- Your barbecue sauce
- Your pork rub
- 6,5 KG Pork Shoulder
- 4 big chunks of apple wood
Extra item needed:
The day before the cook I've trimmed of excess fat. I injected the meat with my favourite barbecue sauce (injector turned out to be malfunctioning so I injected the whole kitchen while I was at it). Then I've rubbed it with my favourite pork rub and let it rest in cling foil in the fridge overnight. Lit grill at 7.15, put meat on at 7.30 at 120 C (250 F). About 4,5 - 5 hrs later I basted it with apple juice and wrapped it.
Turned it up a bit to 150 C (300 F) and let it go for another 6 hours. Of the grill at 18.30 and rest for 30 mins/45 mins. Pull!
Unfortunately my injector broke and my wrap turned out to be punctured. Still I am amazed by the moist retention of kamados. It was really good pulled pork and -as always- there is plenty of room for improvement/lessons learned. Only used the kamado a couple of times so still bit reluctant to leave it on overnight, but I'll probably try that in the near future.
I would do a longer cook at 120 C/250 F for 12 - 15 hours and make sure my injector works & my wrap is airtight. Especially with such a big piece of meat. Had to saw off 1 or 2 inches to make it fit. All these butchering Google searches probably put me on a lot of black lists :-)