Kamado “Turbo Butt” Pulled Pork
Ever get the bright idea to cook up an awesome batch of pulled pork on the morning of your party only to realise you have left your run too late. Let me tell you that there still may be a way for you to start your pork butt on the same morning as your party. Try this Kamado “Turbo Butt” pulled pork method and you will be surprised.
Most of us have had that damn pork butt that took way longer than planned. Only because we are stubborn and it has been ingrained into us that the ONLY method to achieve super juicy flavour packed pulled pork is to do it low and slow. I have been caught by a couple that has taken more than 15 hours when done at the 108C [225F] dome temperature.
The alternate method will go against everything that you have learnt along the way, but will not shock you.
Turn up the Heat…
Yes, that is pretty much it. Turn up the heat. Run your bbq in the range 149C [300F] to 177C [350F] and you will shorten your cook time without sacrificing any flavour. Of course, you still have the option to wrap. Once you have the desired bark and colour wrapping will also help get you finished a little quicker as well.
I thought I would share my latest experiment with the Kamado Turbo Butt pulled pork.
Kamado Set-up
- Full firebox of lump charcoal.
- Add (bury) your smoke wood preference. My goto for pulled pork is apple and cherry
- Light in 1 or 2 spots using your preferred lighting method. When I am not in a hurry I use firelighters like these. Be sure they are natural and do not contain any firelighter type chemicals.
- Once your fire has taken, add the deflectors in the lower position.
- I also like to add the Xrack in the mid position and add a drip tray with some water and aromatic herbs.
- Standard grill rack in the upper position of the D&C system.
- Stabilize temperatures in the 149C [300F] – 177C [350F] range
Pork Prep
The product we get here is boned and “netted” so prep can be a little challenging. To get your rub on all surfaces is tricky. If you can resist the temptation to take the netting off, you should. I made that mistake before and it was difficult to put the cut back into the net.
I remove from the packaging, pat dry with a paper towel apply a good splash of oil and then apply your prefered rub. On the underside, I pay special attention to open the cuts and get rub into all the nooks and crannies.
Finishing the pulled pork
Once the pork has reached the desired internal temperature ~95C [203F] and is probing like butter you are ready to remove from the grill. Do not pull the meat immediately. It is important that you let the meat rest for a period of time. Resting allows the fibres within the meat to relax and re-absorb some of the moisture. I like to allow an hour or more, but this is not always practical or possible. Allow some time for this part of the process.
To rest the meat, I like to double wrap in foil and then wrap in a couple of tea towels and place into the oven (pre-warmed, but not on)
After the rest period, time to go to town to shred the pork. I’ve tried kitchen forks and bear claws but my favourite way is to do it by hand. Be sure to have appropriate hand protection as the meat will still be scorching hot. I use a cotton glove under standard food prep gloves. Works a treat.
Depending on what you are planning to use the pulled pork for this is where you can mix in your favourite sauce or pack for storage etc.
In my most recent case, I utilised this pork for Pork and Apple Pies.
Cook Summary
Dome Temp 149C [300F] – 177C [350F] ( I ran 160C [320F])
Meat Temp 97C [205F] – 99C [210F]
Duration 8 1/2 hrs
Till next time Joe On !
