PULLED SMOKED PORK
2 kg smoked Boston butt
Rub butt in with Dijon mustard to have something for dry rub to stick on.
¼ cup brown sugar
¼ cup salt
2 tablespoons paprika
2 tablespoons cajun spice
1 tablespoon black pepper
2 tee-spoons garlic flakes
Cook butt on closed weber or gasbraai at a steady 160-170 degrees celsius for about 1 hour.
Baste every 15minutes with basting sauce after turning butt over for 1 hour.
1/4 cup red wine vinegar
1/4 cup water
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons dry rub
After the first hour remove from braai and wrap in about 4-5 layers of foil. Before wrapping drench with glazing sauce.
¼ cup Ina Paarmans sticky marinade
¼ cup apple cider vinegar
4 tablespoons mrs Balls hot chutney
4 tablespoons honey
1 tablespoon of dry rub
Bring all glaze ingredients to a simmer and mix until combined.
Braai for a further four hours between 170-180°C turning every 30 minutes.
Let rest for 20 min before pulling apart.
Use left over glazing sauce with a cup of water and some bistro to make a gravy to drench over potatoes and rice.
Recipes and photos: Coetzee Neethling