Smoking a pork shoulder on a kamado grill is a delicious way to infuse rich flavors into the meat. The kamado grill, known for its excellent heat retention and versatility, allows for slow and low cooking, resulting in tender and juicy pork. In this article, we will guide you through the process of smoking a pork shoulder on a kamado grill, providing you with a step-by-step recipe and helpful tips for achieving the perfect smoked pork shoulder.
Ingredients:
- 3-5kg pork butt (also called pork shoulder blade roast, Boston butt)
- 1/3 cup of Dizzy Gourmet® Down and Dizzy™ Seasoning
- Salt
- 2 or 3 chunks of smoking wood (hickory is a natural choice for pork)
- 1/2 cup of peach nectar
- Hot sauce (optional, and to taste mixed in with peach nectar)
Instructions:
Prepare the Pork Shoulder
Start by trimming any excess fat and silver skin from the pork shoulder. Leave the fat cap on one side as it will help keep the meat moist during the cooking process. Sprinkle a light layer of salt on all sides of the pork butt.
Next, generously coat the pork shoulder with Dizzy Gourmet® Down and Dizzy™ Seasoning. Press the seasoning into the meat with your hands to ensure it adheres well. Let the rub melt into the meat for at least 20 minutes while you prepare the kamado grill.
Prepare the Kamado Grill
Start by lighting a small amount of charcoal in the firebox of the kamado grill. Once the charcoal is burning and the grill has reached a temperature of at least 149°C/300°F, add the smoking wood chunks on top of the coals. Cover the wood chunks with more charcoal to fill the firebox.
Place the convEGGtor with its legs up and a drip pan or foil to catch the drippings. Put the cooking grid on top of the convEGGtor legs.
Stabilize the kamado grill at a temperature of 121°C/250°F. Wait for approximately 20 minutes until the smoke becomes thin and has a light smoky aroma. This indicates that the grill is ready for cooking.
Smoke the Pork Shoulder
Place the seasoned pork shoulder on the cooking grid, fat cap side down. Close the lid of the kamado grill and let the pork shoulder smoke for approximately 8 hours. The goal is to achieve a caramelized and firm outside crust, known as the bark.
After 8 hours, or when the internal temperature of the pork shoulder reaches 77°C/170°F, double wrap the meat in heavy-duty aluminum foil. Before sealing the foil, pour in a mixture of peach nectar and hot sauce to add a layer of flavor. For an extra kick, finely grind a couple of teaspoons of Down and Dizzy™ Seasoning and add it to the liquid.
Return the wrapped pork shoulder to the kamado grill and continue cooking until the internal temperature reaches 93°C/200°F in the center. This will ensure that the meat is tender and fully cooked.
Rest and Serve
Remove the smoked pork shoulder from the kamado grill and let it rest for at least 1 hour, and up to 3 hours, wrapped in towels, a blanket, or placed in a cooler. This resting period allows the juices to redistribute within the meat, resulting in a moist and flavorful final product.
Once rested, it's time to pull, shred, chop, or chunk the pork shoulder according to your preference. Add salt and a fine ground rub to taste, if desired.
Now, sit back, relax, and enjoy the delicious kamado smoked pork shoulder that you have prepared with love and patience. Serve it as the star of a barbecue feast or use it in sandwiches, tacos, or any recipe that calls for tender and smoky pulled pork.
Frequently Asked Questions:
Q: How long does pork shoulder take on a kamado grill?
A: Smoking a pork shoulder on a kamado grill typically takes approximately 8 hours. However, the cooking time may vary depending on the size of the pork shoulder and the temperature of the grill. It is important to monitor the internal temperature of the meat to ensure it reaches 93°C/200°F for optimal tenderness.
Q: Can I use a different seasoning for the pork shoulder?
A: Yes, you can use a different seasoning for the pork shoulder if you prefer. Experiment with various rubs and spices to find your favorite flavor profile. Just make sure to adjust the quantities according to your taste and follow the same smoking process outlined in the recipe.
Smoking a pork shoulder on a kamado grill is a rewarding culinary experience. The slow and low cooking method, combined with the flavorful seasoning and infusion of smoke, results in a mouthwatering kamado smoked pork shoulder that is sure to impress your family and friends. Follow the step-by-step instructions in this article, and don't forget to add your personal touch to make the recipe your own. Enjoy the process, savor the aromas, and indulge in the delicious taste of perfectly smoked pork shoulder.
If you want to know other articles similar to Perfect kamado smoked pork shoulder recipe | step-by-step guide you can visit the Smoking category.
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