Pulled pork burger a la After Dark
The internationally successful star DJ, Robin Schulz, is a big Napoleon Premium BBQs fan. In addition to music, grilling is Robin's great passion. In 2021, our own barbecue cookbook was published under the ROBIN SCHULZ BARBECUE brand and the launch of the ROBIN SCHULZ BARBECUE barbecue sauces was given. It's no coincidence that we created the limited Freestyle 425 Edition for you together with Robin Schulz Barbecue. We hope you have fun grilling and trying out the recipes.
INGREDIENTS
- 1 pork shoulder (Boston Butt Cut, with bone, 4-5 kg)
- Spicy Paprika Rub (1.5 tbsp sea salt, 1 tbsp sweet paprika powder, 1 tsp hot paprika powder, 1 tbsp garlic powder, 2 tbsp dried red pepper flakes, ½ tsp cinnamon powder, 1 tsp whole cumin, 1 teaspoon sugar)
- American flavor seasoning sauce (very finely chopped garlic cloves, 80 ml apple juice, 55 ml apple cider vinegar, 60 ml whiskey, 1 tbsp sweet hot chili sauce, 1 tbsp mustard powder, 1 tsp smoked sea salt, 1 tsp chili powder, 1- 2 tablespoons maple syrup)
- Robin Schulz BBQ Sauce
ACCESSORIES
- 3 handfuls of smoking chips
- 1 smoking box
- 1 meat thermometer
- 2 large sheets of butcher paper (also butcher paper or BBQ paper, alternatively baking paper).
PREPARATION
- Rub the pork shoulder evenly all over with the spicy paprika rub and marinate, covered, in the refrigerator for at least 6 hours. Take the meat out of the refrigerator about 30 minutes before the end of the marinating time so that it can warm up to room temperature.
- Cover the smoking chips in a bowl with enough water and soak for at least 30 minutes, then drain and drain. Prepare the grill for low indirect heat (with lid, 125-135°).
- Put smoking chips in the smoker box and place in the grill. Place the marinated shoulder on the rack. Smoke the meat in a closed grill for 4-5 hours. At the end of the first grilling time, the meat should have a nice crust and a reddish-brown color. The interim core temperature is 48-56°.
- Grill the pork shoulder for another 3-4 hours, brushing occasionally with the American flavor seasoning sauce. After this second grilling time, wrap the shoulder (current core temperature 78-86°) in the butcher paper. The meat should be completely wrapped in the paper.
- Grill the wrapped pork shoulder for another 2-3 hours until the meat yields when pressed with your finger: core temperature 92-95°. Remove the finished pork shoulder from the grill and let it rest without heat for 1-2 hours - preferably in an airtight container in an insulated box or in the oven.
- Unpack the finished pulled pork, collecting the accumulated cooking juices. Mix the BBQ sauce with the gravy. Pull the meat from the shoulder in fibrous pieces, mix in portions - depending on your taste - with the sauce and arrange on plates.
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