Smoked Pulled Pork

Experience the mouthwatering delight of perfectly smoked pulled pork with this Kamado Joe recipe. The combination of rich flavors and tender texture will make this dish the highlight of your next barbecue gathering. Utilizing the heat control of the Kamado Joe, this recipe promises a tender and flavorful outcome that will leave your guests craving for more.

Instructions

1. 01

   In a bowl, combine paprika, chili powder, garlic powder, onion powder, black pepper, coarse salt, brown sugar, and cayenne pepper. Blend the ingredients thoroughly to create a flavorful rub.

2.  

   Ingredients

   • 1 tablespoon paprika
   • 1 tablespoon chili powder
   • 1 tablespoon garlic powder
   • 1 tablespoon onion powder
   • 2 tablespoons black pepper
   • 2 tablespoons coarse salt
   • 4 tablespoons brown sugar
   • 1/2 tablespoon cayenne pepper

3. 02

   Generously apply the spice rub onto the pork butt, ensuring that it is completely covered on all sides.

4.  

   Ingredients

   • 1 (8 pound) bone-in pork butt

5. 03

   Place the seasoned pork butt on the aluminum tray, leaving it uncovered. Preheat your Kamado Joe to 250°F for indirect smoking.

6.  

   Ingredients

   • 9x13 aluminum tray

7. 04

   Once the Kamado Joe has reached the desired temperature, carefully place the aluminum tray with the pork butt onto the grill grates. Close the lid and smoke the pork butt for approximately 1 hour per pound, or until the internal temperature of the meat reaches 165°F.

8. 05

   Once the pork butt reaches 165°F, carefully remove it from the Kamado Joe and strain any accumulated juices into a small bowl.

9. 06

   Wrap the pork butt tightly with aluminum foil, ensuring it's fully sealed. Return the wrapped pork butt to the grill.

10. 07

    Using the reserved juices, inject about 1 to 2 ounces of liquid per pound of pork butt. This step will enhance the moisture and flavor of the meat.

11. 08

    Wrap the pork butt in aluminum foil again, repeating the process until it's securely wrapped multiple times.

12. 09

    Place the wrapped pork butt back onto the Kamado Joe set at 250°F. Smoke the pork butt for an additional 1 hour per pound, or until the internal temperature reaches 195°F for perfectly tender pulled pork.

13. 10

    Once the pork butt reaches the desired internal temperature, carefully remove it from the grill and allow it to rest for a few minutes.

14. 11

    Unwrap the pork butt and use two forks to shred the meat, creating delicious pulled pork.

15. 12

    Serve the smoked pulled pork on buns, with your favorite barbecue sauce, coleslaw, and pickles for a truly delightful and satisfying meal.