Pulled Pork
Ingredients:
The Four Saucemen Pork Rib Rub or Manuka Hot Honey Rub
4-5kg pork butt/shoulder
Water or mustard as a binder. This will help the rub to stick to the pork
Tin foil tray large enough to fit the pork and foil to cover
100gr butter
100ml clear apple juice
The Four Saucemen Rib Glaze, Manuka Hot Honey Glaze or Spiced Rum Glaze
Spritz Ingredients:
1-part Worcestershire Sauce
1-part clear apple juice
1-part apple cider vinegar
1-part water
Mix in a spray bottle or similar
The Four Saucemen BBQ Pulled Pork
Step 1 open a beer and repeat if necessary.
Set your BBQ or smoker up for indirect cooking at 250f-275f with two pieces of smoking wood. We use Pohutukawa in our BBQ Class. You can use apple, oak, hickory, or cherry.
30 minutes prior to smoking. Trim any hard fat on the shoulder. Apply a thin layer of water or mustard to both sides of the Pork. Sprinkle “The Four Saucemen Pork Rib Rub or Manuka Hot Honey rub” liberally on all sides of the meat. It will begin to sweat and look moist.
Place the prepared shoulder on your BBQ. We use a drip pan because of the fat drippings. Smoke uncovered for 3-4 hours. Spritz every hour. Check the colour of the pork. It will look like the fat is splitting. Only wrap when you are happy with the bark or colour that has been set. No need to go by temp here.
At this point prepare your foil tray with the Rib glaze, apple juice, and butter. You want these ingredients to be at least room temp. Place the pork shoulder in the foil tray and cover/seal tightly with the tin foil. If you are using a Bluetooth style meat thermometer, insert before you cover. Be careful not to touch the bone with the temp probe as this will give you a false reading.
Place the foil tray back onto your BBQ and until the internal temp reaches 205f. Carefully uncover the pork and check for doneness. Use your new temp probe to feel the meat. There should be no resistance when you probe the pork. You can take the pork to 210f for it to probe tender. Allow some steam to escape for 5 minutes then cover. Wrap an old towel over the foil try and place in a cooler/esky bin for a minimum of 45 minutes, preferably 1.5 hours. Uncover and pull the shoulder bone out. The pork should fall apart in your fingers. Be careful as it will be steaming hot. Plain gardening gloves with the black nitrile gloves we used are great for this. Or a couple of forks work too.
Drizzle “The Four Saucemen” “The Rib Glaze” or one of our other award winning sauces. over the pulled meat. Massage this through. Taste for seasoning as it will most likely need a little more rub once the white meat is exposed.
Use on pizza, quesadilla, burgers and more
Grab a beer or wine and enjoy the praise!
– Sarah & Adam