PORK SHOULDER ON THE KAMADO ARGENTINO WITH 8 HOURS OF COOKING!
INGREDIENTS
This recipe is only possible with the Asador Criollo and Gran Asador Criollo Kamados
Pork shoulder, not exceeding 10 kg
Thyme 30 gr
Coriander 30 gr
Oregano 30 gr
Garlic powder 50 gr
Onion powder 50 gr
Salt and pepper
Water 500 cc
Honey
Mustard
Bourbon
Smoking chips
STEP BY STEP
Simple recipe. We just need to make a broth and a reduction to baste the pork shoulder.
Place all the herbs and water in a saucepan over low heat and let it simmer for at least one (1) hour. This broth will be injected into the pork shoulder in at least 5 places.
On the other hand, mix the honey with mustard and Bourbon, with proportions of 250 gr, 400 gr, and 100 cc, but you can adjust these measures according to taste.
Place 2.5 kg of charcoal in the Kamado Argentino to light the fire, and once it’s well lit, place the deflector stone or cooking system to cook the pork shoulder indirectly. Regulate the Kamado at 120 C / 140 C. You can add a tray with the remaining liquid on the stone to add smoke during cooking. Don’t worry if the temperature fluctuates; adjust the air intake and outlet until it returns to the desired temperature. Add smoking chips to the coals generously.
Now!
Place the pork shoulder in the Kamado, with the air intake set to 2 1/2 and the outlet petals halfway open.
Baste the pork shoulder with the honey reduction from time to time.
Cook it for eight (8) hours; the bone should come out easily.