- Tin foil
- 5 kg shoulder of pork with rind and skin
- 75cl cider
- a few bottles of beer
For the marinade:
- 6 tsp salt
- 9 tsp brown sugar
- 4 tsp mild paprika
- 3 tsp smoked paprika
- 6 cloves garlic
- 3 tsp cayenne pepper
- 5 tsp thyme
- 4 tsp oregano
- 5 tsp coriander seeds
- 3 tsp red pepper (e.g. Kampot pepper)
- 2 tsp onion powder
- 2 tsp rosemary
- 2 tsp mustard seeds
Low & slow, that has definitely reserved a space in my look back at 2016. After the ribs, it is now time for the pulled pork. The fact is, this was one of those recipes that had been in my head for a while. So the first test of the pulled pork was done with a 2 kg piece of meat . A case of starting small.
Smoking I did in my Barbecook Smoker, time for the real work. Rub the meat with the dry marinade or rub, smoke for several hours and finally slow-cook in the oven for at least the same number of hours.
The result was wonderful. Even if I do say it myself. We served it with thickly sliced sourdough bread, home-made BBQ sauce and coleslaw, plus a yoghurt dressing for those who like something tangy. Served with a nice beer in the company of a group of friends by an open fire, sometimes life can be wonderfully simple.
Considering that the 15 of them managed to finish all the meat, I think it tasted good.
Now, enough chat, to business. Time for the recipe.
- Fry the coriander seeds briefly in a dry pan. Mix the spices with the sugar . Grind finely using a pestle and mortar.
- Peel the garlic and dice finely. Combine with the spices.
- Rub the spice mix into the outside of the meat. Cover with foil and marinate in the fridge overnight.
- Remove from fridge the next day, about 30 minutes before you are going to start smoking. This will bring it to the right temperature.
- Heat the charcoal. Soak the smoke chips.
- Make sure the temperature is between 80 and 120°C. Pour some cider or beer in the tray. Put the meat on the grate and the smoke chips on a sheet of foil on the coals. Close the lid.
- Smoke the meat for 5 hours in the smoking oven. Check regularly to make sure that sufficient cider remains, that the temperature is still right and that there is enough smoke.
- Afterwards, remove meat from smoker. Cover in tin foil and simmer in the oven for 10 hours at 120°C. Occasionally brush with cider or cooking juices to keep it moist.
- Pull the meat apart using two forks.
- Serve in a crispy roll with coleslaw, yoghurt dressing or BBQ sauce.
- Don’t forget to have a beer with it.