Special thanks to Lanes BBQ for putting our meat to work and writing this recipe for us.Cooking a pork butt in a smoker can be tough because there are so many variables to consider. Last tip – Whip up some sides that go great with pulled pork or pick them up from the shops like we did. Once you have pulled your pork, add in a touch of Kinda Sweet bbq sauce and some more Magic dust on top. Once your pork has rested, it is time to pulled apart and serve. Rest pork for 2 hours, wrapped in an old towel, placed in an esky (this helps keep the meat nice and hot).If it is still not probing softly, leave it on the pit until it probes like soft warm butter. Take your pork out once the internal temperature is roughly 210f or 98c.Use a thick bit of foil and wrap up nice and tight with some butter, placing the wrapped meat back on the smoker. Once your Pork hits 165f or 74c, it’s time to wrap your shoulder.Set your smoker/oven to 275f or 135c degrees, cook for roughly 2 hours per kilo of meat.Place your pork, fat side up on the preheated pit. It's cooking time! all that hard work you’ve put in is about to pay off. The balance of sweet, spice and savoury are just a perfect complement to your pulled pork Lane’s Magic Dust – maybe the best thing for pulled pork.Lane’s Signature – Great savoury base flavour, allowing for the pork flavour to shine through.Lane’s Brisket Rub – Beautifully coarse salt and pepper rub with a good amount of savoury thyme and garlic.Make sure you season from a height to allow even coating of rub. Take your Pork shoulder and season with your favourite Lane’s BBQ seasoning. Optionally, you can put down a layer of oil or mustard on the pork to help the rub stick, but this is completely optional as pork out of the packaging has a lot of moisture. We are almost there! It’s time to season your newly trimmed pork shoulder. We like to leave about 6mm of fat on top. Flip the shoulder over and start trimming the hard fat cap on top. This is to get more rub into the final product. Preferably you’d want to trim away any silver skin that is exposed. We like to start with carefully taking the shoulder out of the packaging and removing and large chunks of fat that stick out. You can vacuum seal and store in the freezer for future meals. If you find you want leftovers for meals throughout the week, cook a larger Boston butt. Usually 1 to 2kgs in weight and will feed 4 to 8 people. Pork Scotch/Neck, which is the same cut from the shoulder, just more of the neck muscle.Pork Shoulder/Boston Butt – Usually around 3 to 4 kilos in weight and will feed 8-12 people.Our Pulled Pork Roasts (or Boston Butts) are ideally trimmed to go straight on the smoker.ĭifferent types of Pork you can use for pulled pork: You want a shoulder that isn’t overly fatty on the top and bottom, but still a small layer on fat on top (we call this the cap). Time - Don't be last minute (Give yourself enough time to achieve the ultimate pulled pork).Meat claws or 2x kitchen forks or hands.Blaze Thermometer (Instant read thermometer).Here are some must have tools and things to consider before your journey. Having these right tools and a plan is key to getting perfectly pulled pork. We will help you smoke the perfect pork shoulder so you can wow all your friends at the next barbecue hang out! Cooking a Pork Shoulder/Boston Butt is one of the easiest things to cook on the smoker, if you know how to do it.
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