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Kitchen
Kitchen

Boréale Rousse Pulled Pork Shoulder

Boréale Rousse Pulled Pork Shoulder


A delicious orignal recipe by our brewmaster, Gabriel Dulong.

PREPARATION: 45 mins + 1 day to marinate
COOKING TIME: 8 hours
PORTIONS: 12


INGREDIENTS

Boneless pork shoulder with rind (6 lbs)

BRINE

1 bottle (341 ml) of Boréale Rousse
1 cup apple cider
¼ cup brown sugar
⅛ cup salt
2 tbsp Worcestershire sauce

DRY RUB

¼ cup paprika
⅛ cup ground black pepper
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp cayenne pepper
¼ cup coarse salt
¼ cup brown sugar

BBQ SAUCE

1 cup ketchup
½ cup cider vinegar
½ cup apple sauce
2 tbsp strong mustard
2 tbsp molasses
2 tbsp Worcestershire sauce
2 tbsp chili powder
2 tbsp onion powder
2 tbsp garlic powder
Tabasco (to taste)

OTHER

Digital thermometer
Flavour syringe (for porc)
4 cups of wood chips (apple tree)

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STEPS

PREPERATION OF MEAT (1 DAY IN ADVANCE)

  1. Mix all ingredients for the brine in a bowl. Using a flavour syringe, inject pork shoulder on all sides.
  2. In another bowl, mix all ingredients for the spice rub. Coat the entire piece of meat with the mixture.
  3. Cover pork shoulder with aluminum foil and let stand for 12 to 24 hours in refrigerator.

PREPERATION OF BBQ SAUCE

  1. Mix all ingredients for the BBQ sauce in a pot.
  2. Bring to a boil and simmer 5 minutes.

COOKING (IDEAL ON WOOD CHARCOAL GRILL)

  1. Place your wood chips in a bowl and cover with water. Let stand.
  2. Adjust the temperature of your grill to maintain a temperature of 250 ° F.
  3. Insert the thermometer in the center of the meat.
  4. Place the shoulder on the grill at the opposite end of your heat source (coal, gas burner, etc.) with the rind side up.
  5. Add wood chips one cup at a time directly on the charcoal grill (or above the gas burner). Add new chips when the smoke fades.
  6. Cooking is complete when the internal temperature of the meat will be 195 ° F. To verify that cooking is complete, you should be able to insert a fork in the shoulder and turn 90 ° without forcing.

SERVICE

  1. Using a fork, shred the pork in a large bowl.
  2. Add BBQ sauce.
  3. Serve on bun type bread from your favourite bakery and enjoy with a refreshing Boréale Rousse!
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GABRIEL DULONG BLENDS HIS PASSIONS INTO A CAREER
Art & Culture

GABRIEL DULONG BLENDS HIS PASSIONS INTO A CAREER

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