Who doesn't love some pulled pork? Smoky, sweet and, layer on some JDHH and get some heat. Hats off the the incredible cooking of @manaboutthefood over on Insta for showing us this beauty and dropping the recipe below if you fancy something different (better) for your lunch this weekend...
Large pork shoulder from supermarket 1-2kg
Will feed 4-8 as pulled pork sandwiches
Remove packaging and rub/pat desired bbq rub over the meat to get a thorough covering.
Place in a bbq to smoke for 8 hours at 120c until reaching a internal temperature of 96-98c
Or add to a slow cooker fat side up with 300ml of stock (pork or vegetable) and cook for 6hrs on high or 10+ hours (can be overnight on low) alternatively you can go 50/50 with stock and apple/orange/pineapple juice to add extra flavour
Once the internal temperature is reached then wrap in tin foil and let rest for approximately 1 hour until you can handle the meat to shed/pull apart. Alternatively you can use two forks or meat claws if you have them!
Once the meat is pulled and the excess fat /skin discarded then you can either eat plain or stir in your favourite bbq sauce, reheat by portion in a pan and add to bread of your choice (brioche always is good) top with JD’s hot honey and enjoy!