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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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Take us back to the beach... This week Chef Tom is reminiscing about the good ol' days. Smoking hundreds of pounds of Creekstone Farms pork on the beach, feeding a thousand of our closest friends tacos. We may not be able to travel back in time, but we can still make delicious tacos at home (on a smaller scale, of course).

Smoked Pork Tacos with Pineapple Chipotle Salsa

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Ingredients

• 1 (8lb) Boston Butt Pork Shoulder


• Cornhusker Spray Duck Fat


• Plowboys BBQ Yardbird Rub


• Cattleman’s Grill Mexicano Seasoning


• 1/2 cup crushed pineapple


• Caramelo flour tortillas


• 1 cup cotija cheese, crumbled


• 1 cup Kansas Flavor Bread & Butter Pickled jalapeños

For the Pineapple Chipotle Salsa:

• 1 lb tomatoes, halved 


• 1/4 large yellow onion (2.5 oz total)


• 1/4 cup crushed pineapple


• 1/2 jalapeño, halved lengthwise


• 1 chipotle in adobo sauce, plus 1 tbsp adobo sauce


• 1/2 cup cilantro, chopped


• 2 cloves garlic, chopped


• 1 tbsp lime juice


• Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt, to taste

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 300ºF, set up for smoking/indirect grilling.

Apply a layer of binder to the surface of the pork butt to help the rub stick. Season with equal parts Plowboys BBQ Yardbird Rub and Cattleman’s Grill Mexicano Seasoning.

While the pork cooks, prepare the salsa. Place all ingredients in a blender and blend until the salsa is totally broken down and smooth. Store in the refrigerator for up to one week.

Smoke the pork until a bark is formed, about 3.5-4 hours. Remove from the grill. Place on foil and add 1/2 cup crushed pineapple. Wrap tightly. Return to the grill.

Continue cooking until the pork is tender enough to shred. The internal temperature will be over 200ºF.

Remove the pork from the grill. Remove the shoulder blade bone from the pork. Shred the pork by hand, using cotton gloves and nitriles as heat protection.

Place the tortillas on the grill to warm.

Fill the warmed tortillas with the shredded pork. Top with the pineapple chipotle salsa. Finish with a sprinkle of cotija cheese. Finish the Smoked Pork Tacos with Kansas Flavor Bread & Butter Pickled jalapeños and serve warm.

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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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Everyone loves a good pulled pork sandwich, but getting it just right requires proper technique, some great flavors and a little time. Lucky for you, we're here to walk you through it, step by step, but this isn't any basic Barbecue Boston Butt Pulled Pork Shoulder recipe. We've got a few tricks up our sleeve!

Barbecue Boston Butt Pulled Pork Shoulder

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Ingredients

• 1 (8 lb) Boston Butt pork shoulder


• 1/2 cup Sweetwater Spice Smoked Apple Spice Butt & Rib Bath


• 1 cup water


• Plowboys BBQ Yardbird Rub


• Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning


• Reida Wildflower Honey


• Plowboys BBQ Tarheel Tang BBQ Sauce

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Instructions

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

Before beginning to trim the pork butt, feel around the roast and trim any small bone fragments or hard cartilage that may be left on the surface. Using a sharp boning knife, remove all of the fat cap to expose the meat. Flip the butt over and trim any excess fat on the surface. Find the seam near the bone side. Begin to pull the crevice open and carefully cut in-between the two muscles. Trim the excess fat, connective tissue and anything that is not meat from the inside of the opening.

Combine the Sweetwater Spice Smoked Apple Spice Butt & Rib Bath and 1 cup of water. Mix well in an injection mixer bottle. Strain the mixture. Reserve the solids. Set aside 1/2 cup of the liquid and reserve for later.

Using a marinade injector, inject the remaining 1 cup of liquid into the pork butt, inserting the needle every couple of inches in a grid pattern. After inserting the needle, move it around a bit to create a pocket and fill the pocket with injection until it begins to come back out.

Pat the surface of the roast mostly dry with paper towels. Shake on a layer of Plowboys BBQ Yardbird Rub on all surfaces, including inside the crevice where you trimmed the fat and tissue earlier. Then season all surfaces with the Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning. Let the rub set up on the outside of the pork butt until it all looks wet and is fully adhered.

