INGREDIENTS
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INGREDIENTS
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7 lb. pork shoulder (aka pork butt or Boston butt)
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Olive oil
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Beef & Game Pit Rubv
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Wrapping juice of choice: beer, ginger ale, pineapple juice, water or other
SALAD
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1 cup mint leaves, shredded
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1 cup coriander leaves
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2-3 long red chillies, deseeded and finely shredded
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1 green mango, finely shredded
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1 cucumber, deseeded and shredded
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2 small red onions, finely sliced
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4 Kaffir lime leaves, finely shredded
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1/2 cups bean shoots
DRESSING
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2 cloves garlic, finely chopped
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1.5 oz. fish sauce
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1.5 oz. lime juice
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1.5 oz. rice vinegar
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2 small red chillies, sliced thinly
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1/2 cup caster sugar
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DIRECTIONS
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Light Pit Barrel® according to the instructions.
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Remove the pork from the package, rinse gently with cold water and pat dry with paper towel.
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Lightly coat all sides of the pork shoulder with olive oil, followed by Beef & Game Pit Rub.
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Insert one hook into each of the small ends of the roast so that the hooks point in the same direction and have enough clearance to hang from the rods.
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Hang the pork from the rods in the center of the Pit Barrel®.
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Cook approximately 3-4 hours, or until the center of the thickest part of the roast reaches an internal temperature of 160-170ºF.
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In a large bowl, mix all the ingredients for the dressing together and stir until the sugar dissolves. Leave to stand for at least 30 minutes before serving.
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Remove the pork from the Pit Barrel® to a large platter or sheet pan, remove the hooks, and wrap it fat-side-up in a double layer of heavy-duty foil, adding beer, ginger ale, pineapple juice, water, or other wrapping juice of choice before sealing the foil.*
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Remove the rods from the Pit Barrel®, install the grill grate, and put the wrapped roast on the grate with the sealed/crimp of the foil facing up.
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Re-insert the Pit Barrel® rods (to control the ventilation), secure the lid, and continue cooking the pork until it reaches an internal temperature of 195º, about 1-2 hours.
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Remove the pork from the cooker to a large platter or sheet pan, open the foil and let it rest for at least 30 minutes.
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Shred or pull the pork apart with a pair of large forks or by hand, discarding any noticeable pieces of fat.
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Season the pulled pork lightly with Beef & Game Pit Rub and add some of the wrapping juice (skimmed of fat) to keep the meat moist.
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To finish, place all your salad ingredients into a bowl, add the dressing and gently mix together. Place your pulled pork onto a serving dish and top with the salad.
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