Mike De Iuliis of De Iuliis in the Hunter Valley shares his award-winning pulled pork recipe. De Iuliis’s version was served blind alongside a pulled pork made by a professional barbecuer at his recent Cork & Pork lunch and it came out victorious.
Berkshire pork shoulder
1 cup apple juice
1 cup apple cider vinegar
1 cup pork (or beef) stock
Lotta Bull Red Dirt Championship
1 Trim fat off outside of pork shoulder, making sure not to take too much of the meat off.
2 Mix juice, cider and stock together. Set aside 1 cup of mixture for later. With remaining liquid use a meat injector (available online or at good BBQ stores) and inject pork shoulder all over with mixture until it won't hold any more. Leave in the fridge for a couple of hours.
3 Set smoker to 105°C. While smoker is heating up rub pork shoulder liberally with BBQ seasoning. Put shoulder into smoker once you have a consistent 105°C. Leave for 4-5 hours until it is deep mahogany red in colour. Remove from smoker.
4 Pour remaining mixture over shoulder and wrap in foil. Return to smoker and increase temperature to 140-150°C. Leave for 1.5 hours or until it feels like soft butter when probed. The internal temperature should be about 95°C.
5 Remove from smoker, open foil, so pork is loosely wrapped and leave in a warm place for 30 minutes to 1 hour to rest.
6Pull pork into bite-size pieces using two forks.
WINE MATCH: A bright, vibrant red wine is a perfect match for pulled pork, such as the 2017 De Iuliis Tempranillo (A$25) or 2017 De Iuliis Shiraz Pinot (A$35).