Pulled pork made on a Blackstone griddle delivers all the smoky, caramelized flavor of a traditional barbecue finish with the convenience of flat-top cooking. This method uses a slow-braised pork shoulder that is then crisped and coated in sauce on the griddle, giving you tender meat with irresistible crunchy edges. It is perfect for feeding a crowd, and the griddle step adds a texture you cannot get from a slow cooker alone.
Ingredients
- 1 bone-in pork shoulder (also called Boston butt), about 6–8 lb (2.7–3.6 kg)
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 g) kosher salt
- 1 tbsp (7 g) smoked paprika
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp (1 g) cayenne pepper (optional)
- 1 cup (240 ml) apple juice or chicken broth, for braising
- 1 cup (240 ml) barbecue sauce, plus more for serving
- 2 tbsp (30 ml) vegetable oil or canola oil, for the griddle
Instructions
- Trim the pork shoulder of any excess fat, leaving a thin layer. In a small bowl, mix the brown sugar, salt, smoked paprika, black pepper, garlic powder, onion powder, and cayenne (if using). Rub the spice mixture all over the pork, pressing it into the meat. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Preheat your oven to 300°F (150°C). Place the seasoned pork in a Dutch oven or deep roasting pan, fat side up. Pour the apple juice or broth around the pork, not over the rub. Cover tightly with a lid or foil.
- Braise for 3 1/2 to 4 hours, until the internal temperature reaches 195–205°F (91–96°C) and the meat shreds easily with a fork. Check at the 3-hour mark; if it is not tender, continue cooking. Let the pork rest in the covered pot for 30 minutes.
- Transfer the pork to a cutting board. Reserve the braising liquid. Shred the meat with two forks, discarding the bone and any large fat pieces. Skim the fat from the braising liquid and set the liquid aside.
- Heat your Blackstone griddle over medium-high heat (about 375°F / 190°C). Add the vegetable oil and spread it with a spatula.
- Spread the shredded pork evenly on the hot griddle. Let it sit undisturbed for 2–3 minutes to develop a crispy crust. Then flip and toss the meat, adding a splash of the reserved braising liquid to keep it moist. Continue cooking for 5–7 minutes total, until the edges are browned and crisp.
- Pour the barbecue sauce over the pork and toss to coat. Cook for another 1–2 minutes, just until the sauce is sticky and caramelized. Remove from the griddle and serve immediately.
Tips
- For the best texture, choose a pork shoulder with good marbling. The fat keeps the meat moist during the long braise. If using a leaner cut, add 1/2 cup (120 ml) extra liquid to the pot.
- Do not rush the braise. The collagen breaks down between 195–205°F (91–96°C); if the meat is still tough, it needs more time, not more heat.
- When crisping on the griddle, do not overcrowd the surface. Work in batches if needed, so the pork gets direct contact with the hot metal and actually crisps instead of steaming.
- Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
Serving Suggestions
Serve the pulled pork on soft brioche or potato buns with coleslaw and pickles. It also works well over nachos, in tacos, or piled on a baked potato. For a classic barbecue plate, pair it with cornbread, baked beans, or a simple green salad.
Variations
- Spicy: Add 1–2 minced chipotle peppers in adobo to the barbecue sauce before tossing.
- Mustard-based: Use a South Carolina-style mustard sauce instead of tomato-based barbecue sauce for a tangy twist.
- No-sugar: Replace the brown sugar with a sugar-free sweetener and use a sugar-free barbecue sauce.
- Smoky: Add 1 tsp (2 g) liquid smoke to the braising liquid for a deeper smoke flavor without a smoker.
Storage and Reheating
Refrigerate leftover pulled pork within 2 hours of cooking. It will keep for 3–4 days in the fridge. To freeze, portion the pork into zip-top bags, press out the air, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat on the Blackstone over medium heat with a splash of apple juice or broth until hot and slightly crispy, or in the microwave in 30-second bursts. Reheated pork should reach an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use a boneless pork shoulder? Yes, boneless works well. The cooking time may be slightly shorter, so start checking at 3 hours. The bone adds flavor and helps retain moisture, but the results are still excellent without it.
Do I have to braise the pork before using the Blackstone? Yes, the griddle alone cannot break down the collagen in a pork shoulder in a reasonable time. The braise makes the meat tender, and the griddle adds the crispy finish. You could use a slow cooker instead of the oven, but the oven gives you more control over the temperature.
What if I don’t have a Dutch oven? Use any deep oven-safe pot with a tight-fitting lid, or a roasting pan covered tightly with heavy-duty foil. The key is to trap the steam so the pork cooks in a moist environment.
Can I prepare this ahead of time? Absolutely. Braise and shred the pork up to 2 days ahead, then refrigerate. When ready to serve, bring it to room temperature for 30 minutes, then crisp it on the griddle as directed. You may need to add a little extra liquid to rehydrate the meat.
Why is my pulled pork dry? This usually happens if the pork is cooked to too high a temperature or too quickly. Aim for 195–205°F (91–96°C) and do not skip the resting step. Also, be sure to add some of the reserved braising liquid when crisping on the griddle.
Can I use a different cut of pork? Pork butt (shoulder) is ideal. Pork picnic shoulder also works but is a bit leaner. Avoid tenderloin or loin, as they dry out and do not shred properly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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