This dish brings Filipino adobo flavors into the world of low-and-slow barbecue. Smoked on your Kamado Joe, the pork shoulder turns tender and juicy while soaking up a rich blend of vinegar, soy, garlic, and pineapple. It’s savory, slightly tangy, and deeply flavorful—no heavy sauce needed.
By
Jace Green
01
In a large bowl, combine white vinegar, pineapple juice, soy sauce, water, crushed garlic, bay leaves, black peppercorns, brown sugar, and oyster sauce, stirring until the sugar fully dissolves.
02
Score the pork shoulder chunks and submerge them in the marinade; refrigerate for at least 30 minutes or up to overnight for deeper flavor.
03
Set up your Kamado Joe Classic Joe for indirect cooking at 250°F and allow it to stabilize for 10–15 minutes.
04
Place the pork on the grill grates and cook over indirect heat for 2–3 hours, basting every 25–30 minutes with the marinade to build layers of flavor.
05
When the pork reaches an internal temperature of 165–175°F, remove it from the grill, wrap tightly, and return it to the grate.
06
Continue cooking until the pork reaches a final internal temperature of 200–205°F, then remove from the grill and rest (wrapped) for 30–45 minutes.
07
While the pork rests, cook steamed white rice or basmati rice, and prepare sides like fresh coleslaw or braised red cabbage.
08
Unwrap the pork and pull into large chunks, then drizzle with reserved marinade or reduced drippings for added flavor.
09
Plate over rice with a spoonful of juices and your favorite sides, and enjoy.