Place the butt on the second shelf of the smoker. Smoke until it has achieved a nice dark mahogany color on the outside, about 5.5 hours, or roughly 155ºF internal temperature.

Remove from the pit and place the roast on top of two sheets of foil, large enough to wrap the roast. Pour the reserved 1/2 cup of injection liquid, as well as the solids you strained off earlier, on the meat and tightly double wrap in foil. Return to the cooker, increasing the temperature of the grill to 325ºF.

Continue cooking until the blade bone can be easily pulled out of the pork butt, and the pork is tender enough to “pull” or shred, roughly 1.5-2 hours more; about 7-8 hours of total cook time.

Using cotton knit gloves covered with nitrile gloves, you can pull the meat by hand.

Serve the pulled pork topped with a drizzle of honey and Plowboys BBQ Tarheel Tang BBQ Sauce.

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Looking for a game day app? Chef Tom has got you covered! Check out this Grilled Bloomin' Onion, cooked entirely on the Kamado Joe Ceramic Charcoal Grill.

Grilled Bloomin’ Onion

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Ingredients

• 2 large sweet yellow onions


• Oakridge BBQ Game Changer All Purpose Brine


• 4 eggs, whisked


• 1 cup heavy cream


• 2 cups all purpose flour


• 1/4 cup R Butts R Smokin’ Butt Kick’n Chicken


• 1 cup panko bread crumbs


• 1/2 lb bacon, diced, cooked (optional garnish)


• 1/4 cup scallions (green onions), minced (optional garnish)

For the sauce:

• 1/2 cup Firebug Grillin’ Sauce Mild BBQ Sauce


• 1/4 cup Big Rick’s Jalapeño Honey Mustard


• 1/4 cup mayonnaise

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Instructions

Preheat your Kamado Joe Classic II to 400ºF, set up for indirect grilling.

Cut the top 1/4” of the onion off. Leave the root end in tact. Peel the outer layer of the onion. Place the onion cut side down on a cutting board. Place the tip of the knife just next to the root and slice down. Repeat this process until the onion is sliced into 16ths. Flip the onion over and gently spread apart the pedals.

In a Briner 8 Quart Brining Bucket, combine 1 cup Oakridge BBQ Game Changer All Purpose Brine with one gallon cold water. Whisk until the brine is mostly dissolved. Place the onions in the brine and lock the Briner locking plate into place to keep the onions fully submerged. Brine for 90 minutes. Remove from the brine and drain on a pan. Remove the extra liquid from the pan with paper towels.

Combine the flour and R Butts R Smokin’ Butt Kick’n Chicken in a medium bowl and mix well.

Combine the whisked eggs and heavy cream in a bowl large enough to hold the onion. Whisk to combine.

Place the onion in the flour mixture and coat all surfaces and set aside. Repeat with the second onion.

Add the panko to the flour mixture and mix well.

One at a time, transfer the onions to the egg wash and coat all surfaces. Transfer to the flour/panko mixture and coat all surfaces. Shake off the extra and set aside.

Place a sheet of foil, just large enough to fit the two blooming onions, on the grill grates. Place the onions on the foil. Close the lid and cook until the tips are dark brown in color, about 30 minutes. Cover with a second sheet of foil and continue cooking until the onion is tender all the way in the center, about 10-15 more minutes. Remove from the grill.

You might also enjoy: Pork Belly Corn Fritters

To make the dipping sauce, combine all three ingredients and mix well.

Serve the Grilled Bloomin’ Onion with the dipping sauce and topped with diced bacon and minced green onions.

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Chef Eric is back with his Pork Bomb Sandwich, a simple, and impressive, sandwich built with pork and his blue smoked slaw recipe.

The Pork Bomb Sandwich

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Ingredients

• 1 boneless pork butt


• Plowboys Yardbird Rub


• 8 Italian rolls


• garlic olive oil (for toasting bread)


• Kim’s Gourmet Bourbon-Aki Sauce


• Blue Smoked Slaw (recipe here)

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Instructions

Stabilize your Kamado Joe at 250º F set up for indirect cooking.

Trim the fat cap off of your pork butt and portion your bombs to roughly 12 ounces apiece.

Season liberally on all sides with Plowboys Yardbird Rub.

Place in your desired smoking wood and smoke indirect for 3 hours.

Take the bombs off the grill and wrap with cellophane several times each way. Do not skimp on the wrap, use 5 or 6 layers each way and use BPA free if you like.

