Bank Holiday = Pulled Pork Heaven
It’s still BBQ weather and we should be making the most of the sun and our gardens. For some of us, outdoor cooking is a way of life and we do it all year round whatever the weather. We wanted to give you a little insight on how easy it is and the quality in taste is unbeatable.
So let’s get out Kamado Joe out and show you how to make a great bit of pulled pork that will feed you for days.
First things first, take the meat out of the fridge and let it sit until it gets to room temperature. This is a little tip we got from the Kamado Joe gang last time they visited the store for a taster day. Nobody wants to be putting cold meat straight onto the grill. Once you have done this cut any Fat and skin off.
Seasoning is entirely up to you. We have gone for Mustard Rub topped with Salt and Pepper seasoning followed by Paprika. Leave that to soak in and really dry the moisture up.
While you wait get the grill on and up to a steady temperature of 120C and then put the meat straight on as it sands and leave for 4 hours.
After 4 hours the meat should start to bark on the edges. If not, leave it on the grill for longer until you see the colour and texture you need. (if you haven’t trimmed all the fat off correctly you are less likely to see the bark like texture you need, in this case leave it on for 4 hours)
Then wrap it tightly in tin foil after straying with some apple juice to keep it moist. Leave for another 4 hours to finish of the cook.
Then take it off and leave it wrapped and let it stand for about an hour to let the meat relax and release its juices. Once this is done then pull the meat apart. It should just fall off the bone and spread with the lightest of touches.
Pulled pork is very versatile meaning it works as a meat on a roast or you can have it in a burrito. It’s up to you. Let us know how you got on and enjoy.
Just take a look at the glorious results below. As mentioned cooking your meats this way can really lead to such a variation on meals and always leaves left overs for the week. Check it out for yourself and don't forget to share your photos with us. We love to see the creations that fellow BBQ enthusiast produce!