So, 2 nights ago (thursday) I grabbed a 2.5 kilo pork shoulder roast, hand rubbed it with my own home made Rub, and cooked it low and slow on the Kamado. It was too hot (200C most of the night) and I didnt use any apple juice or cider and just let it cook. 7 PM till 2:30 am when I killed the vents and left it sit until 7am when I Pulled it off and ripped it apart Oh, yes I also added 3 good sized chunks of Pear wood at 7:30 and 3 more at 10:30 just to see what it added. The skin became an Awesome piece of crackling that tasted a lot like Bacon. Anyways, I pulled it with my hands, grabbed a couple bottles of Sweet baby Ray;s BBQ sauce and took it to work, picking up some fresh bread rolls at the bakery on my way. Lets just say it was a HIT! Best pulled pork I have ever eaten! Everyone loved it. Not bad for a first try! It was Super moist, somehow.. and the smoke added a lot of flavour. Now.. where can I find a decent piece of Brisket in Canberra to try next?
Posted on: Sat, 12 Jul 2014 00:32:51 +0000
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