Pulled pork with apple wood smoking

Slow-cooked, butter-soft meat with a lightly sweet smoke flavour

For whom?

For BBQ heroes with patience. A real crowd favourite for parties or family evenings.

Ingredients:

2 kg pork shoulder (without rind)
2 tbsp mustard
Dry rub of your choice (e.g. paprika, garlic, brown sugar, cumin)
Barbecue sauce (for finishing)

You will need:

Kamado or kettle BBQ with lid
Charcoal (kamado), charcoal briquettes or coconut briquettes (kettle BBQ)
Apple smoking wood
Smoke box
Aluminium foil and meat thermometer

How to make it:

Preparation
Rub the meat with mustard and then generously with the dry rub. Leave to marinate overnight in the fridge.
Start low & slow
Set up your BBQ for indirect heat (approx. 110-120 °C) and light the charcoal. Add apple smoking wood for mild sweet smoke.
Cooking
Leave the meat to cook for 6-8 hours until 90-95 °C core temperature. Wrap in aluminium foil after 5 hours if it dries out too quickly.
Pulled perfection
Leave to rest for 30 minutes, then pull apart with two forks. Mix with a little barbecue sauce and serve on a bun.

Tip:
Spray the meat every hour with apple juice for extra juiciness.

Pulled Pork with Apple smoking wood, irresistibly tender.

The ultimate pulled pork with Giant Flames

Pulled pork is the ultimate test for every Pitmaster. This is not a quick bite, but a project of love, fire, and above all: patience. Because your meat needs to simmer at a constant, low temperature for 6 to 8 hours, the choice of your fuel and smoke setup is crucial to your success.

Giant Flames charcoal or briquettes

For low & slow cooking, you need fuel that won’t let you down. Choose your fuel or the base of your stove type:

For the kamado: a ceramic BBQ requires pure charcoal.
For the kettle BBQ: a steel kettle barbecue requires briquettes.

Giant Flames smoking wood chips

Pork and apple is a classic, golden combination. Our 100% FSC-certified wood chips impart a delicious, subtle, fruity smoky flavor. They transform your pork shoulder into a masterpiece with that coveted, deep red ‘smoke ring’ just under the crust.

Giant Flames Smoker Box

Don’t want your wood chips to burn up all at once on the hot coals? Fill our steel smoker box with apple wood chips and place it directly on the heat source. The compact design ensures that the chips smolder instead of burning, allowing the smoke to spread gradually over the meat.