Low and slow is not a technique, it is a decision about how you are spending your Saturday. A shoulder rubbed in Old Red, sat in a Weber kettle with the coals banked to one side, or in a home oven at 140C if the weather has other plans. The brown sugar in the rub turns to a dark crust over hours. It will burn over direct heat, so keep the meat away from the fire.
7 hrs. Serves 8.
Ingredients
- 2.5kg Pork shoulder, bone in, skin off
- 4 dessertspoons Plateit Old Red Rub
- 2 tbsp Dijon mustard
- 150ml Apple cider vinegar
- 150ml Apple juice
- 8 Soft brioche rolls
- 300g Cabbage, shredded
Method
- Smear the shoulder all over with the mustard, then press on 3 dessertspoons of Plateit Old Red Rub. Leave at room temperature 1 hr.
- Weber kettle, coals banked to one side, lid vents open, running at 140C. Meat on the cool side, fat cap up. Home oven at 140C does the same job.
- Cook 5 hrs, spraying or brushing with the vinegar and apple juice every hour. Top up coals as needed.
- Wrap tightly in foil with the last of the liquid and cook another 90 mins, until a fork twists in the meat with no argument.
- Rest wrapped 30 mins. Pull with two forks, discard the bone, toss the meat through the pan juices and the last dessertspoon of rub.
- Pile into rolls with raw shredded cabbage. Napkins are optimistic.
Make ahead: Pulled pork is better the next day. Cool it in its juices, reheat gently, never in a hot dry oven.
