Texan BBQ Pork Shoulder

Texan BBQ Pork Shoulder

Serves 6-8

 

For the Texas BBQ sauce
125g smoked streaky bacon, chopped
160g tomato ketchup
140g tomato puree concentrate
80g Whiskey
50g Cabernet Sauvignon vinegar
30g white distilled vinegar
20g Worcestershire sauce
1 Tbsp molasses
¼ tsp chili powder
¼ tsp ground cumin
1 Tbsp dark brown sugar
½ tsp salt
freshly ground black pepper

For the pork shoulder
reserved BBQ sauce
2kg pork shoulder, boned and rolled
maple smoking chips

For the celeriac and apple rémoulade
300g celeriac
1 Granny Smith apple
35g wholegrain mustard
1 tsp capers, rinsed, patted dry and finely chopped
25g cornichons, finely chopped
juice of 1 lemon
2 tsp flat-leaf parsley
4 sprigs tarragon, leaves picked
150g mayonnaise
salt and freshly ground black pepper

For the green sofrito
3 Tbsp olive oil
½ onion, peeled and finely diced
3 cloves garlic, peeled and finely sliced
pinch smoked salt
2 green peppers, finely diced
1 green chili, finely chopped
1 tsp Chardonnay vinegar
10g coriander leaves

To serve
reserved sofrito
brioche buns, toasted
reserved BBQ pulled pork
reserved celeriac and apple rémoulade

For the BBQ sauce, fry the chopped bacon over low-moderate heat until all the fat has rendered. Add the remaining ingredients in a pan and cook over low heat for an hour. Set 200g of the sauce aside for later use and combine the remaining sauce with 250g water.

Place the pork shoulder into a deep baking tray and cover with the diluted BBQ sauce. Preheat the 4K BBQ by placing 250g charcoal on top of the charcoal grid on the righthand side. Press the fast flame ignition button and wait for 7 minutes. After the ignition phase, allow the charcoal to continue to burn for 10 minutes. Fill the water container and set both cast-iron grills in place, covered by the pizza stone. Place the baking tray on top of the pizza stone and insert the meat probe into the centre of the thickest part of the pork shoulder. Close the hood and cook for 5 hours, aiming for an ambient temperature of 120-150°C by topping up the coals with approximately 70g of small coal pieces. Every 30-45 minutes, add a tablespoon of smoking chips onto the hot coals. Once the core temperature reaches 65°C, cover the baking tray with aluminium foil. Once the core temperature reaches 95°C, remove the tray from the BBQ and allow to cool. Once the meat is cool enough to handle, remove and discard all the skin and fat from the meat and use two forks to pull the meat apart into shreds. Add any cooking juices from the baking tray as well as the reserved BBQ sauce and mix well to combine. Set aside.

In the meantime, make the remoulade. Peel the celeriac and the apple and use a mandolin to cut into fine slices. Cut these slices into fine shreds. Place into a bowl and add the mustard, capers, cornichons and lemon juice. Chop the herbs and add them to the bowl. Stir in the mayonnaise and season with salt and freshly ground black pepper. Set aside.

Make a sofrito by heating the olive oil in a pan and gently cooking the onion, garlic and smoked salt for 5 minutes over moderate heat. Once softened, add the green peppers and green chili and cook for an additional 8 minutes. Add the vinegar and remove the pan from the heat. Allow the mixture to cool completely before chopping the coriander and stirring through. Adjust the seasoning as needed.

To serve, spread the sofrito on the bottom half of a toasted brioche bun. Cover with the pulled pork and top with the remoulade. Cover with the top half of the toasted bun and serve.