Are you ready to take your grilling game to the next level?
If you’re a fan of pulled pork, then cooking it on a kamado grill is a must-try. Kamado grills are known for their versatility and ability to maintain consistent temperatures for long periods of time, making them perfect for slow-cooking meats like pork shoulder.
But how do you get that perfect, juicy pulled pork?
In this article, we’ll walk you through the steps to cook pulled pork on a kamado grill, including tips on temperature control, wood selection, and seasoning.
Get ready to impress your friends and family with your newfound grilling skills!
How To Cook Pulled Pork On Kamado Grill?
Step 1: Prepare Your Kamado Grill
Before you start cooking, it’s important to prepare your kamado grill. Start by lighting your hardwood lump charcoal and let the fire get a little start. Then, close the lid to slow down the airflow to the fire. You want to let a little bit of airflow in, so open the top chimney and the bottom damper about 1/8th of the way open.
Bring the grill to about 120°F. When the grill reaches about 120°F, add your fruitwood. A mixture of apple and pecan wood is a great choice for this smoke.
Let the temperature of the grill come up to 225°F. Then add your pork butt to the grill and insert a probe thermometer into the thickest part of the meat.
Step 2: Monitor The Temperature
It’s important to monitor the temperature of your smoker closely. Keep the grill between 225°F and 250°F. If you’re using a ceramic grill such as a Green Egg or a Kamado Joe, they can be a little finicky. Airflow is the only one to control the temperature. You don’t want to let the temperature get away from you.
I highly recommend using a digital thermometer to monitor the inside temperature of your smoker as well as the internal temperature of the meat. An excellent thermometer like Thermoworks Signals is essential if you’re going to get serious about smoking meat.
Step 3: Smoke The Pork Butt
Smoke the pork butt until the internal temperature of the meat reaches 200-205°F. This will take around 8 hours for a 2 kg piece of pork. Smoke it for 5 hours unwrapped and then 3 hours wrapped in heavy-duty tin foil.
If you’re using an offset smoker, use kiln-dried oak with a bit of fruitwood added to it. This will provide additional smoke flavor without overpowering the roast.
Step 4: Let It Rest And Shred
Remove the pork butt from the smoker and let it rest for at least 20 minutes. This will allow all of those delicious juices to redistribute throughout the meat.
After resting, shred the pork and serve with your favorite BBQ sides and sauce.
Choosing The Right Cut Of Pork Shoulder
When it comes to making pulled pork, the right cut of meat is crucial. The pork shoulder, also known as pork butt or Boston butt, is the ideal cut for making pulled pork. This cut is a tough and fatty piece of meat that requires slow cooking to become tender and juicy.
When selecting your pork shoulder, look for a roast that weighs between 5-10 pounds. It can be boneless or bone-in, but it’s recommended to choose a bone-in roast as it adds flavor and helps with the cooking process. Additionally, look for a roast with a good balance between muscle fibers and fat. The fat cap on one side of the roast is natural and adds flavor but ensure that there isn’t too much fat as it can affect the texture of the meat.
The Boston butt cut is perfect for cooking low n’ slow. It has just the right amount of marbling of fat running through it, which renders down during cooking and gives the meat its fantastic taste and texture. The connective tissues in the shoulder cut require low and slow heat to melt over time, leaving behind perfectly tender meat.
Preparing The Kamado Grill For Cooking
To prepare your kamado grill for cooking pulled pork, start by lighting your hardwood lump charcoal and letting the fire get a little start. Close the lid to slow down the airflow to the fire, but make sure to let a little bit of airflow in by opening the top chimney and the bottom damper about 1/8th of the way open.
Bring the grill to about 120°F, and when it reaches that temperature, add your fruitwood. A mixture of apple and pecan wood is a great choice for this smoke.
Next, let the temperature of the grill come up to 225°F, and then add your pork butt to the grill. Insert a probe thermometer into the thickest part of the meat to monitor its temperature throughout the cooking process.
It’s important to monitor the temperature of your smoker closely and keep it between 225°F and 250°F. If you’re using a ceramic grill like a Green Egg or Kamado Joe, airflow is the only way to control the temperature, so be careful not to let it get away from you.
Using a digital thermometer like Thermoworks Signals is highly recommended to monitor both the inside temperature of your smoker and the internal temperature of the meat. This will help ensure that your pulled pork comes out perfectly cooked every time.
Smoke the pork butt until its internal temperature reaches 200-205°F, which should take around 8 hours for a 2 kg piece of pork. Smoke it for 5 hours unwrapped and then 3 hours wrapped in heavy-duty tin foil.
If you’re using an offset smoker, use kiln-dried oak with a bit of fruitwood added to it. This will provide additional smoke flavor without overpowering the roast.
Once your pork butt is fully cooked, remove it from the smoker and let it rest for at least 20 minutes. This will allow all of those delicious juices to redistribute throughout the meat. After resting, shred the pork and serve with your favorite BBQ sides and sauce.
