9.8 pound pork shoulder smoked on the Akorn Kamado. 16 hours at between 235-250F. Wrapped in butcher paper at 160F. At 16 hours, removed, and let it rest in a yeti cooler for 1.5 hours. Pork stayed at above 155F until it was pulled. It was hands down the best pulled pork Ive ever made.
by reddragonforge
17 Comments
Looks awesome! Nice job!
Looks great man, that first bite/ taste of some of the bark makes that long of a cook well worth it every time lol
Way to go using your hands. Those claw things are stupid.
Just did a 10h pork butt last week, whats the benefit of putting it in butcher paper during? Seal in moisture?
MONEY!
The pork butt is mad of many muscles. Grab one muscle, while keeping the bark on the meat. Pull that with the fibers starting at the bark side. Hence “pulled” pork. Not whatever in the hell you just did. Smoked for that long to mess up on the final stretch.
What are the PROS/CONS of scoring the fat cap prior to smoke? It definitely looks beautiful and I’ll be experimenting on my next butt, but wondering if it does anything beyond appearance?
Going to buy an Akorn Kamado today…Jesus.
Looks fantastic! I’d recommend upping your temp to lower your cook time. The meat is fatty enough to take it and if you can get great results with a shorter cook, why not?
Wheres the juice? My pulled pork always has juice when I do the pull apart. That pot is dry as a bone. All that smoke makes me think it didn’t rest long enough even though you say 1.5 hours.
Use the bone like a meat cleaver and you won’t burn your hands
Pork shoulder is foolproof.
Protip, however, just cut it in half and you won’t need 16 hours!
Nice smoke coloring. Not very juicy though.
Nice smoke coloring. Not very juicy.
Very nice!
And to think, giving someone the “cold shoulder” was a food snub to unwanted guests
How much time did it take?