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By Mr Smokey     |
Jan 03, 2018
Ultimate Pulled Pork & Tangy Red Slaw

Smokey’s Ultimate Pulled Pork Bun With Smokey Chipotle Spice Rub & 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 after defrosting. 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 50g 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. Alternative;y cook in the smoker for extra smokey flavour. 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.

Tangy Red Slaw

  • Half a red cabbage
  • 1 red onion
  • 1 carrot
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp cider vinegar or red wine vinegar
  • Juice of half a lemon
  • 1 tsp dijon mustard
  • 1 tsp mayo
  • 1 tsp Smokey Salt Seasoning (available in our ebay shop)
  • 1 tsp chopped parsley

To make the red slaw finely cabbage and red onion (use a mandolin if you like, but watch those fingers!) Place the shredded cabbage and onion in a bowl with a sprinkling of sugar, salt and a drizzle of red wine or cider vinegar. Leave to macerate for 20 minutes then drain off any excess liquid.

Grate a large carrot or use a potato peeler to make fine shavings and add to the cabbage and onion. In a cup squeeze half a lemon add a tablespoon of mayo, Dijon mustard & Smokey Salt Seasoning and mix in well. Sprinkle with parsley or another green herb of your choice. You are now ready to serve, this will also keep well in the fridge overnight too.

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2 Responses

  1. Can this recipe be cooked in a slow cooker. Also do you have a recipe for pulled jerk chicken using your rubs and sauces.

    1. Hi John, yes this would work just as well in a slow cooker. I would cook on high for 6-7 hours. We’ve not done a pulled jerk chicken recipe but doing some boneless thighs in a slow cooker covered in our Jamaican Jerk Rub would work great. Maybe thrown in with some pineapple juice and chopped onion and garlic.

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