Ingredients and Method
This recipe was created especially for The Salt Box.
This is a great rub recipe that is suitable for most meats. Here it's used on slow cooked pork, but feel free to adapt it and use on smaller cuts of meat - great on a hot BBQ grill.
INGREDIENTS for the Smoked BBQ Rub
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon chilli powder
2 teaspoons Applewood Smoked Sea Salt
MIX all ingredients together. For best results, use fresh spices.
INGREDIENTS for the Slow cooked Pulled Pork
2-3 kg pork shoulder or leg, bone in (skin on or off - see our recipe for crispy pork rind snacks!)
2 carrots
3 onions
3 tomatoes
250 ml water
METHOD:
- Use the rub from above to smother the pork. Leave it to rest for 1 hour at room temperature.
- Meanwhile, prepare the vegetables by cutting into rough 2cm dice. Place the vegetables in a slow cooker (crock pot) and add water. Place the pork on top of the vegetables, put the lid on and set the slow cooker on low. Let cook for 8 hours.
- When cooked, remove the pork to a large oven tray. Drizzle with a little olive oil and roast in a moderate oven for 30-40 minutes. This will create some crispy bits.
- When ready, take 2 forks and shred the pork into long strands - this is the art of 'pulling'. Pull the meat to any desired size and reserve.
- Strain the liquid from the crockpot vegetables into a small saucepan. Reduce over a medium heat until a thick sauce has been achieved. Mix a little of the sauce through the pulled pork to keep it moist.
- Taste the meat and, if needed, season with a little more Yakima Applewood Smoked Sea Salt for a truly smoky flavour.
INGREDIENTS for the slaw
2 fennel bulbs, shredded
2 green apples, grated
juice of 1 lemon
1/2 cup whole-egg mayonnaise
TO SERVE:
Serve the pulled pork alongside some fresh small rolls and a bowl of fennel and apple slaw.
Best enjoyed with an apple cider.
