Recipe for delicious pulled pork!
Gives a large portion for 8 hungry guests
Ingredients:
Pork neck without bones 3.2 kg
8 large hamburger buns with sesame seeds
125g Butter
2 garlic cloves, halved
1 small onion
500g coleslaw
100g carrot salad
3 tbsp salad cream
1 cup barbecue sauce
3 tsp sugar
5 tbsp BBQ seasoning
Salt and pepper
You also need:
1 syringe, 1 core temperature sensor
Method:
1.Finely shop the onion, cut the garlic in half and leave to simmer on a medium heat without
browning. Let the butter cool slightly, put it through a sieve and then draw it into the syringe.
Inject the butter into the pork neck. To do so, insert the syringe into the meat in numerous place
and inject a little of the butter mixture each time. Rub the BBQ seasoning into the pork neck,
wrap it up in cling film and, for best results, marinate overnight in the fridge.
2.Mix the coleslaw with the carrot strips, sugar and salad dressing. Add salt and pepper to taste and
place in the fridge.
3.Setup the smoker with just a few charcoal briquettes for indirect barbecuing, adjust the
temperature to 160°C and close the lid. Insert the core temperature sensor into the middle of the
pork and place the pork neck on the barbecue grill above the drip pan. Leave to cook indirectly for
3–3 ½ hours with the lid closed, until delicious, browned crackling has formed. Wrap the meat up
in aluminium foil and leave to cook indirectly for another 3–3 ½ hours until it has a core tempera-
ture of 95°C. Then leave to rest in the aluminium foil for 30 minutes.
4.Cut the burger buns in half and place on the edge directly above the flames to go crispy. Place the
meat in a large bowl and pull apart using two forks. Warm up the barbecue sauce in a aluminium
barbecue tray on the barbecue and mix with the pulled park. Put the coleslaw on the burger buns,
serve a large portion of pulled pork on top of it and then refine to taste with extra barbecue sauce(From: www.landmann.co.uk)
