Boréale

continue reading

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)

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!
Etape 2 epaule porc1
Etape 3 epaule porc1
Boréale’s brewmaster: a passion for the brewing industry
Art & Culture

Boréale’s brewmaster: a passion for the brewing industry

Maîtres Buveurs Community

Join the Maîtres Buveurs Community.

When you register, you’ll receive:

  • Exclusive content on the Boréale universe
  • A first look at our upcoming creations
  • Invitations to private events
  • Other members-only goodies

Ready to join? Just answer a few small questions so we can get to know you.

Step 1/2

Personal information

We want to get to know you.

Step 2/2

Your Maîtres Buveurs profile

We want to know what kind of Maîtres Buveurs we’re dealing with. There are no wrong answers!

Welcome to the Maîtres Buveurs Community!

Do you have the legal age of 18 to enter the Boreal world?