Fancy a typical American evening? Then you should try out smoked pulled pork! This original streetfood dish is becoming increasingly popular. Pulled pork is a flavoured piece of pork which is prepared at a low temperature and which can literally be pulled apart after preparation.
Ready for a challenge? Yes we can!
FOR THE MARINADE:
6 teaspoons of salt
9 teaspoons of brown sugar
4 teaspoons of mild paprika
3 teaspoons of smoked paprika
3 teaspoons of cayenne pepper
5 teaspoons of thyme
4 teaspoons of oregano
5 teaspoons of coriander seeds
3 teaspoons of red pepper
2 teaspoons of onion powder
2 teaspoons of rosemary
2 teaspoons of mustard seed
6 cloves of garlic
FOR THE PREPARATION:
1 pork shoulder (between 3 and 5 kg)
75 cl of cider
A few bottles of beer
To give the pulled pork a good, intense flavour, we recommend marinating the meat one day in advance.
Roast the coriander seeds briefly in a pan. Put all spices and the sugar in a mortar and grind the mix. Add the fried coriander seeds and repeat the process. Then peel and finely chop the garlic. Mix everything together and rub the meat with this mixture.
Cover the meat with foil and leave to rest overnight in the fridge.
With Oskar, smoking becomes child's play. A built-in thermometer, an enamelled finish and an adjustable air supply. What more could you ask for?
The Stella is the jewel among Barbecook’s gas barbecues and turns your garden into a second kitchen. The Stella stands for multifunctionality.
Important: take the meat out of the fridge in time, about half an hour before you start smoking.
After five hours, you can take the smoked pulled pork out of the smoker. Preheat the Stella to a temperature of about 120 °C. Wrap the meat in aluminium foil and cook indirectly for another 10 hours on the gas barbecue. Brush the meat now and then with cider or cooking juices for a juicy result. Barbecook's Olivia marinade brush is handy for this.
After 15 long but important hours, the moment has finally arrived to pull the meat apart. We recommend doing this with two forks.
Warm the buns a little more, on the barbecue, and grill the red onion briefly.
Serve the warm, crispy bread rolls with the smoked pulled pork, coleslaw, grilled onion, a fresh mayo dressing and/or barbecue sauce.
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