Pulled Pork - Weber Smokey Mountain Cooker series Manual

PULLED PORK

Cooking time 10 to 12 hours
Cooking temperature 110°C to 135°C
Ingredients
Pork Scotch 2 to 2.5 kg
For the spice rub
¼ cup brown sugar
¼ tsp freshly ground black pepper
½ tsp salt
½ tsp onion powder
½ tsp garlic powder
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp smoked paprika
1 tsp dried thyme leaves
1 tsp ground cayenne pepper
For the sauce
3 tbsp butter
1 brown onion, diced
4 garlic cloves, crushed
½ tsp ine salt
½ tsp ground black pepper
½ tsp Tabasco sauce
2 cups tomato sauce
½ cup Jack Daniel's® Old No. 7
Tennessee Whiskey
⅓ cup apple cider vinegar
¼ cup pizza sauce
3 tbsp Worcestershire sauce
¾ cup treacle
½ cup brown sugar
Method
Mix the spice rub ingredients together in a
large bowl. Massage the spice rub into the
pork and cover with plastic wrap.
Set up and light your Smokey Mountain
Cooker™ as per the instructions in this
handbook. Once the smoker has reached the
desired temperature (110°C to 135°C), add 4
chunks of Weber® Firespice™ Apple or Hickory
wood (or a combination of both) through the
front door. Close the door.
After 5 minutes, smoke should be visible and
coming out of the top vent. Place the pork
on the top cooking grill and close the lid.
Cook the pork for 10 to 12 hours or until
the internal temperature has reached
approximately 93°C. Note: For longer cooking
times like this, remember to check the
temperature of the smoker every hour and
ensure the water pan does not run dry.
While the pork is cooking, make the sauce:
Place the butter in a saucepan and melt
over medium heat. Once the butter has
melted, add the onion, garlic, salt and pepper.
Cook for a few minutes or until the onion and
garlic has softened.
Once the onion and garlic are cooked, add
the remaining sauce ingredients. Cook over
low heat for 10 minutes, stirring regularly.
Remove the sauce from the heat and
set aside to cool.
Once the sauce has cooled, process in a
blender until it has a smooth consistency.
Once the pork is cooked, remove from
smoker and tightly wrap in foil. Let the pork
rest for at least 30 minutes.
Pull the pork using a couple of forks and
mix with the sauce in a large bowl.
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