Smokin Bro’s Smoked Pulled Pork with Spicy Ketchup
Smokin’ Bros are a couple of friends from Edinburgh aiming to bring you the most lip-smacking lovely selection of smoked meats. This week the boys share their secret pulled pork recipe with us. Trust us, this ain’t one to miss!
3 tbsp paprika
1 tbsp garlic power
1 tbsp brown sugar
3 tbsp coarse sea salt
1 tbsp ground black pepper
1 tsp cayenne or chilli power (optional)
1 2/3Kg Good Pork Shoulder
Spicy Ketchup Sauce
1 cup Tomato ketchup
1 cup Passata
½ cup Louisana Hot sauce
½ cup water
¼ cup cider vinegar
¼ Worcestershire sauce
2 tbsp brown sugar
½ red cabbage
½ green cabbage
Juice of 1 lime
3 tspb Olive Oil
2 tbps Honey
3 tbsp Cider Vinegar
Combine all spices in a small bowl and mix well.
Light oil the pork shoulder and cover with rub and allow to marinade for at least an hour.
Prepare your smoker and get it so it is sitting at 250°F.
Put a tin foil tray under where your pork is going to sit on the smoker to catch any juices.
Place your pork on your smoker and maintain 250°F. Don’t over-smoke your pork with too much wood. We use a variety of oak, hickory and fruit woods.
We use electric thermometers to watch the cooking process.
You want to get the pork to about 150-160°F then wrap it tightly in foil. This will help to keep it moist. Before wrapping you can spray a little apple juice or cider vinegar just to help it.
Then maintain the heat at 250°F until the meat reaches internal temperature of 190-200°F.
Take the meat off and let it rest for at least 30 minutes.
Whilst the meat is resting, make your sauce and slaw.
Combine all the sauce ingredients in a small sauce pan, mix together and bring to boil. Simmer for 10-15 minutes. Then allow to cool.
For your slaw, if you have a food processor it is so much easier but if not, grate your carrot, finely slice your cabbage and apple and combine. For the dressing, combine and ingredients and mix well. A good tip is if you have old jars that are clean, put the ingredients in there and give it a good shake, the coat your slaw and mix well.
Now pull your pork using two forks/tongs/bear claws if you have them. Pile your meat onto a brioche roll, add your sauce and then add your slaw.
Don’t forget to send us your pics using the hashtag #mondaymeals. For more information about the Smokin Bros find them on Facebook, Twitter and Instagram. Or check out their website at smokingbros.co.uk