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Big Smoke Pulled Pork

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.
  • 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)

18.6g

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

  • 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