- Official Post
What to do with a small piece of pork shoulder ? Pulled pork of course.
I used the kamado and the QMaster controller and put the pork in fat side down, just to see if it made any difference. The idea being that it would hold the juices in better, rather than letting them drip in to the tray below.
I had the pit at around 1115-120c for 7.5 hours, by which time the meat was at 93c and there was no resistance to the probe test.
I foiled it for another hour in a small esky and it pulled apart really easily.
A quick way to do the sauce is to mix a bit of BBQ sauce with apple juice and a splash of apple cider vinegar, then heat it up in the microwave and splash it through the pork in a bowl.
Served with roast spuds and of course, the compulsory coleslaw. Yum.