Kamado pulled pork with Louisiana coleslaw

Stappen

1. 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.

2. 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.

3. 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.

4. Smoke

   4 hr 30 min

   Place 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.

5. 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.

6. Keep cooking

   4 hr

   Keep 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.

7. Rest

   1 hr

   Take 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.

8. 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.

9. 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.