Place wrapped bombs in a container with a lid and place back on the grill.

Cook for 5 to 6 more hours, indirect at 225F. Cook until you have reached an internal temp of 208º F.

Arepas are an found in many places now, but are a distinct culinary icon in Colombia. These patties are composed of cooked corn meal combined with water and salt, at their simplest, though many variations exist. In this case, we're splitting the arepa to stuff with fillings and serve as a sandwich.

Smoked Pork Arepas Recipe

Ingredients

For the pork:

• 1 Boston butt pork shoulder


• 9 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 3 tbsp ground cumin

For the black bean spread:

• 1 can black beans, drained, rinsed


• 3 tbsp sour cream


• 1 chipotle pepper, from a can of chipotles in adobo sauce


• 1 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• salt, to taste

For the arepas:

• 2 1/2 cups pre-cooked white corn meal


• 2 1/2 cups warm water


• 2 tsp salt


• 1 avocado


• queso fresco


• 2 limes

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 250ºF. Trim the fat cap off the pork butt. Trim the excess tissue and silver skin from the rest of the butt. Rub all surfaces of the meat with a thin layer of oil. Combine the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and cumin and mix well. Season all surfaces with the rub mixture.

Smoke the pork butt until you’ve achieved a nice mahogany color on the outside, about 5 hours. Wrap with foil and continue cooking until the blade bone easily pulls out of the roast, and the meat can be pulled. Pull the meat and toss with the juices in the foil.

To make the black bean spread, simply combine the ingredients in a food processor and process until smooth. Taste and adjust seasonings, as necessary.

To make the arepas, combine the ingredients in a mixing bowl and mix by hand for about three minutes, until the tacky mixture is thickened. Divide the mixture into ten equal portions and roll each into a ball. It will be sticky. If it’s too sticky to roll, add just a little more of the corn meal.

Press the balls into a flat disc, about 1/2” thick. Place in a preheated skillet, or directly on a hot grill (medium heat/350ºF). Cook for about 5 minutes on each side, or until lightly browned.

To build the sandwich, slice into the arepa from the perimeter, to create a pocket (like a pita pocket). Spread the black bean spread on one side, inside. Mash the avocado and spread a little on the opposite side. Stuff with the pulled pork. Sprinkle some queso fresco over the top. Squeeze a little lime juice over the meat.



The dough can quickly and easily be mixed by hand.



The dough is formed into small balls, then patties, before adding a little crisp on the grill.



It's common for this step to occur on a griddle top, though the grill is a great place to add a little texture and color, as well.



You options are endless, when it comes to fillings. Today we have avocado, black bean spread and smoked pork shoulder.

 

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What do you do with all that leftover pork shoulder from last weekend? You could make tacos or a pizza... again. Or, you could make this killer Pulled Pork Cornbread Waffle Sandwich with Caramelized Onion & Apple Chutney.

Pulled Pork Cornbread Waffle Sandwich with Caramelized Onion & Apple Chutney Recipe

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Ingredients

• Leftover pulled pork


• Plowboys BBQ Sweet 180 BBQ Sauce


• Plowboys BBQ Tarheel Tang BBQ Sauce

For the Caramelized Onion and Apple Chutney:



• 1 lb yellow onions, sliced thin


• 3 tbsp vegetable oil


• 1 lb apples, diced


• House of Q Sugar & Spice BBQ Sauce

For the Cornbread Waffle:



• 1 (8.5 oz) package Jiffy Corn Muffin Mix


• 1 (14.75 oz) can cream style corn


• 1 egg


• 6 tbsp butter, melted

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Instructions

To make the chutney, combine the onions and vegetable oil in a Lodge 12” Cast Iron Skillet, along with a pinch of salt. Cook over low heat, stirring occasionally until the onions are browned and softened. Add the apples and about 1/2 cup House of Q Sugar & Spice BBQ Sauce and continue cooking until the apples are tender and the sauce has reduced and is sticky.

To make the waffle, combine all ingredients in a bowl and whisk together. Cook in a waffle maker until crispy.

Warm your pork and place on the cornbread waffle. Top with the chutney and a 50/50 mixture of Plowboys BBQ Sweet 180 BBQ Sauce and Plowboys BBQ Tarheel Tang BBQ Sauce. Place another waffle on top.