From Alessandro "L'allegra Borgata" 's kitchen in Italy. 
Barbecue Pulled Pork
My personal recipe for pulled pork. A classic use of the barbecue, it's a cut of meat that might be fattier than necessary, but exceptional in taste. This cut didn't need any marinating due to its high fat content.
Barbecue Pulled Pork
My personal recipe for pulled pork. A classic use of the barbecue, it's a cut of meat that might be fattier than necessary, but exceptional in taste. This cut didn't need any marinating due to its high fat content.
Open in Cookpad AppSteps
- 1
Prepare the spice and herb mix and mix well.
- 2
Take the pork shoulder, season it with a little oil, and place it in a baking dish.
- 3
Coat it with mustard.
- 4
Apply the rub, which is the spice mix. Then take your smoking wood chips and soak them in water for about 30 minutes.
- 5
Set your barbecue to the "snake" method: arrange unlit briquettes and place about 20 lit briquettes next to them. As they are close to the unlit ones, they will ignite slowly. Bring the device to 300-340°F (150-170°C) and place the meat away from the coals (indirect cooking). As shown in the photo, place an aluminum tray with a little water underneath. Drain the smoking wood chips and place them directly on the coals.
- 6
Close the BBQ lid and let it cook for 1.5-2.5 hours. After about an hour and a half, open and check if the outer surface has darkened. It should be noticeable but not excessive. Here's the result in the photo. At this point, add the beer.
- 7
Seal tightly with 2 or 3 layers of aluminum foil and insert the thermometer into the center of the meat.
- 8
Be patient and let it cook until it reaches 201-205°F (94-96°C) at the center. It took me about 3 and a half hours for 3.3 lbs of meat. Afterward, do not open the foil and let the steam escape. Adjust the coals and try to raise the heat a bit to about 340-390°F (170-200°C). Let it cook without foil for 15 minutes to dry the outer surface. Once done, close the air intake and outlet of the BBQ.
- 9
Let the meat rest inside for about an hour. The coals will extinguish without air, and the heat will drop below 212°F (100°C). It will keep it warm and tender. I left it for 2 and a half hours, for example. When it's time to serve, take it out 20 minutes before and pull it apart. Just use 2 forks, and it will completely fall apart!
- 10
At this point, use the meat to fill sandwiches or eat it as it is!
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
-
-
-
-
-
-
-
Diet biscuits with custard flavour 🫓 🫓
-
-
Gatte ki kadhi and dry Masala gatta
-
-
-
-
-
-
Stir-Fried Sweet & Spicy Chili Tenderloin Tips
-
-
Faith ele -
Rey Barak -
-
-
Kigwada (cassava leaves)#Authorsmarathon
-
Sweet potato balls (dunkulallen dankalin hausa)
-
-
