H-01 STANDBY

BBQ CHIPOTLE
PULLED PORK.

Slow-cooked pork shoulder smoked low and slow until tender enough to pull apart by hand, then finished with H-01 STANDBY for a smoky chipotle barbecue finish. Rich, juicy and incredibly versatile.

BBQ Chipotle Pulled Pork finished with H-01 Standby
PREP

20 mins

COOK

8–10 hrs

TEMP

110°C

SERVES

6–8

DIFFICULTY

Medium

WHY IT WORKS

Pork shoulder is ideal for low and slow cooking because of its fat content and connective tissue. Over time, collagen breaks down into rich, juicy pulled pork. H-01 STANDBY brings smoky chipotle heat, balanced sweetness and rich barbecue flavour that complements pork perfectly.

BEST CUT

Recommended: Pork Shoulder. Excellent fat content, forgiving cook, rich flavour, shreds beautifully. Bone-in or boneless both work well.

INGREDIENTS

Pork

  • 2.5–3kg pork shoulder

Binder

  • 2 tbsp yellow mustard

Dry Rub

  • 3 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cracked black pepper
  • 1 tsp sea salt
  • 1 tsp cumin

Spritz

  • 125mL apple juice
  • 125mL apple cider vinegar

Sauce Finish

  • 4 tbsp H-01 STANDBY
  • 4 tbsp barbecue sauce
  • 2 tbsp honey
  • 60mL cooking juices

EQUIPMENT

  • Smoker or BBQ with lid
  • Meat thermometer
  • Spray bottle
  • Foil or butcher paper

METHOD

1. Prepare pork

Remove pork shoulder from fridge 30 minutes before cooking. Trim excess surface fat if needed. Pat dry.

2. Season

Coat lightly with mustard. Apply dry rub generously across pork.

3. Prepare smoker

Set smoker or BBQ for indirect cooking. Target temperature: 110°C.

4. Smoke — Stage 1

Place pork fat-side up. Smoke uncovered for 5–6 hours. Spritz every 60 minutes. Look for deep bark, rich colour, steady smoke.

5. Wrap — Stage 2

At approximately 70–75°C internal, you may hit the stall. This is normal. Wrap tightly and return to smoker.

6. Finish cook

Continue cooking until internal temperature reaches 95°C. Probe should slide in easily.

7. Rest

Rest wrapped for 45–60 mins. Do not skip this step.

8. Pull and finish

Shred using forks or meat claws. Mix through H-01 STANDBY, barbecue sauce, honey and cooking juices. Toss until evenly coated.

KEY TECHNIQUES

Bark Development — critical for flavour.

The Stall — normal during long cooks.

Resting — essential for juicy pulled pork.

PRO TIPS

  • Cook by temperature and feel
  • Don't rush the stall
  • Keep smoke clean and steady
  • Pork should shred easily

SERVING SUGGESTIONS

Serve with brioche buns, slaw, pickles and chips. Also excellent in tacos, sliders, loaded chips or wraps. Optional: finish with extra H-01.

This is H-01 at its most versatile: smoky, rich, juicy and built for proper barbecue.

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