Smokin Monkey Posted August 3, 2017 Share Posted August 3, 2017 Tandoori Pulled Pork Ingridients 1 Pork Shoulder (approx 1.5kg) For The Rub 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon coriander, ground 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon ginger 1 teaspoon turmeric 1 teaspoon fennel 1 teaspoon cumin 1 teaspoon paprika 1/2 cup yogurt 2 tablespoons lime juice. 150 g apple Juice Directions Mix in a bowl all of the Rub ingredients. Smoother the Pork Shoulder In the Tandoor Mix. Refrigerate over night. Set smoker up to 105'C (225'F) indirect cooking and Apple Wood to smoke. Smoke shoulder for 4 1/2 hours, until IT was 76'C (176'F) Foil shoulder and add the Apple Juice. Cook for another 2 hours, until IT was 95'C (203'F) left foiled for 30 minutes and IT went to 98'C (208'F) Drain off the cooking juices and keep. Pull the Pork then add back the cooking juices. Serve in warm Nan Breads with chopped Tomatoes, Onion and Cucumber, with a Mint Yogurt dip. The rub can be made as a dry rub, leave out the wet ingredients. The cooking times will vary, this was a small joint of meat. Pork Shoulder Joint Marinade made and rubbed over Pork. Refrigerated overnight. Cooking in the smoker. Apple juice added and foiled. Foil removed ready to pull. Tandoori Pulled Pork. Served in a warmed Nan Breads with a Salsa. Back to The Smokin Monkey Cook Book 1 1 Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted August 27, 2017 Share Posted August 27, 2017 That's what I will be trying with my next PP. looks great ! Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 27, 2017 Author Share Posted August 27, 2017 Don't forget to save the cooking juices, and add them once the Pork is Pulled. Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted October 3, 2017 Share Posted October 3, 2017 I LOVE making Indian recipes, curries are one of the best things I make from scratch, am deffo going to try this, it'd go great with lamb as well Quote Link to comment Share on other sites More sharing options...
Justin Posted July 13, 2018 Share Posted July 13, 2018 On 8/3/2017 at 8:46 PM, Smokin Monkey said: Tandoori Pulled Pork Ingridients 1 Pork Shoulder (approx 1.5kg) For The Rub 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon coriander, ground 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon ginger 1 teaspoon turmeric 1 teaspoon fennel 1 teaspoon cumin 1 teaspoon paprika 1/2 cup yogurt 2 tablespoons lime juice. 150 g apple Juice Directions Mix in a bowl all of the Rub ingredients. Smoother the Pork Shoulder In the Tandoor Mix. Refrigerate over night. Set smoker up to 105'C (225'F) indirect cooking and Apple Wood to smoke. Smoke shoulder for 4 1/2 hours, until IT was 76'C (176'F) Foil shoulder and add the Apple Juice. Cook for another 2 hours, until IT was 95'C (203'F) left foiled for 30 minutes and IT went to 98'C (208'F) Drain off the cooking juices and keep. Pull the Pork then add back the cooking juices. Serve in warm Nan Breads with chopped Tomatoes, Onion and Cucumber, with a Mint Yogurt dip. The rub can be made as a dry rub, leave out the wet ingredients. The cooking times will vary, this was a small joint of meat. Pork Shoulder Joint Marinade made and rubbed over Pork. Refrigerated overnight. Cooking in the smoker. Apple juice added and foiled. Foil removed ready to pull. Tandoori Pulled Pork. Served in a warmed Nan Breads with a Salsa. Back to The Smokin Monkey Cook Book Gotta try this, one of my favorite flavours 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 27, 2018 Share Posted December 27, 2018 (edited) Got 2.2 kg pork shoulder rolled. Skin on or skin off for this mate. I think off. I am thinking half tandoori, rest straight pulled. . WSM smoke tomorrow. @Smokin Monkey Edited December 27, 2018 by Justin Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted December 27, 2018 Author Share Posted December 27, 2018 Skin off definitely. Tandoori Pulled Pork is great! Quote Link to comment Share on other sites More sharing options...
Justin Posted December 27, 2018 Share Posted December 27, 2018 Ok. Will put on marinade now. Thanks pal. Quote Link to comment Share on other sites More sharing options...
Justin Posted December 27, 2018 Share Posted December 27, 2018 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 27, 2018 Share Posted December 27, 2018 Also put butt now rub on underside of skin and a bit salt on top of that. Chucking that in too. Decided to do all the pork tandoori. And of course baptised the meater plus. I am allowing 10 hours so will be on by 7.30. Then 30 min rest. Hopefully it will take a little less and can be rested longer Quote Link to comment Share on other sites More sharing options...
Justin Posted December 27, 2018 Share Posted December 27, 2018 @Smokin Monkey. Is it possible to freeze leftovers and defrost warm up another time? Or freezer part and defrost later warm up say sous vide bath and then pull that? Ideas. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted December 27, 2018 Author Share Posted December 27, 2018 Yes, it’s ok to freeze and reheat. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted December 28, 2018 Author Share Posted December 28, 2018 Is the Tandoori Pork on yet? Mouth is drooling thinking of it 👅💦 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 28, 2018 Share Posted December 28, 2018 Yes mate ir was ubbling along at 110 to 120. Now meater says ambient is 166 and probe says it is 112. Lid says it is 120.....oh well. It is wrapped with apple juice now and meat is at 77.. poured a beer and watching the darts. Quote Link to comment Share on other sites More sharing options...
Justin Posted December 28, 2018 Share Posted December 28, 2018 I think must have empty water bath. Oh well it is at 88 so could take out but leaving for 95 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 28, 2018 Share Posted December 28, 2018 Meater reading 93 and says take out. Weber pen reads 81.9 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 28, 2018 Share Posted December 28, 2018 Meater reading 93 and says take out. Weber pen reads 81.9. Taken meater out. Give it another hour and then check again. Not convinced meater was working that well in small ask. . Something was screwy. Learning curve Quote Link to comment Share on other sites More sharing options...
Justin Posted December 28, 2018 Share Posted December 28, 2018 Yep middle is 78.6. Per Weber pen so meater wrong. Does not reach to middle meat. At 91.8 now. I forgot to you water....amateur. Oh well I am sure it will be ok. Another 40 mins then cooler for 2 half hours 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 28, 2018 Share Posted December 28, 2018 Tatziki made. Guess delayed so it is resting even longer in cooler now. Hope it turns out ok. Quote Link to comment Share on other sites More sharing options...
Justin Posted December 28, 2018 Share Posted December 28, 2018 Just perfect. Room full of compliments. Here before smoker Here pulled Here served Here left overs vacced and into freezer for pork curry sometime 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted December 28, 2018 Author Share Posted December 28, 2018 Looks good Justin 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted December 29, 2018 Share Posted December 29, 2018 14 hours ago, Justin said: Tatziki made. Guess delayed so it is resting even longer in cooler now. Hope it turns out ok. I make Greek Meatball Gyros quite often indoors in the winter recipe here Simple to do and very tasty. If you have a good homemade tzatziki recipe, please share as I have only ever used shop bought. Pulled pork version looks good as well. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 29, 2018 Share Posted December 29, 2018 Natural yoghurt. Chopped mint leaves and grated cucumber. Grate cucumber critical. Mix together with a fork. I like lots of mint but go with what you feel and taste. 1 Quote Link to comment Share on other sites More sharing options...
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