Loading ...
Loading ...
Loading ...
YIELD 8 SERVINGS AS MAIN
PREP TIME 10 MINUTES
COOKING TIME 60 MINUTES
INGREDIENTS
SmoCooker 9
Copyright © 2016 Gourmia. All Rights Reserved.
Pulled Po�k
Shoulder
3 POUND BONELESS PORK SHOULDER ROAST
1 TABLESPOON BROWN SUGAR
1 TABLESPOON CHILI POWDER
2 TEASPOONS SMOKED PAPRIKA
1 TEASPOON CUMIN
1 TEASPOON CORIANDER
1 TEASPOON KOSHER SALT
1 TEASPOON FRESH CRACKED BLACK PEPPER
1 12OUNCE PILSNER OR LAGER BEER
1 CUP PREPARED BARBEQUE SAUCE
Directions
Cut the roast into 2-4 smaller pieces. Pat dry with paper towel and set
aside. In a small bowl combine the sugar, chili powder, smoked paprika,
cumin, coriander, salt, and pepper. Mix well, then sprinkle the meat with
the spice mixture, rubbing the spices into the meat. Pour the beer into
the bottom of the cooking pot. Fill the charring cup with soaked wood
chips and cover with the lid. Add the first cooking rack and place the
pork roast pieces onto the rack.
To smoke shoulder, plug in the machine, then place the lid on the
smoker and slide the locking lever to the left to lock it into place. Turn
the pressure regulator knob to PRESSURE. Press the ‘Smoke’ button
until the display reads ‘Cold’, then press the ‘+’ button once so the
display reads ‘Hot’. Press the ‘Smoke’ button again and the display will
flash ‘:00’. Press the ‘+’ button and set the time to ‘1:00’ and press the
‘Start/Stop’ button to begin cooking. Once the timer goes o, turn the
pressure knob to STEAM and allow the machine to vent until the
pressure is fully released, then press the ‘Start/Stop’ button. Slide the
locking lever to the right to unlock the machine, and transfer the pork to
a cutting board using tongs. Test to see if the meat easily shreds by
pressing on the meat with your tongs. If it does not, return to the pot
and cook for 10 additional minutes. Shred all the meat and serve with
the barbeque sauce.
Loading ...
Loading ...