Pulled Pork

Pulled Pork | BBQ DXB

October 21, 2020

OVERVIEW

METHOD

Hot Smoking

COOKING TIME

12-14 Hours

SERVES

6-8

SUGGESTED WOOD

Maple

ABILITY

Intermediate

INGREDIENTS

  • 2kg Pork Collar
  • 250ml Fruit Juice
  • ProQ All Purpose BBQ Rub

For fruit juice we recommend Mango or Apple. Pork shoulder can also be used as a substitute for Pork Collar

METHOD

STEP 1

Add Fruit Juice to ProQ Marinade Injector and inject liberally into the meat in several places. Cover and chill overnight or through the day, depending on when you intend to start cooking. 

STEP 2

Light your ProQ Smoker and dry pat your meat to remove any excess moisture.

STEP 3

Apply ProQ All Purpose BBQ Rub to all external areas of the meat massaging as you go, and making sure you have nice even coverage. 

STEP 4

Put meat on the smoker at 225°F, and add your ProQ Smoking Wood Chunks. Check the smoker every four hours and top up your fire and water if needed.

STEP 5

BE PATIENT! When the shoulder gets between 195°F and 200°F and has a "jelly-like" feel when touched, take it off. Wrap it in heavy duty foil and let it sit in a cooler-box or sealed container for an hour, before pulling it apart by hand or using forks. Once Shredded, serve in a bun, with 'slaw, BBQ sauce or however you like and enjoy the hard earned fruits of your labour.