Low and Slow Pulled Pork Shoulder Recipe on the Kamado

Updated on March 10, 2020
Paul Edmondson profile image

Paul is a barbecue enthusiast. He is currently grilling and smoking on a Komodo Kamado Ultimate 23.

My Pulled Pork Sandwich
My Pulled Pork Sandwich | Source

Low and Slow Smoking on a Kamado Style Grill

Kamado-style grills are perfect for low and slow cooking because they retain heat very well, which makes them much more efficient for long cooking times. My family has used this recipe with excellent results on a Kamado and a Big Green Egg.

What You'll Need to Cook Pulled Pork Shoulder

To cook a pork shoulder low and slow on the barbecue and pull it into tender shredded meat, you'll need the following:

  • A barbecue. Almost any grill will work. I use a Kamado Smoker, but a charcoal Webber or gas grill works fine as well.
  • A cooking digital thermometer.
  • Charcoal and wood chips. I use applewood chips, but some people prefer hickory chips. Either is fine.
  • Pork shoulder. I go with the pork shoulder from Costco. The one I cooked in this example is 14lbs.
  • A really great rub. Barbecue rubs can make or break the final pulled pork taste. I usually make my own rubs, but I think a combination rub of salty and sweet works best for pulled pork whether you buy one or make it yourself.
  • Towels and an ice chest for keeping the meat hot and letting it rest once you finish cooking.
  • Barbecue sauce and hot sauce. I like to serve these on the side and I think they add the perfect flavor.
  • Kaiser rolls. I like soft white rolls. Don't go with hamburger buns; they are too heavy. Get a very light, fresh white bun.
  • Optional: A Stoker temperature control device.

A Couple Cups of Pork Dry Rub Made from My Personal Recipe
A Couple Cups of Pork Dry Rub Made from My Personal Recipe | Source

Make Your Own Pork Shoulder Rub Recipe

A pork shoulder has quite a bit of fat that will add to the great pork flavor, but a rub that is rich in spice makes the best pulled-pork. A pork shoulder is a large cut of meat; the shoulder from Costco was cut in half with each side weighing about 7 lbs. So, in order to cover 14 lbs with the rub, it will take well over 1 cup of rub.

A Great Pulled Pork Rub Is Sweet and Salty:

  • 2 cups white sugar
  • 1/2 cup brown sugar, packed
  • 1/4 cup seasoned salt
  • 1/4 cup garlic salt
  • 1/4 cup onion powder
  • 2 tablespoons chili powder
  • 1 tablespoon lemon pepper
  • 1/4 cup celery seed, (optional)

Applying the Pulled Pork Rub

  1. Apply the dry rub liberally to the pork shoulder. (When applying the rub, dump it on and then massage it into the meat with your hands.)
  2. Let the shoulder sit for a few hours before putting it on the grill. (This will give the meat some time to warm up to room temperature and absorb flavoring from the rub.)
  3. Right before putting the meat on the grill, add some more rub.
  4. There should be plenty of leftover rub. Save some for the end.
Click thumbnail to view full-size
A meat thermometer and timer will help you cook your meat to perfection.CharcoalStoker Kaytat SoftwareKamado BarbecueCharcoal Coals
A meat thermometer and timer will help you cook your meat to perfection.
A meat thermometer and timer will help you cook your meat to perfection. | Source
Charcoal | Source
Stoker Kaytat Software
Stoker Kaytat Software | Source
Kamado Barbecue
Kamado Barbecue | Source
Charcoal Coals
Charcoal Coals | Source

Getting the Grill Ready to Cook Low and Slow

First, load the barbecue up with charcoal. My Kamado will hold enough charcoal to do the entire cook in one load. Then, light one chunk of charcoal (I do it on my gas stove), put it on top of the charcoal pile and cover it with a few more pieces. This will help prevent all the charcoal from burning at once, which makes the barbecue get too hot and consume a lot more fuel.

The barbecue should be between 220 degrees and 270 degrees Fahrenheit for a low and slow cook. Try aiming for the lower temperature range because it's harder to keep it low than hot. Shooting for the lower temperature gives you some room for error on the hotter side. The pork shoulder in this example cooked at 267 degrees for the entire cook, even though I was aiming for 220. I just couldn't get the heat to stabilize at a lower temperature.

During overnight cooks, the cool evening temperature helps keep the grill lower than during the day. It takes a bit of courage to do an overnight cook since you can't watch the grill the whole time, but I'll give you some tips on how to use tools to monitor the grill.

