Épaule de porc fumée

Ingrédients

• 4 1/2 pounds (2 kg) Pork Butt
• Worcestershire Sauce
• Dry Spice Rub (see below)
• Bbq Spritz (see below)
• 2 tablespoons Cumin Seeds
• 2 tablespoons Coriander Seeds
• 3 tablespoons Paprika
• 1 tablespoon Salt
• 2 teaspoons Soft Brown Sugar
• 1 teaspoon Mustard Powder
• 1 teaspoon Ground Allspice
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Peri Peri Spice (or Cayenne)
• 1 cup Apple Cider Vinegar
• 3 tablespoons Worcestershire Sauce
• 1 shot Whiskey

Préparation

1. 1

   --- South African Spice Rub ---

2. 2

   Smash It - using a pestle and mortar, finely crush Cumin Seeds and Coriander seeds to release flavor.

3. 3

   Combine - add the remaining spices and mix until evenly combined. Ready to use!

4. 4

   --- Smoked Pork ---

5. 5

   Prepare Pork - cut off any excess pieces of fat or remove any roast netting (I bought this pork roast from Costco).

6. 6

   Season Pork - generously drizzle pork with Worcestershire Sauce to help spice rub stick to the meat. Rub the pork with spice rub until evenly coated.

7. 7

   Prepare Smoker - place a foil tray filled with water in the base of the smoker for moisture. Light the charcoal in a chimney starter. After charcoal is fully lit and white, place in the offset smoker. Heat smoker between 225°F-250°F (110°C-120°C).

8. 8

   Insert Probe - place probe in the center of the roast, in the thickest part.

9. 9

   Place in Smoker - place pork on a grill in the smoker, fat side up. Close smoker lid.

10. 10

    Add Wood - place 2 pieces of Apple Wood or your favorite smoking wood on top of the charcoal to maintain smoke. Maintain temperature by adjusting vents.

11. 11

    Bbq Spritz - mix 1 cup of Apple Cider Vinegar, 3 tablespoons of Worcestershire Sauce and a shot of Whiskey to make a spritz. Spray over Smoked Pork every hour.

12. 12

    Smoke - it takes approximately 1½ -2 hours per pound (500g) to make pulled smoked pork to reach internal temperature of 205°F (96°C). This can take from 8-12 hours. Remember to spritz.

13. 13

    Texas Crutch - a timesaver that ensures juicy and tender smoked pork every time. Remove meat from smoker. Spritz one final time and tightly wrap in pink food grade butchers paper. Place back into smoker until internal temperature is reached.

14. 14

    Rest - removed Smoked Pork, cover with foil and allow to rest for at least 45 minutes to an hour.

15. 15

    Pull Pork - using 2 forks, quickly shred Pork into bit size pieces. Pour any remaining juices back over the meat.

16. 16

    Serve - enjoy and serve as main dish, tacos or inside buns.

17. 17

    --- Bbq Spritz ---

18. 18

    Mix Apple Cider Vinegar, Worcestershire Sauce and a shot of Whiskey to make a spritz. Place in food safe spray bottle.