5kg pork shoulder (bone-in)
¼ cup freshly cracked black pepper
3 Tbsp. paprika
2 Tbsp. garlic powder
¼ cup salt
¼ cup chilli powder
¼ cup ground cumin
¼ cup brown sugar
¼ cup mustard powder
2 tsp. cayenne pepper
1 cup hickory chips (or any other smoking
chips), prepped, method follows
12 bread rolls
- Rinse and dry the pork shoulder. Let it rest at room temperature for 90 minutes.
- In a small bowl, combine all the dry spices (black pepper, paprika, garlic powder, salt, chilli powder, cumin, brown sugar, dry mustard and cayenne).
- Rub mixture all over the pork.
- Preheat oven to 100°C, and ensure the oven racks in the middle of the oven.
- Put a tray on the lower rack and the pork directly on the rack in the middle of the oven, uncovered.
- Put a cast-iron pan with the hickory chips on the floor of the oven.
- Remove the chips after 2 hours of cooking time. The entire cooking time will be about 8 hours.
- You need to apply basting sauce every hour, throughout the cooking process.
- In the last hour of cooking the pork, remove it from the oven, wrap it tightly in plastic wrap and then cover the plastic wrap with aluminium foil.
- Put the wrapped pork back in the oven and cook for another 1 hour.
- Remove the pork from the oven, setting aside until cool enough to pull the meat off the bone.
- To serve, cut the buns in half and pile up some pulled pork. Top with the BBQ sauce and then some apple slaw.
PORK BASTING SAUCE
1 cup apple cider vinegar
½ cup water
4 Tbsp. Worcestershire sauce
1 Tbsp. freshly cracked black pepper
2 Tbsp. cayenne pepper
1 tsp. salt
1 Tbsp. garlic powder
3 Tbsp. vegetable oil
- Combine all the ingredients in a mixing bowl.
- Baste the pork every hour.
1 cup mayonnaise
1 Tbsp. castor sugar
1 Tbsp. Dijon mustard
1 Tbsp. horseradish
1 clove garlic, crushed
1 tsp. salt
2 tsp. freshly cracked black pepper
2 Tbsp. white wine vinegar
1 head cabbage, cored, washed and leaves
3 Granny Smith Apples, finely shredded
2 carrots, shredded
4 spring onions finely sliced
¼ cup fresh parsley, finely chopped
¼ cup fresh coriander, finely chopped
- Combine the mayonnaise, caster sugar, mustard, horseradish, garlic, salt, pepper and white wine vinegar to create a dressing.
- In a separate bowl combine cabbage, apple, carrots, spring onion, parsley and coriander.
- Drizzle with the dressing and toss until everything is well coated.
500 ml apple cider vinegar
¼ cup lemon juice
1 cup water
3 Tbsp. chilli flakes
2 Tbsp. mustard powder
4 cloves garlic, crushed
1 onion finely chopped
¼ cup light brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. salt
1 Tbsp. black pepper
1 bottle tomato sauce / ketchup
- In a large pot, combine all the ingredients for the BBQ sauce.
- Place over a low heat and allow to simmer for about 30 minutes.
- Allow to cool, blend until smooth and serve.