Porc effiloché

Ingrédients

• 1.5 kg pork butt
• 2 tbls yellow mustard
• 4 handfuls applewood chips
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1/4 cup salt
• 1/4 cup brown sugar
• 1 tbsp maple syrup
• 1 tbsp lea & perrins
• 2 tbsp water
• 2 tbsp cider vinegar
• 1/4 cup orange juice or peach nectar juice

Préparation

1. 1

   --- This pulled pork was made on a gas bbq ---

2. 2

   Mix all dry rub ingredients together.

3. 3

   Mix all basting liquid ingredients together.

4. 4

   Rub the pork butt all over with the yellow mustard and rub on the dry rub ingredients.

5. 5

   Inject the pork butt in various locations with 1/2 of the basting liquid (this step is optional but it does help keep pork moist and add extra flavour).

6. 6

   Place wood chips in smoker box or wrap them in 3 seperate pieces of tinfoil like a little parcel and poke holes in the top to allow the smoke to escape.

7. 7

   Heat BBQ to 150c for indirect cooking *see tip* and place wood chips in back left of BBQ.

8. 8

   Once wood chips are smoking, place pork on right hand side of BBQ away from the heat. This is called indirect cooking.

9. 9

   Leave pork to cook for approx 4 hrs and then baste every 30 mins for the next hour or until internal temp reaches 75c.

10. 10

    Once internal temp reaches 75c then wrap tightly in tinfoil and leave cook for approx 1 hour until internal temp reaches 93c.

11. 11

    Remove from BBQ. Leave wrapped in tinfoil for 30 mins longer. I place mine in a cooler bag/box so it doesn't cool too much. Then shred using forks or tongs.