Prices Pulled Pork

prices pulled pork
DifficultyIntermediate

Pulled pork is worth a shot if you really want to taste the real flavours of a piece of pork, time consuming but worth every effort!

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prices pulled pork
Yields1 Serving
Prep Time30 minsCook Time6 hrsTotal Time6 hrs 30 mins
 6 kg bone in pork shoulder
 3 cups hickory wood chips, soaked in water for 60 minites
 12 burger buns
For the rub
 2 tbsp chilli powder
 2 tbsp maldon sea salt
 1 tbsp garlic powder
 1 tbsp ground black pepper
 2 tsp english mustard powder
For the sauce
 300 ml tomato ketchup
 150 ml cider vinegar
 75 g demerara sugar
 2 tsp worcestershire sauce
 ¼ tsp maldon sea salt
 ¼ tsp ground black pepper
1

Prepare your smoker, following manufacturer's instructions, for indirect cooking over a low heat.

2

Mix the rub ingredients together in a small bowl. Season the pork shoulders all over with the rub and press the spices into the meaL

3

Smoke the pork over indirect low heat, with the lld closed but adding a handful of drained wood chips to ~ coals every hour for the first 3 Hours, until the internal temperature of the meat reaches 88"C. At this point the bone should early slip out of the meat, and the meat should be failing apart in areas. The total cooking time will be 8 Hours to 10 Hours, Main~in heat of the smoker at 110°C to 130°C

4

Whisk the sauce ingredients together in a large, heavy-based saucepan. Bring to a simmer over a medium heat and cook fix about 5 Minutes, stirring occasionally. Taste and adjust the seasonings, if necessary. It should be tangy.

5

Transfer the pork joints to a roasting tray and ~ cover them with aluminium foil. Allow the pork to rest for 30 Minutes.

6

Pull the warm meat apart with your fingers, or use 2 forks to shred the meat. Discard any large pieces of fat or sinew. Put the pork into a large bowl and moisten with as much sauce as you like (you may not need all of the sauce). Pile the pork on the hamburger buns.

Ingredients

 6 kg bone in pork shoulder
 3 cups hickory wood chips, soaked in water for 60 minites
 12 burger buns
For the rub
 2 tbsp chilli powder
 2 tbsp maldon sea salt
 1 tbsp garlic powder
 1 tbsp ground black pepper
 2 tsp english mustard powder
For the sauce
 300 ml tomato ketchup
 150 ml cider vinegar
 75 g demerara sugar
 2 tsp worcestershire sauce
 ¼ tsp maldon sea salt
 ¼ tsp ground black pepper

Directions

1

Prepare your smoker, following manufacturer's instructions, for indirect cooking over a low heat.

2

Mix the rub ingredients together in a small bowl. Season the pork shoulders all over with the rub and press the spices into the meaL

3

Smoke the pork over indirect low heat, with the lld closed but adding a handful of drained wood chips to ~ coals every hour for the first 3 Hours, until the internal temperature of the meat reaches 88"C. At this point the bone should early slip out of the meat, and the meat should be failing apart in areas. The total cooking time will be 8 Hours to 10 Hours, Main~in heat of the smoker at 110°C to 130°C

4

Whisk the sauce ingredients together in a large, heavy-based saucepan. Bring to a simmer over a medium heat and cook fix about 5 Minutes, stirring occasionally. Taste and adjust the seasonings, if necessary. It should be tangy.

5

Transfer the pork joints to a roasting tray and ~ cover them with aluminium foil. Allow the pork to rest for 30 Minutes.

6

Pull the warm meat apart with your fingers, or use 2 forks to shred the meat. Discard any large pieces of fat or sinew. Put the pork into a large bowl and moisten with as much sauce as you like (you may not need all of the sauce). Pile the pork on the hamburger buns.

Prices Pulled Pork
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