This last weekend, Anna and I decided that we needed to do pulled pork on the Primo. It was time, as we've had the thing for months now and it is touted to be the "long job machine".
Let me tell you - it is!
Honestly, it doesn't get any lazier than using the Primo - light the coals, set the grill temp, slap on the meat, and walk away. That thing ran constantly between 100 and 120' C for almost 24 hours! Never once did I have to relight the coals - in fact, Anna and I went to sleep and when we woke up the next morning, all I had to do was open the vents a bit and everything was running fine.
I can warmly recommend that if you have the means, get one. You will not regret your decision.
So, on with the show!
We picked up two 5 kg pork shoulders from Metro. Only problem with that is that they are always bone-out. This means that the hunk of meat looks like it exploded from the inside and you have to tie the things together with butcher's string. Honestly, this is not a problem as the meat reacts exactly the same and a bone-in shoulder. I personally like shoulder much better as it is better marbled and has a finer texture. Boston butt can also be used but I find it to be an inferior cut.
We tied up our two shoulders and sprinkled them liberally with Raichlen's Basic Barbecue Rub (my favorite). Wrapped them in plastic wrap for about two hours and let them soak in the spices. Meanwhile Anna prepped the grill...
Once the right temperature was achieved, we put the meat on the grill and stuck in the thermometers.
For those of you who are new to this, a thermometer is easily the most important piece of equipment that you can have. I have the Maverick ET-732 Wireless Barbecue Thermometer which has a remote that shows you the internal and grill temps wherever you happen to be in the house. Really convenient, especially late at night when you wake up and want to check the grill - all you have to do is look at the remote and you know instantly.
Now, your usual Pulled Pork takes about 18 hours, including the plateau phase (where the temp is stable for hours). For reasons that I cannot explain, these were on for nearly 20 hours and we never achieved the final temperature of 95'C. We hit 87, which was all she wrote. Since our guests were starving, we decided to pull one anyway.
Now, we had to go classic - we served our favorite cole slaw as found in the Jamison's "Smoke and Spice" The recipe is as follows:
100 ml milk
100 ml cream
100 ml cider vinegar
1/2 cup sugar
2 tbs mayonnaise
2 garlic cloves, minced
1 tsp salt
2 tbs fresh ground pepper
1 medium head cabbage, grated
2 to 3 carrots, grated
In a lidded jar, shake together the milk, cream, sugar, vinegar, mayonnaise, garlic, salt, and pepper until well blended. Place the cabbage and carrots in a large bowl, pour the dressing over the vegetables, and toss together. Chill the slaw for at least 1 hour. It keeps well for several days.
I also made a Lexington-style Piedmont sauce as told by the Baron of Barbecue, Paul Kirk. I find his book "Championship Barbecue Sauces" a real asset and I encourage any would-be backyard barbecuer to get it. Here's the recipe for the sauce:
1.5 cups cider vinegar
1 cup tomato ketchup
1/4 cup of sugar
1 tsp salt
1/2 tsp red chili flakes
1/2 tsp cayenne
Put everything in a non-reactive pot and stir well. Over medium heat, bring slowly to a boil and then simmer for about 30 minutes. Don't breathe in any of the fumes as the vinegar tends to send you into coughing fits. Let cool and bottle...
It was one of the juiciest and most tender pulled porks I have ever eaten...
Go make some Smoke!
I bid you Peace,