BBQ PULLED PORK

SERVES 4 | 15 MINS PREP | 5-6 HOURS COOK TIME

You'll need a Kettle BBQ with charcoal caddies for indirect heat. If you prefer using a slow cooker, check out this recipe instead.

INGREDIENTS

2.5kg pork Boston butt

• 1 Tbsp flaky sea salt
• 1 Tbsp cracked black pepper
• 200ml BBQ sauce

METHOD

Set up the BBQ or smoker with coals to the side to ensure the pork cooks evenly. Preheat to 160°C.

Rub the pork liberally with salt and pepper.

Before placing the pork in the BBQ, toss a good handful of wood chips on the coals to create a smoky flavour. Place the pork skin-side-up on the grate, cover and cook for 5-6 hours.

Add fresh coals and wood chips every hour to maintain the heat and flavour.

Once the pork has reached an internal temperature of 90°C, transfer it to a tray and cover with foil. Rest for 30 minutes.

To remove the skin, use a sharp knife and slide between the fat and the skin until it comes off in one piece. Discard the skin.

Using two forks, pull the pork into shredded pieces and place into a bowl.

If you want a plain smoky flavour, leave as is, or for an extra punch add 100-200ml of BBQ sauce.

Serve with coleslaw and buns.

Thanks to NZ Pork for this recipe and photo.