Time: 11 o'clock.
Complexity: easily
Servings: 14 - 16

This pork shoulder is prepared using bone-in pork shoulder, rubbed with mustard, generously sprinkled with a spice mixture, and smoked for approximately 10 hours, until the meat is infused with spicy, smoky flavors and falls easily off the bone. You can smoke it on a charcoal or gas grill over a smoldering mixture of wood chips. The finished meat will shred easily with a fork. Shred the entire shoulder, toss with barbecue sauce, and serve with curry-flavored pickles. Keep in mind that it's best to marinate the pickles at least 24 hours before cooking to allow them to mature. Pulled pork with pickles can be served as a main course or used to make delicious sandwiches and shawarma.

Ingredients:

• 1 pork shoulder on the bone (3.5 - 4.5 kg) +
  4 cups mixed apple, cherry, and pecan wood chips
• 1 cup brown sugar
• 0.5 cup coarse salt
• 1.5 tbsp freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground allspice
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 tsp onion powder
• 1 teaspoon mustard powder
• 1 tsp. dried dill
• 1 teaspoon celery seeds
• 1 teaspoon red pepper flakes
• 3 tablespoons yellow mustard
• 4 tbsp. apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp. ketchup
• 2 tbsp hot sauce, not too hot
• 2 tsp red pepper flakes
• Innings: curry-flavoured pickles, potato bread slices

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, hot sauce, black pepper, allspice, coriander, garlic powder, mustard powder, paprika, celery seeds, dill, curry, pickled cucumber, barbecue sauce

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Preparation:

Step 1
• Prepare the porkMix together brown sugar, salt, pepper, coriander, allspice, paprika, garlic powder, onion powder, mustard powder, dill, celery seed, and red pepper flakes. Rub the pork with the mustard, then with the spice mixture. You may not need all of the mixture.
Step 2
• Soak the wood chips in water for at least 30 minutes; drain. Preheat the charcoal grill and prepare the indirect heat zone: rake the coals to one side, leaving the other side empty. Place a drip pan on the indirect heat zone. Let the coals burn down until the grill temperature reaches 110°C-120°C.
Step 3
• Sprinkle some wood chips over the coals. Place the pork on the cooler side of the grill with the drip tray facing the heat. Cover and smoke until a thermometer inserted into the center of the pork registers 160°F (71°C), 5-6 hours, adding a handful of wood chips every 1-1.5 hours and more coals if needed.
Step 4
• Meanwhile, prepare the barbecue sauce.In a non-reactive saucepan, combine vinegar, brown sugar, ketchup, hot sauce, red pepper flakes, and 2 teaspoons each of salt and black pepper. Cook over medium heat until the sugar dissolves, about 5 minutes. Cool and refrigerate until ready to use.
Step 5
• Remove the pork from the grill, wrap it in foil, and return it to the cooler side of the grill. Cover and cook until a thermometer inserted into the center of the pork registers 190°F–205°F (90°C–93°C), another 3–5 hours, adding more coals as needed.
Step 6
• Remove the pork from the grill and let it rest for 30 minutes. Carefully unwrap and drain off any excess juices.
Step 7
• Shred the meat with forks, discarding excess fat and bones. Mix with half the barbecue sauce and season with salt and pepper to taste. Serve with curry pickles, bread, and the remaining barbecue sauce.
  
  

  Curry-flavored pickles

  
  In a large bowl, combine 3 thinly sliced ​​English cucumbers with 2 tablespoons coarse salt. Refrigerate for 1 to 2 hours, then rinse and transfer to a large glass bowl or jars; add 1 thinly sliced ​​large onion. In a small saucepan, combine 1 1/2 cups each sugar and white vinegar, 3/4 cup apple cider vinegar, 1/4 cup light brown sugar, 2 1/4 teaspoons mustard seeds, and 3/4 teaspoon each celery seeds, curry powder, and red pepper flakes. Heat over medium heat until the sugar dissolves. Pour the marinade over the cucumbers and onions. Refrigerate for at least 24 hours and store for up to 2 weeks.

Votes: 1

Author of the recipe - Melanie and Jason Schondorfer, owners of a fast food restaurant and deli meat counter in Palmetto Bay, Florida, USA