CAROLINA BAR­BE­CUE PULLED PORK

Men's Health (Australia) - - A+ -

SERVES 8

Untrimmed bone­less pork shoul­der, ½ Carolina pork rub (left), 200g Bar­be­cue sauce, 400ml Brioche buns, 8 For the vine­gar mop: Cider vine­gar, 250ml Wa­ter, 125ml Worces­ter­shire sauce, 20ml

METHOD

Place the pork fat-side-up and cut each piece in half length­ways. Set it on a bak­ing tray and add 150g of dry rub. Wrap in cling wrap and re­frig­er­ate for 2hr. Whisk up the mop – vine­gar helps to bal­ance both choles­terol and blood sugar – and stir in 50g of dry rub. Place the pork on racks in the smoker and cook at 105°C for 6hr, brush­ing hourly. Re­move, shred and serve with BBQ sauce in toasted buns.

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