PULLED PORK, Boston butt style
The internationally renowned star DJ Robin Schulz is a huge Napoleon Premium BBQs fan. Besides music, grilling is Robin’s great passion. In 2021 he published his own grilling cookbook under the brand ROBIN SCHULZ BARBECUE and launched the ROBIN SCHULZ BARBECUE line of grill sauces.
So it was only natural that we decided to team up with Robin Schulz Barbecue to create the Freestyle 425 limited edition for you. Have a good time grilling and enjoy the recipes!
PULLED PORK, Boston butt stylePrint
- 1 pork shoulder (Boston butt cut, with bone, 4-5 kg)
- Spicy Paprika Rub (1 tablespoon sea salt, 1 tablespoon of mild paprika powder, 1 tablespoon garlic powder, 2 tablespoon dried paprika flakes, ½ teaspoon cinnamon powder, 1 teaspoon whole cumin seeds)
- American Flavour marinating sauce (4 very finely chopped cloves of garlic, 75 ml apple juice, 50 ml apple vinegar, 50 ml whiskey, 1 tablespoon sweet and spicy chilli sauce, 1 tablespoon mustard seed powder, 1 teaspoon sea salt, 1 teaspoon chilli powder)
- Robin Schulz BBQ Sauce
- 3 handfuls of smoking chips
- 1 smoker
- 1 meat thermometer
- 2 large sheets of butcher paper (or parchment paper)
- Rub the Spicy Paprika Rub onto the pork shoulder evenly on all sides, cover and marinate in the fridge for at least 6 hours. Around 30 min before the end of the marination time, remove the meat from the fridge to allow it to warm up to room temperature.
- Place smoking chips in a bowl with enough water to cover them and soak for around 30 min. Drain and drip dry. Prepare the grill for low indirect heat (lid closed, 125°-135°).
- Place smoking chips in the smoker and put in the grill. Place the marinated shoulder on the grid. Smoke the meat in the closed grill for 4-5 hours. After the end of the first grill time, the meat should have a nice crust and a reddish-brown colour. The core temperature should reach 48°-56°.
- Grill the pork shoulder for another 3-4 hours, repeatedly brushing it with the American Flavour marinade. After this second grill time, wrap the shoulder (current core temperature 78°-86°) in the butcher’s paper. The meat should be fully covered by the paper.
- Grill the wrapped pork shoulder for another 2-3 hours until the meat yields under finger pressure: core temperature 92°-95°. Remove the done pork shoulder from the grill and allow to rest without heat for 1-2 hours, preferably in a sealed insulated box or in the oven.
- Unpack the done pulled pork, making sure to catch the cooking juices. Mix the BBQ sauce in with the cooking juices. Pull the meat from the shoulder in fibrous strands, mix individual portions with the sauce depending on taste and arrange on plates.