Pulled Pork Saturday

Slow cooked on Kamado Joe Classic 3

By Paolo Taverna

July 19^th, 2020

The preparation

This Saturday I wanted to cook a pork butt. Purchased a 9 pounds butt from Boucherie des Trembles. Injected the Pork butt with apple juice, brown sugar and bourbon. In total injected for around 2 cups of liquid. For dry rub, I decided to go very simple with coarse salt, pepper, brown sugar, onion powder and garlic powder.

The Cook

I set up the Kamado Joe Classic 3 with the SloRoller and Ikamand set at 225F. For smoking, I put 4 chunks of apple wood directly on the charcoal.

I opened the lid for the first time after 6 hours when the internal temperature was approx. 160F. I wrapped in many layers of foil, added a little apple juice and a drizzle of maple syrup.