Chinese Style Pulled Pork

A twist on a BBQ favourite – pulled pork. The oriental spices in this recipe are a perfect partner for pork, great served with pancakes and home made hoisin sauce.


  • 1 pork shoulder, neck end, blade in


  • ½ cup coconut water
  • ½ cup apple juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon of rub


  • ½ cup sea salt
  • ½ cup tbsp brown sugar
  • ½ cup white sugar
  • 1 tablespoon black pepper
  • 1 star anise
  • 1 tablespoon Szechuan peppercorns
  • 1 tablespoon cloves
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon cayenne pepper
  • 1 tablespoon celery salt
  • 1 tablespoon garlic powder
  • 1 inch fresh ginger
  • 1 inch cinnamon stick


  • 1½ cup tomato ketchup
  • ½ cup cider vinegar
  • ½ cup demerara sugar
  • ¼ cup honey
  • 1 cup grapefruit juice
  • 1 lemongrass stick
  • 1 inch fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon of rub


Mix your injection ingredients.

Remove your pork shoulder from the fridge. Trim off the fat cap so that you can get your rub everywhere – There’s plenty of fat within the shoulder to keep it moist Place the meat in an aluminum pan and begin injecting.


Pat dry then mix your rub ingredients.  Apply the rub liberally and pat into the meat.


Bring your smoker up to 250°F/120C and add some chunks of wood. Cherry and oak are a great combination. Wait until the smoke turns thin and blue before adding the meat. Add another couple of chunks of wood after an hour.

Once you’re happy with how the bark is forming, about 150°F/65°C to 160°F/71°C, wrap tightly in aluminium foil and return to the smoker.


Aim for an internal temperature of 203°F/95°C, but you’ll know it’s ready when a skewer or temperature probe, slides through the meat like soft butter and when the blade bone feels like it’ll pull straight out. Open the aluminium foil for ten minutes, allowing the steam to escape. This will stop the pork from cooking any further. Re-wrap it in foil and place it in a dry cooler with towels above and beneath (This is known as a “Faux-Cambro). Rest the pork for at least an hour, making sure you keep it out of the “Danger Zone” – The temperature range in which dangerous bacteria can grow.

Combine the ingredients of the glaze over a medium heat. Remove the pork from the cooler and carefully remove the foil (reserving the liquid and juices in the foil). Brush the glaze over the pork and leave to set for 10 minutes.

Pull and dress with some of the “juice” from the foil.

Serve with pancakes and hoisin sauce.



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