BIG SMOKE PULLED PORK
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Keep it slowwwww and smoked with this pulled pork recipe. While in London, aka The Big Smoke, more and more people were smoking their meat. Try it. It will change your world.
Ingredients
- 15 grams Knorr Aromat Seasoning
- 3 kg pork shoulder, neck end chine bone removed with the blade of the bone still in
- 50 ml cider vinegar
- 50 ml apple juice
- 50 ml pineapple juice
- 1 tablespoon Worcestershire sauce
- 12 brioche burger buns
- 1 bottle of Hellmann's American Smokey BBQ Sauce (20g of sauce per person)
Nutritional information
Amount per serving
Energy (kcal)
650kcal
Energy (kJ)
2717kJ
Protein (g)
36.8g
Carbohydrate incl. fibre (g)
33.6g
Carbohydrate excl. fibre (g)
33.4g
Sugar (g)
13.2g
Fibre (g)
0.2g
Fat (g)
39.9g
Saturated fat (g)
15.1g
Unsaturated fat (g)
18.8g
Monounsaturated fat (g)
15.0g
Polyunsaturated fat (g)
3.6g
Trans fat (g)
0.0g
Cholesterol (mg)
171mg
Sodium (mg)
745mg
Salt (g)
1.86g
Vitamin A (IU)
14IU
Vitamin C (mg)
4.9mg
Calcium (mg)
31mg
Iron (mg)
2.07mg
Potassium (mg)
590mg
Method
- 1 Prepare a smoker BBQ heated to 110 ºC
- 2 Massage the rub or paste into the pork shoulder.
- 3 Slow cook for 4-5 hours until a mahogany colour.
- 4 Wrap the cooked meat in paper lined foil with cider vinegar, apple juice, Worcestershire sauce and pineapple juice mix and cook at 110 ºC for at least another 4-6 hours until 90 ºC internal. The meat should start feeling soft to the touch and that’s how you know it’s going to pull..
- 5 Pull the meat off the bone and mix with Hellmann's American BBQ sauce.
- 6 Serve in a toasted brioche burger bun with coleslaw
Swap the brioche burger buns for whole grain burger buns