1. Use a paper towel to pat the pork dry
  2. Trim the pork so that there are no obvious loose pieces or hard bits of fat that will burn
  3. With a sharp knife, score the surface of the fat cap, making sure not to cut into the muscle
  4. Generously apply the dry rub (allow it to rest it if you like, but it’s not essential)
  5. Fill your kamado with charcoal, light and aim for a temperature of between 120-135 °C (250-275 °F)
  6. Configure your kamado with both heat deflectors installed and place a drip tray under where you’re putting the pork
  7. Place the pork on the grill, fat side up and leave it to cook for about 5 hours
  8. Check for any cracks in the fat – these will indicate it’s cooked and ready to be spritzed and wrapped
  9. Remove from the kamado and place on two sheets of tin foil. The tin foil needs to be strong enough to support the weight of the cut of pork and also big enough to cover it completely – we want to keep all those juices in the wrap
  10. Next, spritz or mop with water, apple cider vinegar or apple juice. Then seal it up as best you can
  11. After another 3 hours or so, open up and probe for tenderness
  12. At an internal temperature of 68 °C (155 °F), remove it from the grill and allow it to rest for 30 minutes (1 min per 100 g)
  13. Transfer the pork and juices into a big bowl and shred completely
  14. Eat and enjoy!
  15. 5 Hours in and the Pork Shoulder is Ready to be Wrapped

Post time: Jun-20-2022