Pulled Pork using the Snake Method

Making delicious pulled pork at home is one of the most rewarding BBQ experiences, and I'm so excited to share how I get consistently amazing results. While my recent cook used special Iberico pork, which is phenomenal, these tips apply to any pork shoulder, helping you achieve that perfect melt-in-your-mouth texture and rich flavor. First, let's talk about the star of the show: the pork! Many of you might wonder, "what's the best roast for pulled pork?" My go-to is always a bone-in pork shoulder, often labeled as a Boston butt or picnic roast. These cuts have a fantastic fat-to-meat ratio and connective tissue that breaks down beautifully during a long, slow cook, yielding incredible tenderness. While Iberico pork truly elevates the experience with its unique fat marbling, a regular pork shoulder will still give you fantastic results. If you're looking for pulled pork without a slow cooker, smoking it low and slow on a grill like a Weber Kettle or even in an oven is totally doable. The key is patience and maintaining a consistent low temperature. Next up, seasoning! This is where you build your flavor foundation. I love a good binder like W-Sauce or even just plain yellow mustard; it helps your rub stick and creates a beautiful bark. For my latest cook, I used a garlic jalapeño rub and coarse black pepper, which added a fantastic kick. What to season a pork shoulder with really depends on your preference, but a good all-purpose rub usually includes salt, black pepper, paprika, garlic powder, onion powder, and a touch of brown sugar for caramelization. Don't be shy – generously coat all sides of the pork! I often apply my rub the night before and let it sit in the fridge, allowing the flavors to penetrate deeper into the meat. Now, for the cooking method. My absolute favorite way to make smoked pulled pork is using the charcoal snake method on my Weber Kettle. It's a game-changer for maintaining steady low temperatures (around 225-250°F) for hours on end without constant intervention. You arrange briquettes in a 'C' or 'S' shape around the perimeter of the grill, lighting only a few at one end. As they burn, they ignite the next briquettes in sequence, providing a very controlled, long-lasting heat source. I add wood chunks (like cherry, pecan, or hickory) on top of the lit and unlit briquettes for that amazing smoky flavor. This method is perfect for those who want that authentic smoked taste without needing a dedicated smoker. One of my biggest discoveries lately has been the 'no-wrap' technique. While many recipes suggest wrapping your pork in butcher paper or foil after a few hours to push through the stall, I've found that letting it go unwrapped for the entire smoke creates an incredible, thick, crispy bark that's just divine. It does mean a longer cook time – usually 12-14 hours for a good-sized shoulder – but the results are worth it. To keep the meat moist during this long cook, I spritz it every hour or so after the first couple of hours. My go-to spritz is usually apple cider vinegar, sometimes mixed with a little water or apple juice. This helps keep the surface moist and encourages bark formation. When rotating the grate, I always ensure the roast stays opposite the lit coals, allowing for indirect heat. Regarding vents, I keep the top vent almost fully open to allow smoke to escape and the bottom vent barely open for temperature control. If I see temperature spikes, especially after opening the lid, I adjust the bottom vent slightly. Finally, don't rush the rest! Once your pork reaches an internal temperature of around 200-205°F and is probe-tender, take it off the grill. I wrapped mine in Iberico pork lard for extra juiciness, but you can also wrap it tightly in foil and then in a towel, letting it rest in a cooler for at least an hour, or even several. This resting period allows the juices to redistribute, resulting in a much more tender and flavorful pulled pork. Then, it's shredding time! I use bear claws, but forks work just as well. Enjoy your hard work – it's truly a labor of love that pays off with every bite!