Pulled Pork

Pulled Pork is a quintessential American barbecue delight. By harnessing the low-and-slow cooking technique, this recipe brings out the best of pork neck, paired with a complex blend of spices and smoky undertones to create tender, juicy, and flavorful pulled pork. Perfect for casual gatherings or a family feast, this dish is sure to be the star of your table.

Ingredients

🐖 1 pork neck, Sea kaelatükk
🌿 1 teaspoon olive oil, Oliiviõli
🧂 20g Vadouvan curry powder
🧂 10g Ground black pepper
🧂 15g Ground juniper berries
🧂 20g Ground green cardamom pods
🧂 12g Ground cloves
🧂 2 pcs Ground nutmeg
🧂 8g Ground mustard seeds
🧂 8g Ground fennel seeds
🧂 4g Ground cumin
🌶️ 20g Hungarian paprika powder
🌶️ 8g Madras curry powder
🧂 6g Ground ginger
🍬 50g Brown sugar
🧂 50g Fine sea salt
🔥 Hickory wood chips, Big Green Egg
🍎 Apple wood chips, Big Green Egg
🍖 BBQ sauce

Instructions

1- Prep the Dry Rub:

• In a small ceramic bowl, mix all dry rub ingredients: Vadouvan curry powder, ground black pepper, ground juniper berries, ground green cardamom pods, ground cloves, ground nutmeg, ground mustard seeds, ground fennel seeds, ground cumin, Hungarian paprika powder, Madras curry powder, ground ginger, brown sugar, and fine sea salt.

2- Prepare the Pork:

• Lay the pork neck on a wooden cutting board.
• Drizzle the olive oil over the pork.
• Massage the dry rub generously into the pork, ensuring it's completely covered.

3- Set Up the Grill:

• Fill the Big Green Egg with charcoal and place hickory and apple wood chips on the charcoal for smoking.
• Set up the convEGGtor for indirect cooking.
• Place the square drip pan on top, then the stainless steel grill grate.
• Preheat to 160°C, allowing the temperature to stabilize at 120°C.

4- Initial Roast:

• Place pork on the grill grate and insert a meat thermometer in the thickest part of the meat.
• Close the grill lid and roast until the internal temperature reaches 72-75°C.

5- Wrap and Sauce:

• Once the target temperature is reached, remove the pork.
• Place it on aluminum foil, brush generously with BBQ sauce, and wrap tightly.

6- Second Cooking Stage:

• Adjust the grill temperature to 140°C.
• Place the wrapped pork back on the grill grate.
• Continue cooking until the internal temperature reaches 96°C.

7- Rest the Meat:

• Remove the pork from the grill and let it rest, wrapped, for 30 minutes.

8- Shred and Serve:

• Unwrap and place the pork in a brown ceramic serving dish.
• Use metal forks to shred.
• Add additional BBQ sauce and mix well.
• Serve on long bread buns garnished with sliced red onion and chopped chives.

Prep Time: 30 minutes
Cook Time: 5-6 hours (plus resting time)
Total Time: 6-7 hours
Servings: 8
Calories: Approximately 450 kcal
Proteins: 30g
Fats: 18g
Carbohydrates: 30g
Equipment: Big Green Egg Grill, Big Green Egg convEGGtor, Square Drip Pan, Stainless Steel Grill Grate, Big Green Egg Remote Transmitter, Tongs, Aluminum Foil, Wooden Cutting Board, Small Ceramic Bowls, Metal Forks, Silicone Basting Brush, Brown Ceramic Serving Dish/Bowl, Long Bread Buns

Cooking Tips

• Monitor grill temperatures closely using the Big Green Egg Remote Transmitter for best results.
• Allow the meat to rest to achieve optimal juiciness.

#pulledpork #barbecue #bbq #slowcooking #biggreenegg #grilling #comfortfood #pork

#biggreeneggeesti7374

Pulled Pork