This takes 36 hours to make – and it’s worth it. A 24 hour dry brine seasons the pork all the way through, followed by slow roasting for 12 hours at a really low temperature.
I would not tell you to roast a pork for 12 whole hours if I was not 100% sure that this produces the best results! It really does, and the reason is simple: lower heat means less moisture loss which means more succulent meat. Plus, a great bark on the surface that everybody loves about traditional BBQ food. It’s my favourite part!
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Just found your channel, and wow! Looking at all the recipes. The pulled pork looks delicious and the char 🤤❤
What temperature in the oven?
there is no dosage of the bbq sauce?
NOM! I’m gonna use JACKFRUIT YUUUUUUUUUM
Hello,
This recipe really looks nice and I will try it very soon. Anyway I am wondering what is the coocking temperature? I tries finding it but it is not mentioned anywhere.
You are a goddess because of your passion for food and willingness to share your expertise.
Your doggie is georgious too.
Happy Happy Happy Happy.
Nagi thank you for this recipe. You always make your recipes easy to follow. Will this method work in a gas oven? If yes, what gas mark and for how many hours? Have a great weekend
تستحق المتابعة والمشاهدة
You never disappoint! I love your channel. Amazing recipes, an they are short an to the point! Thank you.
Love the Australian beer
Wow how good does this look!!
Супер Вкусно! Мастер своего дела!👍👍Спасибо Шеф!😊 Super Tasty! Master of his craft! 😊Thank you Chef!👍👍
Just in time, thank you!
nice delicious healthy unique tarika
Mm yummi, I like
I would not do this recipe without smoking the meat before. Even cold smoke for 2 or 3 hours like I do it with sausage that was not smoked.
If it comes to Pulled Pork, there is no way without having a smoky flavor in the meat (not in the sauce…)
After watching that I'm pulling my pork🥸
Fork don’t lie
Thats a whole Lotta electricity
Diabetes
the fork scrape was a pretty good touch lol
Beautiful as always 🔥🔥🔥🔥🔥