Grilled Pork Shoulder

Air Date: 
Fri, 05/25/2018
NC Ingredients: 
pork, apple juice




3 lb
pork shoulder
2 T
olive oil
1 c
apple juice
3⁄4 c
brown sugar (Rub)
1⁄2 c
kosher salt (Rub)
1⁄3 c
black pepper (Rub)
1⁄4 c
paprika (Rub)
1 T
garlic powder (Rub)
1 T
onion powder (Rub)
1 T
chili powder (Rub)
1 T
celery salt (Rub)
1 T
hickory salt or smoked sea salt (Rub)
1 t
ground cumin (Rub)
1 t
ground sage (Rub)
1⁄4 t
cayenne pepper (Rub)


You may want to trim the fat cap. Rub pork with olive oil.

Coat the pork shoulder with dry rub generously on all sides. You will have extra rub to use again.

Lightly oil grill grate and preheat grill to 425 degrees with an area for direct cooking and an area for indirect cooking. Grill the pork over direct heat until well-seared, 4 to 5 minutes per side.

Move pork to indirect heat, cover and cook until tender and it reaches 3-5 degrees before desired doneness using a meat thermometer, 1 1/2 to 2 hours.  Baste with apple juice every 30 minutes to keep pork from getting to dry.


Let pork rest for 10 minutes before slicing.


Medium-rare 145-150 degrees

Medium 150-155 degrees

Medium-well 155-160 degrees

Well 160 degrees


Lisa’s Notes: Dennis Moore of Goldsboro pledged to the WRAL Coat for the Children Campaign and asked if Brian and I would grill a pork shoulder so this recipe is for him.

I like it because you don’t have to cook it as long as when you are making pulled pork.  This has the same great taste but it is sliced. Just add your favorite BBQ sauce and enjoy!