Uncover the Secrets of Pulled Pork Nirvana on Kamado Joe

Indulge in the tantalizing world of barbecue with this comprehensive guide on how to cook pulled pork on a Kamado Joe. This versatile grill offers unparalleled temperature control, allowing you to achieve tender, juicy pulled pork that will melt in your mouth. Whether you’re a seasoned pitmaster or a novice griller, this detailed guide will lead you through every step, from selecting the perfect cut of meat to creating an irresistible barbecue sauce.

Choosing the Right Pork Cut

The foundation of a great pulled pork dish lies in the selection of the pork cut. Opt for a shoulder or butt roast, which contains a good balance of fat and muscle, ensuring both tenderness and flavor. Aim for a roast weighing around 8-10 pounds.

Preparing the Pork

Remove the pork from the refrigerator an hour before cooking to bring it to room temperature. Trim any excess fat, but leave a thin layer to prevent the meat from drying out. Season the pork generously with your favorite barbecue rub, ensuring it’s evenly coated.

Setting Up the Kamado Joe

Prepare your Kamado Joe for indirect grilling by setting up the heat deflector and placing the charcoal baskets on either side. Aim for a grill temperature of 225-250 degrees Fahrenheit.

Smoking the Pork

Place the seasoned pork on the grill grate over the heat deflectors. Close the lid and insert a probe thermometer into the thickest part of the meat. Smoke the pork for 4-6 hours, or until the internal temperature reaches 165 degrees Fahrenheit.

Wrapping the Pork

Once the pork has smoked, wrap it in butcher paper or aluminum foil. Add a splash of apple juice or chicken broth to the packet to keep the meat moist. Return the wrapped pork to the grill and continue cooking for another 2-3 hours, or until the internal temperature reaches 203 degrees Fahrenheit.

Resting the Pork

Remove the pork from the grill and let it rest for at least 30 minutes before pulling. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

Pulling the Pork

Once the pork has rested, use two forks to shred it into bite-sized pieces. Discard any excess fat or bones.

Creating the Barbecue Sauce

While the pork is resting, prepare a delectable barbecue sauce. Combine your favorite ingredients such as tomato sauce, brown sugar, vinegar, mustard, and spices in a saucepan. Bring the sauce to a simmer and reduce until it thickens to your desired consistency.

Serving the Pulled Pork

Serve the pulled pork on buns, sandwiches, or tacos. Top with the barbecue sauce, coleslaw, pickles, and any other desired toppings. Enjoy the tender, juicy, and flavorful pulled pork that will tantalize your taste buds.

Tips for Success

• Use a high-quality charcoal to ensure consistent heat and flavor.
• Monitor the grill temperature regularly using a reliable thermometer.
• Don’t overcook the pork. The internal temperature should reach 203 degrees Fahrenheit for maximum tenderness.
• Let the pork rest before pulling to allow the juices to redistribute.
• Experiment with different barbecue sauces to find the perfect flavor profile for your taste.

Final Thoughts

Cooking pulled pork on a Kamado Joe is an art form that requires patience, precision, and a love for barbecue. By following these detailed instructions, you can create a mouthwatering pulled pork dish that will become a staple in your culinary repertoire. Invite friends and family over, fire up your Kamado Joe, and savor the flavors of this iconic dish.

What People Want to Know

1. What type of charcoal should I use?
Use high-quality lump charcoal or hardwood charcoal for optimal heat and flavor.

2. How long should I smoke the pork?
Smoke the pork for 4-6 hours, or until the internal temperature reaches 165 degrees Fahrenheit.

3. What type of wood chips should I use for smoking?
Choose wood chips that complement the flavor of the pork, such as hickory, apple, or cherry.

4. Can I cook pulled pork without wrapping it?
Yes, but wrapping the pork helps keep it moist and tender.

5. How long should I let the pork rest before pulling?
Let the pork rest for at least 30 minutes before pulling to allow the juices to redistribute.