Pulled Ham

[Smokin Monkey]

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.

 

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