Pulled Pork
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
6–8 people
Preparation time:
⧗ individual
Cooking time:
⧗ total 14 hours
Grill(s) & Equipment:
• Smokers
Ingredients
• 2 kg pork shoulder
or neck
For the pork injection:
• 100g butter
• 1 onion, cut into very small
Cubed
• 2 garlic cloves, pressed
• 100 ml cream
• 200 ml dry white wine
• 30 ml white wine vinegar
• medium hot mustard
• 1 tsp salt
• Pepper
• 2 tablespoons honey
• Apple juice
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preparation
➊ Melt the butter and sauté the onion cubes and garlic. Pour in the cream, white wine and vinegar and season with salt and pepper, stir in the honey and let everything simmer a little.
➋ Once cooled, strain through a sieve and use a meat syringe to inject the pork shoulder. Pierce the syringe deep into the meat about 20 times and inject while pulling it out. >>> Grilling knowledge BBQ injection
➌ Wrap in cling film and leave to rest in the fridge for 4 hours so that the liquid is distributed throughout the meat. About 45 minutes before preparation, take it out of the fridge and the cling film and spread mustard all over the meat.
➍ Preheat the smoker and keep the temperature constant at approx. 110° C. Cook the meat until it reaches a core temperature of approx. 96° C, turning it every two hours and mopping it with apple juice.
➎ Then wrap it thickly in aluminum foil with 50 ml of apple juice. This prevents the meat from becoming too dark, dry or smoky. Then put it back in the smoker until the meat has been cooked for a total of 14 hours. Let it rest in the aluminum foil for 60 minutes before cutting or tearing it.
Recipe from the FIRE&FOOD Bookazine N° 1 "Smoker"
