Pulled Pork on a Gas BBQ - The complete recipe
- bbqspark
- 2 days ago
- 3 min read
In this recipe we offer you a different version of the famous Pulled Pork.
We want to show you a new way to make pulled pork, which varies from the usual flavors and rubs.
For this reason, we decided to explore oriental flavors, reminiscent of India and Pakistan, for this recipe, creating a tandoori masala-style rub!
We'll also dispel the myth about the type of grill used for this recipe. You won't need a Kamado, because today we'll show you how to cook pulled pork with a standard gas grill.
INGREDIENTS
- Pork neck or "Boston Butt"
For the rub:
- Coriander 3 pt
- Cumin 3 pt
- Cardamom 1 pt
- 1/2 cinnamon stick
- Cloves 1 pt
- Sichuan pepper 1 pt
- Fresh ginger 1 pt
- Coarse salt 3 pt
- Turmeric 1.5 pt
- Sweet paprika 2 pt
- Dried garlic 1 pt
For the Coleslaw sauce:
- Carrots
- Cabbage
- Apples
- Yogurt
- Mayonnaise
- Raisins
PREPARATION
As always, we begin by cleaning the cut. Coppa has a lot of intramuscular fat, so we'll just need to remove most of the fat covering the surface of the cut.
Now let's create our tandoori masala spice mix. The two main ingredients will be coriander and cumin.
In a sufficiently large mortar, we start by inserting the coriander and adding 3 pt, then we add 1 pt of cardamom, 1/2 cinnamon stick, a chili pepper, Sichuan pepper and ginger, preferably fresh.
Finally, to help us grind all the ingredients in the mortar, add some coarse salt. Start pounding everything together.
Once the ingredients have been reduced to a pulp, we add about 3 pt of the other protagonist: cumin.
We finish by adding 1.5 pt of turmeric, 2 pt of sweet paprika and finally, 1 pt of dried garlic.
We take our cut of meat and begin to "steal" it, that is, we cover it and rub it with our spice mix.
In our opinion, it's important not to add liquid by syringe-fingering the meat or brining it, as this will create a boiled effect and the meat will turn a grayish, unappealing color. In fact, coppa already contains the necessary liquids to be juicy after cooking.
Once the seasoning phase is complete, we proceed with the setting of our brazier.
As mentioned, we will use a common gas brazier.
In our case, we're using a Broil King set for indirect cooking with the side burners turned on. We'll place the meat on the turned-off center burner.
A smoky flavor is a must in any recipe; there are many smoke boxes on the market: they're perforated steel boxes containing wood pellets or chips, which are placed over a lit burner.
The first phase, during which the smoking will actually take place, will last about an hour and a half at around 150°C.
Once our coppa has obtained a good superficial color, we insert the probe thermometer into the heart of the meat and cover the entire cut with tin foil to make the foil .
Cooking should continue at 120°C until the thermometer registers an internal temperature of 90°C.
Once cooked, we separate the meat from the liquids collected in the pan, which we will store in a small saucepan and leave to cool.
Let's prepare the Coleslaw sauce, this too in an original and different way from the classic one.
Let's start with the base: combine equal parts mayonnaise and yogurt in a bowl. Then, peel the cabbage and carrots with a potato peeler and add them to the bowl.
Peel and dice the apples and add them to the sauce.
We finish by adding some raisins soaked in rum.
Remove the now-cooled meat juices from the pan and remove the fat that has solidified on the surface. Bring the liquids back to a boil, and in the meantime, shred the pulled pork.
At this point we add the liquid to the meat according to your taste (it is a concentrated liquid, very tasty).
We plate by preparing a sandwich with the typical Burger Bun, our Pulled Pork and Coleslaw sauce.
Thanks to the spices used, the result will be a sandwich with completely different flavors from the classic pulled pork.
As always, we invite you to experiment and find your favorite recipe.
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