Click thumbnail to view full-size
How to Use Smoking Chips for Low and Slow CooksApple chips go in tinfoil teepee with a bit of water before placing in the slow-cooker.Fold up the tinfoil so it looks like a chimney.Put the chips on the side of the charcoal in the barbecue.
How to Use Smoking Chips for Low and Slow Cooks
How to Use Smoking Chips for Low and Slow Cooks | Source
Apple chips go in tinfoil teepee with a bit of water before placing in the slow-cooker.
Apple chips go in tinfoil teepee with a bit of water before placing in the slow-cooker. | Source
Fold up the tinfoil so it looks like a chimney.
Fold up the tinfoil so it looks like a chimney. | Source
Put the chips on the side of the charcoal in the barbecue.
Put the chips on the side of the charcoal in the barbecue. | Source

Smoking With Chips

You'll want to be careful of how much smoke you use when cooking. I leave the pork completely uncovered during the entire cook. I use charcoal as my main fuel source, but I also add chips for smoke flavoring. I've had the best success with apple smoking chips. The apple smoke compliments the pork flavor nicely.

  • Take the apple chips and put them in 2 to 3 cup tinfoil tepees.
  • Fold the sides of the tinfoil up like a little chimney, add about 1/4 cup of water, and place on the side of the coals. I use about two tinfoil teepees full of apple chips per cook.
  • The smoke is key to a good low and slow cook. For a stronger smoke flavor, try a Texas-style low and slow barbecue with white oak.
  • Personally, I think the oak flavor tastes better on beef brisket, but many like it on a pork shoulder.

Tie the Meat Up
Tie the Meat Up

Using Butcher String

After I put the rub on the meat, when I'm smoking a pork shoulder with the bone removed, I take butcher string and tier three or four loops around the meat to keep it tight together. This helps it cook more evenly and it won't fall apart when it comes time to remove it from the grill.

Roasting Pan for Smoking the Pork Low and Slow
Roasting Pan for Smoking the Pork Low and Slow | Source

Putting the Meat on the Grill

I like to use a roasting pan for cooking pulled pork. It helps with indirect heat by deflecting the direct heat from the meat. You may be worried about burning the pan up, but I've found that while drippings from the meat do burn up, there is still enough fat rendered from the pork that it doesn't damage the pan.

  • Place the meat in the pan on the grill and insert a meat thermometer that can be read from outside of the grill.
  • Make sure the temperature is getting taken from the heart of the meat. I use a remote thermometer and set the alarm for 205 degrees. The remote thermometer works really well for overnight cooks.
  • If for some reason the meat gets done early, the thermometer's alarm will go off and wake you up to check the meat.

During my last cook, I put on 14 lbs of pork shoulder around 9 pm and the alarm went off at 6 pm while I was sound asleep. Low and slow cooks aren't always as predictable. Sometimes a shoulder will take 2 hours longer than the previous cook. If you're shooting for a lunchtime meal, It's fine if the meat is done early (I'll tell you how to handle it), but it throws everything off if the meat isn't done in time. So, give yourself room for error by planning your cook to be done at least 2 hours early. If it cooks ahead of schedule, that's not a problem for pulled pork.

What do I do if the Temperature Stalls?

Cooking low and slow, it's imperative to get the meat to 205 degrees. At this temperature, the fat will render out of the meat (no big fatty chunks) and it will easily pull into shreds with two forks.

It's really common to see your pork shoulder stall out at 160 to 170 degrees Fahrenheit after 6 hours.

If it continues to smoke for many more hours it may breakthrough the plateau stage, but it tends to dry out. To get the meat back on its way do these two things.

1. Completely wrap the pork in tinfoil and then put it back on the grill. The meat thermometer can be inserted through the tinfoil.

2. Increase the temperature of the grill to 275-300 degrees Fahrenheit.

I've started wrapping my pork in tinfoil after about 6 hours now because I've found it helps hold in juices and adds to the flavor. So, even if the internal temperature continues to rise, I still recommend these steps.

