Smoked pulled pork in a Kamado

Preparation: 10 min
Pickling: 24 hours
Brining : none
Cooking: about 8 hours
Resting: 45 min

Ingredients and accessories:

1. 1 porc shoulder without the bone. "Boston Butt"
2. 6 feet of butcher string
3. favorite dry rub
4. 2 liters of Dr Pepper (or any other soft drink)
5. olive oil
6. drip pan
7. 3-4 chunks of apple wood

Preparation

• Remove excess fat, leave no more than 1/8 of an inch.
• Rince and pat dry
• Cover in olive oil
• Rub in a generous quantity of dry rub
• Tie it in a compact form with the butcher string.
• Wrap with plastic film and put it in the fridge for 24 hours

Smoking

• Remove the pork from the fridge and let it rest for at least an hour to get to room temp.
• Start the fire in your Kamado (or your smoker) and set it for indirect heat (225-250 F)
• Fill the drip pan up to 3/4 onf an inch from the top with Dr Pepper.
• Add a wood chunk and place the pork direcly on the grill.
• Smoke it until it reach 195 F adding 1 wood chunk every 2 hours.
• Once 195 F reach, wrap in aluminum foil and wrap in a towel for 45 min. (maybe use the dripping to make a BBQ sauce during that time!)
• Pull the "butt" apart with a large fork or "bear claws" and served the way you want.

Notes: I serve it on bread with sauerkraut and a BBQ sauce made with the drippings. enjoy and feel free to comment