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Kamado pulled pork with Louisiana coleslaw
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Pulled pork takes patience: a whole pork shoulder needs eight to ten hours at 110 degrees Celsius before the connective tissue has melted and the meat falls apart. The kamado is ideal for it, because it holds that temperature for hours on end without you having to stand over it.
How to make pulled pork on the kamado
Mark Koehorst of marksBBQbike serves it on a soft bun with Louisiana coleslaw and pickled red onion: the acidity and crunch of the cabbage cut straight through the fatty meat. Expect the stall at around 70 degrees; that is not a malfunction but evaporation. Wrap the meat in butcher paper or foil then and let it carry on to a 94 degree core.
Serves4pers.
Ingredients
- 2.5kgpork shoulder (neck end) with fat cap
- 2tbspmustard, as a binder
- 4tbsppork rub
- 3chunkssmoking wood, apple or cherry
- 150mlapple juice, for spritzing
- 300gwhite cabbage, finely shredded
- 1carrot, grated
- 4tbspmayonnaise
- 1tbspcider vinegar
- 1tspmustard
- 1tspCajun seasoning
- 1red onion, in thin rings
- 100mlvinegar with 1 tbsp sugar and 1 tsp salt, for pickling
- 8soft buns
- BBQ sauce
Equipment
- Plate setter
- Meat thermometer
- Butcher paper or aluminium foil
- Smoking wood
Steps
Prepare the meat
Pat the pork shoulder dry and score the fat cap in a diamond pattern down to the meat. Brush it thinly with mustard and season generously all over with the rub. Let it come to room temperature for at least an hour.
Pickle the red onion
Bring the vinegar with sugar and salt to the boil, pour it over the red onion rings and let it cool. Leave for at least an hour.
Fire up the kamado
Light a small part of the charcoal and bring the kamado slowly to 110 degrees Celsius. Put the plate setter in, add the smoking wood chunks and wait until the smoke runs clean and blue.
Smoke
4 hr 30 minPlace the pork shoulder fat side up on the grate. Let it smoke undisturbed to a core temperature of about 70 degrees, which takes four to five hours. From the third hour, spritz it with apple juice every half hour.
The stall
Around 70 degrees the core temperature stalls. Wrap the meat tightly in butcher paper or foil and put it back. That pushes it through the stall.
Keep cooking
4 hrKeep cooking to a 94 degree core. The meat is ready when the thermometer slides in without resistance, like poking butter. In total you are looking at eight to ten hours.
Rest
1 hrTake the meat off the kamado and let it rest, still wrapped, for at least an hour in a cool box or switched-off oven. Do not skip this step: the juices are drawn back into the meat.
Make the coleslaw
Mix the mayonnaise with cider vinegar, mustard and Cajun seasoning. Stir in the shredded cabbage and grated carrot and season with salt and pepper. Leave for half an hour.
Pull and serve
Pull the meat apart with two forks or claws and mix the released juices back through. Build the buns with pulled pork, a spoonful of BBQ sauce, coleslaw and the pickled red onion.
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