Barbecue

Low and Slow BBQ Pulled Pork

This low and slow BBQ pulled pork is perfect for a summer weekend of entertaining.

Capable
4 with leftovers
15 mins prep
5 - 6 hours cook

2.5kg Boston Butt (ask your butcher for a semi-boned NZ pork shoulder)

1 Tbsp flaky sea salt

1 Tbsp cracked black pepper

200ml Alderson’s MOREPORK BBQ sauce (or similar)

Ingredients

2.5kg Boston Butt (ask your butcher for a semi-boned NZ pork shoulder)

1 Tbsp flaky sea salt

1 Tbsp cracked black pepper

200ml Alderson’s MOREPORK BBQ sauce (or similar)

Nutrition

No items found.
01
Equipment

You'll need a Kettle BBQ (with charcoal caddies for indirect heat), 1 chopping board, 1 tray, 2 tongs, 1 non-metallic deep dish, and 2 forks

01
02
Prepare BBQ/Smoker

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

02
03

Rub the NZ pork shoulder 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 shoulder skin-side-up on the grate, cover and cook for 5-6 hours.

03
04
Fresh coals and wood chips

During the cooking process, add more fresh coals and wood chips every hour to maintain heat and flavour.

04
05
Rest your pork

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.

05
Learn more about low and slow barbecuing
Learn more about Low and Slow BBQ

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Barbecue

Low and Slow BBQ Pulled Pork

This low and slow BBQ pulled pork is perfect for a summer weekend of entertaining.

15 mins prep | 5 - 6 hours cook
Capable
4 with leftovers

2.5kg Boston Butt (ask your butcher for a semi-boned NZ pork shoulder)

1 Tbsp flaky sea salt

1 Tbsp cracked black pepper

200ml Alderson’s MOREPORK BBQ sauce (or similar)

01
Equipment

You'll need a Kettle BBQ (with charcoal caddies for indirect heat), 1 chopping board, 1 tray, 2 tongs, 1 non-metallic deep dish, and 2 forks

02
Prepare BBQ/Smoker

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

03

Rub the NZ pork shoulder 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 shoulder skin-side-up on the grate, cover and cook for 5-6 hours.

04
Fresh coals and wood chips

During the cooking process, add more fresh coals and wood chips every hour to maintain heat and flavour.

05
Rest your pork

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.