Controlling The Temperature For Perfect Pulled Pork
Controlling the temperature is crucial to achieving perfect pulled pork. The ideal internal temperature for pulled pork is 205°F. While it’s safe to consume at a much lower temperature, the connective tissues will still be intact. To achieve this temperature, you need to be mindful of the temperature of your smoker and the meat.
To monitor the temperature of your smoker, use a digital thermometer. You want to keep the temperature between 225°F and 250°F. If you’re using a ceramic grill, such as a Kamado Joe or Green Egg, controlling the temperature can be tricky. Airflow is the only way to control the temperature, so it’s important to not let it get away from you.
To monitor the internal temperature of the meat, insert a probe thermometer into the thickest part of the pork butt. This will give you an accurate reading of the internal temperature without having to open the lid of your smoker.
When smoking your pork butt, smoke it for 5 hours unwrapped and then 3 hours wrapped in heavy-duty tin foil. This will help to keep the moisture inside the meat and prevent it from drying out.
If you’re using an offset smoker, use kiln-dried oak with a bit of fruitwood added to it for additional smoke flavor without overpowering the roast.
After smoking, remove the pork butt from the smoker and let it rest for at least 20 minutes. This will allow all of those delicious juices to redistribute throughout the meat. After resting, shred the pork and serve with your favorite BBQ sides and sauce.
Selecting The Best Wood For Flavor
Choosing the right wood for smoking your pork butt can make a significant difference in the flavor of your pulled pork. While there are many types of wood to choose from, some are better suited for pork than others.
Hickory is a popular choice for those who prefer a slightly stronger smoke flavor in their BBQ. It offers an authentic pulled pork taste that many people know and love. However, since it’s a stronger type of wood smoke, it’s essential to use it in moderation, especially if you’re smoking your pork shoulder for a long time.
If you’re looking for a milder smoke flavor, fruitwoods like apple and cherry are great options. They have a sweet, light smoky flavor that pairs well with pork. Pecan wood is also an excellent choice for all cuts of pork, as it has a milder flavor. If you want to get the most out of pecan wood, we recommend pairing it with something more citrusy like orange or cherry wood.
Maple wood is another classic choice that goes particularly well with pork. It helps render the fat down and infuses the meat with excellent flavor. The light, sweet smoky flavor is perfect for enhancing the natural flavor of the pork.
Mixing and matching different types of woods can also create unique hybrid smoke flavors. A popular approach is to use a bit of one of the more intense woods like oak and add in some fruitwood like apple to sweeten it up. Other popular combinations are oak and cherry for a strong flavor and fantastic color or apple and cherry for a milder flavor and fantastic color.
Ultimately, the best wood for smoking pulled pork on a kamado grill depends on your personal preference. Experimenting with different types of woods can be fun and rewarding, so don’t be afraid to try new things to find your favorite flavor combination.
Seasoning The Pork Shoulder For Maximum Flavor
Seasoning the pork shoulder is a crucial step in achieving maximum flavor for your pulled pork. Before you start seasoning, make sure to remove any excess fat from the surface of the meat. This will help your dry rub penetrate the meat and create a flavorful bark.
There are many different dry rub recipes out there, but a simple blend of salt, black pepper, garlic powder, onion powder, and paprika is a great place to start. Mix these ingredients together in a bowl and apply the rub generously to all sides of the pork shoulder.
To take your seasoning to the next level, consider adding some brown sugar or honey to your dry rub. This will add a touch of sweetness to your pulled pork and help create a beautiful caramelized crust on the meat.
Another option is to inject the pork shoulder with a marinade before seasoning it with your dry rub. A mixture of apple juice, apple cider vinegar, and Worcestershire sauce is a popular choice for injecting pork shoulder. This will add moisture and flavor to the meat from the inside out.
No matter how you choose to season your pork shoulder, make sure to let it sit in the refrigerator for at least 12 hours before smoking it. This will allow the flavors to penetrate the meat and create a delicious crust on the outside.
Slow-Cooking The Pork Shoulder To Perfection
Slow-cooking a pork shoulder is a great way to achieve tender and juicy meat. One of the best ways to do this is to use a Kamado grill. Start by preparing your grill and bringing it to the desired temperature. When it reaches 225°F, add your pork butt to the grill and insert a probe thermometer into the thickest part of the meat.
Monitor the temperature closely and keep it between 225°F and 250°F. This can be done by adjusting the airflow on your Kamado grill. It’s essential to use a digital thermometer to monitor both the smoker’s inside temperature and the internal temperature of the meat.
Smoke the pork butt until its internal temperature reaches 200-205°F, which takes around 8 hours for a 2 kg piece of pork. Smoke it for 5 hours unwrapped, then wrap it in heavy-duty tin foil for the remaining 3 hours. This will allow the meat to cook slowly and absorb all of the delicious smoke flavor.
After smoking, remove the pork butt from the grill and let it rest for at least 20 minutes. This will allow all of those delicious juices to redistribute throughout the meat, making it even more flavorful. Finally, shred the pork and serve with your favorite BBQ sides and sauce.
Slow-cooking a pork shoulder on a Kamado grill is an excellent way to achieve tender and juicy meat with a delicious smoky flavor. By following these steps, you can cook perfect pulled pork every time.