Honey Chilli Pulled Pork Shoulder | Angus & Oink
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Honey Chilli Pulled Pork Shoulder

  • Pork
Time8 Hours Serves6-8 CuisineAmerican
Honey Chilli Pulled Pork Shoulder

Pork shoulder coated in Daddy Mustard and Honey Chilli, smoked low and slow over applewood until soft enough to shred with your hands. Finished with a sticky sweet-heat glaze and a smoky bark, this is proper barbecue comfort with a fiery edge.

ingredients

  • 1 pork shoulder, skin removed
  • Daddy Mustard, enough to coat
  • Honey Chilli seasoning, enough to coat generously

For spritzing:

  • Ginger cordial
  • Hot water
  • Honey
  • Sriracha

For the glaze:

  • Honey
  • Your favourite barbecue sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp Honey Chilli seasoning

Buy the items

Honey Chilli Seasoning
Honey Chilli Seasoning
220g £8.99
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Directions

  1. Pat the pork shoulder dry, then coat all over with Daddy Mustard. Rub generously with Honey Chilli seasoning until fully covered.
  2. Prepare your barbecue for indirect cooking at 130°C with applewood smoke.
  3. Place the pork shoulder on the barbecue and cook indirect until the internal temperature reaches around 63°C.
  4. Mix together ginger cordial, a little hot water, honey and a good squeeze of Sriracha. Use this to spritz the pork throughout the cook to help build flavour and colour.
  5. In a bowl, combine honey, barbecue sauce, apple cider vinegar and Honey Chilli seasoning.
  6. Continue cooking the pork, spritzing as needed, until the internal temperature reaches 96°C. If the meat stalls for too long and time is against you, once a good bark has formed, wrap it in butcher paper or foil and continue cooking until tender.
  7. Remove from the barbecue and allow the pork to rest before pulling or slicing.
  8. Shred, carve or squish it apart however you like. Finish with more glaze if you want and serve hot.

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