CHRIS LILLY'S SIX-TIME WORLD CHAMPIONSHIP PULLED PORKcook

From epicurious.com and virtualweberbullet.com (amounts rounded down from American full sized version)

2kg pork shoulder - fat cap removed and trimmed of excess fat
Pork shoulder rub
20ml dark brown sugar
42ml cup white sugar
42ml paprika
27ml garlic salt
27ml kosher salt
1/3 tablespoon chili powder
1/3 teaspoon oregano leaves
1/3 teaspoon cayenne pepper
1/3 teaspoon ground cumin
1/3 teaspoon black pepper
Pork injection
60ml apple juice
40ml water
40ml sugar
20ml salt
10ml Worcestershire sauce
To serve
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)

Inject the meat evenly with injection solution, then apply the rub generously to all sides.

To cook, we used a BBQ with a smoker box, which was refilled as it stopped smoking; and a put a tray with water (& a little Jack Daniels :) ) over the gas (below the meat). Check the water pan a few times and add more water, if necessary. The BBQ was set to 225F

Once the meat had reached an internal temperature of 160F, the meat was wrapped in foil and left to cook until it reached 195F.

Since pork shoulder is made up of a collection of different muscles, check the temperature in 3-4 spots and average the results. There is no need to turn the meat during cooking, but you can optionally baste the meat with apple juice applied using a spray bottle.

The whole cooking process took about 8 hours.

After cooking, let the meat rest for 30 minutes before pulling. Remove the bone (if any) and pull the meat into thumb-sized pieces or smaller.

Serve on a toasted bun, drizzled with warm BBQ Sauce plus kettle potato chips, coleslaw, and pickle chips on the side

pulled

 

Notes

A good injection solution will add both flavor and moisture to the inside meat. The meat is not a sponge and will not hold all of the injection solution. It is normal for much of it to run out, re-inject as much as possible to start with. Pat the rub to help it stick to the meat (or use premixed mustard to help the rub adhere.

The two most common ways of pulling pork are by hand or with large serving forks.

  • To pull the meat by hand, waer cotton gloves protected by a letex glove - separate the roast into chunks along the natural seams between muscles. Remove any areas of fat or connective tissue by hand or by scraping with a knife, then tear the chunks into small pieces.

  • To pull the meat using serving forks, just plunge two forks into the meat side-by-side and pull the meat apart. Use the forks to break large pieces down into small, bite-sized ones. Remove any areas of fat or connective tissue by hand
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