3-4kg pork shoulder
6 bread rolls
150ml cider vinegar
3 tbsp Chipotle & Bourbon BBQ Sauce
Try and find the biggest pork shoulder you can. Approx 3-4 kilos. Its worth going big as once cooked and pulled, it will freeze very well. Freeze the meat in portions and it will reheat in minutes in a sauce pan. Start your prep at least a day before to allow time for brining and marinating. Before rubbing its best to brine the meat overnight for around 10 hours this will just add that extra moisture and flavour to the meat. In a large pan add the meat and top with the brine solution.
The brine solution is; 100g salt, 100g of brown sugar, 3 tbsp of our Smokey Chipotle Spice Rub, a few peppercorns and a couple of bay leaves. Add 200ml of cider vinegar and top up with water to ensure the meat is submerged. After 10 hours in the brine, drain, pat the meat dry and rub with a little olive oil to help the Spice Rub stick. Apply 40g of our Smokey Spice Rub all over the surface of the meat. Pat in and leave in the fridge at least 8 hours to really develop those flavours.
Place the meat in a roasting tray then cover with tin foil. In the bottom of the tray add half a cup of cider vinegar and a cup of water. Cook in the oven for 6-7 hours on 140 degrees. Once ready the internal temp of the pork should reach around 165 Fahrenheit or around 75 degrees. After its done you can take it out to rest for at least half an hour and then break it up, (i.e. pull it apart) using your hand or 2 forks, its great fun. There should be lots of juices in the tray and the pork will soak it up. Add a few dollops of our Chipotle & Bourbon BBQ Sauce and mix into the juicy meat. Enjoy in fresh bread rolls with extra BBQ Sauce & tangy red slaw.
Why not take a little look at our range of recipes and see what Smokey has been getting up to in the kitchen.
Salty Corn on the Cob
Not everyone has a smoker in their back garden, and we don't always have the weather to BBQ in the UK. So this is our way of getting those great flavours at home, using just your oven and a little help from Smokey's kitchen of course.
We don’t skimp on the bourbon whiskey, a full bottle of Jim Beam makes it into every batch of Chipotle & Bourbon BBQ sauce we make.
Our BBQ sauce is rich, deep and 'smokey'; not just for pulled pork, its also perfect for beef brisket, ribs, burgers & sausages. You can even mix it with mayo to make a spicy dip, or have in your cheese sandwiches. Or use on a pizza base, mixed with tomato sauce to make a BBQ pizza.
1 kg belly pork joint
6 mini flour tortillas
30g Pitmaster BBQ Dry Spice Rub
3 tbsp Chipotle & Bourbon BBQ Sauce
any other dipping sauces
oil for deep frying
We just love belly pork, another labour of love that requires some forward planning. There are two stages to the cooking process here, to get your meat juicy and crispy, with no sign of that fatty texture people dislike about belly pork. A completely underrated cut of the pig.
Here we used our Pitmaster BBQ rub, but you could use any rub of your choice. For 1 kg of joint, approx. 30g should be enough. Save 5g of the rub for later. Pre heat your oven to 160 degrees. Place your pork belly joint into an oven dish and apply 25g of the rub all over the meat. Cover with tin foil and slow roast in the oven for 3 hours. Remove and allow to cool completely, refrigerate until you are ready to use. Get your deep fat fryer nice and hot. Remove any fatty bits that you don’t like the look off and slice into half inch wide chunks. Dip the chunks in a little flour seasoned with the remaining spice rub (5g) and deep fry for 5-8 minutes until crispy and golden. Serve in mini flour tortillas with the salad of your choice and a drizzle of your favourite chilli sauce. Sweet Original Chilli Jam or Chipotle and Bourbon BBQ sauce, its all good.
Start with a couple of racks of pork ribs or however many you need. The first thing you want to do is remove the membrane on the concave side of the rack. This is a tough clear almost waterproof membrane which should peel off easily. You can always ask your butcher to do this. This will allow the rub to get into the meat.
Pat the pork ribs with our South Carolina BBQ Dry Spice Rub, 25g per rack should be plenty. Top and bottom, and sides. Allow to marinade in the fridge for a few hours, or even better overnight.
Place the ribs in a tray with half a cup of cider (or water) and cover with tin foil and cook low and slow for 3-4 hours on 140 degrees. After the ribs are nice and tender remove the foil and baste the ribs with our Chipotle & Bourbon BBQ Sauce. You have two options now: either return the ribs to the oven uncovered and turn the heat up to 170 degrees and cook for a further 15-20 minutes.
Or alternatively once you have basted the ribs with the BBQ sauce you can cook them on the BBQ for 5-10 minutes instread. Be careful as they will be very tender and you dont want them breaking up and falling into the coals. Serve with buttered corn on the cob and our tangy red slaw.
2 racks of pork ribs
150ml of cider or water
4 tbsp Chipotle & Bourbon BBQ Sauce
A great weekend dish to share with friends on a lovely summer's evening. As with all labours of love, this is best started the night before. The end result is your meat will just fall off the bone.