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Pork roast – approximately 8 pounds

Your choice of BBQ Rubs

Pulled pork is really easy to make on the Vision Grill! The hardest part is being patient while you slow smoke it all day!


Rub the roast down with your favorite BBQ rub. Leave the roast at room temperature while you get the grill up to temperature. Put enough Hard Lump Charcoal in the grill to reach a couple inches above the air vents in the ceramic bowl. Put the lava stone on the lava stone rack and then add the grill grates. Plug in the electric starter and let it go until you see the charcoal begin to burn. Remove the electric starter and let your grill come to 225-250 degrees. Follow the instructions for your particular model to get the grill to the correct temperature. Remember, it is much easier to raise the temperature than it is to reduce it, so take it slow and easy. When the grill’s temperature has stabilized at 225-250 degrees, Put the roast on the top rack and shut the lid. That’s it! You will want to check your grill periodically to make sure the temperature remains constant. For an 11 hour smoke at this temperature, I didn’t have to add additional charcoal. Should you need to add more charcoal, follow the instructions for your Vision Grill model. The wonderful thing with smoked meats is that you can be flexible with the cooking temperature and time. If you are more rushed, raise the temp a bit and cook it a little less. However, you will have the best success when you go low and slow!

I started this pork roast smoking right at sunrise! After 11 hours on the grill, it looked like this!


I brought the roast in and got it ready to serve!


All that’s left is to sit back and enjoy the best Smoked Pork you have ever had!


  • Jim Rognlie says:

    Question when smoking pulled pork should do you need to have water in the cooker???

  • Gill says:

    I have done it with and with out. Usually after I get the temp set I like to use a disposable aluminum type tray in between the lower grate and top grate, I sometimes use water, apple juice ect, it also catches the grease and sauce when mopping the roast….good luck and enjoy the grill I love mine !

  • Sean L. says:

    some might say otherwise but I know I always do instead of using a lava rock as a shield, I use a cast iron pan full of water that is about the same size as the piece of meat

  • Gene says:

    Are you using indirect heat using the lava stone & putting the aluminum tray with water/juice on the lower rack ?

  • Ted says:

    I done this it was awesome pork. Thank you again for sharing this with us

  • Shaun Nyuli says:

    What do you mop it with? And what is the best rub recipe. I’m going to try my first slowcioked pork shoulder on Friday. I have been using my visions grill as a BBQ for three years. I’m finally going to try smoking meat. So excited but not sure about a few things.

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