H-01 STANDBY
BBQ CHIPOTLE
PULLED PORK.
Pork shoulder smoked low and slow until it falls apart with almost no effort. Finished with H-01 STANDBY for rich chipotle barbecue flavour, balanced sweetness and just enough heat to keep every bite interesting.
HOW TO MAKE IT
METHOD.
PREP THE PORK.
Remove the pork shoulder from the fridge 30–45 minutes before cooking. Trim any thick or loose pieces of surface fat, leaving enough behind to protect the meat during the long cook. Pat dry.
SEASON.
Combine all dry-rub ingredients in a bowl. Coat the pork lightly with yellow mustard, then apply the rub generously over every surface, pressing it into the meat.
PREPARE THE SMOKER.
Set the smoker or covered barbecue for indirect cooking at 110°C. Use clean-burning smoke and a mild-to-medium wood such as apple, cherry, pecan or hickory.
BUILD THE BARK.
Place the pork in the smoker with the fat side facing the stronger heat source. Smoke uncovered for 5–6 hours. Mix the apple juice and vinegar, then spritz lightly every hour after the first two hours.
WRAP THROUGH THE STALL.
Once the bark is dark and firmly set, and the pork reaches roughly 70–75°C internally, wrap it tightly in butcher paper or foil. Return it to the smoker with the seam facing upward.
COOK UNTIL TENDER.
Continue cooking until the internal temperature reaches around 93–96°C. More importantly, the thermometer probe should slide into several areas with almost no resistance.
REST IT.
Keep the pork wrapped and rest it for at least 45–60 minutes. For a longer hold, place it in an insulated cooler lined with a towel. Reserve any juices collected inside the wrap.
PULL AND FINISH.
Remove any large pieces of unrendered fat, then shred the pork by hand or with forks. Mix through H-01 STANDBY, barbecue sauce, honey and reserved cooking juices until glossy, juicy and evenly coated.
HARRY'S TIP
DON'T PULL IT EARLY.
When the probe slides into the pork like warm butter, it's ready. If you have to force it, leave it alone. Another 20 minutes now beats dry, stubborn pork later.
THE IMPORTANT PART
FINISH IT WITH
H-01 STANDBY.
Smoky chipotle, rich barbecue flavour and balanced sweetness. Mix it through the pulled pork just before serving and keep a bottle nearby for people who understand the assignment.
SHOP H-01 STANDBY