Pulled Pork On The BBQ

Ingredients:

2.5 kg of Pork Shoulder

2 tbsp Salt

1 tbsp Brown Sugar

1 tbsp Paprika

1/2 tbsp Ground Coriander

1/2 tbsp Ground Cumin

1/2 tbsp Chilli Powder

1/2 tbsp Garlic Powder

1/2 tbsp Onion Powder

1 tsp Pepper

1/2 tsp Cayenne Pepper

Preparation:

  1. Mix the rub ingredients thoroughly until even.

  2. Apply the rub generously to the meat.

  3. Wrap the joint tightly in plastic film and leave to stand in a refrigerator overnight or for a minimum of 10 hours.

Time For The BBQ

  1. Heat the BBQ, leaving some coals and briquettes for later use.

  2. Add soaked wood chunks to smoke the meat as it cooks.

  3. Wrap the pork loosely in foil and place in the bbq, put the lid down and cook for multiple hours occasionally adding more coals and briquettes to keep the heat up.

  4. When the core temperature reaches 90 degrees, the meat is ready and can be pulled with two forks.

Plating Suggestions:

We recommend serving in a fluffy Norths Bakery burger bap with your favourite BBQ Sauce. We recommend Tubby Toms sweet bbq sauce sold in our farmshop.

Todenham