Time: 13:00
Complexity: easily
Servings: 8 - 10

Pulled pork is a popular ingredient for summer barbecue sandwiches in the US. It's smoked pork shoulder, which when cooked easily shreds with two forks, hence the name. Before putting the whole shoulder in the smoker, it's brined overnight (or better yet, 12 hours). This imbues the pork with flavor and moisture, preparing it for the long smoke. It's then rubbed with a spice mixture and smoked for 10-12 hours. Therefore, plan to begin preparing the pulled pork about a day in advance. To assemble the sandwiches, mix the pulled pork with barbecue sauce or any other sauce of your choice.

Ingredients:

Brine

• 2.7 - 3.5 kg of pork shoulder
• 220 g (or 3/4 cup) molasses
• 340 g fine table salt
• 2 liters of bottled water

Spice rub mix

• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 tbsp chili powder
• 1 tbsp onion powder
• 1 tbsp paprika

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, cumin, fennel seeds, coriander, dried onions, chili seasoning, paprika, molasses

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Preparation:

Step 1
• Combine molasses, pickling salt, and water in a 6-quart saucepan. Add the pork, submerging it completely in the brine, cover, and refrigerate for at least 8 hours, ideally 12 hours.
Step 2
• In a spice grinder, combine the cumin, fennel, and coriander seeds and grind until finely ground. Transfer to a small bowl and add chili powder, onion powder and paprika.
Step 3
• Remove the pork shoulder from the brine and pat dry with paper towels. Rub the spice mixture all over the meat, patting it in until it adheres. Wearing latex gloves will help the mixture adhere better.
Step 4
• Preheat the smoker to 100°C. Place the meat in the smoker and cook for 10-12 hours, maintaining the temperature at 100°C. Check the meat for doneness after 10 hours of smoking by piercing it with a fork.
Step 5
• The pork should flake easily when pried with a fork. Once the meat is done, remove it from the pan and set it aside to rest for at least 1 hour. Using two forks, shred the pork into pieces and use it to make sandwiches with coleslaw and any dressing of your choice.

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