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Category
Pork

”Pulled Pork” Burgers

3 h +

4+

2/3

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Ingredients

  • 1 kg of pork shoulder
  • 1 cup of apple juice
  • Poppamies SPG seasoning
  • 4 oak wine barrel smoking chunks
  • Hot Bourbon sauce
  • 4 burger buns
  • Red cabbage
  • Salad leaves
  • BBQ mayonnaise sauce
  • Salt, pepper
  • Lemon

Recipe

  1. Prepare the Kamado BONO grill for indirect cooking: light the charcoal, set up the two-zone cooking system with deflectors, place the stainless steel grates, and wait for the temperature to rise to 125°C. Add smoking wood chips to the charcoal. Adjust the top and bottom air vents to maintain a steady temperature.
  2. Rub the pork shoulder with your chosen spices. Place it on the grates and smoke for about 4 hours, basting with apple juice every 30 minutes.
  3. After 4 hours, wrap the pork in foil and continue cooking for another 2 hours, or until the internal temperature reaches 94°C.
  4. Remove the cooked meat and let it rest for 10 minutes.
  5. Shred the cabbage, season with salt, pepper, and lemon juice.
  6. Shred the pork, adding the liquid that collected in the foil, remaining apple juice, and BBQ sauce.
  7. Toast the buns on the grill, then spread with BBQ sauce, place a lettuce leaf, the pulled pork, and the cabbage slaw. Enjoy!

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