Pulled pork hoison wraps

Instructions

In the kitchen:

• Mix the rub ingredients thoroughly until even.
• Apply the rub generously to the meat.
• Let the rub infuse into the meat in the fridge, ideally overnight.

At the barbecue:

• Prepare the barbecue for indirect heat, approx. 130°C. If using a 57cm charcoal barbecue, you will need 1/3 chimney starter of lit Weber briquettes
• Place the pork on cooking grate adding wood chunks to the coals. Then place the lid back on the barbecue.
• Slow cook for 2 hours replenish with coals with ore wood chunks if needed. It is important barbecue maintains a temperature no hotter than 130°C.
• After 2 hours remove the pork shoulder and tightly wrap in butcher paper before returning to the grill.
• When the core temperature reaches 90°C, the meat is ready and can be unwrapped and pulled using a couple of forks.
• To serve add pulled pork to Chinese pancake followed by hoisin sauce. Finish with spring onions and cucumber.

Chefs tips:

• Jackfruit can serve as a fantastic pulled pork substitute. Tinned shredded fruit is the easiest and most readily available.
• Drain from water and allow to dry, toss in olive oil. Coat in rub and smoke on the barbecue for 30 minutes. Serve with pancakes hoisin sauce and garnishes.

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