Now Playing

Rolling Stones - Wild Horses...

The Hairy Barbie: Super simple pulled pork

Serves 6

This recipe is traditionally barbecued for around 8 hours but we’ve created a simpler version where the pork is first cooked in a low over for a few hours and then transferred to the barbecue for the last 45 minutes. It is meltingly tender and juicy inside with a deeply flavoured smoky crust on the outside. You’ll need to cook it on hot charcoal in a kettle barbecue with a lid and get hold of some woodchips for smoking the meat as it barbecues. Serve in white rolls with barbecue sauce and coleslaw.

 

2 kg boneless shoulder pork

white baps, barbecue sauce and coleslaw, to serve

Dry spice rub

50g soft dark brown sugar

4 tbsp smoked hot paprika

3 tbsp flaked sea salt

1 tbsp cayenne pepper

1 tbsp ground cumin

1 tbsp ground black pepper

1 tbsp dry mustard powder

2 tsp dried thyme

 

To make the spice rub, put all the ingredients in a bowl and mix well. Put the pork on a board and rub all over with half the spice mix. Transfer to a shallow dish and cover loosely with cling film. Leave in the fridge for 1-2 hours. Reserve the remaining rub.

Take the pork out of the dish and put on a board. Massage with the remaining dry rub. Preheat the oven to 150C/fan oven 130C/Gas 2. Stand the pork on a rack in a roasting tin, skin side up. Pour 100ml water into the tin and cover the pork and tin with a large piece of foil, pinching the foil around the edges to make a good seal. Put the pork in the oven and cook for 5 hours.

Thirty minutes before the pork is ready, light at least 2kg lumpwood charcoal or briquettes in a kettle barbecue according to the manufacturer’s directions. When the barbecue coals are hot and have a light coating of ash, push to one side and put the pork, either in its tin (with the liquid drained) or in a foil tray, directly onto the barbecue. Add a couple of handfuls of soaked wood chips as directed on the packet instructions (either to a foil dish or directly on the coals) and close the lid.

Barbecue the pork for a further 45 minutes until the smoke and heat forms a crust all over the meat. It should look a very dark reddy brown and even a little blackened in places. Occasionally check the pork internal temperature remains at least 75C. If the smoke dies down or the coals lose their heat, add a few more coals, cover with the lid and continue cooking.

When the pork is cooked, transfer to a board, cover with a sheet of foil and leave to stand for 15 minutes. Pull into shreds with a couple of forks. Split the baps and fill with the hot pork. Serve with barbecue sauce, or hot sauce, and coleslaw.

Comments

Add a comment

Log in to the club or enter your details below.