Quick and Easy

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
Smoky, spicy pulled pork
6
10H

This recipe was first published in Taste magazine.

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Ingredients

Pork
Red rub
Pork spritz

Method

1.Bring charcoal barbecue to 140°C and place a pan of pineapple juice in the bottom.
2.Mix (don’t pound) red-rub ingredients in a bowl. Place pork spritz ingredients in a spray bottle and shake to mix
3.Coat pork with mustard and evenly sprinkle over 1 cup red rub. Place in barbecue and close hood (temperature should settle to 135°C).
4.After 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.
5.Remove 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).
6.Rub 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.
7.Shred rested pork with fingers and serve with bread.

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.

Note

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