The pulled pork recipe with a vinegar twist that will make you fall in love with the QUATRO kamado barbecue. Many versions exist and a variety of recipes can be created. We love to add a vinegar twist with the vinegar touch rubs!
Equipment
Ingredients
- Pork shoulder (1kg)
- RUB: VINEGAR TOUCH
For the sauce:
- 1 cup of apple cider vinegar
- 1 cup of beer
- 3 cups BBQ sauce
- 1 tablespoon of Worcestershire sauce
- RUB: VINEGAR TOUCH
- 2 teaspoons of crushed red pepper flakes
The steps
Step 1: Preheat the kamado
Preheat your QUATRO for indirect smoking at 110°C. Insert the top part (grill) of the 3-in-1 casserole.
Step 2: prepare the meat
Rub the VINEGAR BBQ TOUCH rub on all sides of the meat, adding olive oil. Let the meat sit for at least 20 minutes.
Step 3: prepare the stuffing
In a container, mix all the sauce ingredients.
Step 4: sear the meat
Place the meat in the pot. Cover, place on the QUATRO kamado. Apply the sauce with a brush on the pork every hour. Smoke the pork shoulder by covering it with sauce every hour, for 8 to 10 hours or until the internal temperature of the meat reaches 200°F - 93°C.
Step 5 : serve
Remove the shoulder from the smoker, wrap it tightly in aluminium foil / butcher paper and let it rest for an hour. Remove the shoulder from the foil and shred it. Discard the bone and all the cartilage pieces and cut the rest of the meat into shreds. Moisten the meat with a bit of BBQ sauce and mix. Serve with buns, coleslaw and extra barbecue sauce.
The kamados
Discover the different models of kamados!