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.
For the preparation of smoked pulled pork we use the Barbecook Oskar smoker and Stella gas barbecue. 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.
We start off with the Oskar. Light the coals with the help of Barbecook’s charcoal starter and soak the smoking chips into water. Once the coals are hot, wrap the smoking chips in some aluminium foil, poke a few holes in it and place on the coals. Put the marinated meat on the grill. The temperature in the Oskar should be between 80 and 120 °C. For extra flavour, we pour some cider into the bowl within the Oskar. We prefer apple cider, but there are of course many other possibilities. Close the smoker and let it smoke for at least 5 hours. Check regularly if there is still enough cider in the bowl, if the temperature is high enough and if there is enough smoke.
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. Enjoy!
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