Australians love gathering around the barbecue, and Laura Romeo knows exactly how to make the most of it. As Australia’s first Weber Grill Master, she’s packed Weber’s Ultimate Aussie Barbecue with more than 120 recipes, expert techniques and practical tips to help every home cook lift their outdoor cooking game.
Here is just one of the standouts that showcase just how versatile the humble barbecue can be – a perfect celebration of our love affair with cooking outdoors, while making every recipe achievable at home.
Pulled Pork with Pineapple Barbecue Sauce
10-12
25
minutes8.5 – 9
hoursIngredients
4-6 4-6 cherry, apple or hickory wood chunks (if using charcoal)
2 large 2 disposable foil drip pans (1 optional as a water pan)
1 1 bone-in pork shoulder roast (also known as a Boston butt), about 4-5kg
1/2 cup 1/2 cup (125ml) apple cider vinegar
1/2 cup 1/2 (125ml) water
- Paprika Pork Rub
2 Tbsp 2 brown sugar
3 tsp 3 sweet paprika
2 tsp 2 mustard powder
2 tsp 2 sea salt
1 1/2 tsp 1 1/2 ground cumin
1 1/2 tsp 1 1/2 garlic powder
1 tsp 1 chilli powder
1 tsp 1 freshly ground black pepper
- Pineapple Barbecue Sauce
2 Tbsp 2 olive oil
1 1 brown onion, finely chopped
1 x 1 440g tin pineapple pieces in juice, drained
1/2 cup 1/2 (125ml) tomato sauce
1/4 cup 1/4 (60ml) Worcestershire sauce
2 Tbsp 2 brown sugar
2 tsp 2 American mustard
1 Tbsp 1 molasses
1 1/2 tsp 1 1/2 hot chilli sauce, such as Tabasco
1/2 tsp 1/2 sea salt
Method
- Prepare barbecue or smoker for cooking over indirect very low heat (105-135°C/225-275°F). If your barbecue doesn’t have an in-built water pan, position a foil drip pan filled with water on top or below the cooking grills (refer to your barbecue’s user guide for specific instructions). If using a charcoal barbecue, once the charcoal is lit, add the wood chunks to the charcoal.
- In a small bowl, combine the paprika pork rub ingredients.
- Trim the rind and excess fat off the pork shoulder, leaving a 1cm layer of fat on top. Flip the pork over and trim away any veins or silver skin, then coat all over with the spice rub.
- Fill a spray bottle with the apple cider vinegar and water to make a spritz.
- Once smoke appears, place the pork on the barbecue, fat side up. Smoke the pork over indirect very low heat, with the lid closed, for 2 hours.
- Spray the pork with the spritz, then close the lid again and smoke for another 3-4 hours, spritzing every hour. After 5-6 hours, the pork will have a nice mahogany ‘bark’ and the internal temperature will be about 71°C (160°F). If using a water pan, you may need to refill it every 3 hours.
- Using a pair of tongs and large sturdy metal spatula, carefully place the pork in a large foil drip pan and add the remaining spritz liquid. Cover the pork tightly with foil.
- Return the pork to the barbecue and close the lid. Cook for a further 2½-3 hours, or until the internal temperature registers 95-98°C (203-208°F).
- Meanwhile, make the sauce. Heat the olive oil in a saucepan and sauté the onion over medium heat for 3 minutes, or until softened. Add the drained pineapple and cook for 15 minutes, or until caramelised. Transfer to a blender, add the remaining sauce ingredients and blitz until smooth. Return the sauce to the saucepan and simmer for 15-20 minutes, until thickened. Taste and adjust to your liking, then set aside.
- When the pork has reached 95-98°C (203-208°F), remove from the barbecue. Let the pork rest, still wrapped, for at least 30 minutes (or up to 2 hours in a dry insulated cooler).
- When ready to serve, unwrap the roast. Use two forks to pull the meat apart, leaving it in the roasting liquid if desired. Discard any large clumps of fat or sinew. Stir half the pineapple barbecue sauce through (and any roasting juices in the drip pan, if desired). Serve with the remaining sauce on the side.
Notes
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