No.177 Blackchapel Pulled Pork

This is an entry level recipe for smoking meat. It has a very classic rub with an unusual addition of fennel. Pork Shoulder is a relatively forgiving piece of meat unlike brisket, so it is a great piece of meat to start your smoking journey. Take your time and tend to the fire.

You can use oak or hickory wood for this recipe. Either will work well with the spices. Depending on the pork shoulder you always have a chance it might be dry. If this is the case you can’t go wrong with adding a little BBQ sauce.

Serves: 6-8

Time: Around 6 Hours

Difficulty: Take Your Time

1.5-2kg Pork Shoulder

4 tablespoons of America Mustard

1 and a half tablespoons of Salt

1 tablepsoon of Black Pepper

2 tablespoons of Brown Sugar

1/2 tablespoon of Fennel Seeds

1 teaspoon of Ground All Spice

1 teaspoon of Onion Granules

1 teaspoon of Garlic Granules

1 tablespoon of Paprika

Cider Vinegar

  1. Take the pork out of the fridge.
  2. Set up the BBQ for indirect heat and bring up to 110 degrees Celsius.
  3. Remove any skin from the pork and cover in mustard.
  4. Mix togther the salt, sugar and spices. Cover the pork in the spice mix.
  5. Add to the indirect heat on the BBQ.
  6. After 45 minutes check the temperture of the pork. Spray with vinegar. Add some wood chips and logs to the fire.
  7. Repeat this for the first 3 hours. Ensuring the heat of the BBQ stays around 110 degrees Celsius,
  8. After 3 hours 45 minutes of cooking increase the heat of the BBQ to 130 degrees Celsius. Spray the pork with vinegar.
  9. Repeat this until the pork reaches 84 degrees Celsius. Once reached wrap in greaseproof paper and rest for 20-30 minutes.
  10. Shred the pork with two forks and serve.

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