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ByÂ
Prep: 30 mins + 1 hr resting
Cook: 6-9 hrs
Serves 6-8
2 tbsp Blue Smoke Louisiana style barbecue rub
2 tbsp smoked paprika
2 tsp ground black pepper
3.5-4kg pork shoulder, bone in
Warm tortillas, lime wedges and Blue Smoke Memphis style barbecue sauce, to serve
2 corn cobs, husks and silks removed
Finely grated zest and juice of 1 large lime
2 tsp olive oil
Sea-salt flakes and freshly ground black pepper, to season
400g can black beans, drained, rinsed
1 red capsicum, cut into 1cm dice
1 red onion, finely chopped
1 long red chilli, finely chopped
1 firm ripe avocado, cut into 1cm dice
1/3 cup finely chopped coriander leaves and stems
2. Place pork shoulder on the centre grate and smoke for 3-5 hours or until the meat reaches an internal temperature of 63°C when tested with a meat thermometer.
3. Remove pork shoulder and wrap tightly in a large piece of baking paper, then in foil. Or put in an aluminium tray and cover with foil.
4. Smoke pork shoulder for a further 3-4 hours or until internal temp reaches 90°C and the meat is very tender. Remove from smoker and set aside to rest for 1 hour. Coarsely shred meat with two forks or by hand.
5. While the smoked pulled pork rests, make the cowboy caviar. Preheat pellet grill to 205°C then cook corn, rotating every 5 minutes until lightly charred and kernels are tender when tested with a fork; trim kernels. Mix lime zest, juice and oil in a large bowl. Season. Add kernels and stir in remaining ingredients.
6. Serve smoked pulled pork and cowboy caviar with tortillas, lime wedges and barbecue sauce on the side.
Follow the manufacturer’s instructions for setting up and using your Bunnings smoker or barbecue. Position on a flat, clear and well-ventilated space outdoors and never leave unattended when lit.
Check with your local fire service about using your Bunnings smoker or barbecue during restrictions such as fire bans. Keep children and pets away from smokers, barbecues and gas cylinders and put matches and lighters out of children’s reach.
Check out how to cook sticky chicken wings on a pellet grill.
Photo credit: Jonny Valiant
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