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- 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
Ingredients
Recipe
- 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.
- 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.
- After 4 hours, wrap the pork in foil and continue cooking for another 2 hours, or until the internal temperature reaches 94°C.
- Remove the cooked meat and let it rest for 10 minutes.
- Shred the cabbage, season with salt, pepper, and lemon juice.
- Shred the pork, adding the liquid that collected in the foil, remaining apple juice, and BBQ sauce.
- 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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