PULLED PORK SANDWICHES

SERVES: 15
COOKING TIME: 6+ HOURS

Slow-cooked to perfection on your Kamado Joe, this pork shoulder is seasoned with your favourite braai spice and smoked until it’s fall-apart tender. Whether you’re hosting a summer braai or looking for an indulgent weekend meal, these pulled pork sandwiches are the perfect centrepiece for any gathering.

INGREDIENTS

  • 1 whole pork shoulder (3-4.5kg, bone-in or boneless)
  • 12 burger buns
  • 60g braai spice
  • 500ml BBQ sauce

YOU WILL ALSO NEED

  • 1 x aluminium pan
  • heavy-duty aluminium foil

INSTRUCTIONS

  1. Clear out the ash from the firebox and fill it with large lump charcoal.
  2. Add 3-4 wood chunks (fruit woods like apple or cherry pair well with pork).
  3. Set up your Kamado Joe for indirect cooking with either ceramic plates or a SlōRoller and place an aluminium pan under the expected location of the pork shoulder to catch drippings.
  4. Bring the grill temperature up to 110-120°C.
  5. Score the fat cap of the pork shoulder in a crosshatch pattern.
  1. Liberally season with 60g of your choice of braai spice, ensuring the meat is well-coated.
  2. Place the pork shoulder on the preheated grill with the fat cap up.
  1. Insert a meat thermometer into the deepest part of the pork, avoiding the bone. Aim for an internal temperature of 95°C, which typically takes 12-15 hours.
  1. Note that the pork shoulder will enter the “stall” phase at around 65-75°C, where the temperature plateaus for several hours. You can either wait it out to develop a flavourful bark (recommended) or speed up the process by increasing the grill temperature to 135°C or wrapping the meat in heavy-duty aluminium foil.
  2. Once the pork shoulder reaches 95°C internally, remove it from the grill and wrap it tightly in three layers of heavy-duty aluminium foil.
  3. Wrap the foil-wrapped pork in several beach towels and rest it in an empty cooler for 1-4 hours.
  4. Using two forks or thermal gloves under food service gloves, shred the pork into small pieces.
  1. Mix the shredded pork with 500ml of BBQ sauce.
  2. Serve the pulled pork on buns for delicious pulled pork sandwiches. Enjoy!