BLOW AWAY THE TRADITIONAL
Pulled Pork is a truly epic product of the BBQ, smoky, juicy, porky heaven, it’s traditionally and authentically made by using Pork Shoulder, and even a specific cut of pork shoulder called a pork butt. But I like to shake things up a little and try different cuts to see how they perform. So I often use pork belly, why? well it usually cooks a bit quicker than a shoulder, and the texture and fattiness of the meat is so good.
Get yourself a lovely Belly, I went for skin off, I later used the skin for the most amazing crackling. Score the fat, and rub with a good quality BBQ rub such as these, working the rub into the fat and meat.
I smoked the belly in the Kamado Joe smoker for around 6 hours at 110 C/230 F using apple wood for smoke from my own apple prunings, spraying the meat regularly with cider to keep moist. I then wrapped with foil and poured in a glass of cider and cooked for another hour until the internal temperature of the belly was 82 C/ 180 F, before brushing with homemade Rhubarbbq sauce, but you can brush with your favourite sauce, allow to smoke for another hour, and the meat should pull easily, I used some bear claws, but the meat was so tender you could pull it with a spoon. An extra spraying of cider added an extra level of flavour here.
I loaded the pulled pork into rolls with homemade slaw and extra bbq sauce on the side!
Recipe courtesy of CountryWoodSmoke