Pulled Pork Vietnamese Salad
Cook Time: 5-6 hours | Desired Temp: 195-200°
*Cook times may vary
7 lb. Pork Shoulder (aka Pork Butt or Boston Butt)
PBC Beef & Game Pit Rub
Wrapping juice of choice: beer, ginger ale, pineapple juice, water or other
1 cup mint leaves, shredded
1 cup coriander leaves
2-3 long red chillies, deseeded and finely shredded
1 green mango, finely shredded
1 cucumber, deseeded and shredded
2 small red onions, finely sliced
4 Kaffir lime leaves, finely shredded
1/2 cups bean shoots
2 cloves garlic, finely chopped
1.5 oz. fish sauce
1.5 oz. lime juice
1.5 oz. rice vinegar
2 small red chillies, sliced thinly
1/2 cup caster sugar
- Light PBC according to the instructions.
- Remove the pork from the package, rinse gently with cold water and pat dry with paper towel.
- Lightly coat all sides of the pork shoulder with olive oil, followed by Beef & Game Pit Rub.
- Insert one hook into each of the small ends of the roast so that the hooks point in the same direction and have enough clearance to hang from the rods.
- Hang the pork from the rods in the center of the PBC.
- Cook approximately 3-4 hours, or until the center of the thickest part of the roast reaches an internal temperature of 160-170ºF.
- In a large bowl, mix all the ingredients for the dressing together and stir until the sugar dissolves. Leave to stand for at least 30 minutes before serving.
- Remove the pork from the PBC to a large platter or sheet pan, remove the hooks, and wrap it fat-side-up in a double layer of heavy-duty foil, adding beer, ginger ale, pineapple juice, water, or other wrapping juice of choice before sealing the foil.*
- Remove the rods from the PBC, install the grill grate, and put the wrapped roast on the grate with the sealed/crimp of the foil facing up.
- Re-insert the PBC rods (to control the ventilation), secure the lid, and continue cooking the pork until it reaches an internal temperature of 195º (we recommend using ThermoWorks), about 1-2 hours.
- Remove the pork from the cooker to a large platter or sheet pan, open the foil and let it rest for at least 30 minutes.
- Shred or pull the pork apart with a pair of large forks or by hand, discarding any noticeable pieces of fat.
- Season the pulled pork lightly with Beef & Game Pit Rub and add some of the wrapping juice (skimmed of fat) to keep the meat moist.
- To finish, place all your salad ingredients into a bowl, add the dressing and gently mix together. Place your pulled pork onto a serving dish and top with the salad.
Serve and enjoy!
*Tip: You want to wrap it as tightly as you can without piercing the foil