Ultimate Pulled Pork - Quick cook

[lordstilton]

I told a few of the lads at the last Liffey Brewers Meet that I'd put up my recipe and method for pulled pork so here it is

A pork shoulder cooked the traditional low and slow method takes between 10 and 14 hours on the grill then another 2 hours resting!! This method allows you to cook the shoulder in about 5 hours.

I use the webber smoker but you can use any smoker or a kettle BBQ set up for indirect cooking.
This is the smoker I use
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20130629_130449.jpg by lordstilton, on Flickr[/img]


Heres the ingredients you'll need

1 Pork shoulder
Foil tray
Heavy duty tin foil

Rub
Few spoons of dijon mustard
1/4 cup dark brown sugar
1/2 cup white sugar
1/4 cup paprika
1/4 cup smoked paprika
1/3 cup garlic salt
1/3 cup kosher salt   
1 Tablespoon chili powder (chipotle if you can get it)
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Optional Brine Injection
3/4 cup apple juice
1/2 cup water
1/2 cup white sugar    1/4 cup table salt
2 Tablespoons Worcestershire Sauce

BBQ sauce
275g Ketchup
175 ml brown sugar
1 1/2 tsp worchestershire sauce
2 teaspoons of hot pepper sauce..or more to taste
1 tsp salt
1/2 tsp of dry mustard powder
1/2 tsp pepper

For the sandwich
Burger baps
Colslaw

Smoking wood chunks (use fistfulls if using chips)
1 apple
3 hickory

First up inject the meat with brine..not a necessary step but I think if give the meat a nice flavour, keeps it moist and speed up the breaking down of the collagen.

Mix you brine ingredients in a bowl and then inject into meat using a brine injector..I got mine from homestore and more for a few euro
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20130628_194733.jpg by lordstilton, on Flickr[/img]

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20130628_200350.jpg by lordstilton, on Flickr[/img]

Next up the Rub

Mix all the rub ingredients in a bowl
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20130628_200345.jpg by lordstilton, on Flickr[/img]
Smear the shoulder all over with mustard to help the rub stick
Liberally sprinkle the rub all over the shoulder and pat on
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20130628_200956.jpg by lordstilton, on Flickr[/img]

Now leave it in the fridge over night

Next day set up your smoker without filling the water bowl...or set up your bbq for indirect grilling
Take out your meat put it into foil tray if you haven't already and let sit at room temp for at least 30 min

Bring your smoker up to a temp of 150 C
Once your smoker or BBQ is up to temp stick on your meat in the foil tray but uncovered
If using wood chucks stick them all on now..if using chips two handfull to start then a hand full every hour for the first 3 hours
Keep your lid temps between 150 and 175 and cook the meat until internal temp hits 65 c usually 3 - 4 hours
Take it out and wrap the meat and tray in foil making sure to seal it up and not get any holes in the foil...they call this the Texas crutch and it will take hours off the process and keep the meat moist
Stick it back into the smoker or bbq and open your vents to get the lid temp up to 190
Cook the meat until internal temp hits 87 to 90 C ..usually another 2 - 3 hours

This is what mine looks like
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20130629_124456.jpg by lordstilton, on Flickr[/img]

The meat should pull off like this
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20130629_124735.jpg by lordstilton, on Flickr[/img]

MOST IMPORTANT PART
Pour a little cooking juices back onto the meat.
Wrap in foil and then wrap in two towels
Stick the bundle into a cooler box...this is where your mash tun come in handy
LEAVE FOR 2 HOURS..this makes a big difference to how your meat will pull and how moist it will be


In the meantime make your BBQ sauce
Mix ingredients in a pot and bring to a simmer...simmer for 5 min and then leave to cool
This is a vinegary bbq sauce which is needed to cut through the fatty pork

When your meat is rested shred with two forks and put in a bowl
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20130629_153352.jpg by lordstilton, on Flickr[/img]

Build your sandwich which should look something like this

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20130629_154257.jpg by lordstilton, on Flickr[/img]

[lordstilton]

Can anyone could fix those images or tell me how to do it?

[Shane Phelan]

Not too sure about Flickr's policy on hot linking but you can click on the "More ways to share icon", get the HTML code which will look like this:

Code Select Expand

<a href="http://www.flickr.com/photos/47654343@N03/9173895768/" title="20130629_153352.jpg by lordstilton, on Flickr"><img src="http://farm4.staticflickr.com/3828/9173895768_33d7e13f48.jpg" width="375" height="500" alt="20130629_153352.jpg"></a>

copy and past the link with the .jpg extension and paste into the insert image tages

[Will_D]

Excellent write up as always.

Me now starving and the pubs are not yet open!!

[lordstilton]

Nice one.. I'll fix it after I return from watching Dublin dominate the lillywhites