PULLED PORK, THE FOOLPROOF RECIPE!
INGREDIENTS 1 pork shoulder (bondiola de cerdo) 200 ml BBQ sauce 400 g Pork Rub (see recipe here) Aluminum foil Applewood smoking chips 500 ml natural apple juice
STEP BY STEP Rub the Pork Rub all over the pork shoulder and refrigerate for at least 6 hours. Light the Kamado Argentino to begin the first step, which is smoking. If you have a deflector and cooking system, use it for the entire process. Add the applewood chips to the charcoal and immediately place the pork shoulder on the grill for one (1) hour at a temperature of 130°C / 140°C. It’s crucial not to open the Kamado during the smoking process. After the first hour of cooking, remove the pork shoulder and wrap it in aluminum foil, leaving space at the top to hydrate the meat. Adjust the Kamado to maintain a cooking temperature of 80°C to 100°C and cook for three (3) hours. Every hour, baste the pork shoulder with 100 ml of natural apple juice. Remove the pork shoulder from the Kamado and place it in a pan. Using claws or tongs, begin shredding the meat. If necessary, use latex gloves.