Smokin Monkey Posted August 18, 2017 Share Posted August 18, 2017 Pulled Ham Ingridients Pork Shoulder (1.5kg) Salt Sugar Cure #1 Favorite Rub Apple Juice Directions Weigh your Pork Shoulder, then using a reputable Cure calculator weight out the Cure Place the Pork in a Vac Bag, then add the Cure Mix. Massage the meat. Seal the bag. Place in the fridge and cure for a minimum 10 days, I did 14 days, and turn every day. After 14 days remove from bag and wash under cold running water. Place back in the fridge uncovered for a day. Apply American Mustard as the glue and cover with your favorite rub. Set your smoker up for indirect cooking. I used the GMG and fruit wood pellets. Set temperature to run @ 105'C Place Pork in smoker. Three hours in and it reached 73'C (163F) Added Apple Juice and foiled. Final IT 97'C (208F) 5 1/2 hours total cooking time. Remove and allow to rest before pulling. 1.5 Kg Pork Shoulder Cure Mixture Pork & Cure in Vac Bag. Pork after 14 days. Pork with Mustard and Rub applied On to the Smoker 3 1/2 hours into the cook ready for Apple Juice and foiling. Pulled Ham, notice the nice colour that's associated with Ham. Back to The Smokin Monkey Cook Book 1 1 Quote Link to comment Share on other sites More sharing options...
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