Pulled pork is a typical representative of the North American BBQ style, the so-called low & slow cooking, i.e. meat cooked slowly at a low temperature. It is traditionally prepared in a barbecue smoker. The light smoke provides the typical barbecue taste. The neck or shoulder is used.
Ingredients
✅Wild boar neck or pork shoulder 1400 gr
For the rub
✅5 tbsp Pitmaster Pride from Borniak
✅3 tbsp Dijon mustard
✅1 onion
Recipe
Rinse the wild boar neck with water and pat dry, removing the silver skin. First spread with mustard and then rub the Rub spice mixture into the meat. Store in the fridge for at least 8 hours. Heat the Borniak to 120 °C and smoke the wild boar neck to a core temperature of 93 °C.
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