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Pulled Pork – Full shoulder (Boston Butt) Smoked low and slow overnight at 250f with cherry wood. Used a home made Cherry Rub and home made BBQ sauces one of which is a plum sauce from plums from the garden. Home made coleslaw. Served with home made pickles inspired by the pickling course.
Pork Spritzed with apple juice and Irish apple cider mix every 90 minutes. Formed a perfect bark, smoke ring and still moist right through.
Challenging part of the cook was to have it ready on time for lunch as it was my son’s birthday party. It took 12 hours but I started it early and had wraps and coolbag ready to keep it hot for an extra hour before serving.
Judy Keegan, Maloles Muñoz y3 más2 Comentarios-
Level:
Stagier
The cherry wood, the garden plum sauce, the spritzing… every detail sounds spot on. I can just imagine that perfect bark giving way to juicy pulled pork. What a feast… your son’s party must have been unforgettable
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Level:
Scoolinary Team
Chef Kev, what an impressive Pulled Pork showcase! 🔥 The photos capture the whole journey —from that beautiful rub to the bark and the final juicy strands. The smoke ring looks spot on, and plating with slaw, sauces, and pickles makes it a full feast. 👏
What’s your #1 secret for balancing smoke flavor with fruit-based sauces like your plum BBQ? That’s a gem worth sharing with the community.
And hats off for the timing strategy —wrapping, coolbag, and all— true pitmaster planning! If you share this on Instagram, tag @Scoolinary_en and Chef Furman so we can celebrate this masterpiece with you.
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