I’ve been doing pulled pork now for quite some time, but this will be my first in the DO. I’ll try to recreate the process right here.
I’ve started out with a big piece of porks neck (around 2,5 kg) and put some oil in my DO. I’ve put the meat in there as is, so no seasoning or injecting of any kind.
I’ve created a nice sauce, consisting of the following.
- 1 cup of BBQ Sauce of choice, where a honey smoked one is my choice of flavor here.
- 1/2 a cup of Apple Cider Vinegar
- 1/2 a cup of Chicken broth
- 1/4 cup of brown sugar
- 1 tablespoon of mustard
- 1 tablespoon of worcestershire(shislsyreih)sauce. (pronounceable, but not writeable )
- 1 tablespoon of chili powder
- 3 teaspoons of thyme, although I’ve replaced it with Italian herbs.
- 3 cloves of garlic, as you can never have enough of that.
- 1 large onion, sliced and diced.
I’ve whisked that all together quite good and poured that over the meat in the DO.
Time to fire up the coals. I’ve started my chimney, with enough coals and will add about 14 coals to the top and about 9 under the DO. I’ll also turn the lid 90 degrees clockwise and the pan 90 degrees counterclockwise every 20 minutes or so.
Halfway through (and maintaining the coals, of course), after about 3 hours, it looked something like this. I’m getting hungry already, and if you could smell it, you would too!
After 4 hours, I removed the pork from the sauce and pulled it. I threw it back in the sauce to get some flavour and let it rest for about 30 minutes.
Look at the end result. I’m going to love it!
Tomorrow another 2,8 kg!!
I love my weekends!
Fenix BBQ 
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