This recipe was first published in Taste magazine.
Smoky, spicy pulled pork
This fall-apart-tender pulled pork recipe created by Luca Villari and Miss Moonshine's Ryan Clarke is slow cooking at its finest. This recipe is perfect for making on a lazy weekend
- 10 hrs cooking
- Serves 6
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Ingredients
Pork
- 500 millilitre pineapple juice
- 1 Boston butt, about 4.3kg, at room temperature (see recipe tip)
- smooth mustard eg American
- barbecue sauce
- oil, for crackling
Red rub
- 1/4 cup pink salt
- 1/4 cup smoked paprika
- 1/4 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon New York cut pepper (or use coarsely ground black pepper)
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 4 dried chillies, chopped
Pork spritz
- 1/2 cup apple juice
- 1/2 cup apple cider vinegar
- 1 1/2 teaspoon Worcestershire sauce
Method
- 1Bring charcoal barbecue to 140°C and place a pan of pineapple juice in the bottom.
- 2Mix (don't pound) red-rub ingredients in a bowl. Place pork spritz ingredients in a spray bottle and shake to mix
- 3Coat pork with mustard and evenly sprinkle over 1 cup red rub. Place in barbecue and close hood (temperature should settle to 135°C).
- 4After 1 ½ hours, check pork; if the bark (coating) looks dry, give it a good spritz. Cook for another 2 ½ hours, spritzing every 30 minutes or so. Remove meat, give it a good splash of barbecue sauce, then wrap tightly in foil and return to barbecue for 4 hours.
- 5Remove pork from barbecue. Take the skin off and set aside for crackling. Re-cover pork in foil and leave to rest for 1 ½ hours (try putting it in a chilly bin).
- 6Rub pork skin with salt and a little oil, cook in oven for 30 minutes at 120°C, turning after 15 minutes. When 30 minutes is up, increase heat to 220°C and watch it closely, turning it until nice and crisp.
- 7Shred rested pork with fingers and serve with bread.
Notes
Boston butt is the American name for a cut of pork that comes from the upper part of the shoulder, from the front leg. Your butcher will know what to give you. Don't trim the fat off the pork butt; it's full of flavour. You can achieve great results with a good old charcoal kettle. Make sure you have a tight-sealing lid, venting to control the temperature, and a thermometer to monitor the cooker's internal temperature. Use good-quality charcoal or whole wood in your barbecue, replenishing as necessary. For the pork, try to use a fruity wood such as apple, pear or cherry.
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