Click thumbnail to view full-size
Take the pork shoulder off of the grillGet two blankets for each piece of meat and some tinfoil.  Wrap the pork shoulder up.Place the wrapped pork shoulder into an ice chestLeave in the ice chest for at least one hour and up to eight.  Then put in a large bowl to pull.Use two forks to pull the pork
Take the pork shoulder off of the grill
Take the pork shoulder off of the grill | Source
Get two blankets for each piece of meat and some tinfoil.  Wrap the pork shoulder up.
Get two blankets for each piece of meat and some tinfoil. Wrap the pork shoulder up. | Source
Place the wrapped pork shoulder into an ice chest
Place the wrapped pork shoulder into an ice chest | Source
Leave in the ice chest for at least one hour and up to eight.  Then put in a large bowl to pull.
Leave in the ice chest for at least one hour and up to eight. Then put in a large bowl to pull. | Source
Use two forks to pull the pork
Use two forks to pull the pork | Source

Letting the Pulled Pork Rest

Once the pork shoulder has hit the target internal temperature of 195 degrees, pull it from the barbecue. You will be able to smell the rich barbecue flavor, and the sweet rub will make it smell a little like ham.

It's a great combination. Next, place the meat in thick tinfoil and wrap it up. From there, wrap it in two towels, and place it in an ice chest for at least one hour. It can stay in the ice chest wrapped up for over eight hours and still be nice and warm when it comes time to pull the pork.

Pulling the Pork and Seasoning

After the pork has been resting for over an hour, it will pull apart very easily with two forks. With a fork in each hand, place a large chuck into a big bowl and begin to shred. Pork is fatty, but after a low and slow cook, a lot of the fat is cooked out, so don't remove any that is left. Just shred it and mix it all together.

You might want to taste the bark (that's the dark edges—the tastiest part). Taste the meat and gauge the flavor. I like to mix in some of the leftover dry rubs at this point until I get enough salt flavor into the meat. Continue to add the rub and mix it into the pulled pork to taste.

Pulled Pork Sandwich served with chips
Pulled Pork Sandwich served with chips | Source

How to Serve Pulled Pork

Now that the shoulder has been pulled into nice tasty shredded pork, you need to decide how you're going to serve it. My favorite way is on a soft white bun, with my homemade barbecue sauce, a little bit of Tabasco and some fresh coleslaw. Lots of coleslaws are mayonnaise-based, but I use one with a peanut vinaigrette. I put a little on the pulled pork sandwich instead of eating it on the side. As for other side dishes to go with pulled pork, my two favorites are homemade potato salad and fruit salad. Potato chips are also a great match.

Shredded BBQ pork also tastes great on burritos or can easily be served plain. My little kids eat it plain.

A final strange tip about pulled pork: it's the best way to give a dog medicine. Just hold the dogs head up, wrap the pill in some pulled pork and put it into the dog's mouth. Lightly hold the dog's head tilted up as it eats the pork wrapped pill. Nothing else I've tried has worked nearly as well.

Rate the Pulled Pork Recipe on the Kamado

3.6 stars from 81 ratings of Pulled Pork Recipe


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    • profile image


      5 weeks ago

      Paul is the ultimate BBQ king. He's been doing this for decades and I've personally tasted his work. This recipe rocks!! I appreciate the tip on getting over the plateau, which has been a problem in the past.

    • Paul Edmondson profile imageAUTHOR

      Paul Edmondson 

      5 years ago from Burlingame, CA

      I've had really good luck pushing the temp up to 195 - 200 degrees. If it gets stuck, wrap it in tinfoil and the temp will rise more quickly, but be patient!

    • profile image


      5 years ago

      Hi, did my first pulled pork last weekend and got past the stall then it sat at an internal temp of 80 deg Celsius for a few hours, using a digital thermometer. Eventually tried the fork test and it twirled easily. The bone pulled out easily, it pulled apart easily and the meat was delicious. I ate the lot over the week and wasn't ill.

      Using a Kamadoe and temp was at 100 deg Celsius.

      Most sites say to aim for 198 to 205 degrees f which is 93 degrees c but there were a few saying 70 deg c was ok.

      Have another shoulder rubbed and in the fridge which I will cook tomorrow, should I try for 93 c or go with what I know?

    • Paul Edmondson profile imageAUTHOR

      Paul Edmondson 

      6 years ago from Burlingame, CA

      I'm thinking of redoing the first picture by adding some text to it. Any suggestions?

    • vespawoolf profile image

      Vespa Woolf 

      6 years ago from Peru, South America

      I love pulled pork and especially when it's smoked. This is an easy to understand recipe with plenty of detail...including the benefit of using pulled pork to give medicine to a dog! 5 stars and voted up!

    • Monis Mas profile image


      6 years ago

      I want some of this pulled pork... It looks so delicious!

