Elevated pulled pork

Many American BBQ recipes feature pork – the other white meat. It’s super high in protein, low in fat when you get the right cut (and when you don’t you can render the fat out) and also contains high levels of B vitamins such as B3, which is essential for getting food from energy, and B6 and B12, both of which are needed for blood cell formation, brain function and immune function. 

From a cut of meat point of view, it uses pork shoulder or 'Boston butt' - the slightly wedged shaped portion at the top of the shoulder. Ask your butcher for it to be de-boned and to leave the skin on if you want to try our crackling and allow between 100-200g/4-7oz of meat per person. 

By cooking it low ‘n’ slow you can ensure that all the nutrition stays in the meat itself, while combining it with our BBQ sauce creates the most incredible smoky BBQ meat this side of Texas. 

Essentially, we are allowing the collagen present within the muscle and inter muscle tissue to naturally break down into gelatine, adding some incredible flavours and nutritional values with our house dry rub as its gently caramelises. 

If you get chance then please try the ‘home smoking show’ as seen in the video... it’s fun and really adds a note of authenticity and anticipation when it perfumes the air in your kitchen. A rough rule of thumb for cook times, at 140C/280F in a fan oven is 2 hours per 1lb (454g/16oz) of meat.