The number one hit
on hot charcoal
Pulled Pork is a hit among many barbecue fans. It is a treat to prepare, let alone to eat. The meat is from the pork collar: the shoulder. The trick is to cook it slowly for a long time, after which you can easily pull the meat apart. It will attract hungry guests like bees to honey. With the high-quality BBQ Star meat and the Pig Powder seasoning, you’ll make your BBQ Pulled Pork finger-licking good.
How to make Pulled Pork on the BBQ
110 - 115 °C
Approx. 6 hours
- Rub the meat with mustard or oil and then sprinkle the herbs on it evenly.
- Prepare your BBQ for indirect grilling and heat it up to 110 - 115 °C.
- Put the meat in the middle of the rack and allow it to cook for three hours.
- Roll the meat in aluminium foil and return it to the BBQ to cook slowly for another three hours.
- After approx. six hours, the core temperature should be 87°C.
- Leave the meat to rest in a warm place for 15 minutes.
Don’t lose your temperature. Keep your BBQ at a temperature of 110 - 115 °C and the core temperature no higher than 70 °C to start with.
Use aluminium foil to keep the meat extra juicy and to speed up preparation.
What is Pulled Pork?
The butcher's guide
Pulled Pork is pork shoulder, part of the pork collar, cooked slowly. Cooking it slowly makes the meat so soft and tender that you can pull it apart using two forks. Hence the name Pulled Pork. The tasty fat is distributed beautifully through the shoulder and the meat is delicious, and ideal as a roast.
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