Patience Pays Off – The Perfect Pulled Pork Recipe from the Kamado Grill
Looking for an authentic pulled pork recipe with a Mediterranean twist? Pulled Pork is the ultimate discipline of BBQ. What originated in the Southern States of the USA gets a very special twist here in Mallorca. In this post, we share step by step the basics for perfect Pulled Pork – from choosing the meat to the rub to preparation on the Kamado grill.
The Right Cut of Meat
Use pork shoulder (Boston Butt) – ideally from Mallorcan Porc Negre. The intramuscular fat ensures juiciness during the long cooking time. Allow approximately 1.5 to 2 hours per kilogram at 110°C. Anyone wanting to learn more about high-quality local ingredients can find inspiration in our post about the best Mallorcan ingredients for your BBQ.
The Rub
Our Mediterranean rub combines classic BBQ spices with Mallorcan flavours:
- Smoked paprika (Pimentón)
- Brown sugar
- Garlic powder
- Dried rosemary and thyme from the Tramuntana mountains
- Flor de Sal d’Es Trenc
- Black pepper
Generously rub in the spice mix the evening before and let the meat rest overnight in the fridge.
Preparation
Set the Kamado grill to 110°C indirect heat. Almond wood chunks from Mallorca provide a subtly sweet smoke flavour. Monitor the meat with a thermometer – the target is 93°C internal temperature. If you are unsure which grill is best suited for Low & Slow, check out our comparison of the most popular grill types .
After approximately 6-8 hours (for a 4kg piece), the meat is butter-tender and can be effortlessly pulled apart with two forks. This low-and-slow method is the heart of every good pulled pork recipe.
Our Tip: Mediterranean Pulled Pork Buns
Serve the Pulled Pork on brioche buns with a topping of Sobrassada aioli, pickled Ramallet tomatoes and fresh rocket. Alongside a cold beer from a local craft brewery – pure Mediterranean BBQ bliss!
In our advanced BBQ courses, we show you this pulled pork recipe step by step on the Kamado grill. Sign up now and experience the Low & Slow technique first-hand!