowls
- Cornbread
For a proper BBQ-style meal, pulled pork in a bun with slaw and BBQ sauce is hard to beat.
Can You Freeze Pulled Pork?
Yes, pulled pork freezes really well.
Allow it to cool fully, then portion it into airtight containers or freezer bags. Freeze with some of the cooking juices or BBQ sauce to help keep it moist when reheated.
Defrost thoroughly in the fridge, then reheat until piping hot throughout. Add a splash of water, stock, apple juice or BBQ sauce if it needs loosening.
Tips for Better Weber Kettle Pulled Pork
- Keep the Weber kettle between 110°C and 120°C where possible.
- Cook indirectly, not directly over the coals.
- Use wood chunks rather than tiny chips for a longer smoke.
- Spritz every couple of hours, not every few minutes.
- Wrap once the pork has good colour and reaches around 60°C.
- Cook until tender, not just until the timer says it is done.
- Rest before pulling so the juices settle back into the meat.
Final Thoughts
Weber kettle pulled pork takes a bit of time, but it is well worth it.
A whole pork butt, a good dry rub, steady heat, apple juice, butter, honey and patience are all you really need. Keep the BBQ temperature steady, wrap when the pork has good colour, and cook until it is tender enough to pull apart.
Once you have made pulled pork on a Weber kettle, it is hard not to get hooked on low and slow BBQ.
FAQs
Can you make pulled pork on a Weber kettle?
Yes, a Weber kettle works well for pulled pork as long as you set it up for indirect cooking and keep the temperature steady at around 110°C to 120°C.
How long does pulled pork take on a Weber kettle?
A whole pork butt usually takes around 7 hours on a Weber kettle, depending on the size of the joint and how steady your cooking temperature is.
What temperature should pork butt be for pulled pork?
Pork butt should reach at least 92°C internal temperature for pulled pork, but tenderness is the real test. If it does not pull apart easily, cook it longer.
When should you wrap pork butt?
You can wrap pork butt when it reaches around 60°C internal temperature, or when the bark has good colour. Wrapping helps keep the pork moist and makes the cook more forgiving.
Do you need to remove the rind from pork butt?
For smoked pulled pork, it is best to remove the rind so the rub can season the meat properly and the smoke can reach the surface.
What wood is good for pulled pork?
Oak works well for pulled pork because it gives a steady smoky flavour without overpowering the meat. Apple, cherry and hickory are also popular choices.
Why is my pulled pork tough?
If pulled pork is tough, it usually needs more time. Keep cooking until the pork feels soft and shreds easily with two forks.
Can you freeze smoked pulled pork?
Yes, smoked pulled pork freezes well. Freeze it with some cooking juices or BBQ sauce, then defrost and reheat until piping hot.
