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Absolutely BBQ Recipes Ideas
Pulled Pork
Cooking Time about 9 hours
Heat low heat (200°F - 250°F)
Set up water smoking
Ingredients:-
1 x 2½ - 4 Kg Pork shoulder roast, bone-in (AKA pork or Boston butt)
Roxy’s spicy apple BBQ sauce or use a store bought BBQ sauce
1 x Jar English mustard
Roxy’s Rib and Butt rub
1 tbsp. Chili powder
2 tbsp. Paprika
1 tbsp. Cayenne pepper
1 tbsp. Fresh ground black pepper
1 tbsp. Garlic powder
1 tsp. Onion powder
2 tbsp. Sea salt
1 tbsp. Dried rubbed oregano
1 tbsp. Cumin
1 tsp. Coriander seeds, crushed
1 tbsp. Mustard seeds, crushed
Method:-
- Score the skin and apply the mustard, ensuring that the roast is completely covered (the mustard flavour will not be prevalent at the end of the cooking process). Generously apply the rub, again making sure to cover the roast completely. Wrap in Cling Film and refrigerate overnight.
- Remove the roast from the fridge about an hour before you want to cook, this will ensure that it is at room temperature. Get the charcoal going and place the water pan in position. Place the roast on the cooking grill. The cook should take about 9 hours, so make sure you are using a full load of good quality charcoal and keep the smoker temperature between 200-250°F.
- Add wood chips or chunks through the bottom door on to the fire to create smoke, Hickory or Mesquite wood work well with pork. You will need to monitor the internal temperature of the meat, you will probably notice that after a while, the temperature will sit at around 160°F for a while, don’t panic, as it will start to rise again.
- When it has reached 195°F – 200°F, your butt is cooked, but you will need to let the meat rest for at least half an hour, before “pulling” (shredding/ breaking apart).
- Serve on fluffy white bread rolls with Coleslaw and let your guests pour on as much sauce as they like.