Pulled pork

Ingredients for 6 servings:

• 2 kg pork shoulder
• 2 tbsp, heaped mustard, medium hot
• 3 tbsp apple juice
• 3 tbsp ketchup
• 5 smoking chips
• 3 tsp black peppercorns
• 3 tsp mustard seeds
• 5 tsp sweet paprika powder
• 4 tsp brown sugar
• 3 tsp celery salt
• 1 ½ tsp salt
• 1 tsp garlic salt
• 2 tsp garlic granules
• 2 tsp onion granules
• 1 tsp chili powder

Instructions

Working time approx. 2 hours; Rest time approx. 8 hours; Cooking/baking time approx. 12 hours; Total time approx. 22 hours

First, prepare the spice mix – the rub. To do this, finely grind the peppercorns and mustard seeds. Add all the other spices and mix well. Brush the meat with mustard and generously sprinkle with 4/5 of the spice mix, setting aside 1/5 of the rub. Place the seasoned meat in a bag and leave it in the sealed bag in the refrigerator overnight to rest and marinate. To prepare the grill, soak the smoking chips in water for one hour. Preheat the grill, e.g., a kettle grill, to a low cooking temperature of approximately 100–120°C for indirect grilling. Now prepare the mop, a spice mixture for coating the meat. To do this, mix together the remaining rub, apple juice, and ketchup. To grill, remove the wet wood chips from the water and place them on the coals. Place the meat on the grill grate in the grill and close the lid. Brush the meat with the mop every 2 hours. Now there are two ways to finish cooking the meat. For option a, keep the grill at a temperature of 100 – 120°C until the meat has reached an internal temperature of 90°C. This option is laborious, especially with charcoal grills. For option b, preheat the oven to 100 – 120°C. Place a bowl of water in the oven. Remove the meat from the grill after 2 hours and continue cooking in the oven until an internal temperature of 90°C is reached. This is the easy option. When the internal temperature is reached, remove the meat from the oven and wrap it in aluminum foil. Then place the package in a Styrofoam box and let it rest for 30 minutes. Remove the meat from the box and the aluminum foil and shred with a fork. Serve with burger buns, pulled pork mustard sauce and coleslaw.