Скачать или смотреть How to Make Smoked Carolina Pulled Pork

#bbqlovers #pulledpork #pulledporksandwich #pitmaster

No guesswork today thanks to the TempSpike by ‪@ThermoPro‬ 🔥

EQUIPMENT & FUEL
Grill: Weber Searwood
Fuel: Royal Oak Hickory charcoal + charcoal pellets
Thermometer: Temp Spike ThermoPro

PORK INGREDIENTS
8–10 lb pork shoulder (Boston butt)
Binder: Duce’s Wild Original Mustard
Base Rub: Duce’s Wild Boss Blend
Top Rub: Duce’s Wild Original Rub
Sauce for Tossing: Duce’s Wild Carolina Red BBQ Sauce
Buns: Toasted brioche or potato buns
Shape
FRESH CHOW CHOW INGREDIENTS (Duce’s Way)
½ medium head green cabbage, finely chopped
½ lb green tomatoes (or tomatillos), finely chopped
½ large yellow onion, finely chopped
½ red bell pepper, finely chopped
½ green bell pepper, finely chopped
1 medium carrot, shredded
1 small jalapeño, seeded and minced (optional for heat)
½ cup Duce’s Wild Original Mustard
1 Tbsp Duce’s Wild Boss Blend

METHOD - PORK
1. Preheat Grill: Set up Weber Searwood with Royal Oak Hickory charcoal and charcoal pellets. Stabilize at 250°F for indirect cooking.

2. Prep Pork: Trim excess fat. Coat evenly with Duce’s Wild Original Mustard as a binder. Apply a generous layer of Boss Blend, then a light layer of Original Rub over the top.

3. Smoke: Insert Temp Spike ThermoPro probe into the thickest part of the pork (avoid bone). Smoke at 250°F until internal temperature reaches 203°F (about 8–10 hours).

4. Rest: Wrap in butcher paper or foil and rest in a cooler or warm oven for at least 2 hours.

5. Pull & Sauce: Shred pork and toss generously with Duce’s Wild Carolina Red BBQ Sauce.

METHOD – FRESH CHOW CHOW
1. Prep Veggies: Chop cabbage, tomatoes, onion, peppers, and carrot into small, even pieces. Mince jalapeño if using.

2. Mix: In a large bowl, combine all vegetables. Add Duce’s Wild Original Mustard and Boss Blend. Toss until evenly coated.

3. Serve Fresh: Keep crisp and bright by serving immediately.

#bbqlovers #pulledpork #pulledporksandwich #pitmaster