30
7. PULLED PORK
Need
Digital meat probe
Hark Marinade Injector
Foil
Prep Time
Start the night before if you want to brine the pork
Wood Flavouring
Consider adding a handful of banksia cones or some fruitwood to the fuel load in
the first 1-2 hours of cooking
Cook Time
7-10½ hours and 1 hour resting
Temperature Zone
LOW: 105-135°C (220-275°F)
Internal Temperature
90°C (195°F)
INGREDIENTS
1 Pork Shoulder or whole pork Scotch
1 cup Pay Dirt Rub
INJECTOR SAUCE
2 cups apple juice
1¼ cup of raw sugar
4 tblsp of cider vinegar
3 tblsp table salt
2 tblsp of your hot chili sauce
POACHING MIX
125g butter
½ cup raw sugar
½ can beer (not bitter)
2 tblsp of hot chili sauce
SAUCE - SWEET PORK
1 cup of BBQ sauce
¼ cup Golden Syrup
2 tblsp of hot chili sauce
75 mls apple juice
Place the pork in a container and inject the Injector Sauce into the pork using a Hark Marinade
Injector.
Rub a good layer of Pay Dirt Rub all over the pork.
Place the pork, uncovered in the fridge overnight.
COOKING
Preheat your Hark gas smoker to LOW: 105-135°C (220-275°F).
Place the pork into the smoker straight from the fridge. The meat only takes on smoke up until it
reaches 65°C (150°F) so a cold start prolongs the smoke exposure.
After 5 hours, look to see if a nice “bark” or crust has formed.
Remove the pork, slather it with the butter and double wrap in foil with the Poaching Mix. Return
to the Hark smoker.
After one hour, check the temperature with an instant read thermometer. It may take a couple
more hours to reach the target internal temperature, just over 90°C (195°F). Also important is the
texture, your probe should slide in easily!
