So it is spring. One of the best seasons for me, I can see the leaves greening, the oak still hasn’t fully come out (nor has the ash) but the rest of the landscape is green. And colourful with flowers too. There are still cowslips and the cow-parsley is making the field edges white, merging beautifully with the thorn flowers.
Days too are long (the children don’t yet get it, the younger one still keeps asking where the dark has gone), meaning that afternoons stretch into evenings and you can truly relax, watching the sun go down at a proper time, in the relative warm of a west-facing alcove in the garden.
Why am I waxing so lyrical about spring? Two reasons.
- It is the time I get out of hibernation and go outdoors again. (Spring + BBQ = spicy pulled pork every day.)
- It is the time when barbecues also come out of hibernation and gets used again
And it is the second one that I’m so excited about today.
A few weeks back, I bought Freddy a proper barbecue. One with a lid, a thermometer and a smoker. One which we can use to make proper, slow-cooked barbecue recipes. Like spicy pulled pork.
It so far has been one of my most popular presents and:
- First step. We started with two hours of putting it together (tip – don’t help, don’t offer to help and certainly don’t point out that he has missed out three stages and is going to have to undo what he has done already).
- Then a quick burnoff to get rid of the factory paint etc.
- Then, finally the cooking. We started easy, with some Ukranian pork kebabs (recipe in another post soon, folks!). Wow they are good.
- Next, more gear. We needed proper meat shredding claws to try the spicy pulled pork recipe that I have been working on . Fingers won’t do. Luckily this is where the good folks at OXO came in useful, and sent me a set to try.
- Then more adventure – actually making the spicy pulled pork. Pork shoulder rubbed with a delicious flavoured rub and slowly cooked over indirect heat for 3 ½ hours. And was it worth the wait? Certainly. You betcha! Especially when served with nachos.
How To Make Pulled Pork In 4 Easy Steps
Thank you for reading my Pulled Pork Recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
Here is how to make Pulled Pork on the BBQ or grill. Please do try it and if you do make it then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
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- 1.75 kg (3.8lbs) pork shoulder rolled up and tied with some string.
- 1.5 tsp ground coriander
- 1.5 tsp sweet paprika
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- 0.25 tsp chilli flakes
- 0.25 tsp ground black pepper
- Fire up the barbeque and wait till the coals are medium hot. If using a grill then preheat the grill to medium
- Mix together all the ingredients of the seasoning and rub the spice all over the meat.
- Clean the cooking grill and place the seasoned pork on and put a tray underneath to catch the drips.
- Move the coals away from underneath the meat so that the meat is cooked by indirect heat. Close the BBQ lid, bring the temperature to approx 90C and cook the pork for about 3.5-4 hrs or until done. Check the meat at about 3.5 hrs. If it is falling apart then it is done.
- Wrap the meat in foil and leave to rest for 30 mins, before shredding and serving.