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Pulled Pork Perfection on Kamado Joe

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!

Prep Time 12 hrs
Cook Time 12 hrs
Rest Time 2 hrs
Total Time 26 hrs
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 110  C
Servings: 10
Estimated Cost: 40
Calories: Approximately 300 per serving
Best Season: , Suitable throughout the year
Ingredients
    For the Dry Rub:
  • 6 Tbsp Coarse sea salt
  • 4 Tbsp Black pepper
  • 4 Tbsp Smoked paprika
  • 2 Tbsp Garlic powder
  • 2 Tbsp Onion powder
  • 2 Tsp Cayenne pepper
    • For the Injection Liquid (optional):
  • 240 Ml Apple juice or broth
  • 2 Tbsp Dry rub mixture
    • For the Pulled Pork:
  • 1 Boston Butt Blade Bone-In (approximately 4-5 kg)
  • 1 Tbsp Mustard (For binding the rub)
  • 2 Cups Full sugar Cherry Coke (For wrapping)
  • Wood chunks (Mix of fruitwood and hardwood)
Instructions
  1. 1
    Slather and Rub:
    • Slather the Boston Butt with a thin layer of mustard.
    • Generously apply the dry rub all over the meat.
  2. 2
    Injection (Optional):

    Mix apple juice or broth with some of the dry rub and inject into multiple spots in the pork for deeper flavor.

  3. 3
    Marinate:

    Allow the meat to marinate, ideally overnight in the refrigerator.

  4. 4
    Charcoal and Temperature:

    Use lumpwood charcoal and set up for indirect cooking. Stabilize the temperature around 107°C (225°F).

  5. 5
    Add Wood Chunks:

    Add wood chunks for that hit of smoke.

  6. 6
    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.
  7. 7
    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.
  8. 8
    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.
  9. 9
    Rest

    Rest the wrapped pork for a minimum of 1 hour and up to 4 hours.

  10. 10
    Pull:

    Unwrap and shred, discarding any excess fat and bone.

  11. 11
    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.

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.

Keywords: Pulled pork, Kamado Joe, BBQ, Boston Butt, Cherry Coke, slow-cooked pork, BBQ recipe, outdoor cooking, smoked pork, Kamado Joe Classic 3
Read it online: https://www.smokeandsear.world/BBQ-recipes/pulled-pork-perfection-on-kamado-joe/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.