Smoked Pulled Pork Shoulder Kamado Recipe

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.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

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 whole bulb of garlic
Butcher's twine for rough portions optional

Servings

INSTRUCTIONS

See original recipe: https://www.bbqguys.com/bbq-l...

For preparation instructions, visit the link above. Why not here? Read our Pledge to Food Bloggers.

Are you the original author? Claim your page on BigOven to get more exposure in our apps.

NOTES

Alert editor

Smoked Pulled Pork Shoulder Kamado Recipe

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 whole bulb of garlic 
  Butcher's twine for rough portions optional

[
  {
    "@type": "HowToStep",
    "text": "Trim any loose or heavy fat areas down to 1/8 inch, rinse pork shoulder and pat dry."
  },
  {
    "@type": "HowToStep",
    "text": "Rub pork shoulder with 1 cup of your favorite rub, or with the recipe from above."
  },
  {
    "@type": "HowToStep",
    "text": "(Optional:) If your cut is loose or unmanageable (enough to cook unevenly,) tie it with butcher's twine, twice horizontally and twice vertically."
  },
  {
    "@type": "HowToStep",
    "text": "Once rubbed, wrap the pork shoulder well with plastic wrap and place it in the refrigerator for 3 – 5 hours."
  },
  {
    "@type": "HowToStep",
    "text": "Remove the shoulder from the refrigerator 30 – 45 minutes before you plan to cook and preheat your kamado to between 225 – 250°F."
  },
  {
    "@type": "HowToStep",
    "text": "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."
  },
  {
    "@type": "HowToStep",
    "text": "Place pork shoulder inside of kamado, directly on the cooking grids, fat side down."
  },
  {
    "@type": "HowToStep",
    "text": "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."
  },
  {
    "@type": "HowToStep",
    "text": "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)."
  },
  {
    "@type": "HowToStep",
    "text": "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!"
  }
]

Add Photo

smoked-pulled-pork-shoulder-ka-f96c59-755223195514c3efdde581a5.jpg

Bookmarked from external site
BigOvenBookmarker

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (33g)
Recipe Makes: 4

Calories: 97
Calories from Fat: 18 (19%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 1855.6mg		64 %
Potassium 347.2mg		9 %
Total Carbohydrate 20.2g		6 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 16.1g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 97

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe