10 Jun 2022
6 Hours 30 Minutes | easy | Serves 8
Pulled pork is a BBQ classic, and it’s incredibly easy to make – the ingredient you will use the most of is: time. While the pork will be cooked after a couple of hours, it takes much longer for the connective tissues within this cut to break down, which is why you need to continue cooking the pork to a much higher temperature. Using the Outback probe thermometer ensures you know exactly when you’ve reached this point. We serve it with a fresh, crunchy fennel coleslaw and a pineapple and Sriracha BBQ sauce.
Combine the dried spices, sea salt and sugar in a bowl and mix well. Rub the spice mixture all over the pork. Place the pork in the roasting tin on a rack, and add a mug of water. Insert the meat thermometer into the thickest part of the pork shoulder.
Heat two gas burners on the Jupiter Outback BBQ and set the heat to low. You’re looking for a temperature around 150C.
Close the lid and cook for 6 hours, or until the meat thermometer indicates the meat is cooked at 93C. The meat should be falling apart at this point. Ensure you top up the water periodically.
To make the coleslaw, combine the fennel, white cabbage, and spring onions. Combine the lime juice, honey, chilli flakes and olive oil in a clean lidded jar or bowl and shake or whisk to combine. Toss with the coleslaw.
To make the BBQ sauce, simmer everything except the cornflour for 10 minutes, then add the cornflour mixture, to thicken. Allow to cool.
Once the pork has reached temperature, remove from the BBQ and allow to rest for 30 minutes covered in foil.
Once the pork has rested, pull it apart using forks or other utensils. Discard any very large pieces of fat and mix it together with the cooking juices.
Serve the pork with the toasted buns, coleslaw and BBQ sauce.
Pulled pork is a classic dish that every BBQ enthusiast should master! It takes time but the results are worth it. Make sure to always serve it with a tangy BBQ sauce that can be mixed through the meat.
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