BONDIOLA ON YOUR KAMADO ARGENTINO
INGREDIENTS
1 Large Pork Shoulder (Bondiola)
1 BBQ Sauce (500 cm3)
50 g Natural Honey
700 cm3 Dark Beer
Salt and Pepper
STEP BY STEP
Start by lighting the Kamado with the appropriate amount of charcoal for your model.
Season the pork shoulder with salt and pepper or any rub you prefer.
Once the charcoal is ready, sear the pork shoulder for 40 minutes on each side at 150°C / 180°C.
When ready to remove from the Kamado, coat the pork shoulder generously with BBQ sauce, honey, and dark beer. Wrap it in aluminum foil and continue cooking for another two hours. During this part of the cooking process, lower the temperature to 120°C / 150°C.
You can hydrate the pork shoulder halfway through the cooking process with beer.
Remove the pork shoulder with tongs and let it rest for fifteen (15) minutes.
Serve and enjoy!