Pulled Pork Shoulder with Summer Vegetable Slaw

by Gareth Ruck
on July 2nd, 2020

  • Serves: 6
Pulled Pork Shoulder

Ingredients

  • Pork Shoulder Joint - 3kg bone in, skin removed
  • 2 tbsp vegetable oil
  • 1 cup spice rub - see below
  • 1 cup homemade BBQ sauce
  • SPICE RUB - MAKES ABOUT 1 CUP
  • 1/3 cup paprika
  • 1/3 cup packed golden brown sugar
  • 2 1/2 tbsp chilli powder
  • 2 1/2 tbsp ground cumin
  • 1 1/2 tbsp coarsely ground black pepper
  • 1 1/2 tbsp sea salt
  • 2 tsp ground cayenne pepper
  • BBQ SAUCE - MAKES 2 CUPS
  • 1 1/2 cups apple cider vinegar
  • 1/2 cup water or apple juice
  • 2 tbsp ketchup
  • 2 tbsp granulated sugar
  • 1 tbsp hot chilli sauce
  • 1/2 tsp crushed red pepper flakes
  • Sea salt and freshly ground pepper to taste
  • CITRUS DRESSING
  • 1/2 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 1/8 tsp cayenne pepper
  • Zest of one lemon
  • Juice of 1 orange, 1 lemon, 1 lime
  • Sea set and freshly ground pepper to taste
  • FOR THE SUMMER VEGETABLE SLAW
  • 1 granny smith apple, finely julienned
  • 1/4 small white cabbage, shredded
  • 1/4 small red cabbage, shredded
  • 2 jalapeños finely diced
  • 1 medium carrot, finely julienned
  • 1/4 bunch coriander finely chopped
  • 4 spring onions, finely chopped

Across the pond in America they cook BBQ the ‘slow and low’ way, this creates a delicious smoky piece of meat. The phrase refers to cooking with a low temperature over a slower time period. This pulled pork shoulder is certainly not quick, but it’s definitely worth the wait.

Method

  1. Coat the pork shoulder with the oil then evenly apply 3/4 cup of spice rub and leave for at least four hours ideally overnight.
  2. Make the BBQ sauce: Put all the ingredients in a saucepan and bring to the boil. Set aside (in fridge).
  3. Prepare the spice rub by mixing all the ingredients together.
  4. Set up your BBQ, Place charcoal or woodchips to one under the grill, rather than directly under the meat so rather than burning the meat it creates smoke to surround it. The grill lid is closed to hold in the heat, turning the grill into a sort of outdoor oven. Add your wood to the charcoal, around 15- 20 chunks – soaked in water so they don’t burn so quickly. Hickory is traditional with pork, but fruit wood such as apple is a good substitute.
  5. Place your shoulder fat side up away from the charcoal. Close the lid. Every hour or so, add two small wood chunks to keep smoking the pork shoulder.
  6. The most important thing is maintaining an even temperature on your barbecue. Use a meat thermometer throughout to test the internal temperature. When centre of the shoulder hits between 88-90 degrees Celcius (6-8 hours, depending on size of shoulder) it’s ready to come off the smoker. It should have a thick dark crust.
  7. Wrap the shoulder in foil and let rest for at least half an hour.
  8. Using two forks, pull apart the shoulder – it should be falling apart at this point. Mix the pulled pork with the remaining 1/4 cup spice rub, 1 cup BBQ sauce and season to taste.
  9. For summer vegetable slaw mix all ingredients together and for citrus dressing put all the ingredients in a jar whisk together or shake well and dress the slaw just before eating,
  10. Serve pulled pork in a bun and vegetable slaw or just the slaw if going for a lighter meal.
Gareth Ruck Executive Head Chef

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