Pulled pork with white coleslaw
Pulled pork is a true BBQ classic, and one that is of course best made in your Big Green Egg. Slow-cook the meat at a low temperature on your kamado until tender. If you measure the core temperature during preparation, you’ll notice it remains around 70°C, indicating the meat is ‘in the zone’. Don’t worry, this is completely normal. After a while, the temperature will slowly increase.
- Add an Apple and a Hickory Wood Chunk to the smouldering charcoal. Place the convEGGtor, with on it the Rectangular Drip Pan, in the EGG and add the Stainless Steel Grid. Place the pork neck on the grid, insert the probe of the Dual Probe Remote Thermometer into the core of the meat and set the core thermometer to a temperature of 72-75°C. Close the lid of the EGG and the temperature of the EGG will drop to 120°C. Leave the pork neck to cook for about 6 hours until the set core temperature has been reached.
- Remove the pork neck from the EGG and brush the meat on all sides with 3 tablespoons of BBQ sauce. Wrap the meat in 3 layers of aluminium foil and return it to the grid. Reinsert the probe of the Dual Probe Remote Thermometer into the core of the meat and set the core temperature to 96°C. Close the lid of the EGG and increase the temperature of the EGG to 140°C. Leave the pork neck to cook for approx. 4 hours until the set core temperature has been reached; the meat must feel soft.
- Remove the pork neck from the EGG, without removing the aluminium foil, and leave it to rest in a cooler for at least 1 hour. The cooler will have an insulating effect, ensuring that the meat stays warm.
- Carefully remove the foil and set aside the liquid. Pull the meat apart using the Meat Claws and mix in the liquid you set aside, as well as some BBQ sauce to taste. Serve the resulting pulled pork with the white cabbage salad and the remainder of the BBQ sauce and garnish with chives.
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