For this pulled pork, a pork shoulder is rubbed with spices and smoked for hours until it can be pulled apart by hand, and mixed with barbecue sauce: a representative recipe from the American South.
- 1 (3-kg/6-lb 10-oz) pork shoulder, deboned
- 15 g (0.53 oz/2 1/2 tbsp) cumin seeds, toasted and crushed
- 125 g (4.41 oz/1/3 cup) brown sugar
- 125 g (4.41 oz/1 cup + 2 1/3 tbsp) paprika
- 20 g (0.7 oz/2 tbsp) garlic powder
- 10 g (0.35 oz/scant 2 tbsp) dried oregano
- 10 g (0.35 oz/2/3 tbsp) celery salt
- 15 g (0.53 oz/2 1/3 tbsp) mustard powder
- 1 pinch allspice
- 125 g (4.41 oz/scant 1/2 cup) salt
- 1 pinch cayenne pepper
- Barbecue sauce
Preheat the smoker to 120°C (250°F). Rub the pork with the spice mix, then place into the smoker. Smoke the meat at 120°C (250°F) for 4 hours, then lower the temperature to 85°C (185°F) and smoke for 4 more hours.
After 8 hours of smoking, the pork should be fall-apart tender. remove from the smoker, and let it cool enough to be handled. Shred the pork by hand and mix with the barbecue sauce, then serve.
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