Hello everybody and welcome to The Barbecue
Shop at Hayes Garden World. today we're joined by Mr Richard Holden hello
sir. Hello. In this video we're going to do pork shoulder
or pulled pork as it's more commonly known. Pork shoulder. Pork shoulder, a cheap cut of meat from the
butchers, one of the typical, well it's one of the classic American joints of meat to
cook on the BBQ low and slow so you've got pulled pork, your brisket and your ribs. It's from the shoulder, working muscle, lots
of connective tissue, needs to be cooked low and slow for a long period of time. And the benefit of this is we can get some
nice spicy flavour into it and also get some good smoke into it. simple preparation, just get the butcher to
take the rind off for you. Take some of the fat off but not all off 'cos
you do want some of that fat to render through and give you flavour. This one has got the bone left in, it's just
got the shoulder blade, the collar bone. You can do it without the shoulder blade in. You can do it without, if you get a completely
boneless and skinless piece of pork from the butchers that will work just as well. And it's really a simple case, and we're using
the Angus & Oink General rub seasoning for this one. Just a simple case of sprinkle all the way
over, all the edges over the pork. And bring the pork out of the fridge a good
half an hour 45 minutes before you're going to put it on the smoker to let it come to
room temperature. And then the last surface. Now what we'll do we'll just pat that all
over, make sure that it's nicely pressed on, try to grab any extra rub that's in the bottom
of the tray. You might want to, you might see some people
that'll put a little bit of American mustard on that, again just to help it stick. If you've got it, great, if not don't worry
about it, it just adds a little bit of extra sweetness, most dry rubs have sugar in them
as a key ingredient anyway with the salt and the rest of the spices. The Frenches American mustard just gives you
that bit of extra sweetness. But that now is ready for our smoker. Richard we're going to take it across to the
smoker now; we've got a 47cm Weber Smokey Mountain here, we've already set it up for
the 'minion' method at the bottom of the BBQ so we're going to put the bottom on, what
we are going to do as well, we're going to add some Weber Hickory wood chips, we've got
some there ready for you. These are the chunks though aren't they? These are the chunks, sorry, do apologise. If I take the lid off. Chips are for using thinner cuts of meat. If I take the lid off do you want to put the
chunks on and I'll sort the pork out and put the probes in and everything. No problem. You've got 2 cooking grates in the Smokey
Mountain cooker, you can see here as Ian is taking the front door off. I'll let youexplain. Yeah, so what I'm doing is I'm putting the
wood chunks onto the charcoal. So how many of those? I'm putting 5 in this time but they're not
very big chunks, it ist was bugger chunks I'd put less in. They just go straight onto the hot coals,
in the centre don't they? They'll start smoking in about 15 seconds,
pop the door back on. The pork is just going to go straight onto
the top deck of our smoker and we have a new product this year, it's the Weber iGrill 2,
which has 2 probes. One of those probes is going to go into our,
into the meat, and it's the tip of the probe that needs to go into the core of the meat
to give us that central temperature. And then the other one, for this particular
cook, we can pass straight through the grommit on the side of the BBQ, on the side of the
smoker. That will give us a read out on our display
here which also connects to our iphone or our ipads and what we can then do is using
the 2 probes and the bluetooth technology we can see on our phone the internal temperature
of the pork and the internal temperature of the cooker, so if the cooker starts to fluctuate
in temperature we actually get a notification and come out and sort that one out. So a nice little bit of kit to have. So we're going to leave that for about 4 hours
now? Yeah we'll leave it for 4 hours, we'll get
it nicely smoked, we'll leave it unwrapped. We'll get it to round about 70 - 75 degrees
and then we'll come out and we'll wrap that and we'll talk about that when we next .... Ok
we'll give that a nice 4 hours to cook then we'll see you back then. Let's see how the pulled pork's getting on. so, take the probe out, we're kinda at high
60's low 70's which is a perfect temperature to be taking this and wrapping it. So we've got a foil drip tray, that goes in. If I can get you to take that cider and pour
a little bit round the base of the tray, probably about half a centimetre or so. This will act as a nice humidifier, steam
inside, 'cos what we're going to do we're gonna cover this over with some tinfoil. That will be about perfect there. You can use apple juice, anything like that,
it just goes really well with the pork. Again some recipes just say to foil this at
this stage. One of my first incidences, and it was an
incident, with pulled pork was a good few years ago I was doing 6 pulled pork shoulders
and I just wrapped them all the way around with the tinfoil and in the morning when I
came to take them off, 'cos I did an overnight cook, when I came to take it off all the juice
just fell straight through the bottom of the foil and it went all the way down the front
of my legs and into my shoes. So my top tip is use one of these nice sturdy
foil trays. Put the pork in there, it'll keep everything
together, and when that pork gets to 95 then it's ready for pulling it will just, it's
just like an accordian but it's just ever so slightly not compressed and it just drops
in the middle. So the foil will keep everything together. So to bring up to temperature, we're not actually
looking for a certain length of time now, cooking, we're looking for an internal temperature. We're looking for an internal temperature. The connective tissue that holds the muscle
fibres together will dissolve, melt at 94 degrees C, so if we take that to 95, that's
what allows the pork to pull. so we take that, as long as it takes now within
the same temperature range just take that to 95 degrees C, take it off, let it rest
for a couple of hours so we'll come back at that point I think. OK. Right, we've given it near enough the whole
day so can we check on the shoulder of pork. We know we're ready or it's about ready because
we're about 95 degrees on the iGrill 2. So normally at this point we would take the
pork off and let it rest for a good couple of hours, put some nice clean tea towels across
it and just let that cool down. What am I doing with that, faffing around. So lets bring this off, like I say you would
normally let this rest. It's been cooking, as you said, nearly all
day, 9 hours. Can I do the reveal? You can do the reveal. So it's been cooking for 9 hours or so it
deserves a bit of a rest. Wow. It's late and... There's the real reason we actually put it
in a foil tray, 'cos I don't know if you notice but we put half a centimetre of cider in the
bottom of that and that is nearly full. So pork shoulder, connective tissue lot of
good flavour. Lot of chefs would say fat is flavour and
we'd agree with that. So if we look at this, just see this is pulled
pork. The connective tissue has broken down. And we're starting to get muscle strands there,
just coming away nice and cleanly. Pull that away. This is the point. Good job we did it on a board which has a
little lip in it. This is the point where once you pullit, pull
it alla the way through. Warm your BBQ sauce 'cos if you put cold sauce
on it's just going to sap the heat out of it. Some people don't think about that, so warm
your BBQ sauce, just mix that all together. Think it's time to have a taste. Mix that all together, there's a lot of smoke
on the outside, there's a lot of crust, there's a lot of seasoning and obviously all on the
outside. There's a lot of meat on the inside that hasn't
been as well seasoned, or as well smoked. So once you've pulled it mix it all around
in a tray, mix some of the juices back in again. If I was at home I'd have a seperate tray,
pull in a seperate tray add a few of those juices back in and then put your BBQ sauce
in. You don't want it swimming in sauce you just
want a nice texture, a nice coating so that when you put it in a nice bun or something
like that with some coleslaw and some leaf it's not dripping everywhere. Recipe on the website? Yep. So if you want more information regarding
this recipe visit our website: hayesgardenworld.co.uk. We're across all the social media platforms. I just found an end piece with loads of seasoning. So if you've enjoyed this video please watch
some of our other videos, give our youtube channel a like and we'll see you again next
time.
