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The BBQ Project
Pitt Bro’s Low and Slow Pulled Pork
Meet John Relihan from Pitt Bros and make his Low and Slow Pulled Pork with House Pickles, Whiskey BBQ sauce and Chipotle Slaw in a Brioche Bun.
Ingredients
Pitt Bro’s Low and Slow Pulled Pork with House Pickles, Whiskey BBQ sauce and Chipotle Slaw in a Brioche Bun.
Pork
- 1 pork shoulder
- 2.5 kilo sweet yellow mustard
- Pitt Bros House Rub
Brine
- 2 liter water
- 200ml Jameson whiskey
- 30g salt
- 60g soft brown sugar
- 1 orange, cut in half
- 1 bunch rosemary
- 1 bunch thyme
- 15g black pepper
- 2 red chili sliced lengthwise
- 5g coriander seeds
Herb Brush
- 1 bunch thyme
- Butcher string
- 50g butter
- Wooden spoon
Coleslaw Mix
- 200g coleslaw mix
- 200g red cabbage shredded
- 5g sea salt
- 5g cracked black pepper
- ½ lemon juice
- 200g mayo
- 50g Chipotle mayo paste
- 20g honey
- Brioche bun
- Sliced pickles
- Whiskey BBQ Sauce
- 200ml Jameson whiskey
- 30g cloves garlic, minced
- ½ onion, minced
- 500g ketchup
- 125g packed brown sugar
- 120ml cider vinegar
- 75g tomato paste
- 50g Worcestershire sauce
- 4g salt
- 4g ground black pepper
Method
- Brining: First you’ll need to brine the pork shoulder. Place all the brining ingredients inside a large container and using a whisk, combine until the salt and sugar is dissolved in the liquid. Drop the pork shoulder in and put in the fridge for 24 hours.
- Whiskey BBQ Sauce: Combine the whiskey, garlic and onion in a large skillet over medium heat. Simmer until the onion is translucent: this will take about 10 minutes.
- Stir in ketchup, brown sugar, vinegar, tomato paste, Worcestershire sauce, salt, and black pepper. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes. Run the sauce through a strainer if you prefer it smooth.
- Starting the BBQ: Light the charcoal using a fire lighter and fire starter and get the charcoal hot. Wait until the charcoal has gone white, then place 400g of wood chips or a piece of wood next to the charcoal. (FYI: If you are using wood chips, soak them in water for 30 minutes before using).
- When adding the charcoal, place a small amount to one side of the BBQ and leave the other half (known as the cool side) empty. Place the BBQ lid on top.
- Preheat the smoker to 140c.
- Season the pork shoulder with mustard on the outside, then sprinkle the Pitt Bros House Rub all over. Wearing gloves, rub the seasoning on the meat.
- Place the pork shoulder on the cooler side of the grill or smoker. Place the lid on top.
Smoke the pork shoulder for 5 hours at 140c, making sure to top up the charcoal and wood to maintain the heat level. - Herb Brush: Now it’s time to make your herb brush. Place thyme on the handle of your wooden spoon and tie it with the butcher string.
Place the butter in a pot to melt and place your herb brush inside. Brush the pork shoulder every hour to keep moist.
- After 5 hours, remove the pork shoulder. Give it a wrap in butcher or greaseproof paper. Place the wrapped shoulder on a flat metal tray over the cool area of the grill for 3 hours, or until the meat is soft and reaches 92c inside. You’ll know it’s ready when the meat melts and falls apart.
When the meat is ready, remove from the smoker and pull it using kitchen tongs until the meat falls apart.
- Pour your whiskey BBQ sauce over the meat and mix.
- Coleslaw: While your pork shoulder is cooking, let’s make the coleslaw. In a mixing bowl, combine the shredded cabbage, sea salt, cracked black pepper, lemon juice, mayonnaise, chipotle paste and honey. Mix together well using a spoon. If you fancy more heat you can add another spoonful of chipotle.
- Toast the brioche bun and drizzle the whiskey BBQ sauce on both sides. Add the house pickles on the bottom bun.
- Using tongs, pile the pulled pork high on the bun and top with a heaping of coleslaw.
- Place the other half of the bun on top and enjoy!
