Kitchen
Kitchen
Boréale Rousse Pulled Pork Shoulder
Boréale Rousse Pulled Pork Shoulder
A delicious orignal recipe by our brewmaster, Gabriel Dulong.
PREPARATION: 45 mins + 1 day to marinate
COOKING TIME: 8 hours
PORTIONS: 12
INGREDIENTS
Boneless pork shoulder with rind (6 lbs)
BRINE
1 bottle (341 ml) of Boréale Rousse
1 cup apple cider
¼ cup brown sugar
⅛ cup salt
2 tbsp Worcestershire sauce
DRY RUB
¼ cup paprika
⅛ cup ground black pepper
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp cayenne pepper
¼ cup coarse salt
¼ cup brown sugar
BBQ SAUCE
1 cup ketchup
½ cup cider vinegar
½ cup apple sauce
2 tbsp strong mustard
2 tbsp molasses
2 tbsp Worcestershire sauce
2 tbsp chili powder
2 tbsp onion powder
2 tbsp garlic powder
Tabasco (to taste)
OTHER
Digital thermometer
Flavour syringe (for porc)
4 cups of wood chips (apple tree)
Enjoy the advantages reserved to a community of beer lovers
Discover the Maîtres Buveurs program and the benefits awaiting its members.
Learn moreSTEPS
PREPERATION OF MEAT (1 DAY IN ADVANCE)
- Mix all ingredients for the brine in a bowl. Using a flavour syringe, inject pork shoulder on all sides.
- In another bowl, mix all ingredients for the spice rub. Coat the entire piece of meat with the mixture.
- Cover pork shoulder with aluminum foil and let stand for 12 to 24 hours in refrigerator.
PREPERATION OF BBQ SAUCE
- Mix all ingredients for the BBQ sauce in a pot.
- Bring to a boil and simmer 5 minutes.
COOKING (IDEAL ON WOOD CHARCOAL GRILL)
- Place your wood chips in a bowl and cover with water. Let stand.
- Adjust the temperature of your grill to maintain a temperature of 250 ° F.
- Insert the thermometer in the center of the meat.
- Place the shoulder on the grill at the opposite end of your heat source (coal, gas burner, etc.) with the rind side up.
- Add wood chips one cup at a time directly on the charcoal grill (or above the gas burner). Add new chips when the smoke fades.
- Cooking is complete when the internal temperature of the meat will be 195 ° F. To verify that cooking is complete, you should be able to insert a fork in the shoulder and turn 90 ° without forcing.
SERVICE
- Using a fork, shred the pork in a large bowl.
- Add BBQ sauce.
- Serve on bun type bread from your favourite bakery and enjoy with a refreshing Boréale Rousse!
