Amidst the vivid culinary landscape of Australia, where the scorching heat of the sun combines with the strong character of local flavours, barbecuing is more than just a way of cooking food. It is rather a cultural celebration for Australia and its people. 

In the middle of the bustling Australian markets stocked with the freshest produce and meats and where the Barbeques in the backyard are lit up with love and laughter, the aroma of slow-cooked, pulled pork fills the air and promises a meal full of delightful flavours. 

Australia’s love for barbecue is illustrious, spanning from the beaches of Queensland to the rugged lands of Western Australia, each region adds a unique twist to the beloved culinary tradition of the country. In a land that celebrates outdoor cooking so much, a Gas BBQ isn't just a kitchen appliance, it is the heart of the backyard, that helps you unfold the magic of grilling and brings friends and family together to taste something extraordinary.

Pulled pork, a dish that has its roots in the American South, found its second home in Australia long back and since then this tradition of slow-cooking Pulled Pork with local ingredients and spices has prevailed throughout the country. The secret behind the mouthwatering Pork Dish is the slow unfolding of the flavours over the gentle heat of the grill, a process that requires patience, technique and the correct tools.

So as the tantalizing aroma of spices and smoked meat fills the air, join us on a culinary adventure where we will guide you through the process of making the Ultimate Pulled Pork on a Gas BBQ in Australia. 

Why Pulled Pork on a Gas BBQ in Australia is a must try

Pulled Pork cooked over a Gas BBQ is a culinary speciality, for Australian barbecue enthusiasts because of a wide range of reasons. This beloved dish is infused with a layer of robust flavours that are complimented by the smokiness of the BBQ, making it more than just a meal. Here are some of the reasons that make pulled pork so amazing and loved.

Supreme Flavours

The slow and low cooking over the Gs BBQ allows the Pork shoulder to cook thoroughly, without drying out the meat. This process fills the meat with the juicy flavours of the spices and smokiness, lending it the typical Australian flavour. The end result you get is an amazingly cooked Pulled Pork that is juicy, soft and filled with notes of smoke, sweetness, and spice altogether.

Accurate Temperature Control

One of the best parts about using a Gas BBQ is that it provides you the ability to control temperature precisely over a long period. This temperature control is of extreme importance in Pulled Pork cooking, as slow cooking lends it the desired texture and flavour. Gas grills make this task easier as you can adjust the flame accordingly and maintain just the right temperature, ensuring that the meat is evenly cooked on all sides.

Convenient and Easy to clean

Making Pulled Pork on a Gas BBQ is a far better option than cooking it on a Traditional Charcoal Grill, as the former comes with a lot of advantages over the latter. The first one is that gas grills heat up quickly in just a few minutes whereas charcoal grills take an eternity to heat up before you can start cooking. Another reason is that gas Grills make temperature control an easy job whereas controlling temperature while using a charcoal grill becomes quite a tough job. Last but not least, Gas grills don't produce ash and when you are done grilling, cleaning would be much easier. This is the reason that makes cooking Pulled Pork on a Gas BBQ in Australia, so convenient.

Perfect for all kinds of Occasions

Whether you are hosting a brunch for your loved ones or throwing a dinner party for your colleagues, Pulled Pork is a fantastic option for feeding a crowd, which is what makes it a favourite at most Australian Gatherings. The ease of shredding pork and pairing it with a variety of sauces or serving it alongside different dishes pairs perfectly with the Australian ethos of sharing meals and making memories over food.

Key Ingredients for Preparing the Ultimate Pulled Pork over a Gas BBQ

Before diving into the recipe, let's talk about the ingredients that make this dish so delicious and mouth-watering:

Pork Shoulder

The star ingredient of the dish, a good quality Pork Shoulder is a must for achieving that tender and juicy texture. For the best results you would want to opt for a bone-in pork shoulder, this is because the bone adds a distinct flavour to the meat and keeps it moist during cooking.

Spices for the Rub

A good blend of spices is essential to create a rub that adds complexity and depth to the flavour of Pulled Pork on a Gas BBQ. Here are some of the best spices that you can use:

• Paprika: Provides a sweet smoky flavour to the dish while lending a beautiful reddish colour.
• Garlic Powder: Adds a warm and savoury undertone to the meat that compliments the smoky flavour. 
• Brown Sugar: Helps caramelize the surface of the pork and adds a glaze and hint of sweetness to the pork’s natural taste.
• Salt: Essential seasoning and helps retain moisture in the meat while it cooks. 
• Black pepper:  Adds spiciness to balance out the sweetness of the dish.
• Onion Powder: Elevates the depth of the meat and adds a slightly sweet flavour.
• Cayenne Pepper: provides the appropriate heat that is a must in all BBQ dishes.
• Dry Mustard: pairs excellently well with pulled pork by adding an earth-spicy edge.

Liquids for Braising

It is important to make sure that the meat might lose its moisture upon grilling which is when braising comes to the rescue, braising your meat with your favourite liquids not only helps retain moisture but also adds flavour to the pulled pork.

