Gastronomixs

Pulled pork

A guaranteed hit for a lunch or barbecue. The recipe may look complicated, but it can be made in large quantities at a time. The most time-consuming aspect is the slow cooking, which does not require any activity on your part.

Makes 2kg.

Pulled pork

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Ingredients

10

g

five-spice powder

2

g

garlic powder

10

g

cayenne pepper

20

g

paprika

100

g

sugar

100

g

salt

2500

g

pork shoulder

Preparation method

  • For the rub, combine the five-spice powder, garlic powder, cayenne pepper, paprika, sugar, and sea salt.
  • Coat the exterior of the meat with the rub.
  • Marinate, refrigerated, for at least 12 hours.
  • Fill the firebox of the Big Green Egg to the notch, so that you have enough fuel to last at least 7 hours of cooking. Make sure that the air holes are free; put large pieces of charcoal at the bottom.
  • Put a large tray containing a layer of water at the bottom of the convEGGtor to catch the fat and juices, which can be used to braise the meat as it cooks.
  • Put the meat on the grill and insert a meat thermometer.
  • After about 6 hours, the temperature will probably be hovering around 70°C.
  • Pack the meat in aluminium foil and cook until the core temperature registers over 80°C.
  • If needed, increase the temperature of the Big Green Egg to 140°C.
  • Let the meat cool, and pull apart with your hands or two forks.

Serving suggestions

  • As part of a entrée or main course.
  • On a mini-focaccia with Ras el Hanout and a tangy red cabbage salad with ginger and raisins. 
  • Use in a composition with rice, eggplant, and paprika components.

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