You don’t need a big smoker or the crock-pot to make a great pulled pork. Fire up the charcoal grill and enjoy the tastiest pulled pork ever!
We are sure having a great summer this year… lots of sunny weekends, BBQs and garden parties! So, for this 4th of July week, we’ve decided to share a very special American-style recipe, a pulled pork that will definitely take your weekend BBQ to a whole other level!
Here is our take on the traditional pulled pork, a four hour slow barbecued pulled pork sandwich with aged cheddar cheese and purple slaw
INGREDIENTS – serves 6
For the pork
- 2kg Pork shoulder off the bone
- 2 Large onions sliced
- 1 Garlic bulb peeled
- 500ml of your favourite Apple sauce or Apple Relish
- 1 bunch Thyme
- 100g of your favourite BBQ rub
- ½ cup Dark brown sugar (Muscovado for best results)
- 1/2 cup rapeseed oil
- 1 pint Water
- 4 cups of wood chips
For the Slaw
- 1 small head red cabbage thinly sliced
- 2 Carrot grated
- 1 Red onion thinly sliced
- 200g Mayonnaise
- 1 tbl Dijon mustard
- 2 tbl Brown sugar
- 1 tbl Sea salt
- 3 tbl Cider vinegar
For the sandwich
- 6 Brioche burger baps
- 100g Aged cheddar cheese sliced
For the Shoulder
- Trim the excess fat from the top of the pork to allow the rub to better penetrate the meat
- Coat the pork with the oil, half of the Apple relish and massage in the BBQ Rub and the brown sugar into the meat and rest it for about 30minutes.
- While you wait, make 4 wood chip packets: lay one sheet of foil down, add approximately 1 cup of wood chips and close the packet tightly to form a flat package. Poke holes in the top of the packet to allow the smoke to come out. Make another 3.
- In a deep oven dish place the water, onions, whole garlic, thyme and the remaining Apple relish and place the pork shoulder on top.
- Cover the the tray with greaseproof paper then tin foil, make sure that all the corners are tucked in nicely and that no steam will be able to escape from the tray when cooking.
- Place the pork shoulder into a preheated barbecue at 150c and leave it for four hours, basting the pork with the liquids from the tray and checking the temperature every 30 minutes.
- Take the pork from the grill and let sit for 30 mins to rest, covered.
- Once rested, remove it from the tray and, on a chopping board, shred (pull) the pork using two forks.
- Blend the cooking juices with the onions, garlic and thyme in the blender then strain and add to the shredded pork.
For the Slaw
- Combine the cabbage and the sea salt and let sit for twenty minutes in a plastic container, then drain off excess liquid.
- In a separate bowl, combine the mustard, vinegar, sugar and whisk until the sugar is dissolved, then combine all the ingredients together, mix well and season.
- To serve, spoon some of the pulled pork into the brioche bun, top with a slice of the aged cheddar cheese, a spoonful of the slaw and cover with the top half of the bun.
Enjoy and don’t forget to share your photos and tag us!