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Monday, December 18, 2017

GAS SMOKER: PULLED PORK

Hard
Difficulty:Hard
Prep Time:12-24 Hours
Cook Time:7 Hours
Cook Temp:LOW: 105-135 °C
Int Temp:90 °C

GAS SMOKER: PULLED PORK

Difficulty:Hard
Prep Time:12-24 Hours
Cook Time:7 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 of 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
  • Fruitwood wood chips such as Apple

Description

When it comes to ‘low & slow’ offset smoking, pulled pork is the first recipe to come to mind. The hero dish for any BBQ!

Directions

  • 1. Start the night before if you want to brine the pork.
  • 2. Place the pork in a container and use the marinade injector to inject the Injector Sauce into the pork.
  • 3. Rub a good layer of Pay Dirt Rub all over the pork.
  • 4. Place the pork, uncovered in the fridge overnight.
  • 5. Preheat your Hark gas smoker to LOW: 105-135°C (220-275°F).
  • 6. Place the pork into the Hark gas smoker 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.
  • 7. 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 smoker.
  • 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 gas smoker and let it rest it in 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.

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