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Chef Tom fires up the Kamado Joe Classic III Ceramic Grill for this charcoal and pecan wood smoked Carolina Pulled Pork, mopped in a vinegar and tomato based sauce, in the Lexington style.

Carolina Pulled Pork (Lexington Style)

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Ingredients

• 10 lb Boston butt pork shoulder


• Killer Hogs TX Brisket BBQ Rub


• Plowboys BBQ Tarheel Tang

For the mop sauce:

• 2 cups apple cider vinegar


• 1/2 cup ketchup


• 1/4 cup brown sugar


• 4 tsp Jacobsen Salt Co. Kosher Sea Salt


• 2 tsp crushed red pepper

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Instructions

Build a large charcoal base in the Kamado Joe Classic III. Stabilize the temperature at 300ºF, set up for smoking. Add two large chunks of pecan wood to the charcoal.

Trim the surface tissue (not meat) from the crevice of the pork butt. Rub a thin layer of Plowboys BBQ Tarheel Tang sauce on the surface of the pork. Season generously with Killer Hogs TX Brisket BBQ Rub.

Transfer the pork to the grill. Smoke for one hour before mopping.

To build the mop sauce, combine the vinegar, ketchup, brown sugar, Jacobsen Salt Co. Kosher Sea Salt and crushed red pepper in a quart sized mason jar. Place a lid on the jar and shake well. Reserve some of the sauce for saucing the pork after the cook, if desired.

Using a sauce mop, mop the pork every hour with the sauce, until the pork is tender enough to pull the blade bone out by hand. The internal temperature will be about 205ºF.

When the pork is cool enough to handle, shred by hand. Remove the fat cap and dice into small pieces and mix into the shredded pork.

Serve the Carolina Pulled Pork with Plowboys BBQ Tarheel Tang, or reserved mop sauce.

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Chinese Barbecue Pork Char Siu. Smoky, sweet, salty & savory, this one checks all of the boxes!

Chinese Barbecue Pork (Char Siu)

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Ingredients

• 5 lb pork butt (or belly)


• Plowboys BBQ Yardbird Rub

For the marinade/glaze:

• 1 1/2 cups Kim’s Asian BBQ Sauce


• 1 cup Reida Farm Red Pepper Honey, DIVIDED


• 3/4 cup soy sauce


• 1/2 cup Chinese rice wine (or dry sherry)


• 1/2 cup Fermented Red Bean Curd (tofu cubes & sauce)


• 2 tsp Chinese five spice


• 2 tsp fish sauce


• 1/4 cup garlic, minced


• 1/4 cup ginger, minced

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Instructions

Combine all marinade ingredients in the Vitamix Blender. Add only 3/4 cup of the Reida Farm Red Pepper Honey. Save the remaining 1/4 cup for later. Blend until smooth.

Reserve one cup of the marinade. Store in the refrigerator. Pour the remaining marinade into an 8 quart Briner Bucket.

Cut the pork into 3” thick strips and place in the Briner Bucket with the marinade. Let soak overnight.

Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling.

Remove the pork from the marinade. Wipe off excess marinade from the surface of the pork.

Sesaon the pork on all sides with Plowboys BBQ Yardbird Rub.

Roast the pork on the second shelf of the grill for one hour.

After one hour, mix your one cup of reserved marinade with the remaining 1/4cup of Reida Farm Red Pepper Honey. Whisk well to combine. Using a silicon brush, baste the pork with the glaze.

You might also enjoy: Filipino BBQ Pork

Repeat the glazing every 30 minutes until the pork has reached an internal temperature of 195ºF (total cook time: about 2-2.5 hours).

Remove from the grill. Rest the Char Siu 15 minutes before slicing to serve.

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Chef Britt puts a Cajun twist on a French classic potted meat: Rillettes! She starts by creating a quick shrimp stock in the Instant Pot, then uses that to braise pork butt for hours on the Yoder Smokers YS640s!

Cajun Smoked Pork Rillettes

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8 - 8 oz ramekins

Ingredients

For the shrimp stock:

• 1.2 # whole shrimp/shells


• ¼ cup clarified butter, or more as needed


• 1 cup white onion, diced 


• ½ cup celery, diced


• ½ cup bell pepper


• ¼ cup sliced leeks


• 1-2 tablespoons tomato paste


• 1 Kg (or 4½ cups) water


• ¾ cup, scant, dry vermouth


• 2 Tablespoons Boudreaux’s Kickin Cajun Seasoning

For the rillettes:

• 3# fatty pork butt (boneless)


• 5 Tablespoons Boudreaux’s Kickin Cajun Seasoning


• 1 # sliced bacon, diced


• 1 Quart shrimp stock


• 8 cloves garlic, minced


• 1 Cup white onion, medium dice


• ½ Cup bell pepper, medium dice


• ½ Cup celery, sliced


• 6 bay leaves


• 8 oz rendered bacon fat


• ¼ cup cognac or brandy


• Baguette, sliced and toasted


• Kozlik's Triple Crunch Mustard


• Boudreaux's Mild Southern Style Chow Chow


• Noble Saltworks Hickory Smoked Salt, to serve

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Instructions

To make the Shrimp Stock:

• Prep your vegetables: dice carrot, bell pepper, and onion. Wash leeks to rid them of dirt/sand and cut into ½-inch long strips and thinly slice.


