Pulled pork, or shredded pork, is one of the great classics of American barbecue. Cooked very slowly in the smoker, a pork shoulder becomes so tender that it shreds with a fork. In its Carolina style, it is enhanced with a tangy apple cider vinegar sauce that perfectly balances the tenderness of the meat.
Pulled pork in the kamado is smoked at 110°C using indirect cooking for 8 to 10 hours, until it reaches an internal temperature of 93°C, resulting in meat that shreds on its own.
With its thick ceramic, the Kamado QUATRO maintains a stable temperature for hours, using very little charcoal: it is the ideal tool for long cooking. At COEO, we add our twist: the rub Vinegar Touch, which enhances the vinegar note of the recipe. Served in a small brioche bun with coleslaw, it is the perfect dish to delight a table of friends.
Equipment
Text
- Kamado QUATRO
- Split & Mix
- Casserole
- Probe thermometer
- Kitchen brush
- Aluminium foil or butcher paper
Ingredients
- For 6 to 8 people
- Ingredients
For the meat:
- 1 shoulder of pork with bone (2 to 2.5 kg)
- Rub Vinegar Touch
- 2 tablespoons of olive oil
- 250 ml of cider vinegar
- 250 ml of beer
- 750 ml of barbecue sauce
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of crushed red pepper flakes
- 1 tablespoon of rub Vinegar Touch
- Brioche buns
- Coleslaw
For the sauce:
To serve:
The steps
Step 1: Preheat the kamado
Preheat your QUATRO to 110°C for indirect smoking. Insert the top part (grill) of the 3-in-1 pot. For more smoky flavour, add some pieces of applewood or hickory to the charcoal.
Step 2: prepare the meat
Brush the shoulder with olive oil, then rub it with rub Vinegar Touch on all sides. Let it rest for at least 20 minutes.
Step 3: prepare the stuffing
In a container, mix the cider vinegar, beer, barbecue sauce, Worcestershire sauce, chilli flakes, and the rub.
Step 4: smoke slowly
Place the shoulder on the grill, uncovered, and close the lid of the kamado. Let it smoke for 8 to 10 hours, basting the meat with sauce every hour, until it reaches 93°C internal temperature.
Step 5: rest and shred
Wrap the shoulder in aluminium foil or butcher paper and let it rest for 1 hour. Remove the bone and cartilage, then shred the meat with a fork. Mix it with a bit of sauce.
Step 6: serve
Serve the pulled pork in brioche buns, with coleslaw and the remaining sauce.
Frequently Asked Questions
What temperature to cook pulled pork in a kamado?
Smoke the pork shoulder at 110°C using indirect heat. This low and slow cooking melts the collagen in the meat, making it tender and easy to shred.
How long to cook pulled pork in a kamado?
Allow 8 to 10 hours for a shoulder weighing 2 to 2.5 kg at 110°C. The time varies depending on the size of the cut: rely mainly on the internal temperature.
What internal temperature for pulled pork?
Aim for an internal temperature of 93°C. At this temperature, the meat is tender enough to shred with a fork.
What cut of pork to choose for pulled pork?
Choose a bone-in pork shoulder, also known as the neck or blade. Marbled and rich in collagen, it remains moist during long cooking.
What is Carolina style?
Carolina style pulled pork comes from the Carolinas in the United States. It is distinguished by a tangy sauce made from apple cider vinegar, which balances the fat of the meat.
Why does the temperature plateau during cooking?
Around 65 to 75°C internal, the temperature may plateau for several hours: this is the "stall", due to the evaporation of moisture from the meat. This is normal, just be patient. To speed it up, you can wrap the shoulder in butcher paper.
How to serve pulled pork?
Serve it in brioche buns with coleslaw and a bit of sauce, or on a plate with potatoes and grilled vegetables.