Probe Tender TD Pulled Pork on the Kamado (w/PrOn)

sliding_billy

sliding_billy

somebody shut me the fark up.
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Just a little bit of pulled pork that cooked all day yesterday. I even made some sandwiches as a little bit of an homage to my Carolina brethren. No sauce, but I did use the liquid from the foil wrap.


Nice early morning start at around 0630


Sweet and savory rub


Going very low and slow so keeping the meat as far from the fire as possible with multiple deflectors


I assume it is low and slow


All done and bone wiggling loose


The final test


Pile of goodness

[
This is as close as I can get to Carolina style PP
 
Enrico said:
Looks perfect! How did you cook? I can't see any Termo!?!?!?!? :shock:
Click to expand...

I know you are just kidding, but... Once the lid was as hot as I was expecting it to be to my palms, I choked the dampers to where I knew it would hold around 230 and ignored it for about 9 hours. I stuck a bamboo skewer in it at that point, and it was still a little bit tight. I knew an hour wrapped in foil (with the dampers opened up to let the fire breath a bit) would finish it up, and it did.
 
When I looked at the finished pork all I could think of was succulent. Wow, that was gorgeous and delcious looking, great sammy, too. :grin:
 
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