Kalamazoo K-SMOKE-36, Use And Care Manual

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Barbecue Pulled Pork Sandwiches
8 HOURS SMOKING TIME
Nothing can beat the flavor of a good pulled pork sandwich. And, amazingly, pulled pork
is just about the easiest of the classic barbecue favorites to make. The cooking time,
temperature and smoke are very forgiving because a pork shoulder roast can handle almost
anything you throw at it. Pulled pork holds up well for leftovers, so we recommend smoking
two shoulders (doubling the recipe) while you’re at it.
Following our instructions will yield moist meat with an amazing bark on the outside. Add a
delicate brioche roll, a rich bourbon barbecue sauce and the brightly flavored pickled onions
and cabbage for the perfect combination of flavors and textures.
Serves 6
5 pound bone-in pork shoulder roast
(Boston butt), closely trimmed
1/2 cup Basic Barbecue Rub
1 cup filtered water
2 cups apple cider vinegar
1 cup honey
4 teaspoons kosher salt
1/4 green cabbage, thinly sliced
1/2 red onion, thinly sliced
1 batch Bourbon Barbecue Sauce
6 brioche hamburger buns
1/4 cup mayonnaise
About 14 large, dry hickory wood
chunks
About 5 pounds all-natural hardwood
lump charcoal
Directions
Rub down the pork roast with the Basic Barbecue Rub. Refrigerate,
uncovered, for about an hour while you preheat the smoker.
Fire up the smoker to 225°F with the pit probe attached to the center
of the middle pit shelf (or center of the bottom shelf if you are also
making the baked beans on the next page). You can use the food
temperature probe for the pork if you like, but we suggest turning
“ramp mode” off. Once the smoker has reached 225°F, slide the
blower damper to about 1/3 closed.
Preheat the smoker for about 1 hour total. 10 minutes before placing
the pork in the smoker, add 2 wood chunks to the ash pan so that you
should have strong smoke when you put the pork in the smoker.
Place the roast, fat-side-up, on the center of the top pit shelf. Smoke
the pork at 225°F until the internal temperature (measured away from
the bone) reaches 200°F, about 8 hours cooking time. Replace the
wood chunks in the ash pan every hour.
While the pork is smoking, prepare the pickled vegetables. Combine
the water, vinegar, honey and salt in a sauce pan. Bring to a simmer
over medium heat. Place the cabbage and onion in a nonreactive,
heat-resistant bowl. Pour the liquid over the onions and cabbage,
making sure all of the veggies are submerged. Cover the bowl tightly
and allow to pickle for 30 minutes. Drain off and discard all of the
liquid. Refrigerate the pickled onion and cabbage until serving time.
When the pork is nearly cooked, prepare or warm up the Bourbon
Barbecue Sauce. Preheat a grill to quickly grill the sandwich buns.
Once the internal temperature has reached 200°F, remove the pork
from the pit and let rest on a carving board for 10 minutes.
Slice the rolls and spread a thin layer of mayonnaise inside. Grill the
rolls with the mayonnaise-side-down until nicely toasted.
Pull the pork and discard any large chunks of fat. We recommend
using Bear Paws and/or food-safe silicone barbecue gloves to make
short work of the task and to keep from burning your hands.
To assemble the sandwiches, add a generous amount of pulled pork
to the grilled rolls, drizzle with a little Bourbon Barbecue Sauce and
top with some pickled veggies.