How to Make Award-winning, Competition-style Pulled Pork on an Infrared Grill

May is National BBQ Month:  Get competitive tips from Diva Q.

Did you know that you can whip up some amazing, competition-style pulled pork on your very own Infrared grill? Well, you can! Now, while most BBQ competitions do not allow the use of gas grills, that does not mean that you can’t create an award-winning masterpiece for your backyard crew. Simply follow this step-by-step set of instructions and recipes. They will carefully walk you through the whole process of how to make award-winning, competition-style pulled pork on a Char-Broil TRU-Infrared Grill.

There are 3 parts to making pulled pork:

Prep The Butt

First, if you trim out some of the hard fat pockets, this will allow the rub to better penetrate the meat. Leave the fat cap on the bottom of the pork butt intact. It acts as a natural heat shield for the butt’s bottom.

Trimming POrk Butt for pulled pork Trimming POrk Butt for pulled pork

The injection adds flavor and helps the pork to retain moisture which is important because it’s a big piece of meat that will cook for a long time.

How to inject Pork Butt How to inject a pork butt

The rub can be savory, sweet, hot or a combination. The recipe I use is a balance of them all. I suggest that you use the freshest spices wherever possible. Get the best quality you can afford and you will get top-notch results.

Making Pulled Pork Rub Making Pulled Pork Rub

spices

After the pork butt is rubbed, rest time is key. The rub will soak into the pork and will help with the formation of the bark (the outer layer of the pork butt that gets a deep rich mahogany crust). It also has the highest concentration of flavor from the rub.

Rubbing Pork Butt Rubbing a pork butt Rubbing Pork Butt Pork Butt resting

Time To Cook

While the meat is resting in the fridge, it’s easy to make smoker packets in advance. For a light smoke flavor, you will need a minimum of 4 smoker packets.

Lay one sheet of foil down. Add approximately 1 cup of wood chips. Close the packet tightly to form a flat package. Poke holes in the top of the packet to allow the smoke to come out.

How to make a smoker packet How to make a smoker packet

NEW 6-PACK WOOD CHIP SMOKER BOXES
Char-Broil’s NEW Wood Chip Smoker Boxes make it even easier to smoke without having to make packets.

The meat needs to go onto the cold side of the grill. On a four-burner grill, you can create an indirect cooking zone by turning on one of the burners to high and then leaving the other three off.

Pork Butt on IR Grill Pork Butt on IR Grill2

As the cooking time progresses, change out the smoker packet after every hour. When the surface appears to be dry, spritz with apple juice.

Pork Butt on IR Grill3 Pork Butt on IR Grill4

After approximately 4 hours, the bark has formed to a rich, deep mahogany color. Now, it’s time to wrap. This will help flavor and tenderize the meat while expediting the cooking process.

Pork Butt in Pan IR Grill Wrapping Pork Butt IR Grill
After an additional 3-4 hours, the pork butt will be done. The internal temperature should be around 200F. The bone should pull out with little resistance. Give the pork butts at least a 1/2 hour to rest while wrapped in the pan.

Pulled Pork Butt Bone

And now for the sauce…

This sauce is thin and will easily meld into the meat. It has lots of spices for that final flavor boost.

Making Sauce for pulled pork Making Sauce for pulled pork Making Sauce for pulled pork

Pulling The Pork

Pulling the pork is easy. You can do this with two forks, discarding any excess fat pieces. You can also pull the pork apart with your hands. I use plastic gloves over a thin pair of cotton gloves and it works well. Try not to shred the pork too much. Larger pieces will stay much more moist than thin, stringy pieces.

How to make pulled pork

How to Make Award-Winning Pulled Pork
Pulled pork freezes well. I freeze it in resealable bags portioned out for my family. There are a lot of ways you can serve pulled pork:

  • On a bun with coleslaw
  • In a lasagna
  • Empanda, taco or burrito filling
  • Nachos
  • Anywhere you would normally use cooked ground beef.
How to Make Award-Winning Pulled Pork on a TRU-Infrared Grill

Rating: 51

Prep Time: 5 hours

Cook Time: 10 hours

Total Time: 15 hours

Yield: approx 8-10lbs pulled pork

Serving Size: -

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How to Make Award-Winning Pulled Pork on a TRU-Infrared Grill

A delicious recipe to make award winning pulled pork anytime at home!

Ingredients

  • 2 - 8-10lb Bone in Pork Butt (May be called a Boston Butt)
  • 1 recipe Peach Nectar Pork Injection
  • 1 recipe Chicken & Pork Rub
  • 1 recipe Competition Style BBQ Sauce
  • For the wood packets:
  • 4 cups wood chips (fruit woods, whiskey wood chips, hickory, oak or pecan)
  • For the Spray:
  • 2 cups unsweetened apple juice
  • For the wrap
  • 2 cups unsweetened apple juice
  • 2 cups brown sugar

Instructions

  1. Trim the butt of excess fat from the top of the meat - leaving the bottom fat cap intact
  2. Place each pork butt in a 2 gallon resealable bag
  3. Inject each pork butt with 8-10 ounces of Peach Nectar pork injection
  4. Rub each pork butt with 1 cup Chicken & Pork Rub
  5. Rest meat in a fridge for minimum 4 hours or overnight
  6. Make 4 wood chip packets.
  7. Create an indirect cooking zone by only lighting one burner of your gas grill
  8. Place meat fat side down on the cold side of the cooker right from the fridge.
  9. Temp should be approximately 225F- 250F indirect
  10. Check every ½ hr to see when you need to spritz the butts with apple juice. If the surface is dry then spritz.
  11. Every hour replace the smoker packet.
  12. When the pork butts reach 165-170F (approx 4 hours) it is time to wrap
  13. Place each pork butt in a ½ size disposable pan
  14. Pour 1 cup of apple juice and 1 cup of brown sugar over each pork butt and wrap with heavy duty foil sealing it tightly.
  15. Return to the BBQ (indirect) or oven at 300F until the internal temperature reaches 200F or when the bone can be pulled out easily.
  16. Turn off oven or grill and rest for 1/2 hour covered.
  17. Shred the pork butt with two forks discarding fats and any gristle. Mix with bbq sauce and serve on buns with slaw.
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4 Comments
  1. Written by the “Queen of Q” — DivaQ! Thanks!

  2. WHY DON’T YOU MAKE A 2-BURNER INFRA-RED GRILL WITH A SIDE BURNER?
    TWO PEOPLE WITH LIMITED DECK SPACE DON’T REQUIRE 3 OR MORE BURNERS.
    WE USE THE SIDE BURNER ON OUR GRILL ALMOST AS OFTEN AS WE USE THE
    GRILL ITSELF. PLEASE ADVISE.

    • Agree! I had to save my old grill just for the use of the side burner which still works, but since there are only 2 of us, we no longer feel the need to purchase a 3 burner.

  3. Is this recipe possible on a two burner TRU Infrared? Maybe with a small butt and one burner on but at a lower setting? Thanks.

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