Smoked Pulled Pork Shoulder
Makes / serves: 8 portions
Draft recipe
Method
- Coat pork with mustard and rub.
- Smoke indirectly with applewood at 120–140°C until bark is set, often around 70°C internally.
- Wrap with apple juice and continue until probe-tender, commonly 93–96°C.
- Allow roughly 7–10 hours overall but follow tenderness.
- Rest wrapped 45–60 minutes.
- Shred, remove excess fat and mix with reduced cooking juices, BBQ sauce and vinegar.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Potato Salad
6 portions. Use the amount specified in the main recipe.
- 1kg waxy potatoes.
- 150g mayonnaise.
- 80g Greek yoghurt.
- 1 tbsp Dijon mustard.
- 3 cornichons, chopped.
- 3 spring onions.
- 2 tbsp chopped parsley and chives.
- 1 tbsp cider vinegar.
- salt and pepper.
- Boil potatoes in salted water until tender, drain and cut into chunks.
- Sprinkle warm potatoes with vinegar, cool.
- Mix mayonnaise, yoghurt, mustard, cornichons, spring onions and herbs; fold into potatoes.
- Season and chill before serving.
Buttermilk Cornbread
9 squares. Use the amount specified in the main recipe.
- 150g fine cornmeal.
- 150g plain flour.
- 2 tsp baking powder.
- 1/2 tsp salt.
- 30g sugar.
- 2 eggs.
- 300ml buttermilk.
- 60g melted butter.
- Heat oven to 180°C fan, grease and line a 20cm square tin.
- Mix dry ingredients.
- Whisk eggs, buttermilk and cooled melted butter; fold into dry ingredients without overmixing.
- Bake 25–30 minutes until golden and a skewer comes out clean.
- Rest 10 minutes, cut and serve with smoked honey butter.