Preparation time: 20 minutes - Cooking time: 4 hours - Serves: 6
Ingredients:
800 g pork shoulder
65 ml dark beer
15 g coarse salt
15 g pepper
15 g garlic powder
15 g onion powder
15 g paprika
Equipment:
Kokko Kamado Little, L or XL
Lava stone for indirect cooking
Wood chips for hot smoking
Smoke generator tube for hot smoking
Pulled Pork claws
Chamba black clay dish for shredding your meat
Preparation:
1. Mix the spices in a bowl.
2. Place your pork shoulder in a dish and rub the spice mixture all over the meat.
3. Wrap your pork shoulder in aluminium foil and place it in your Kokko, then pour over the dark beer.
The smoked cooking will last 3 hours.
4. As soon as it comes out of the smoker, use two large forks to shred your pork shoulder. If it is properly cooked, it should pull apart easily.
