• People

    Serves 6-8

  • Prep Time

    20 min.

  • Cooking Time

    4 h

  • BBQ Temperature


  • Method



the Ingredients

Hoisin Pulled Pork 002 R
  • 2½ kg boned and rolled pork shoulder
  • 2 tbsp salt
  • 1 tbsp brown sugar
  • 1 tbsp paprika
  • ½ tbsp ground coriander
  • ½ tbsp ground cumin
  • ½ tbsp chilli powder
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • 1 tsp pepper
  • ½ tsp cayenne pepper
  • 200ml hoisin sauce
  • 24 Chinese style pancakes
  • ½ cucumber cut into sticks
  • 1 bunch of spring onions finely shredded


    In the kitchen:

  • Mix the rub ingredients thoroughly until even.
  • Apply the rub generously to the meat.
  • Let the rub infuse into the meat in the fridge, ideally overnight.
  • At the barbecue:

  • Prepare the barbecue for indirect heat, approx. 130°C. If using a 57cm charcoal barbecue, you will need 1/3 chimney starter of lit Weber briquettes
  • Place the pork on cooking grate adding wood chunks to the coals. Then place the lid back on the barbecue.
  • Slow cook for 2 hours replenish with coals with ore wood chunks if needed. It is important barbecue maintains a temperature no hotter than 130°C.
  • After 2 hours remove the pork shoulder and tightly wrap in butcher paper before returning to the grill.
  • When the core temperature reaches 90°C, the meat is ready and can be unwrapped and pulled using a couple of forks.
  • To serve add pulled pork to Chinese pancake followed by hoisin sauce. Finish with spring onions and cucumber.
  • Chefs tips:

  • Jackfruit can serve as a fantastic pulled pork substitute. Tinned shredded fruit is the easiest and most readily available.
  • Drain from water and allow to dry, toss in olive oil. Coat in rub and smoke on the barbecue for 30 minutes. Serve with pancakes hoisin sauce and garnishes.

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