Alright, BBQ aficionados, let’s dive deep into the world of pulled pork . . . and not just any pulled pork, but the succulent, melt-in-your-mouth Boston Butt Blade Bone-In from Village Butchers. Picture the rich, smoky aroma wafting through the air, the tender strands of pork effortlessly pulling apart, and the sweet, caramelized hint of Cherry Coke that elevates every bite. Masterfully slow-cooked on the Kamado Joe – Classic 3, this dish is nothing short of a BBQ masterpiece. Whether you’re hosting a grand backyard feast or simply looking to make your neighbours green with envy, this recipe is your ticket to BBQ stardom.
Want to see how it’s done? Watch the Instagram reel of me following this recipe here!
Pulled Pork Perfection on Kamado Joe
Ingredients
For the Dry Rub:
For the Injection Liquid (optional):
For the Pulled Pork:
Instructions
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Slather and Rub:
- Slather the Boston Butt with a thin layer of mustard.
- Generously apply the dry rub all over the meat.
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Injection (Optional):
Mix apple juice or broth with some of the dry rub and inject into multiple spots in the pork for deeper flavor.
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Marinate:
Allow the meat to marinate, ideally overnight in the refrigerator.
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Charcoal and Temperature:
Use lumpwood charcoal and set up for indirect cooking. Stabilize the temperature around 107°C (225°F).
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Add Wood Chunks:
Add wood chunks for that hit of smoke.
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Initial Smoking:
- Position the Boston Butt on the grill, fat side up.
- Monitor with a meat thermometer.
- Spritz with apple cider vinegar or apple juice hourly.
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Wrapping Phase:
- When the internal temperature reaches around 71°C (160°F), it’s time to wrap.
- Lay out aluminium foil, place the pork on it, and pour over some full sugar Cherry Coke.
- Wrap the meat tightly and return it to the grill.
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Final Cooking:
- Continue cooking until an internal temperature of 90°C to 95°C (195°F to 203°F) is reached.
- Check for tenderness by inserting a meat thermometer or probe. It should slide in like soft butter.
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Rest
Rest the wrapped pork for a minimum of 1 hour and up to 4 hours.
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Pull:
Unwrap and shred, discarding any excess fat and bone.
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Hot Holding Guidance - Pre Pulling
Preheat your oven to 77°C (170°F) and maintain the pork for a duration of 1 to 10 hours.
Equipment
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Note
- Injecting: Enhance moisture and flavor by injecting a mix of apple juice with some of the dry rub.
- Wrapping Liquid: Cherry Coke during wrapping boosts flavor and moisture, aiding in caramelization and bark formation.
- Resting Environment: For an even rest, keep the pork wrapped and place it in a cooler or turned-off oven.
- Moisture during Hot Holding: For extended hot holding, add a pan of water to the oven to maintain humidity.
- Safety: Ensure the meat remains above 60°C (140°F) during hot holding to prevent bacterial growth.
Enjoy your mouth-watering pulled pork, and get ready to be crowned the BBQ king of your neighbourhood! Want to see how it's done? Watch the Instagram reel of me following this recipe here.
