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#BarbecueChallenge
Pulled Pork – Paletilla completa (Boston Butt) Ahumado bajo y lento durante la noche a 250f con madera de cerezo. Se utilizó un aliño casero de cerezas y salsas BBQ caseras, una de las cuales es una salsa de ciruelas del jardín. Ensalada de col casera. Servido con encurtidos caseros inspirados en el curso de encurtidos.
Cerdo rociado con zumo de manzana y mezcla de sidra de manzana irlandesa cada 90 minutos. Formó una corteza perfecta, un anillo de humo y todavía estaba húmedo.
La parte más difícil del cocinado fue tenerlo listo a tiempo para el almuerzo, ya que era la fiesta de cumpleaños de mi hijo. Tardó 12 horas, pero empecé temprano y tenía envoltorios y una bolsa refrigerante listos para mantenerlo caliente durante una hora más antes de servir.
#BarbecueChallenge
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.
Traducido del inglés
Judy Keegan, Maloles Muñoz y3 más2 Comentarios-
Level:
Sous Chef
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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