Smoked Chilli Pulled Pork Shoulder
Serves 10 | Glasseye Creek Smoked Chilli Sauce
Ingredients
- 2.8 kg bone-in pork shoulder
- 2 tsp salt
- 1 tbsp ground cumin
- 2 tbsp brown sugar
- ¾ cup Smoked Chilli Sauce
- ½ cup apple juice
- To serve: buns and cabbage slaw
Method
1. Rub shoulder with salt, cumin and sugar. Smoke at 120°C for 5–6 hours to colour.
2. Wrap with apple juice and cook 4–5 hours longer until the bone pulls free and pork shreds. Rest wrapped for 30 minutes.
3. Shred with the juices and fold through warmed Smoked Chilli Sauce. Serve in buns with slaw.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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