SKILLET PAN PULLED PORK
This lovely pork shoulder joint was part of the awesome joints of meat which came through with my Meat & Cleaver Prime Traeger Box. It is a 2kg boneless free-range Blythburgh pork shoulder, pre rolled, I knew I had to do something special with it, so fired up the Traeger for a low and slow cook.
By using the skillet pan you can capture all of those delicious juices, every couple of hours basting that baby, keeping it nice and moist for an epic result.
Yes peeps, this is a pretty simple recipe, but definitely due a place in the Meat Shack Recipe Archive.
- 2 kg pork shoulder joint
- your favourite rub
Get the smoker on setting to 140C.
Those lovely people not only pre rolled our pulled pork joint, but they also scored the fat. If your starting off from scratch use a very sharp knife to score the fat diagonally one way then score along the other way creating lovely little diamond shapes.
Pat the joint dry with a paper towel then coat in a liberal dusting of rub all over - don't forget the bottom!
Place the joint in a skillet pan and get it in the smoker.
About every hour take a peek at your pork doing it's magic and using a baster soak up the juices from the pan and use them to baste the meat all over.
About 5 hours in, turn up the smoker to 160C for one last hour to get the skin nice and crispy.
Rest the meat for about half an hour then using forks or bear claws start ripping that meat apart setting the crackling to one side for a lovely crunchy treat. Enjoy!