As a barbecue enthusiast, I’m always looking for new and interesting things to cook on my trusty Weber grill. Recently, I came across pickled pork and thought it would be an awesome thing to smoke and grill up Pickled pork has a unique tangy, vinegar-y flavor that really shines when cooked low and slow. The Weber’s indirect heat is perfect for bringing out the best in this preserved meat
In this article, I’ll provide a complete step-by-step guide to cooking pickled pork in a Weber, based on my experience and some helpful YouTube guidance. You’ll learn all about how to prep and season the pork, set up the grill for indirect cooking, monitor temperatures, and glaze the meat. Let’s get grilling!
What is Pickled Pork?
First things first, what exactly is pickled pork? Pork that has been cured and preserved in a salty, acidic brine solution. This was an important preservation method before refrigeration. The brine often contains vinegar, giving pickled pork a tangy flavor profile.
Popular brands like Cajun Country use spices like garlic, bay leaves, and chili peppers to give their pickled pork a signature Cajun flare. The pork is sold cubed and boneless. It’s great for slow cooking and adding flavor to dishes like soups, beans, and rice.
Benefits of Cooking Pickled Pork on a Weber
Cooking pickled pork on a Weber grill offers several advantages
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Indirect heat cooks the pork evenly without burning.
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Smoky flavor from adding wood chips or chunks.
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Crispy exterior from searing first over direct high heat.
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Tender and juicy meat due to the low and slow cooking method.
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Infuses sauce and glaze when cooked in a flavorful liquid.
With the right technique, the Weber can yield fork-tender pickled pork with the perfect amount of char and smoke. Let’s go over the steps.
Ingredients
- 3-5 lb pickled pork shoulder or leg
- Cherry or apple wood chunks
- Sweet cherry glaze
Step 1: Prepare the Pork
Rinse the pickled pork under cold water to remove excess surface salt. Pat dry with paper towels. Lightly brush the pork with vegetable or olive oil – this helps it brown.
If cooking a whole pork shoulder or leg, score the skin and fat cap in a crosshatch pattern. This allows the fat to render and crisp up.
Step 2: Prep the Weber for Indirect Cooking
Set up your charcoal or gas Weber grill for indirect cooking by putting the coals or burner on only one side. Place a drip pan filled with water, juice, or beer on the empty side.
Add 2-3 wood chunks to the charcoal for extra smoke flavor. For gas, add wood chips to the smoker box.
Step 3: Place the Pork on the Grill
Put the pickled pork over the drip pan, away from any direct heat. This ensures even, gentle cooking.
If the edges hang over the heat, shield them with foil to prevent burning. Put a probe thermometer into the thickest part of the meat.
Step 4: Cook the Pork Low and Slow
Cover and cook the pork at a temperature between 250-275°F, adjusting the vents as needed. Go by internal temp, not time.
For a whole pork shoulder, cook to 203°F internal temperature until fork tender. For chopped pickled pork, cook to 145°F.
Cooking low and slow tenderizes the meat while infusing it with subtle smoky flavor.
Step 5: Glaze the Pork
Make a sweet and tangy glaze to brush on the pork while it grills. Simmer cherry juice, vinegar, brown sugar, spices, and mustard to reduce into a thick, sticky glaze.
After 2-3 hours, start basting the pork with glaze every 20-30 minutes until it’s sticky and lacquered. The sugars will caramelize into a crispy crust.
Step 6: Rest and Serve
Once the pickled pork reaches the target temp, remove it from the grill and let rest for 30 mins. This allows the juices to reabsorb for moist, tender meat.
Slice or shred the pork, then serve piled high on buns or over rice. Enjoy this delicious barbecue with crispy, smoky, and sweet pickled pork!
FAQs
Still have some questions about cooking pickled pork on the Weber? Here are answers to some frequently asked questions:
How long does it take to cook pickled pork in a Weber?
Cooking time depends on the size and thickness of your pickled pork. Plan for 1-1.5 hours per pound. A 5 lb shoulder takes around 5-7 hours at 250°F.
Should the fat cap be placed up or down on the grill?
Place the pork fat cap up on the cooler side of the grill. This allows the heat to slowly render and crisp up the fat cap as it cooks.
Can I use both direct and indirect heat?
Yes! Sear the pickled pork over direct heat for 10-15 minutes per side to get a nice crust before moving over indirect heat to finish cooking.
What wood is best for smoking pickled pork?
Fruit woods like apple, cherry, peach, or even maple pair wonderfully with pickled pork. The sweet smoke complements the vinegary brine.
Is it necessary to brine or inject the pickled pork?
No brining or injecting required! The pork is already cured and pickled, so it will be well seasoned and tender.
What sides go well with smoked pickled pork?
Try vinegar-based slaws, beans, cornbread, rice dishes, roasted veggies, or potatoes as delicious sides to cut through the richness.
Smoking pickled pork on the Weber results in finger-licking, melt-in-your-mouth barbecue that I hope you’ll try for yourself using this guide! The sweet and tangy finished pork is well worth the low and slow cooking time.
Common Mistakes to Avoid
It’s easy to mess up boneless pickled pork on the grill if you aren’t careful. Here are some common mistakes to watch out for:
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Cooking over direct high heat. This burns the outside before the inside cooks. Always use indirect heat.
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Not monitoring the temperature. Undercooked pork is unsafe. Overcooked turns dry. Use a thermometer.
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Cutting into the meat too early. Never slice into pork before it has rested! Juices will spill out.
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Glazing too early or too often. Wait until later in the cook to start glazing so the crust doesn’t burn.
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Boiling the glaze. Keep glazes at a simmer so they don’t reduce too quickly into a sticky mess.
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Skipping the seasoning. Pickled pork still benefits from some simple seasoning like salt, pepper, oregano or paprika.
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Burning the edges or ends. If areas start to blacken, cover them with foil.
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Ignoring flare-ups. If the pork drippings cause flare-ups, move it to a cooler area.
Follow the tips in this guide and you’ll avoid these common pitfalls on your way to smoked pickled pork success!
Tips for Maximizing Flavor
Pickled pork already has a robust, tangy flavor profile. However, there are some easy ways to take it to the next level:
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Soak wood chunks in water or even pickle juice beforehand for amplified smoke taste.
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Rub with spices like garlic, mustard, paprika, coriander or fennel before grilling.
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Sear the meat first to get caramelization which adds deeper, richer notes.
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Make a flavorful glaze with spices, herbs, citrus, vinegars, etc. that complement the pork.
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Eat the fatty ends or burnt ends for the most intense pickled pork flavor.
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Use the pork drippings to sauté veggies like peppers, onions or brussel sprouts.
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Serve with tangy BBQ sauce or hot mustard to cut through the rich fattiness.
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Garnish with fresh herbs like parsley, cilantro or dill to brighten up the plate.
With just a little extra effort, you can really amplify the already bold pickled pork taste. Get creative with additional seasonings and sauces!
Different Ways to Use Leftovers
Like any barbecue, you’ll inevitably end up with leftover pickled pork after you smoke up a big batch. Fortunately, there are endless ways to creatively use up the remains:
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Dice or shred to make quesadillas, tacos, sliders, pizza, omelets or fried rice.
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Simmer in soups, beans, chili or jambalaya for added flavor.
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Stuff into potatoes, peppers, cabbage leaves or pitas for tasty handheld meals.
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Toss with salad greens, tomatoes, cheese and vinaigrette for a protein-packed lunch.