Ingredients:

• 3-5 kg Boston Butt (pork shoulder with blade bone)
• Barbecoa Pastrami Curing Salt
• Braai MeatPal Rub
• Meater Pro wireless thermometer
• 1 Hickory chunk
• 2 Applewood chunks
• Stainless steel drip pan
• Pink butcher paper
• Marinade spray bottle
• Kamado Joe Big Block charcoal
• Meat claws
• YETI cooler

Preparation:

• Start 48 hours before BBQing by brining the meat. Use 100 g of Barbecoa curing salt per liter of water, ensuring the meat is fully submerged.
• Let it brine for 24 hours in the fridge.
• Remove the meat from the brine and pat it completely dry with paper towels.
• Let it dry uncovered in the fridge for another 24 hours.
• Generously season the meat with the Braai MeatPal Rub.

Cooking Instructions:

• Light your kamado by placing one fire starter (creating a single hotspot) on top of the Big Block charcoal and stabilize the temperature at 110°C (230°F).
• Place your heat deflectors or SloRoller and spread the wood chunks over the glowing charcoal.
• Position the stainless steel drip pan under the meat.
• Place the meat on the stainless steel grill in the highest position.
• Insert the Meater Pro thermometer into the thickest part of the meat.
• Spray every hour with a mix of apple juice and apple cider (50/50).
• When the internal temperature reaches 70°C (160°F) (usually after 8-10 hours), wrap the meat in pink butcher paper.
• Continue cooking until the internal temperature reaches 92°C (198°F).
• Remove from the BBQ and let it rest for at least 1 hour in the butcher paper inside your YETI cooler.
• Pull the meat apart using the meat claws.

Tips:

• If you’re cooking a full 5 kg (11 lbs) Boston Butt or larger, the process can take over 12 hours. I like to start the evening before, letting the meat cook overnight in my Kamado Joe with the SloRoller. This way, you gain a head start and don’t have to wake up at an ungodly hour!
• Make your own smoky BBQ sauce by adding apple juice, water, or wine to the drip pan (refill as needed) and mixing the drippings with some apple syrup and BBQ sauce.
• Serve on a brioche bun with coleslaw for the ultimate pulled pork experience.
• I prefer working with large cuts as they retain more juiciness. Portion the pulled pork and vacuum-seal it without shredding. You can then freeze it and reheat it sous vide, pulling it fresh before serving.

Enjoy! Jan Luts