This recipe was given to a friend from a very good restaurant in Tioga, Texas and is real Texan BBQ. A bit of fiddling around with the spices, but well worth the effort. Your guests will be more than impressed.
Ingredients
- 4 tbs brown sugar
- 4 tbs white sugar
- 1 tbs smoked paprika
- 1/2 tbs salt
- 1/2 tbs garlic powder
- 2 tsp freshly ground black pepper
- 2 tsp onion powder
- 2 tsp ground ginger
- 1 tsp rosemary powder
- 1 tsp cayenne pepper
- 4kg pork shoulder deboned
- 1 dash olive oil
- 1 dash liquid smoke
Method
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Step 1Rub meat with olive oil and liquid smoke, then rub the pork with the mixed dry ingredients.
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Step 2Wrap tightly in cling wrap and refrigerate overnight.
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Step 3Depending on the size of the pork, cook at 110C for approximately 24 hours for a 3-4Kg. piece. The goal is to get the meat to 90-100C.
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Step 4Cook over water bath. When temperature is reached, turn off the oven and let it sit for 1 hour.
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Step 5Shred apart with 2 forks, mix in bits of bark (the hard pieces from the exterior of the meat) and liquid/gravy from the water bath.
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Step 6½ is plain mixed with the liquid from the bath & other ½ is mixed with my BBQ sauce.
Recipe Notes
Can also use pork butt instead of shoulder, aim for a weight between 3-4 kilograms.
This recipe needs 24 hours and to be cooked at that low temperature.
My Bourbon Whiskey BBQ Sauce goes perfectly with this meat.
This recipe was photographed by Amber De Florio for Australia's Best Recipes.
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