    • VVanNess profile image

      Victoria Van Ness 

      6 years ago from Fountain, CO

      Yummy! Yummy! Growing up in Texas, I have always been all about the BBQ! I love this recipe! Thank you so much for sharing it!

    • FullOfLoveSites profile image


      6 years ago from United States

      Mmmmmm.... that blackened smoked pork on the grill is heaven! I would partner that with rice also. :)

    • Peggy W profile image

      Peggy Woods 

      9 years ago from Houston, Texas

      Looks great. Can almost smell and taste it from here. BTW...another tip about giving dogs pills is wrapping them in Velveeta cheese. We used to keep Velveeta on hand at all times when we had to medicate one of our dogs. Of course the others also had to get their Velveeta "treat"...just without a pill. Easier to keep on hand if one does not have a constant supply of pulled pork. :)

    • nycgrl profile image


      9 years ago from New York

      I love bbq especially pulled pork, great hub! I have a recipe for bbq pulled chicken that I make in a slow cooker, you might be interested to check it out. Voted up!

    • Quanza profile image


      9 years ago from Charleston, SC

      Thank you for sharing this! I always imagined preparing pulled-pork being difficult and surprisingly it seems pretty simple. Definitely on the menu this holiday weekend!

    • Cloverleaf profile image


      9 years ago from Calgary, AB, Canada

      WOW! Paul, I'm absolutely drooling at your incredible hub. I just showed my husband and he said he will try it out (that's great because I'm always the official taste tester!).

      Great job, voted up - awesome!

    • htodd profile image


      9 years ago from United States

      Great hub

    • Paul Edmondson profile imageAUTHOR

      Paul Edmondson 

      9 years ago from Burlingame, CA

      It's awesome and a really good value for feeding a lot if people.

    • Jamie Brock profile image

      Jamie Brock 

      9 years ago from Texas

      THANK you for sharing! The pics look so yummy.. making my mouth water.

    • jdavis88 profile image

      Joseph Davis 

      9 years ago from Florida

      excellent hub, as usual. I thoroughly enjoy smoking with my smoker, but tend to use an offset smoker that has a large firebox. The wood I generally use is either oak or pecan, sometimes hickory. Apple seems like it would give great flavor, but not easy to get around here. There is a website somewhere out there where a smoking enthusiast in England recommends certain types of wood for certain foods. To me, oak or pecan smoked boston butts or T-bones are about the best eating around.

    • Paul Edmondson profile imageAUTHOR

      Paul Edmondson 

      9 years ago from Burlingame, CA

      There are plenty of slow cooker recipes for pulled pork, but tough to get the smoke flavor.

    • carpesomediem profile image


      9 years ago

      I am so, so sad I can't try this with my current setup. I only have a crockpot to work with, and this looks so delicious.

    • Hello, hello, profile image

      Hello, hello, 

      9 years ago from London, UK

      Thank you for a great recipe and well detailed.

    • tom hellert profile image

      tom hellert 

      9 years ago from home

      Hey PE,

      The recipe sounds great the cooker os a gem, but alas I do not eat pork- makes me sick to taste it but a beef ribs/tenderloin would probably be boss!!

      hanks for sharin,.. Its weird though pork fried rice from some places won't make me sick... kinda makes me wonder if its pork and if NOT WHAT IS IT????/

      keep on cookin.


    • Paradise7 profile image


      9 years ago from Upstate New York

      Aboslutely delicious!! And not that hard to do, either, with Paul's excellent directions and thorough advice.

    • ccdursina profile image

      Carolina Dursina 

      9 years ago from Spring Green WI

      Great post, now I'm ready to grill!

    • Paul Edmondson profile imageAUTHOR

      Paul Edmondson 

      9 years ago from Burlingame, CA

      It would be great in tamales. I'll have to try it.

    • Earth Angel profile image

      Earth Angel 

      9 years ago

      Good Morning Paul and Edmondson Gang!

      That sapphire blue smoker is a work of art in itself! Thanks for sharing!

      Blessings always, Earth Angel!

    • Eiddwen profile image


      9 years ago from Wales

      A great hub and one to bookmark also.

      I have a good few recipes bookmarked and I really look forward to giving this one a go.

      Thank you for sharing this hub with us.

      Take care


    • mslizzee profile image


      9 years ago from Buncombe County, NC

      I would love to have some of your pork to make tamales with. I've tried so hard to make them and I fail every time.

    • sherrylou57 profile image


      9 years ago from Riverside

      The salad looks yummy!


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