• In an electric pressure cooker, saute the shrimp with shells on in clarified butter until cooked through. Remove the shrimp and shells and set aside.


• Add diced onion, celery, bell pepper, and sliced leeks and sautee until translucent, adding more clarified butter if needed.


• Add tomato paste and cook until a rich tomato smell is present, being careful not to burn.


• Deglaze the pot with dry vermouth and water. Return the shells and shrimp to the pot, and add Boudreaux’s Kickin Cajun Seasoning.


• Pressure cook on high for 1 hour, and end with a 10-minute natural release.


• Strain the stock and reserve for further use.

To make the rillettes:

• Cut the pork shoulder into ¾-inch cubes and toss with Boudreaux’s Kickin Cajun Seasoning. Allow the seasoning to set on the meat while you assemble the rest of your ingredients.


• Preheat your Yoder Smoker to 300 F°.


• Prep your vegetables: dice carrot, bell pepper, and onion. Mince garlic.


• Cut bacon into ½-inch pieces and sautee in a 5 qt Lodge dutch oven. Once the bacon begins to render its fat, add the vegetables and sautee until softened and translucent.


• Next, add seasoned pork butt, bay leaves, shrimp stock, and rendered bacon fat. Stir to combine. Pork butt must be fully submerged, so add more stock/water if necessary.


• Cook pork mixture on smoker uncovered for 4-5 hours and 300 F° until pork is very tender and shreds easily. Come back every hour during the cooking process to stir and ensure the pork is staying submerged.


• Once the pork is extremely tender, strain the liquid into a separate container from the meat mixture. Discard the bay leaves, transfer the meat and vegetables to a food processor or mixer, add cognac, and process until the meat is fully shredded with spreadable consistency, adding more cooking liquid if necessary. (Refer to the video for a further visual demonstration.)


• Pack the rillette mixture into sterile mason jars or porcelain ramekins and allow to cool to room temperature. To finish, pour 1-2 tablespoons of reserved fat over the top to seal and refrigerate until fully chilled. Store in an airtight fashion in the fridge for up to 2 months, or longer in the freezer.


• When ready to serve, sprinkle Noble Saltworks Hickory Smoked Salt over the top of the rillette, and let it come to room temperature (about one hour) before serving with grilled bread and your favorite mustard and pickles.

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In episode 2 of Red, White & Que, the atbbq.com crew visits Stroot Locker in Mulvane, Kansas where Butcher Justin Stroot breaks down a half hog into its primal cuts. Back at All Things Barbecue Chef Tom then smokes the whole shoulder and prepares a Pulled Pork Beer Can Cheeseburger.

Pulled Pork Beer Can Cheeseburger

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Ingredients

• 2 lb 80/20 ground beef


• 3-4 cups pulled pork


• 4 slices gouda cheese


• Thin sliced red onion


• 4 onion buns

For the Beer Cheese Sauce:

• 1 cup heavy whipping cream


• 8 oz white American cheese, grated


• 4 oz smoked cheddar, grated


• 1 can of light/wheat beer


• 2 tbsp Holmes Made Smoky Cowboy Mustard


• 4 tsp cornstarch


• Killer Hogs Hot Sauce, to taste


• Noble Saltworks Smoked Salt


• Fresh ground black pepper

For the BBQ Slaw:

• 4 cups slaw mix


• 1/2 cup pickled jalapeños, diced


• 1/2 cup mayonnaise


• 2 tbsp Big Rick’s Jalapeño Honey Mustard


• 2 tbsp Firebug Hot Grillin’ Sauce


• Killer Hogs The BBQ Rub, to taste

For the pulled pork:

• 1 whole pork shoulder, skin off


• Smoke on Wheels Pork Marinade & Injection


• Plowboys BBQ Yardbird Rub

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Instructions

To make the pulled pork, preheat your Yoder Smokers YS640s Pellet Grill to 340ºF, set up for indirect grilling. Trim the fat cap from the pork shoulder, as well as any stringy tissues. Inject the shoulder in a grid pattern with the Smoke on Wheels Pork Marinade & Injection. Season generously with Plowboys BBQ Yardbird Rub.

Roast the pork until a dark mahogany bark is formed, about 4 - 4.5 hours. Wrap tightly in Yoder Smokers Butcher Paper. Return to the grill and continue cooking until the internal temperature exceeds 200ºF, and the meat is tender enough to shred. Remove from the grill and rest 30 minutes before pulling the meat from the bones.

To make the BBQ Slaw, combine all ingredients in a bowl and mix well. Store in the refrigerator until ready to use. It’s best to assemble the slaw hours before serving, even the day before.

To make the beer cheese sauce, ring the cream, 1 cup of the beer and the mustard to a simmer. Slowly whisk in cheeses. Combine the cornstarch with 2 tablespoons of the remaining beer and whisk together. Pour the mixture into the sauce and continue cooking and whisking until the sauce is thickened. Season with hot sauce, salt and pepper to taste.

