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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.
Prep Time: 12-24 hours (including time to marinade)
Cook Time: 8-12 hours (depending on the size and exact temperature of the grill)
Feeds: 10-12 people
- 1 Boston Butt Blade Bone-In (approximately 4-5 kg) from Village Butchers
- Wood chunks (mix of fruitwood and hardwood)
- Mustard (for binding the rub)
- Full sugar Cherry Coke (for wrapping)
- 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
Injection Liquid (optional):
- 240 ml apple juice or broth
- 2 tbsp of the dry rub mixture
- Slather the Boston Butt with a thin layer of mustard.
- Generously apply the dry rub.
- For deeper flavour, mix apple juice with some of the dry rub and inject into multiple spots in the pork.
- Allow the meat to marinate, ideally overnight in the refrigerator.
Kamado Joe Setup:
- Use lumpwood charcoal and set up for indirect cooking. Stabilise the temperature around 225°F (107°C).
- Add wood chunks for that hit of smoke.
- Position the Boston Butt on the grill, fat side up.
- Monitor with a meat thermometer.
- Spritz with apple cider vinegar or apple juice hourly.
- When the internal temperature reaches around 160°F (71°C), 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.
- Continue cooking until an internal temperature of 195°F to 203°F (90°C to 95°C) is reached. However, it’s essential to note that the exact temperature isn’t the only indicator of doneness. At this stage, tenderness is key. To check for the desired tenderness, insert a meat thermometer or a probe into the meat. It should slide in with the ease of piercing soft butter, indicating that the collagen and connective tissues have broken down, and the pork is ready to be pulled apart effortlessly.
Resting and Pulling:
- Rest the wrapped pork for a minimum of 1 hour and up to 4 hours.
- Unwrap and shred, discarding any excess fat and bone.
Hot Holding Guidance:
- For hot holding (pre pulling / shredding), preheat your oven to 170°F (77°C) and maintain the pork for a duration of 1 to 10 hours.
Pulled Pork Nachos:
Layer tortilla chips on a tray, sprinkle with cheese, and add generous amounts of pulled pork. Bake until the cheese is melted. Top with jalapeños, sour cream, guacamole, and salsa.
Sweet Potato Pulled Pork Boats:
Roast sweet potatoes until tender. Slice them open and fluff the insides. Top with pulled pork, a sprinkle of cheese, and a dollop of sour cream. Garnish with fresh coriander.
A special thanks to Village Butchers for providing the premium ‘Boston Butt Blade Bone-In’.
Smoke & Sear Tips:
- Injecting: Enhance moisture and flavour by injecting a mix of apple juice with some of the dry rub.
- Wrapping Liquid: Cherry Coke during wrapping boosts flavour and moisture, aiding in caramelisation 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 140°F (60°C) during hot holding to prevent bacterial growth.