The daddy of all meaty barbecue goodness, generating a global obsession with tenderness, juicy unctuous succulence and that lip smacking flavour. Barbecuing this dish is not as tough as you think but make sure you buy decent organic British pork – it’s a game changer!
Serves : 6 - 8
Prep Time : 10 minutes
Cook Time : 7 hours
Desired Internal Food Temp : 93-55°C
Ingredients
- 5kg Boned pork shoulder
- 25g Table salt
- 80g Butter
- 50ml Cider vinegar
Additions
Spray bottle with half water half cider vinegar and a little vegetable oil to use as a spritz.
3 good chunks of apple or cherry wood to smoke the pork (soak the chunks in water 30 minutes before putting on your lit coals).
Method
STEP 1 : You are cooking low and slow so you will need more charcoal than usual but British charcoal goes a long way so don’t overload. Handfill (don’t pour as you don’t want dust in the food and you son’t need a lot) the coals if the temperature drops below the target, to build the heat back.
STEP 2 : Set the barbecue as indirect and prepare a drip pan for the middle of the barbecue to place in between the fire baskets and light a chimney starter half filled with charcoal. Pour in a good layer of water to the drip pan to create a steam bath for the shoulder. Half fill the fire baskets with charcoal (don’t overload as you will be pouring the lit chimney over them).
If you don’t use a chimney, then just build two generous piles of charcoal and light with a fire starter. Leave for 5 minutes then you should be good to go as British charcoal takes much quicker than poor quality imported stuff.
If you don’t use a chimney, then just build two generous piles of charcoal and light with a fire starter. Leave for 5 minutes then you should be good to go as British charcoal takes much quicker than poor quality imported stuff.
STEP 3 : When the charcoal chimney is glowing, divide the hot coals between the two half loaded fire baskets, then add the moist chunks of smoking wood (optional).
STEP 4 : Carefully place the drip pan into the gap between the fire baskets.
STEP 5 : Place on the lid and leave the bottom and top valves open to allow the inside to warm up for a couple of minutes. As the charcoal settles, close the lower valve to just a small gap, restricting the airflow. This is to allow a little air flow into the barbecue, and will drop the temperature. Ideally you are looking for 120°C -130°C.
STEP 6 : While the barbecue is settling, place the pork onto a tray and season with salt.
STEP 7 : Once the barbecue is ready and has hit target temperature, lay the shoulder directly onto the center of the grill and close the lid. Then cook for 4 hours. Every hour or so, give the pork shoulder a spritz with water and cider vinegar mix. Check at the half way stage to ensure the pork is cooking nice and slowly. You may need to top up the charcoal. To do so, simply add fresh lump wood charcoal by hand to the burning embers, it will take very easily.
STEP 8 : After the first four hours, remove the pork and place into the middle of two large sheets of tin foil. Melt and pour on the butter and cider vinegar. Wrap it back up then put it back on the barbecue to cook for another 3 to 4 hours monitoring internal food temperature carefully. Keep topping up the barbecue to maintain the temperature and keep an eye on airflow.
STEP 9 : After the target internal cooking temperature has been reached, take out the pork shoulder. Place the pork into a deep sided dish, carefully open the tin foil wrapping, discard the foil and then with a two forks begin to pull the pork apart. Make sure that all of the fat gets flaked and mixed in. With your hands, toss the pork into the cider butter and if needed, give a little season with some salt and cayenne pepper.
STEP 10 : Once the pork is rested and cooled, simply place the pulled pork into buns along with your favourite sauces or accompany with a crisp green salad.
