0484 107 626


Cairns BBQ Company

0484 107 626


1A/84 Aumuller St, Portsmith


Locally Owned, Locally Operated

Pulled Pork

© Cairns BBQ Company
A favourite for catering a larger (or hungrier) group!
Course BBQ
Cuisine Pork


  • BBQ
  • Meat Thermometer
  • Aluminium Foil
  • Skewer
  • Towel
  • Esky


  • Pork cut (shoulder, pork collar or pork collar butt)
  • BBQ Dry Rub
  • Apple Juice


  • Preheat your pit at 250f / 121c.
  • Trim your pork cut as required, removing any excess fat.
  • Rub the pork cut with your BBQ dry rub and place it back in the fridge for 30 minutes prior to cooking.
  • Place your pork cut on the cooker on indirect heat.
  • Close up the BBQ and don't open it for the first 2 hours. Remember, lookin' ain't cookin'!
  • After the first 2 hours, check the pork and spritz with water if it looks dry in any spots. Redo this as required every 30 minutes if the cut looks a little dry on the outside.
  • We are looking to take the pork to an internal temperature of 165f / 74c or above, after this point, remove it from the pit.
  • Wrap it tightly in aluminium foil, with 1/2 to 3/4 cup of Apple juice.
  • Once wrapped, place back on the pit on indirect heat and take the pork through to an internal temperature of approximately 203f / 95c, then ignore the internal temperature.
  • From this point, we go by feel. Using a skewer, probe the pork. Keep cooking until it probes like butter with no resistance on the skewer.
  • Once the meat is probing like butter all over the cut, take it off the cooker, upwrap it but leave it in the foil with the juices, uncovered for 5 minutes to vent.
  • Once the meat is vented, wrap it tightly in foil and place it in a warm esky. Place a towel on top and let it rest for 1 hour.
  • Once it has rested, remove from esky and pull / shred the meat. Run the juices from the foil back through the pulled meat, then it's ready to serve.
Keyword Pulled Pork