A pulled pork recipe to pig out on
15 Feb 2016
Amongst all the tong-toting, apron-donning chefs at family gatherings, it’s pretty darn hard to snag a good BBQ chef. Many of us have just settled for charcoaled chops, overly-stabbed sausages and chewy chunks of steak as if it’s the norm…and let’s not even mention the poor attempts at cooking pork that have inevitably gone ‘belly-up’. But somewhere out there with a BBQ fork in hand are some grilling champions who are winning world titles in the art of BBQing. Amongst them is Brisbane’s very own Joshua Lawson of BLVD Restaurant, who together with his team came away with third at the recent Kansas City Barbeque Society BBQ competition in Sydney! With over thirteen years as a professional chef under his belt, Josh’s unique take on BBQing is garnering him acclaim across Australia. Make no mis-steak, what Josh can do in the kitchen goes beyond any basic barbequing skills – we’re talking low, slow, hours in the kitchen goodness. And just when you thought he couldn’t be anymore ham-azing, he’s decided to share the recipe to his award winning pulled pork with us. No, we’re not bacon it up!
BLVD Restaurant’s Apple Cider Injected Pork Boston ButtBoston butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and usually contains the blade bone.
- 1 boston butt
- 500ml Hills apple cider
- Your favourite BBQ sauce to serve if desired
For the spice rub
- 100gm brown sugar
- 70gm paprika
- 8g onion powder
- ½ tsp garlic powder
- 2-3 tsp cumin powder
- ¼ tsp cayenne pepper powder
- ½ tsp salt
- ½ tsp cracked pepper
- Place pork butt onto a cutting board or smooth flat surface and use a meat syringe to inject the apple cider throughout the pork until all has been used. Give the pork a quick pat dry with paper towel or a kitchen towel, then liberally apply the spice rub all over the top, bottom and sides. Leave to sit for 4 hours or overnight in your fridge to let the flavours develop.
- Heat a smoker or BBQ grill to 250F or 120C then place your pork butt into the smoker or BBQ and let cook for around 5-6 hours to develop a great colour and bark (the outside crust of the meat, the BEST bit). Once you have developed a good bark, remove the pork from the cooker and wrap it in foil, at this stage you can add a little more Hills apple cider to the foil for extra moisture if desired.
- Once the pork has been wrapped, return the pork to your cooker for a further 8-10 hours until it is super tender. The blade bone should just slide out of the pork and that is when you know it is ready. Let your pork sit for about 1 hour to rest and relax all the muscles and also cool down a little.
- When it is cool enough to handle, using your hands, tongs, forks, meat claws or whatever you prefer, pull the pork to the style and texture you like. Add your favourite BBQ sauce and eat! It can easily be used to throw together some great smoked pulled pork rolls, pastas and burritos.
- If you are smoking your pork use a nice fruitwood such as apple, peach or cherry for extra flavour in your final pulled pork.
- Ask your butcher or us at BLVD Restaurant to help arrange you a Boston butt for your pulled pork if they don’t usually stock them.
- The longer you leave the spices and cider injection the more flavour you get at the end.
- If you have any leftover pulled pork (not likely) place into vacuum sealer bags or any suitable air tight container and freeze.