Smoke And Flame

Suggested quantities:

As pork shoulder varies immensley in size, we recommend using this rub by sight rather than measurement.

Ensure your pork shoulder is thoroughly coated. You should barely be able to see any meat as it should be comprehensively covered in your spices.

That said, for a 2kg shoulder, you will probably use about 100-125g.

Pulled pork is a classic barbecue dish that involves slow-cooking a pork shoulder until it's tender enough to be easily shredded. This method imparts a rich, smoky flavour and succulent texture, making it a favourite for gatherings. Follow these step-by-step instructions to prepare authentic pulled pork using your barbecue.

1. Prepare the Pork Shoulder

• Select the Meat: Choose a bone-in pork shoulder, also known as Boston butt, weighing between 2.5 to 3.5 kilograms.
• Apply the Spice Blend: Evenly coat the pork shoulder with your Boston Butt Spice Blend ensuring all surfaces are well covered.

2. Set Up the Barbecue for Indirect Cooking

• Charcoal Grill: Arrange the coals on one side of the grill to create a two-zone setup. Place a drip pan filled with water on the empty side to maintain moisture.
• Gas Grill: Preheat the grill and turn off the burners on one side to establish an indirect cooking zone. Position a drip pan with water beneath the cooking grate on the unlit side.

3. Preheat the Barbecue

• Temperature: Aim for a steady temperature of 110°C (225°F) in the indirect cooking zone. Use a reliable grill thermometer to monitor this.

4. Add Wood for Smoking

• Wood Selection: Choose hardwood chunks like apple, hickory, or oak for a complementary smoky flavour.
• Placement: For charcoal grills, add a few wood chunks directly onto the hot coals. For gas grills, place the wood chunks in a smoker box or wrap them in aluminium foil with holes poked in the top, then position them over the active burners.

5. Cook the Pork Shoulder

• Positioning: Place the seasoned pork shoulder on the grill grate above the drip pan, ensuring it's in the indirect heat zone.
• Cooking Time: Plan for approximately 1 hour and 15 minutes per pound (450 grams) of meat. For a 3-kilogram pork shoulder, this equates to about 8 hours.
• Monitoring: Maintain the barbecue temperature at 110°C (225°F) throughout the cooking process. Add charcoal and wood chunks as needed to sustain heat and smoke.

6. Monitor Internal Temperature

• Target Temperature: Insert a meat thermometer into the thickest part of the pork shoulder, avoiding bone contact. The goal is an internal temperature of 95°C (203°F) for optimal tenderness.

7. Rest the Meat

• Resting Period: Once the pork reaches 95°C (203°F), remove it from the barbecue. Wrap it in aluminium foil, then in a towel, and place it in an insulated cooler to rest for at least 1 hour. This allows the juices to redistribute, enhancing flavour and moisture.

8. Shred and Serve

• Shredding: After resting, unwrap the pork and place it on a clean surface. Use two forks or meat claws to pull the meat into shreds, discarding any excess fat or bone.
• Serving: Serve the pulled pork on buns with your favourite barbecue sauce, or as desired.

Ingredients

For the Fries:
Frozen oven fries (quantity as per serving requirement)

For the Alabama White Sauce:
1 cup mayonnaise
1/4 cup white vinegar
1 tablespoon horseradish sauce
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon mustard (preferably Dijon)
1/2 teaspoon sugar
Salt and black pepper, to taste
Toppings:
Shredded cheddar cheese
Chopped green onions
Cooked and crumbled bacon
Optional: pickled jalapeños, diced tomatoes

Method

For the Alabama White Sauce:

Preparation:
In a bowl, combine mayonnaise, white vinegar, horseradish, lemon juice, garlic powder, mustard, and sugar.

Whisk until smooth and well combined.

Season with salt and black pepper to taste.

Refrigerate the sauce for at least 30 minutes to allow flavors to meld.

For the Fries:

Oven Method (UK Oven):

Cook as per instructions in the air fryer or oven.

Assembly:

Once the fries are cooked, while still hot, sprinkle shredded cheddar cheese over them so it melts slightly.

Drizzle a generous amount of Alabama white sauce over the cheesy fries.

Top with chopped green onions, crumbled bacon, and any additional toppings like pickled jalapeños or diced tomatoes.
Serving:
Serve immediately while hot and enjoy!