Weber Q Easy Pulled Pork

  • Prep Time
    2 hours
  • Cook Time
    4.5 hours
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


1.5kg Pork Scotch (rind off)

100ml Apple Cider Vinegar


Spice Rub

  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper


Barbecue Sauce (makes 300ml)

  • 50g butter, cubed
  • 1 brown onion, chopped finely
  • 200ml tomato sauce
  • 125ml Jack Daniel’s Tennessee Whiskey
  • 1/3 cup brown sugar
  • 80ml apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder


Step 1
This recipe is ideal for Weber Q’s and Weber Family Q’s. Set up your barbecue for indirect cooking with a Convection Tray and Trivet (please refer to your handbook for further instructions).

Step 2
Mix all of the spice rub ingredients together in a bowl. Coat and rub both sides of the pork with the spice mix. Cover and refrigerate for half an hour to marinate.

Step 3
Thirty minutes prior to cooking, take the pork out of the fridge and allow to stand at room temperature.

Step 4
Preheat the barbecue on the lowest setting: Weber Q: control burner on low, Family Q: small burner off, large burner control low.

Step 5
Once the barbecue is preheated, position the pork on top of the trivet in the barbecue. Cook for 3 hours.

Step 6
After 3 hours, place the pork into a large drip pan, pour apple cider vinegar on top and cover tightly with aluminium foil.

Step 7
Cook for a further 1.5 hours.

Step 8
Take the pork off the barbecue and leave to rest for 45 minutes, leaving it in the drip pan and covered with the aluminium foil.

Step 9
After 30 minutes of the resting period prepare the barbecue sauce.

Step 10
Place the butter in a saucepan and cook over a low heat. Once the butter has melted, add the onion and cook for a few minutes or until the onion has softened. Once the onion is cooked add all the remaining sauce ingredients. Cook for a further 10 minutes over a high heat or until thick and sticky, making sure to stir the sauce regularly. Set aside until the pork has rested.

Step 11
Using 2 forks, break the meat into small and medium sized pieces.  The meat should be fall apart tender, and break into string like consistency easily.

Step 12
Mix 100ml of the barbecue sauce through the pulled pork.