Pulled Pork Vietnamese Salad

BBQ, Cooking, Recipes -

Pulled Pork Vietnamese Salad

Serves 10-12

Cook Time: 5-6 hours | Desired Temp: 195-200°

*Cook times may vary 

 

Ingredients
7 lb. Pork Shoulder (aka Pork Butt or Boston Butt)
Olive oil
PBC Beef & Game Pit Rub
Wrapping juice of choice: beer, ginger ale, pineapple juice, water or other

 
Salad
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
 
Dressing
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
 

 
Method
 

  1. Light PBC according to the instructions.
  2. Remove the pork from the package, rinse gently with cold water and pat dry with paper towel.
  3. Lightly coat all sides of the pork shoulder with olive oil, followed by Beef & Game Pit Rub.
  4. 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.
  5. Hang the pork from the rods in the center of the PBC.
  6. Cook approximately 3-4 hours, or until the center of the thickest part of the roast reaches an internal temperature of 160-170ºF.
  7. 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.
  8. 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.*
  9. 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.
  10. 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.
  11. 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.
  12. Shred or pull the pork apart with a pair of large forks or by hand, discarding any noticeable pieces of fat.
  13. 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.
  14. 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