Kamado Perfection: Smoked Pulled Pork with Ranch-Style Flavor
There’s nothing like the smell of slow-smoked pork drifting across the ranch on a lazy afternoon. At Two Boots Ranch, we’ve mastered the art of kamado cooking, and today, I’m sharing our foolproof pulled pork recipe—juicy, tender, and packed with smoky flavor. Whether you’re feeding a crowd after a long trail ride or just craving some down-home BBQ, this recipe delivers every time.
Ingredients
- 1 bone-in pork shoulder (8–10 lbs)
- 1/4 cup olive oil (for rubbing)
- 2 cups apple juice (for spritzing)
Dry Rub
- 1/2 cup smoked paprika
- 1/3 cup brown sugar
- 1/4 cup kosher salt
- 2 tbsp freshly ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground cumin
- 1 tbsp mustard powder
- 1 tsp cayenne pepper (optional, for heat)
BBQ Sauce (Optional)
- 2 cups ketchup
- 1 1/2 cups apple juice
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Step-by-Step Instructions
1. Prep the Pork
Trim any excess fat or silver skin from the pork shoulder, but leave a thin layer to keep the meat moist. Pat it dry with paper towels—this helps the rub stick better.
2. Apply the Rub
In a bowl, mix all the dry rub ingredients. Drizzle the pork with olive oil, then generously coat it with the rub, pressing it into the meat. Let it sit at room temperature for 30–60 minutes, or refrigerate overnight for deeper flavor.
3. Set Up the Kamado
- Temperature: 120°C (250°F) for low and slow cooking.
- Setup: Indirect heat with a deflector plate.
- Fuel: Lump charcoal.
- Wood: Apple or cherry wood for mild, sweet smoke.
4. Smoke the Pork
Place the pork on the grill grates, fat side up. Insert a meat probe into the thickest part of the shoulder. Smoke for 4–5 hours, spritzing with apple juice every hour to keep it moist. Around 70°C (160°F) internal temperature, wrap the pork tightly in butcher paper or foil to power through the stall.
5. Finish and Rest
Continue cooking until the internal temperature reaches 90–95°C (195–203°F) and the meat is probe-tender (it should slide apart with little resistance). Remove from the grill and let it rest in a cooler or warm oven for 1–2 hours—this keeps it juicy and makes shredding easier.
6. Shred and Serve
Pull the pork apart using two forks or your hands, discarding any large fat chunks. Mix in a little BBQ sauce if you like, or serve it on the side. Pile it high on buns, tortillas, or a plate with classic ranch sides like coleslaw, pickles, and cornbread.
Kamado Tips for Success
- Stabilize the Temperature: Use the bottom vent to control airflow and the top vent to fine-tune. For 120°C (250°F), start with both vents halfway open and adjust as needed.
- Avoid the Stall: Wrapping the pork in butcher paper or foil helps push through the stall (when the meat’s temperature plateaus).
- Resting is Key: Letting the pork rest ensures the juices redistribute, so every bite is tender and flavorful.
- Wood Choice Matters: Apple and cherry wood add a sweet, mild smoke that pairs perfectly with pork. Avoid heavy woods like hickory, which can overpower the meat.
Why This Recipe Works
Pulled pork is a kamado superstar—it’s forgiving, flavorful, and perfect for feeding a crowd. The low-and-slow method breaks down the connective tissue, while the smoke and rub create a bark that’s packed with flavor. Plus, leftovers make killer sandwiches, tacos, or loaded nachos.
So fire up that kamado, grab a cold drink, and get ready to enjoy some of the best BBQ you’ve ever made. Happy trails, and happy eating!
— Cassidy Sterling, Two Boots Ranch