This pulled pork remain one of weekend favorites. It does take a bit of time to prepare as the pork shoulder will need to be in the Kamado or Big Green Egg cooker for about 8 hours at 200 to 225F. The good part about the low and slow cooking is that there is very little attending needed as you set the cooker and leave it cooking for the rest of the day. I hope you enjoy this Instructable and please leave your feedbacks and check out my YouTube videos.
Step 1: Pork Shoulder/Butt
For this Instructable, I used a 5.5 lbs boneless pork should with a well marbleized cut for the extra tenderness and moisture. I like to keep the fat on the top as the dripping will add a great deal of flavor to the meat.
Step 2: Marinating the Pork Shoulder
I marinate the pork the night before with a mixture of mustard and my home mixture of bbq spice that I've refined through the years. I first spread a good amount of mustard (1/2 cup), then followed by a generous amount of your favorite bbq dry rub (aboud 1/2 to 1 cup). Cover and leave in the fridge overnight to marinate.
Step 3: Early Morning Prep Work
As you've seen in one of my other Kamado grill cooking Instructables, prepare the cooker early in the morning if you want to have the pulled pork for dinner or even a late lunch. For a 5.5 lbs to 7 lbs pork shoulder/butt and 6 to 8 hours of slow grilling, make sure you fill the firebox to 3/4 full with lump hardwood charcoals. I've been using the Royal Oak brand from Lowes for the past few years, but this time I've decided to use the Maple Leaf Lump charcoal. I think I'll switch to this brand from now on because is uses a combination of Canadian Maples, and Birch.
I use two to three fire starter and allow the cooker to reach 250F and then dial the top and bottom vent to almost completely shut (1/8" gap).
Step 4: Allow the Marinated Pork Shoulder to Rest
While you're preparing the cooker, remove the pork shoulder from the fridge and allow it to rest in room temperature for about 1/2 hour. Once the temperature stabilized at 200F to 250F, place it in the grill over a 9"x13" cooking pan filled with about 2 qt./liter of water. Some on the net recommend using apple juice or cider in the pan, but I see little to no benefit to that as the cooker will like evaporate away and it's really the steam from the water that helps keep the pork shoulder moist.
Position the temperature probe in the center of the pork and closely monitor the cooker temperature for the first 30 min to ensure there are no significant change, it should remain between 200 to 250 for the duration of the smoking/grilling.
Step 5: Add Apple Juice - 6 Hours Into the Grilling
After about 6 hours in the cooker or when the meat temperature reached 160F, remove from the cooker. Double wrapped with aluminum foil and pour in 125 ml (8 oz.) of apple juice. Cover completely with foil and place it back in the cooker for about another 2 hours or until the meat temperature reached 190F.
Step 6: After 8 Hours
After about 8 hours and the meat temperature has reached 190F, remove from the cooker and allow the pork to rest in the foil for another 1/2 to 1 hour before pulling. The cooked pork should be very tender by this time and should fall apart with a simple tug and full of a fork.
BTW, I also throw in a few corn on the cobs for a true summertime meal.
Step 7: Mouth Watering Pulled Pork
After about an hour of resting, gently tug and pull the pork and shred it into small chunks. To cap off the meal, I made some homemade apple cabbage slaw. Delicious!!!
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