• Apple cider vinegar: Is a great option for braising, adds tanginess and helps the meat cook appropriately.
• Beer: A good Australian beer can do wonders to your BBQ Pulled Pork, adding a bitter and malty note to its flavours.

Let's get started!

Step 1: Prepping the Pork

The first step is to cut the fat cap of the pork shoulder in a diamond shape, doing this will not only help in rendering the fat but will also allow the flavours to infuse deep into the meat.

Step 2: Marination

To prepare a dry rub for the pulled pork, mix all the dry spices and herbs into a bowl and give it a good mix. Now combine this with apple cider vinegar and beer to form a semi-thick marinade for the meat.    

Step 3: Applying the Marinade

Rub the prepared marinade over the pork shoulder generously covering each side, once done let this rest for an hour or overnight in the refrigerator for best results.

Step 4: Setting up the BBQ

Preheat the gas BBQ to a temperature as low as 120°C, this is because we will be slow-cooking the meat. If your gas BBQ offers a smoker box then feel free to add some wood chips probably hickory or mesquite, to add that extra smokiness.

Step 5: Cooking the Pork 

Gently place the marinated pork shoulder over the gas BBQ with the Fat side up, once done, close the lid and start cooking. You have to make sure to maintain a low temperature throughout the process, let this cook for about 6-8 hours, basting with beer or apple cider vinegar every hour.

Step 6: Resting 

Once the pork is finally cooked, wrap it in aluminium foil and allow it to rest for a minimum of 30 minutes. This step is of utmost importance as it helps the juices to penetrate deep into the meat, resulting in more tender and soft pork.

Step 7: Pulling the meat 

Making use of two sharp forks, pull the pork apart into shreds, you should be able to do so with little effort. Once done, mix some braising juices again into the pork to retain the moisture.

Step 8: Serving

Serve the freshly cooked pork with your favourite sides, the best ones being on a fresh coleslaw roll, a fresh salad or even with jacket potatoes.

Equipment Used for Making the Ultimate Pulled Pork on a BBQ in Australia 

Making the best version of Pulled Pork relies not only on the quality of ingredients you use but also on the equipment that you work with. The choice of equipment you make plays a key role in determining the results of any recipe. Spanning from the kind of grill to the quality of thermometers, each piece of equipment greatly contributes towards making this Ultimate Pulled Pork on a BBQ in Australia.

A gas BBQ grill is one of the most important equipment used in this recipe. This is because they are easy to operate and are synonymous with convenience and precise temperature control when it comes to grilling.  Grillhound's curated selection of gas BBQs ensures you'll find the perfect option to suit your needs and preferences. With their user-friendly mechanism, they are ideal for grillers of all levels.

For people who still like to do it classically, no matter how much time it takes and those who think the smoky flavour of Pork can only be achieved through charcoal, Grillhound's top-rated collection of Charcoal grills offers a traditional grilling experience, allowing you to infuse your wings with that classic smoky flavour. 

A meat thermometer is a must-have for any Grilling Enthusiast and one like Inkbird IBBQ-4T WiFi 4 probe thermometer helps you measure the accurate temperature without any guesswork. Its wireless design makes it very convenient to use, that offers you the freedom to engage in other work while monitoring the temperature.

Wrapping it up 

With the precise selection of ingredients, cooking techniques and high-quality cooking equipment, we hope that this blog has done justice to your precious time. So now that you have learnt how to make this amazing Pulled Pork on a BBQ in the Australian way, it's time to, set up your grill and start barbecuing. We hope that you liked this recipe, do try it out and let us know, until next time happy cooking.

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Recipe Card 

Course: Main

Cuisine: American

Prep Time: 1 hour

Grill Time: 6-8 hours

Total Time: 9 hours approx.

Level: Difficult

Servings: 8-10

Ingredients 

• 6 pounds Pork shoulder (bone-in would be best)
• ¼ cup brown sugar
• 2 tbsp salt
• 1 tbsp garlic powder
• 2 tbsp paprika 
• 1 tbsp black pepper
• 2 tsp cayenne powder
• 2 tbsp onion powder
• 1 tsp cumin
• 1 tsp mustard (dry)
• ½ cup beer (Australian lager)
• 1 cup apple cider vinegar 
• 1 cup hickory or mesquite wood chips (soaked for at least 30 minutes)

Instructions 

1. The first step is to cut the fat cap of the pork shoulder
2. To prepare a dry rub for the pulled pork, mix all the dry spices and herbs into a bowl and give it a good mix. Now combine this with apple cider vinegar and beer to form a semi-thick marinade for the meat.
3. Rub the prepared marinade over the pork shoulder generously covering each side
4. Preheat the gas BBQ to a temperature as low as 120°C
5. Gently place the marinated pork shoulder over the gas BBQ with the Fat side up, once done, close the lid and start cooking, let this cook for about 6-8 hours, basting with beer or apple cider vinegar every hour.
6. Once the pork is finally cooked, wrap it in aluminium foil and allow it to rest for a minimum of 30 minutes.
7. Making use of two sharp forks, pull the pork apart into shreds, and serve with your favourite sides.