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Sunday, August 20, 2017

TRI-FIRE: PULLED PORK

Hard
Difficulty:Hard
Prep Time:12-24 Hours
Cook Time:10 Hours
Cook Temp:LOW: 105-135 °C
Int Temp:90 °C

TRI-FIRE: PULLED PORK

Difficulty:Hard
Prep Time:12-24 Hours
Cook Time:10 Hours
Cook Temp:LOW: 105-135 °C
Int Temp:90 °C

Ingredients

  • 1 Pork Shoulder or whole pork Scotch
  • 1 cup Pay Dirt Rub
  • INJECTOR SAUCE
  • 2 cups apple juice
  • 1¼ cup of raw sugar
  • 4 tblsp of cider vinegar
  • 3 tblsp table salt
  • 2 tblsp of your hot chili sauce
  • POACHING MIX
  • 125g butter
  • ½ cup raw sugar
  • ½ can beer (not bitter)
  • 2 tblsp hot chili sauce
  • SAUCE
  • 1 cup of BBQ sauce
  • ¼ cup Golden Syrup
  • 2 tblsp of hot chili sauce
  • 75 mls apple juice
  • NEED
  • Digital meat probe
  • Hark Marinade Injector
  • Aluminium Foil
  • Charcoal / briquettes
  • Handful of Banksia cones or a handful of fruitwood wood chunks(optional).

Description

When it comes to ‘low & slow’ offset smoking, pulled pork is the first recipe to come to mind. An indisputable crowd favourite.

Directions

  • 1. Start the night before if you want to brine the pork.
  • 2. Preheat your Hark Tri-Fire™ to 120°C (250°F).
  • 3. Place the pork in a container and use the marinade injector to inject the Injector Sauce into the pork.
  • 4. Rub a good layer of Pay Dirt Rub all over the pork.
  • 5. Place the pork, uncovered in the fridge overnight.
  • 6. Preheat your Hark Tri-Fire™ to 120°C.
  • 7. Place the pork into the Hark Tri-Fire™ straight from the fridge. The meat only takes on smoke up until it reaches 65°C (150°F) so a cold start prolongs the smoke exposure. After 5 hours, look to see if a nice “bark” or crust has formed.
  • 8. Remove the pork, slather it with the butter and double wrap in foil with the Poaching Mix.
  • 9. Return to the Hark Tri-Fire™.
  • 10. After one hour, check the temperature with an instant read thermometer. It may take a couple more hours to reach the target internal temperature just over 90°C (195°F). Also important is the texture, your probe should slide in easily!
  • 11. Open one corner of the foil to let some steam out. This will prevent the pork from overcooking. Remove the pork from the Hark Tri-Fire™ and let it rest in the foil for at least 1 hour.
  • 12. Use meat claws or two forks to shred the meat and mix with the pork jus from the foil packet.
  • 13. Serve with the Sweet Pork Sauce and some freshly prepared coleslaw.

Related Products

  • Tri-Fire Offset Smoker

    When it comes to ‘low & slow’ offset smoking, pulled pork is the first recipe to come to mind. An indisputable crowd favourite.
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