To make the Beer Can Cheeseburger, first stabilize your Yoder Smokers YS640s Pellet Grill at 275ºF.

Divide the beef into 4 (1/2 lb) balls. Press a beer can into the center of each ball and form a sort of bowl around the bottom of the can. Remove the can from the meat. Wrap a slice of bacon around each patty. Fill the burger bowl with pulled pork and beer cheese sauce. You won’t need all of the beer cheese sauce, so save the leftover sauce to reheat for topping the burger. Top each burger with a slice of smoked gouda. Place a little more pulled pork on top of each slice of cheese.

Smoke the Pulled Pork Beer Can Cheeseburgers until the internal temperature of the inside of the beef patty reaches 160ºF. Remove from the grill.

To build the burgers, cover the toasted bottom bun with the BBQ Slaw. Place the Pulled Pork Beer Can Cheeseburger on top of the slaw. Top the burger with more of the beer cheese sauce, as well as the thin sliced red onions, then the top toasted onion bun.

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Chef Tom brings together two of our favorite foods for these BBQ Pulled Pork Tacos, smoked on the Yoder Smokers pellet grill!

Barbecue Pulled Pork Tacos Recipe

Ingredients

• One (7 lb) Boston Butt Pork Shoulder


• Sweetwater Spice Tres Chiles Fajita Bath Brine Concentration


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 1/2 cup pineapple juice


• Plowboys BBQ Tarheel Tang BBQ Sauce


• Flour tortillas


• Kansas Flavor Bread & Butter Pickled Jalapeños

For the Pineapple Slaw:

• 1 head red cabbage, cored, shredded


• 1 cup carrots, shredded


• 1 cup crushed pineapple


• 2 tbsp Plowboys BBQ Tarheel Tang BBQ Sauce


• 2 tbsp American Stockyard Carolina Smoky Mustard BBQ Sauce


• 1 tbsp white sugar


• 1/2 tsp Noble Saltworks Whiskey Barrel Smoked Finishing Salt

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Instructions:

Trim the fat cap and connective tissue from the surface of the pork butt. Divide the butt in half, following the crease in the center of the butt that follows the blade bone.

Place both halves of the pork butt in an 8 Quart Briner Bucket. Add to the bucket one bottle of Sweetwater Spice Tres Chiles Fajita Bath Brine Concentration and two bottles worth (1 quart) of water. Mix the ingredients around with your hand. Lock the Briner Bucket’s plate in place to keep the pork submerged. Place in the refrigerator overnight.

Preheat your Yoder Smokers YS640 Pellet Grill to 250°F, set up for smoking.

Remove the pork from the bucket. Place in a foil pan. Dab the excess liquid from the surface of the pork with paper towels. Season the pork with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.

Smoke the pork on the second shelf of the grill until a mahogany bark is formed on the surface and the internal temperature has passed 155°F, about 4 hours. Remove from the grill.

Place each of the pork butt halves on sheets of foil. Divide the 1/2 cup of beer between the two halves. Pour over the pork and wrap tightly in the foil. Return the foil wrapped pork to the grill.

You might also enjoy: Brisket Tacos with Smoked Salsa

Continue cooking the pork until the blade bone easily slides out of the muscle, and the pork is tender enough to shred. The internal temperature will be in the 205°F-210°F range. Remove the foil packages from the grill.

Shred the pork. Add Plowboys BBQ Tarheel Tang BBQ Sauce to the shredded pork, to taste.

Serve the pork on grilled flour tortillas, topped with the pineapple slaw and Kansas Flavor Bread & Butter Pickled Jalapeños.

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Tasso Ham is a classic New Orleans ingredient, and Chef Tom takes us step-by-step through the preparation process.

How to Make Tasso Ham

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Ingredients

• 5 lb Boston butt pork shoulder (preferably boneless)


• 8 oz kosher salt


• 4 oz white sugar


• 1/2 oz (15 g) LEM Backwoods Cure (pink curing salt)


• 1/4 cup white pepper


• 1/4 cup cayenne pepper


• 2 tbsp dried marjoram


• 2 tbsp ground allspice


• 2 tbsp granulated garlic


• 2 tbsp dried thyme

Instructions

Slice the pork butt into 1” thick steaks.

Combine the kosher salt, white sugar, and LEM Cure in a large flat container. Mix well. Dredge the pork steaks in the dry cure, pressing the pork into the cure to coat all surfaces. Shake excess cure off the pork and place in a clean container. Cure the pork in the refrigerator for 4 hours.

Rinse the cure off of the pork with cold water. Pat dry with paper towels.

Combine the remaining seasonings in a bowl and mix well. Season all surfaces of the pork steak with the seasoning mixture.

Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for indirect grilling/smoking.

Place the pork steaks on the second shelf of the grill and smoke until the internal temperature reaches 150ºF, about 2 hours. Remove from the grill.

The pork can be stored in the refrigerator for up to three weeks, and in the freezer for up to three months.