PIGGY WIGGY PERFECT
A recipe suited to you Kamodo ceramic BBQ and that takes over 15 hours to cook!
In barbecuing circles and on forums, there is much chat about waiting for meat to reach a particular temperature before wrapping and much frustration about ‘the stall’, where the meat appears to have stopped cooking at a particular temperature for hours on end before suddenly sky-rocketing at the end of the cook. Our advice would be to leave all that stress behind, stop monitoring the temperature of the meat and just let the chemistry of cooking do it’s thing.
For the perfect pulled pork, you just need to follow this simple method to be guaranteed meat that is soft enough to pull without bear claws, just using two forks (or spoons!)
First select the right piece of meat. The pork shoulder, or pork butt as it is sometimes called, is the perfect joint for slow-cooking and there are a number of options for cooking it. You can do a half or full shoulder, with or without the bone in it and you will still get stunning results. The timings are the same for larger or smaller joints.
Take the skin off the shoulder joint but leave a layer of fat behind. This layer will ensure that your joint stays moist while cooking. It’s at this point you can add the rub of your choice (see our “other” section for ideas) and you can leave the joint overnight in the fridge to really infuse the flavours.
Take your joint out of the fridge for an hour or so to allow it to reach room temperature before you put it in the smoker. This will help the meat to start heating at a more relaxed pace, rather than toughening up with temperature change from fridge to smoker.
At this point, you might like to inject some apple juice & cider vinegar into the meat to assist in the tenderising process as it cooks. This is something I do when making Texan-style but you can inject pork or ham stock depending on how you plan to serve your pork once cooked.
Place your joint in the smoker, which is set up for indirect cooking at 225 deg F (120 deg C) and cook, unwrapped, for 3 hours. During this time, you can add your choice of soaked wood chunks to the pit to give the pork a good, smokey bark.
After this time has elapsed, wrap the pork in two layers of strong foil and leave it to cook for a further 12 hours. You can then pull and serve straight away or you can leave it wrapped in it’s foil, in a towel and in a coolbox for later. It will keep warm for at least 3 hours like this.
When pulling, I would advise you drain off the enormous amount of juice that will be in the foil by holding the whole thing over a bowl and puncturing the foil to let it all drain out. If you let the fat settle on the top, you can skim it off get to the juices below and add them to the pork once it’s pulled.
You now have some perfectly succulent pulled pork, which can be eaten as is, or used as the core of many other recipes.
Left over pulled Pork?
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