Pulled Pork

There are loads of places cooking Pulled Pork in Pubs & Cafes around Australia, but not that many doing a great job & getting a nice smoke profile in it.

If you own a Yoder YS Pellet Grill, then you are ahead of the rest as cooking Pulled Pork for you is an absolute breeze & the results “amazing” just like the competition BBQers cook in the US.

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Start with a Pork Shoulder prepared Boston Butt style ( Large bone left in, small bones removed, skin off and fat trimmed off ) Berkshire is one of the best we have in Australia.

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You will probably have to finish trimming it yourself to remove the rest of the fat

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Inject the Pork Shoulder with Mad Hunky Pork Brine, Apple Juice or Apple Cider ( until it wont take any more )

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Apply a little American Yellow Mustard & sprinkle with Mad Hunky General Purpose Rub

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Cover your Heat Management Plate with Alfoil & insert your Heavy Duty Chrome Cooking Grates

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Set your Yoder to 225F / 105C

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Cook until the internal Temperature is around 155F – 160F

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Take out & place on at least 2 large sheets of Alfoil

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Apply Brown Sugar & Honey to the top of the Pork, tightly wrap & place back into the Yoder

When you can slide a skewer into the Pork as easily as you would into soft butter ( internal temperature of around 203F ) it is finished cooking & should be placed into an empty Esky with the lid on to rest, still wrapped in Alfoil. Rest for between 1 – 2 hours

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After resting place in a dish & use Meat Rakes to “Pull” the Pork

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The Pulled Pork should have a lovely gentle smoky aroma

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Pulled Pork give Nachos a huge lift.

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Pulled Pork also works great with “Slaw” on a bun




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