This tasty pulled pork recipe from Hawsmoor chef Richard Turner is perfect for sandwiches and burgers! Enjoy with a glass of Casillero del Diablo Merlot - the plum and herbaceous flavours of the wine make this meat feat even more enjoyable!
1 untrimmed boneless pork shoulder
50g light brown sugar
50g fennel seeds, toasted
50g freshly ground black pepper
250ml cider vinegar
20ml Worcestershire sauce
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Place pork, fat side up, on work surface. Place on large baking tray. Combine the ingredients for the rub and mix well. Reserve 50g of the rub for the mop and set aside. Sprinkle half of the remaining rub all over pork then press into pork.
Cover with plastic and chill in the fridge for at least 2 hours.
Meanwhile light your smoker and allow to burn down as per manufacturers instructions, add half your hickory chips.
Place the rubbed pork shoulder on a rack in the smoker and cook at 100 C for six hours or until the internal temperature of the pork reaches 89 degrees C.
Prepare the mop by combining the ingredients and mixing well. Every hour or so brush your shoulder with the vinegar mop liberally, you’ll need to top up the smoker fuel from time to time and add more hickory chips.
Remove the pork from the smoker and shred into bite size pieces, pour the juices over the top and sprinkle with extra rub to taste, mix thoroughly. Serve warm with barbecue sauce on the side.
You will need about 3kg natural lump charcoal for this recipe.