All around Australia, cafes, pubs and restaurants are cooking pulled pork.
From pulled pork sliders to pulled pork nachos, it’s the new rage. However, how many are capturing that great smokey profile?
Cooking Pulled Pork for you should be an absolute breeze & the results, just like the competition BBQers cook in the US!
BBQ Smoker Pulled Pork
The below recipe is from Grillpro.com.au
Start with a Pork Shoulder prepared Boston Butt style (Large bone left in, small bones removed, skin off and fat trimmed off ) Berkshire is one of the best we have in Australia.
You will probably have to finish trimming it yourself to remove the rest of the fat
Inject the Pork Shoulder with Mad Hunky Pork Brine, Apple Juice or Apple Cider (until it wont take any more)
Apply a little American Yellow Mustard & sprinkle with Mad Hunky General Purpose Rub (or a BBQ rub of your choice)
Cover your Heat Management Plate with Alfoil & insert your Heavy Duty Chrome Cooking Grates.
Set your Yoder to 225F / 105C.
Take out & place on at least 2 large sheets of Alfoil
Apply Brown Sugar & Honey to the top of the Pork, tightly wrap & place back into the Yoder.
When you can slide a skewer into the Pork as easily as you would into soft butter (internal temperature of around 203F) it is finished cooking & should be placed into an empty Esky with the lid on to rest, still wrapped in Alfoil.
Rest for between 1 – 2 hours.
After resting place in a dish & use Meat Rakes to “Pull” the Pork.
The Pulled Pork should have a lovely gentle smoky aroma.
This delicious smokey pulled pork can be enjoyed with a beautiful fresh garden salad and is delicious in a brioche bun with an asian-style coleslaw! Enjoy!
Keen to get grilling but don't have a Grill? Below are a few of our fave Pellet Grillers and Smokers.
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Image Credits: taste.com.au