Kamado Smoked Pulled Pork
If you have a lazy day around the house, what better way to spend it then having a super simple Kamado Smoked Pulled Pork doing its thing.
I am a self-confessed lover of Lamb especially when it comes to a low and slow cook on the kamado. If I had an unlimited budget I pretty much would eat lamb every single night of the week. But, this kamado smoked pulled pork is sure up there with the lamb. 10hrs of smoky goodness creating the juiciest pulled pork that is packed with flavour.
Kamado Set Up
- Set for indirect, deflectors in the lowest position.
- Aiming for a longer cook, so don’t be shy and fill the firebox up.
- Add some quality smoke wood chunks to your charcoal, for this cook I had a lychee and hickory mix.
Time and Temp
- Looking for a stable dome temp of around 122C [250F]
- Around 10 hrs cook time
- Internal meat temp around 97C [205F]
Ingredients
- Pork Shoulder
- Olive Oil
- Favourite dry rub ( my current go-to for pork is KC Butt Spice
)
Water Tray
- carrots, onions, apple cider vinegar, water, mixed herbs. Looking for enough liquid to ½ fill the tray.
Method
Coat the Pork shoulder in a light covering of olive oil (using it as a binder)
Generously coat all over with your dry rub, giving it a good massage to ensure good coverage.
With the kamado sitting on a stable temperature add the water tray under the grill rack.
Add the pork, close the dome – now go and enjoy your day!
Once the internal temperature reaches 97C [205F] take off the grill cover (tight foil wrap, towel and esky is best) and rest for around an hour or as long as you can.
Time to shred the meat, you can use the fancy Bear Paws
, or like me just a couple of good strong forks. If you have gotten the internal temperature right and given it a good rest the meat should be tender, juicy and pull apart easily.
For this cook, I didn’t spritz but I did check the water level and topped up a couple of times. I will be experimenting with the water tray overtime just to see if it adds anything to the cook. Kamado cooking is typically a “wetter” environment than an offset or a traditional oven etc. With this in mind, I don’t know that it adds a lot of additional moisture to the meat but, my theory is that I love the smell of roasting veggies and perhaps it will add some additional flavours during the cook.
Results
Pulled meat is never a pretty meal, but damn it is tasty. The good thing is though you can nearly always get a couple of nights worth of meals from an average size shoulder. For my family, the leftovers make a seriously delicious pulled pork wrap.
The last couple of cooks I have been able to multitask the kamado. At the same time cooking this pork shoulder I had a pumpkin on that was turned into a spicy dip and also managed to smoke some eggs. The smoked eggs where a first and somewhat a test. That test turned into a whole other adventure.
Thanks for dropping by and Joe On !!
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