Welcome to Cook It, Do It Anyway. Today we’re making some pulled pork sliders. Of course, we’re going to smoke these. So, we’re going to prepare that to get to about 120° Celsius. And I’m using a pork shoulder marinated in Mr. Marinade from Amazon. And then a mustard binder with some extra seasonings, paprika, black pepper, salt, and garlic salt. And also a little cayenne pepper. I highly recommend the meter probe. As I always say, you just insert it and make sure you get it in the thickest part of the meat. It’s got really good instructions with the app, so just follow that along. For the first couple of hours, we’re leaving it uncovered and just giving it a spritz with some apple cider vinegar and apple juice mix. When we’re ready to pull it to wrap, we’re going to also inject it with some extra butter or lard if you’ve got that or any tallow. This will just keep this lean piece of meat quite juicy and flavorsome. We’re aiming for 96° so it just falls apart in the hand. I tend to wrap in butcher’s paper for the rest to cook until it reaches that 96°, then let rest for a couple of hours in some foil and tea towels, then inside a picnic cool box. This is a versatile meal, but obviously we’re serving it simple today with just a dressing, which is the garlic mayonnaise mixed with any of the drippings from the meat, some wild rockets, and obviously that hamp pulled beautiful pork that we’ve been working on all day. Finally, we’ll top this with some fresh coles slaw and plate together. And there you have it. Smoked pulled pork sliders. Give this recipe a try and follow for more. Go on, cook it. Do it anyway.
1 Comment
Nice video!