Today, we’re diving into one of my all-time favorite smoking adventures: Kamado Joe Smoked Pork Shoulder. Get ready for some mouthwatering goodness, because I’m about to break it down for you step by step. So grab your apron and let’s fire up the grill!
How to Make Smoked Pork Shoulder on Kamado Joe
- Select the Perfect Pork Shoulder: Start with a high-quality pork shoulder. Trust me, you want a nice, fatty cut for that juicy, melt-in-your-mouth experience. Season it generously with your favorite dry rub. Don’t be shy; pork loves a good rubdown!
- Fire Up Your Kamado Joe: While your pork is soaking in those flavorful spices, get your Kamado Joe up and running. We’re looking for a smoking temperature of around 225-250°F. It’s all about the low and slow, my friends.
- Add Some Wood Chunks: Toss some wood chunks on those coals for that unmistakable smoky flavor. Hickory, apple, or cherry wood works like a charm. Keep the smoke rolling!
- Place the Pork on the Grate: Once your grill is prepped and the smoke is wafting, place your seasoned pork shoulder on the grate. I like to use a drip pan underneath to catch those flavorful juices. You can even add a water pan for extra moisture.
- Patience, My Friends: Now comes the hard part – waiting! Close the lid and let that Kamado Joe work its magic. Pork shoulder is a test of patience and’ll take several hours. But hey, good things come to those who wait, right?
- Temperature Monitoring: Keep a close eye on the internal temperature of the pork. We’re aiming for around 195-205°F. It’s important to have a reliable meat thermometer to avoid undercooking or overcooking. Nobody likes dry pork!
- The Stall: Ah, the dreaded stall. Sometimes, your pork’s internal temperature might plateau. Don’t panic; this is normal. It can last for hours, and that’s when you might doubt your pitmaster skills. But fret not – just let it ride, and it’ll power through eventually.
- The Perfect Bark: Once your pork hits the desired temperature, remove it from the grill and rest for a bit. This is the secret to achieving that perfect bark and succulent meat. Don’t skip this step; it’s worth the wait!
How to Shred
Now, the fun part – shredding that beautifully smoked pork shoulder. Grab a couple of forks and start pulling the meat apart. It should practically fall apart. If you’ve done it right, you’ll have juicy, tender pork shreds that’ll make your taste buds sing!
- Inject for Flavor: If you want to up your game, consider injecting the pork shoulder with a marinade before seasoning it. This adds an extra layer of flavor.
- Wrap in Butcher Paper or Foil: Some folks like to wrap the pork in butcher paper or foil once it reaches the stall. This can speed things up a bit and help retain moisture.
- Make a Killer BBQ Sauce: You can’t forget the sauce! Whip up a homemade barbecue sauce to slather on that pork. It takes your meal to a whole new level.
What to Serve
Now that your Kamado Joe Smoked Pork Shoulder is ready to rock, what should you serve with it? Here are a few of my favorite sidekicks:
- Coleslaw: A crisp and creamy coleslaw is a match made in barbecue heaven.
- Cornbread: Sweet, savory, and crumbly, cornbread complements the richness of the pork.
- Baked Beans: Some hearty, smoky baked beans add depth to your meal.
- Pickles and Onions: A bit of crunch and tang goes a long way in balancing the flavors.
- Mac and Cheese: Creamy mac and cheese, anyone? It’s a classic for a reason.
What to Do With Leftovers
Now, let’s talk about those glorious leftovers. If you have any, which is rare in my house, here are a few ideas to make the most of them:
- Pulled Pork Sandwiches: A no-brainer. Load up a bun with pulled pork, coleslaw, and your favorite sauce.
- Tacos or Burritos: Shredded pork makes an excellent filling for tacos or burritos. Top with salsa, cheese, and guac.
- Pork Hash: Whip up a hearty breakfast hash with leftover pork, potatoes, and some veggies. Top it with a fried egg for good measure.
- Pork and Bean Soup: Transform your pork into a hearty soup with beans, veggies, and a flavorful broth.
There you have it, folks! Kamado Joe Smoked Pork Shoulder is a labor of love, but the end result is worth every second of wait. I hope this guide helps you master the art of smoked pork shoulder. Thanks for joining me on this smoky journey, and remember, “Where there’s smoke, there’s flavor!” Happy grilling, my friends!
Kamado Joe Smoked Pork Shoulder
Experience the perfect blend of smoky flavor and tender pork with our Kamado Joe smoked pork shoulder recipe. Get grilling today!
- 1 whole pork shoulder 6-8 pounds
- 1/4 cup paprika
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper adjust to your spice preference
- 4-6 chunks of your favorite smoking wood hickory, apple, or cherry
Prepping the Pork
- Start by selecting a high-quality pork shoulder. Look for a cut that's well-marbled with fat, as it ensures juicy and tender results.
- Mix the paprika, salt, black pepper, brown sugar, garlic powder, onion powder, and cayenne pepper in a small bowl. This is your dry rub.
- If you want to inject your pork for extra flavor, use a meat injection syringe to add a flavorful marinade. You can use apple juice, broth, or your preferred liquid. Inject the liquid evenly throughout the meat.
- Generously season the entire pork shoulder with the dry rub. Massage it in to ensure every nook and cranny is coated. Don't be shy with the rub; this is where the flavor comes from.
Prepping the Kamado Joe
- Fire up your Kamado Joe grill, and get it to a temperature of 225-250°F. Use lump charcoal for the best results.
- While the grill is heating up, soak your wood chunks in water for about 30 minutes. This will help them smolder and produce that wonderful smoke.
- Once the coals are ready, add the soaked wood chunks on top. This will create the smoke you need for flavor.
Smoking the Pork
- Place your seasoned pork shoulder on the grill grates, with a drip pan underneath to catch the flavorful juices. If you'd like to speed up the cooking process, you can wrap the pork in butcher paper at this point.
- Close the lid of your Kamado Joe and let it work its magic. This is where the patience comes in. Smoking a pork shoulder can take 10-14 hours, so be prepared for a long but rewarding journey.
Monitoring and Stalling
- While the pork is smoking, keep an eye on the internal temperature. Use a meat thermometer to monitor the progress. You're aiming for an internal temperature of 195-205°F for perfect tenderness.
- Be prepared for "the stall." Sometimes, the temperature will plateau during cooking. This is normal and can last for hours. Don't panic; just let it ride. The pork will power through eventually.
Perfect Bark and Resting
- Take off the grill Once the pork shoulder reaches the desired temperature. Let it rest for at least 30 minutes. This resting period is essential for achieving that perfect bark and juicy, succulent meat.
Shredding the Pork
- After resting, it's time to shred the pork. Using two forks, pull the meat apart. It should be so tender that it practically falls apart.
Serving and Enjoying
- Serve the smoky, flavorful pulled pork on buns with your favorite barbecue sauce, coleslaw, and pickles. Don't forget the sides like cornbread, baked beans, or mac and cheese.