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Description DescriptionCut from the pork shoulder with the blade bone left in and the rind removed, this is the ultimate BBQ cut for authentic pulled pork. The combination of marbling and bone makes it ideal for slow cooking, producing tender, juicy pork that shreds beautifully. Prepared from high-welfare pork sourced from Blanchard’s Outdoor Bred Hampshire breed pork or Packington Free Range. Minimum weight 4kg. Cooking Guide (Low & Slow Pulled Pork) Preheat oven or BBQ smoker to 120–130°C. Rub the pork generously with your chosen dry rub (see recipe below). Place in a roasting tin or smoker and cook for 6–8 hours, until the internal temperature reaches 93°C. Rest, covered loosely, for 30 minutes. Shred with two forks and mix through the cooking juices. Recipe Idea: Classic Pulled Pork RubIngredients 2 tbsp brown sugar 1 tbsp paprika 1 tbsp smoked paprika 2 TSP garlic powder 2 TSP onion powder 1 TSP cayenne pepper 1 TSP black pepper 1 tbsp salt Method Mix all ingredients together. Rub generously over the pork, massaging into all sides. Cook as per the guide above. Serving SuggestionPile into soft brioche buns with BBQ sauce and coleslaw, or serve with corn on the cob and baked beans for a classic BBQ plate.
