Smoked Pulled Pork Shoulder Kamado Recipe
By Chef Tony Matassa, ShoppersChoice.com, LLC.
For this recipe we go "Low n' Slow" on our Kamado Joe grill. This recipe is great for parties, tailgates and family meals because of the amount of meat you can cook at once, and because the leftovers are great for sandwiches, tacos or even pizza.
PREP 45 mins COOK 1 to 1.5 hours per pound
- 5-10 lbs bone-in pork shoulder/butt
- 4 large wood chunks, soaked
- Rub: (Need approx. 1 cup)
- 2 Tbsp paprika
- 3 Tbsp chili powder
- 2 Tbsp kosher salt
- 2 Tbsp light brown sugar
- 2 Tbsp ground cumin
- 2 Tbsp granulated garlic
- 1 Tbsp cayenne pepper
- 1 Tbsp black pepper
- 2 tsp rubbed sage
- 2 tsp oregano
- 2 tsp corn starch
- 1 Tbsp ground coriander
- For Optional Drip Pan:
- 4-5 cups apple cider
- 4-5 cups apple cider vinegar
- 2 each multicolor bell peppers
- 1 each yellow onion
- 6 each sprigs of fresh rosemary
- 1 each whole bulb of garlic
- Butcher's twine for rough portions (optional)
- Trim any loose or heavy fat areas down to 1/8 inch, rinse pork shoulder and pat dry.
- Rub pork shoulder with 1 cup of your favorite rub, or with the recipe from above.
- (Optional:) If your cut is loose or unmanageable (enough to cook unevenly,) tie it with butcher's twine, twice horizontally and twice vertically.
- Once rubbed, wrap the pork shoulder well with plastic wrap and place it in the refrigerator for 3 – 5 hours.
- Remove the shoulder from the refrigerator 30 – 45 minutes before you plan to cook and preheat your kamado to between 225 – 250°F.
- Set kamado up for low and slow cooking with a water pan, pre-heated to 225°F, with the cooking grid on top. Set 4 large wood chunks to soak. In a water pan, add any aromatics or herbs you prefer, then pour in apple cider and apple cider vinegar. Fill the water pan 3/4 full, the rest of the way with water.
- Place pork shoulder inside of kamado, directly on the cooking grids, fat side down.
- Cook the shoulder until it reaches an internal temperature of 155 to 160°F. Remove from the kamado, double wrap with foil and set it back in the kamado (still 225°F), continuing to cook low and slow until the internal temperature reads 195°F.
- Remove from the kamado and allow the shoulder to rest for 30 to 45 minutes. Pull into shreds; using two forks or one of the grilling accessories made for shredding large cuts of meat (they look like claws).
- Serve with a side of your favorite BBQ sauce, with or without buns, and some crunchy vinegar coleslaw which goes really well with it too. ENJOY!
Items Used In This Recipe
Read more articles by Chef Tony Matassa, ShoppersChoice.com, LLC.