How To Cook Low & Slow Pulled Pork Shoulder On Kamado BBQs June 3, 2021 21:36
Serves: 8 legends
Pig Bluey target temperature: 110°C
Cooking time: up to 12 hours. You need the meat to reach an internal temperature of 92°C. ALWAYS COOK TO TEMPERATURE NOT PIGGIN' TIME.
Ingredients
- 2.5kg shoulder of pork
- pork shoulder dry rub
Summary
Much like a beef brisket (check out our recipe on how to cook the perfect beef brisket here), the reason a pork shoulder tastes so good and the meat just melts in your mouth is because the temperature in the BBQ breaks down the meat. Get this right and you will impress everyone. Just don't rush it, keep the faith and nurture it.
Snaffling Pig Bluey Setup
Set up your Pig Bluey BBQ for indirect cooking — with the Heat Deflector in the legs up position and the Stainless Steel Grid on top. Your piggin' target temperature is 110°C. Pre-soak your wood chunks and pop them on the coals.
How to cook your pork shoulder
Make or add a rub to the shoulder: Smoother it in rub.
Smoke that sucker: Place your pork shoulder onto the Stainless Steel Grid and leave your meat to cook. Depending on the thickness of the cut, the cook can take anything up to 12 hours. Remember these 7 important words.
ALWAYS COOK TO TEMPERATURE NOT PIGGIN' TIME.
Your pork shoulder needs an internal temperature of 92°C. When it’s cooked you'll easily be able to push a knife into the meat.
Get ready to Serve:
Move your shoulder to a chopping board, leave to stand for 15 minutes that hack it with some meat claws. You are a legend.
