Food is everything
the magazine

Food is everything, the magazine

YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS

SUMMER 2021 EDITION

Pulled Pork

5 ingredients

7 hours 15 minutes

1.5 kg (3 ½ lb) pulled pork shoulder

5 ingredients

7 hours 15 minutes

1.5 kg (3 ½ lb) pulled pork shoulder

Ingredients

1.5 kg (3 ½ lb) boneless pork shoulder
1 pack of Coup Fumant Pulled Pork Spice Mix
125 mL (½ cup) butter, cut into small cubes
125 mL (½ cup) brown sugar
1 jar of Coup Fumant BBQ sauce

Directions

1.

Coat the pork shoulder with the Coup Fumant Pulled Pork Spice Mix and rub it in to make sure the spices adhere to the meat.

2.

Preheat the barbecue to 115 °C (235 °F) and cook on indirect heat, covered, for 4-5 hours, until the pork reaches an internal temperature of 70 °C (160 °F).

3.

Remove the meat from the barbecue and place it on a sheet of aluminum foil atop the butter and brown sugar. Wrap the foil around the meat and continue cooking until the pork reaches an internal temperature of 100 °C (205 °F), about 2 hours, making sure that the barbecue maintains a temperature between 110 °C (225 °F) and 120 °C (250 °F).

4.

Remove the pork from the barbecue, let it rest for a few minutes, and pull it apart in a bowl using a fork. Mix in a jar of Coup Fumant BBQ sauce.

Chef’s Secret

Save the melted butter and brown sugar after step 3. When shredding the pork, incorporate it into the BBQ sauce (for a slightly sweeter sauce).

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