My Mexican Slow Cooked Mexican Pulled Pork has been a popular recipe in the Skinnymixers and Thermomix Community for a few years now, so when the opportunity came along to convert it to BBQ Low & Slow Mexican Pulled Pork with The Smoking Joint I jumped at the chance! To quote Hollywood from The Smoking Joint competition BBQ team “Low and slow takes lesser cuts of meat, and turn them in to high quality meals.” We cook these meats for a long period of time, which means that the rubs change dramatically, sugars and herbs tend to burn.
To avoid that, we recommend removing the sugar from this rub and replacing it with honey at the wrapping stage. We chose to use applewood for smoking and we cooked it at a temperature of 121.1°C |250°F for 3 hours.
At the 3 hour mark, we put the pork in a metal tray with 50 g honey and 1 cup of pineapple juice, wrapped it tightly with alfoil and continued to cook until an internal temperature of 91.1°C |196°F was achieved. You know the pork is ready when probing it feels like butter all over.
Once it feels like butter, we rested (still wrapped) it in an esky for 1-2 hours then pulled it through its juices – taking care to remove excess fat. Seasoning with extra salt at this stage is important for taste.
We recommend serving this with BBQ Corn Salsa, jalapeño salsa, street tortillas, sour cream and shredded cheese.
6Tbspcourse sea salt flakes or Kosher saltI used Malden
4Tbspchipotle powderor smoked paprika
Preheat your smoker to 121.1 °C or 250°F if you need to preheat
Add all Spice Rub ingredients into a bowl and mix together.
Score fat on the meat, rub all over with mustard and liberally apply spice rub to your meat and allow to sweat for 15 minutes.
Place meat in the smoker fat side up. We chose to use applewood for smoking and cooked it at a temperature of 121.1 °C or 250°F for 3 hours.
After 3 hours, place the pork carefully in a metal tray with honey and pineapple juice. Wrap tightly with alfoil and cook until it reaches an internal temperature of 91.1°C or 196°F. You know the pork is ready when it feels like butter when probing.
Once it feels like butter, rest (still wrapped) in an esky for 1-2 hours.
Pull the pork and mix through the juices - taking care to remove excess fat. Season to taste with salt.