Arguably the best pulled pork I've ever had. I'll take no credit. I used a rub recipe I found online, and kamado cookers make it easy. Even the cheap ones. The crowd was a little light, around 40 total, so I have lunch for a few days
Fun while the event is happening, but better once it is over and you get to plan the left overs. Always the better part. Pulled pork has so much more flavor as it sits in the sauces.
Looking good !!! Quick tip....once you close up the akorn on a butt cook...leave it be. No need to open that sucker again unless you need to re-fuel. Someone once said, its like religion-you just got to have faith The end result looks awesome !! This makes me realize that I havnt done a pork butt in months-I have been hooked on pulled beef lately (chuck roast)
Never opened until around 1330. Needed a little more time, and I pulled the first two off around 1500. I wrapped them and put them in a cooler for a bit, and served at 1600. Then I wrapped the other two and shredded an hour or so later. I had most of two, one gallon bags left over Still have a half in the freezer. I haven't touched the Akorn since. I'll put up a pic of the charcoal left when I get home. Could easily go another twelve hours. I used a 50/50ish mix of Royal Oak lump and Trader Joe's briquettes, plus some hickory chunks. I really like the TJ's stuff. It is supposed to be only char and corn starch, and I believe it. It burns with almost no odor like lump, but lasts a lot longer. And it's cheap. At this point I highly recommend it, though it seems better to mix it with traditional lump.
Sounds great !! Royal Oak has become my fuel of choice. Lights easy and burns long. Plus I can find the 18# bags as low as $8-9 bucks on sale at Home Depot. Evene the regular price of 12.97 isnt bad. I may have to check out the Trader Joe stuff.
gbreda, keep you eye open this time of year at Lowe's and Home depot. They usually do the double kingsford 18# bags for $10.99 on sale to unload them . I usually get 10 bags at a shot, I use that up by mid summer.
I was just dragging the Akorn out for a couple of spatchcocked chickens and remembered I was going to post a pic of how much charcoal was left. It was about level up to the tabs with lump, briquettes, and hickory chunks. I burned maybe a healthy coffee can full in a twelve hour cook at 250.
