Slow Smoked Pork Butt with Carolina Slaw

Slow Smoked Pork Butt with Carolina Slaw

Makes: 12 Large-sized pork sandwiches
Prep Time: 1 hour
Grill Time: 12 hours



3.5 kg bone-in pork butt, fat cap removed*
½ cup ground KJ’s basic BBQ rub, divided
1 cup KJ’s Lisbon-Style Vinegar BBQ Sauce
12 to 16 plain hamburger buns
*This cut of pork was renamed “Boston roast” in 2013.


For the Carolina Slaw

1 (500 g) bag coleslaw mix
1 medium tomato, diced
2 tablespoons KJ’s Lisbon-Style Vinegar BBQ Sauce
1 teaspoon sugar
½ teaspoon salt


Clean out your Kamado JAN and preheat it to 120°C.

Reserve 1 tablespoon of the rub and use the rest to season the pork butt on all sides.

When the smoke changes from heavy white to very faint white, bluish, or clear, place the pork butt on the cooking grate. Close the lid and smoke until the pork’s internal temperature reaches 90°C–92°C on a remote probe thermometer, about 1,5 hours per 0.45 Kg.

Unlike what’s required with other smokers, you never really need to open the lid to mop, add wood, or anything else.

Meanwhile, mix the slaw ingredients together in a bowl and refrigerate until ready to serve.

Fold a relative length of aluminum foil in half, forming a piece big enough to wrap the pork in. Line a cooler with towels. When the pork reaches 90°C–92°C, carefully transfer the pork to the foil — watch out, it may try to fall apart on you. Wrap the foil tightly around the pork, place in the cooler, and top with more towels. Close the cooler and let the meat rest for at least 1 hour, or up to 4 hours.

Remove the meat from the cooler, unwrap, and transfer it to a cutting board. Use a pair of large forks or other implements of destruction to shred the pork into bite-size pieces. Sprinkle the reserved tablespoon of rub and 2 tablespoons of vinegar BBQ sauce over the shredded pork and toss to coat evenly.

Serve on the burger buns with the slaw and sauce on the side.

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