Smoked Pulled Pork Recipe - Kamado Joe Grill - BBQGUYS.com

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup mixed with vinegar and spices

Homemade sauce can reduce sugar and preservatives.

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still flavorful.

Start with a 5 to 10 lb pork shoulder, also known as pork butt or Boston butt. The one used today weighs 5 lb.

Coat the pork shoulder with olive oil.

Generously apply your favorite pork rub to the pork shoulder.

Allow the rubbed pork to rest for 30 to 45 minutes while lighting the Kamado Joe and preheating it to about 250°F.

Set up the Kamado Joe for indirect cooking, placing wood chunks on top of the coals and setting the ceramic heat deflector below the cooking grids.

Close the lid and allow the Kamado to stabilize around 225°F.

Prepare a spray mixture using 50% apple cider and 50% apple cider vinegar.

Optionally, prepare a moisture pan with 25% apple cider, 25% apple cider vinegar, and 50% water, along with sliced yellow onion, broken garlic head, rosemary sprigs, and sliced red and yellow bell peppers.

Place the moisture pan directly on top of the ceramic heat deflector and set the cooking grids in place.

Set the pork shoulder in the center of the grill with the fat side facing down.

Monitor the grill temperature, aiming to maintain around 225°F.

After 2 hours, check the pork and give it a fresh spray with the apple cider vinegar mixture.

Insert a temperature probe into the pork shoulder around this time.

Continue cooking until the internal temperature reaches about 155°F to 160°F.

Once the internal temperature hits 160°F, remove the pork shoulder and double wrap it in foil, spraying it again with the apple cider blend before wrapping.

Reinsert the temperature probe and place the wrapped pork shoulder back in the grill.

Continue cooking until the internal temperature reaches 195°F.

Allow the pork shoulder to rest for 30 to 45 minutes before shredding, pulling, or chopping.

Serve on a bun topped with crunchy vinegar coleslaw.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary